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) with increasing doses of radiation but radiation sensitivity (D-values) was reduced from 1.98 kGy in uncured samples to 1.81 and 1.57 kGy in cured ones. Residual nitrite (RNO 2) and pH were not affected (p > 0.05) by irradiation, but RNO 2 was reduced (p < 0.05) with lower nitrite additions. CIE color measures and texture profile were affected only by nitrite levels and all sensory attributes of uncured samples were perceived (p < 0.05) as different from the cured ones. Irradiation improved (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. • Spores recovered reduced with increasing doses of radiation. • Radiation sensitivity (D-values) was nitrite dependent. • Irradiation did not affect residual nitrite and pH values. • Nitrite levels affect CIE color measures and texture profile. • Uncured samples sensorial attributes were perceived as different from the cured ones. [ABSTRACT FROM AUTHOR]