Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

In recent years, computed tomography (CT) has been proposed as a method for the non-destructive prediction of salt content, water content and water activity (aw) in dry-cured ham. However, fat produces an important disturbance in the predictions. The aim of this study was to determine the effect of including an intramuscular fat content (IMF) estimate in the predictive models on the model predictability and CT tube voltage requirements.

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.

The salt uptake homogeneity is crucial in assuring quality in dry-cured hams. The aim of this study was to evaluate the effect of the water contents at the lean surface before salting and of the temperature during salting on the salt uptake. Pieces of loin stored at 3°C for 3 days before salting absorbed less salt through a surface that has been dried during storage.

Tools for studying dry-cured ham processing by using computed tomography.

An accurate knowledge and optimization of dry-cured ham elaboration processes could help to reduce operating costs and maximize product quality. The development of nondestructive tools to characterize chemical parameters such as salt and water contents and a(w) during processing is of special interest. In this paper, predictive models for salt content (R(2) = 0.