Evaluation by NIRS technology of curing process of ham with low sodium content.

Clicks: 281
ID: 94012
2020
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #22 of 91 articles by views in Meat science

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
NIR spectroscopy combined with chemometric methods has been used to develop a prediction models of the most influential parameters in curing process of two types of hams (140 hams) using different salting techniques, lean hams salted on a tray and fatty hams in a tub, in which sodium is partially replaced. Spectral data were examined by principal component analysis and cross-validated calibration equations were developed using partial-least squares regression. Calibration errors for each parameter, obtained from cross validation (RMSECV), were similar to those obtained by reference method. For lean and fatty hams the RMSECV values were: Moisture 0.78% and 0.80; Fat 2.5 and 1.2%; Protein 0.7 and 1.7%; water activity 0.008 and 0.006; Proteolysis Index 1.6 and 1.7%; Sodium 0.11 and 0.10%; and Potassium 0.04 and 0.10. Results allow the prediction of the parameters involved in ham curing process, demonstrating the viability of the proposed method for the control and monitoring of the different stages until obtaining the final product.
Reference Key
campos2020evaluationmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Campos, M Isabel;Debán, Luis;Antolín, Gregorio;Pardo, Rafael;
Journal Meat science
Year 2020
DOI
S0309-1740(19)30583-2
URL
Keywords
dry-cured ham nir spectroscopy proteolysis index sodium content

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.