Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting.

Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ΔTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness.