Tuesday 16 August 2009

tuesday 16 august 2009

In the last decades bone in sales have decreased and been substituted by sliced products. Recently, several technologies have been developed and improved to assess dry-cured ham quality both during the production and at the end of the process. Despite the fact that the dry-cured ham production system is still based on tradition, there is a tendency to introduce new technologies to improve product quality and safety. The aim of this paper is to present instrumental techniques that are currently available to improve green ham selection, salting and drying, and the safety and quality of dry-cured hams, especially in sliced products.