Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5Â kGy and 10Â kGy) during refrigerated storage

Iberian dry-cured loin is a high sensory quality meat product with increasing projection in external markets Irradiation has shown to be an effective method to control pathogen and spoilage microorganisms in meat and meat products. However, e-beam irradiation can promote colour and oxidation changes that could modify their sensory characteristics. The study aimed the evaluation of e-beam irradiation at two levels (5 and 10 kGy) - higher doses than those that could be necessary to control pathogen microorganisms in this kind of product - on colour changes and lipid oxidation at vacuum-packed slices of Iberian dry-cured loin during subsequent extended chilled storage. E-beam treatment induced changes in colour and lipid oxidation in sliced Iberian dry-cured loin immediately after treatment and subsequent refrigerated storage.