STRATEGIES FOR THE OPTIMIZATION OF THE PROCESS OF HEALING AND DEVELOPMENT OF NON-DESTRUCTIVE METHODS FOR THE EVALUATION OF QUALITY IN CURED HAM
The main objectives of the project are to investigate a comprehensive strategy to optimize and standardize the production of cured ham, as well as to investigate non-destructive methodologies to predict the quality of cured hams.
Description: In this project we will try to optimize and standardize the production of cured ham and to analyze and normalize the critical points of the process that may affect, such as the raw material, the processing itself and salting.
In addition, non-destructive techniques will be applied to monitor the evolution of the healing process and predict the final quality of the cured hams, determining which ones are acceptable and included in the standards that are tolerable and accepted by the consumer.
INCREASE OF THE USEFUL LIFE AND QUALITY OF THE PRODUCTS DERIVED FROM THE DEER AND DEVELOPMENT OF NEW PRODUCTS.
This project has been funded by the Ministry of Economy, Industry and Competitiveness within the State Program of Research, Development and Innovation Oriented to the Challenges of Society, within the framework of the State Plan for Scientific and Technical Research and Innovation 2013-2016 and co-financed by the European Union with file number RTC-2016-5327-2