Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham
التفاصيل البيبلوغرافية
العنوان:
Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham
This study evaluated the effect of gamma radiation (0, 1.5, 3, 4.5, 6 KGy) and sodium nitrite (0, 50 and 150 mg/kg) on Clostridium sporogenes spores and on the technological and sensorial characteristics of restructured cooked hams. The number of spores recovered reduced (p 0.05) by irradiation, but RNO2 was reduced (p 0.05) the odor scores of cured samples. Irradiation of cooked hams at 3 kGy can be used to improve the sensory quality and ensure the microbiological safety of cooked hams elaborated with 50 mg/kg of nitrite.
