Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

► New information about the use of electron spin resonance (ESR) spectroscopy on irradiated foods is reported. ► ESR potential to detect the generation of free radicals in muscle and fat from E-beam treatment dry-cured ham is established. ► Only E-beam treatment fat fractions showed ESR spectra with a triplet signal. ► The storage time effect in free radicals accumulation and decay is studied by ESR.