Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes.

High-pressure processing is a post-processing preservation method commonly used on meat products. However, it can affect the structural properties and the physico-chemical properties of the meat. The aim of this study was to compare the physical properties, lipid and protein oxidation of control and treated (500 MPa, 20 °C, 5 min) cooked ham during subsequent storage (21 days at 4 °C).