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. CT tomograms were obtained at three voltages. IMF was estimated by image analysis of CT tomograms obtained at the lowest voltage. By including an IMF estimate in the model, the prediction error was reduced by more than half in the water and aw predictions, but had little effect on the salt prediction. Additionally, the amount of CT voltages required in the predictive model decreased from three to two for salt and aw predictions.