Curing color changes from

Pig, sheep, beef, and whale contain about 0.2-2.4, 4.5-5.5, 1-20, and 50 mg of myoglobin in 1 g of muscle, respectively. The total content of all chromoproteins in the red muscles of fish ranges from a few to 20 mg/g and is about 20 times higher than that in the white muscles. Changes in the chromoproteins due to oxidation or reduction, denaturation, curing, and reactions with sulfur-containing compounds lead to desirable or undesirable alterations in color. 

Odour and color of both treated samples were not changed by the ionized treatment. Only a minor dehydration on the surface of both treated samples was noticed. Indeed, no oxidative products were released by the ionized treatments. The number of peroxides in the treated DCH slices must be considered low, being 7.4-7.9 meq O /Kg. This value was less than or similar to the untreated samples, that is 7.7-10.3 meq OJKg. The differences might stem from the applied method and from the difficulties in extracting fat from dry cured ham slices. The peroxide products were not assessed in treated pig skin samples because their oxidation does not lead to a loss in the product quality. 

Approximately 90% of the total annual worldwide olive fruit harvested is used for olive oil production whilst table olives represent about one tenth of this production [3]. For table olive productiOTi, most of the olive fruits have to be processed in order to remove or, at least, reduce the bitter oleuropein component. The olives are usually submitted to fermentation or cured with lye or brine. One of the few exceptions to this rule is the Greek Thrubolea variety that is allowed to ripen on the tree [3]. For olive oil production, the olives are harvested as soon as the fruit reaches its maximum size because by that time the oil content also reaches the maximum amount. For most of the cultivars this stage corresponds to the change in the surface color from slightly pink to purple-pink or black [3]. 

---