Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
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This document contains embargoed files until 2025-05-15
Publication date
2024-05-15ISSN
0309-1740
Abstract
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
23
Publisher
Elsevier
Is part of
Meat Science
Citation
Torres-Baix, E., P. Gou, S. Bover-Cid and E. Fulladosa. 2024. “Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environament”. Meat Science, 215 (109539). doi:10.1016/j.meatsci.2024.109539.
Program
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2663]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/