Instrumental texture analysis on the surface of dry-cured ham to define the end of the process
The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of this study was to define the optimal measurement conditions of an instrumental texture analysis on the surface of the dry-cured ham (ITAS), to define the end of process. 120 dry-cured hams were classified by experts into Hard (appropriate) or Soft (non-appropriate) texture groups and used to perform compression tests using different probes on three anatomical positions. Results showed that the small probe in position 2 gave the most discriminant conditions, providing representative information of the internal texture. Although classification using only weight loss was possible with an accuracy rate of 80.4 % or 66.7% depending on the weight loss, the maximum classification accuracy was obtained when using ITAS in combination with weight loss. Further studies at industrial level are needed.
663/664 - Food and nutrition. Enology. Oils. Fat
Is part of
Fulladosa, E., L. Guerrero, A. Illana, A. Olmos, E. Coll-Brasas, P. Gou, I. Muñoz, and J. Arnau. 2020. "Instrumental Texture Analysis On The Surface Of Dry-Cured Ham To Define The End Of The Process". Meat Science, 108334. doi:10.1016/j.meatsci.2020.108334.
Grant agreement number
CDTI/ /IDI-201811720/ES/DESARROLLO DE NUEVOS SISTEMAS INTELIGENTES PARA PRODUCTOS CÁRNICOS CURADOS MEDIANTE LA SENSORIZACIÓN INTEGRAL Y LA APLICACIÓN DE TECNOLOGÍAS IOT, MACHINE LEARNING Y BIG DATA (2/3)/Smart Meat Systems
CDTI-FEDER/ / / / /
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS 
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