X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting |
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| Affiliation: | 1. Laboratory of Evironmental Chemistry and Toxicology, Department of Environmental Health Science, IRCCS–Istituto di Ricerche Farmacologiche “Mario Negri,” Via G. La Masa 19, Milan 20156, Italy;2. Analytisches Laboratorium, Bahnhofstr. 1, Luhnstedt 24816, Germany;3. Centre for Fish and Wildlife Health, University of Bern, PO Box 8466, Bern CH-3001, Switzerland;4. Departament d''Enginyeria Quimica, Universitat Rovira i Virgili, Av. Països Catalans 26, Catalunya, Tarragona 43007, Spain;5. Department of Ecological Chemistry, Helmholtz Centre for Environmental Research–UFZ, Permoserstraße 15, Leipzig 04318, Germany;6. Department of Environmental Engineering, Technical University of Denmark, Miljøvej, Kgs. Lyngby DK-2800, Denmark;7. Unilever Safety and Environmental Assurance Centre, Colworth Science Park, Sharnbrook, Bedfordshire MK44 1LQ, UK;8. SIMPPLE S.L., Cr Joan Maragall 1 1r, Catalunya, Tarragona 43003, Spain;9. Institute for Organic Chemistry, Technical University Bergakademie Freiberg, Leipziger Strasse 29, Freiberg 09596, Germany;1. Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 Valencia, Spain;2. IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain |
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| Abstract: | Salt uptake variability in dry-cured ham batches is a problem for the dry-cured ham industry because part of the hams have either an excess or a lack of salt and therefore are more prone to sensory defects. The aim of this study was to evaluate the feasibility of an X-ray inspector for a non-destructive, on line determination of the salt uptake in entire bone-in hams during the salting procedure. Moreover, its usefulness in combination with a modified salting procedure to reduce the salt content and within batch variability was evaluated in an industrial case study. Predictive models for salt content, accurate enough for classification purposes (RMSEV = 0.210−0.257%), were developed using only one X-ray energy (50 kV). The use of an X-ray inspector in combination with slight modifications of the process allowed the reduction of the average salt content a 13.75% and 26.67% and a within-batch standard deviation from 0.45% to 0.21% or 0.26% depending on the reduced target salt content. |
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| Keywords: | X-rays Predictive models Dry-cured ham Salt uptake Batch variability |
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