Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting.
Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ΔTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (ΔTOF and initial time of flight, TOF0) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high). The results obtained confirm that the use of the ultrasonic pulse-echo technique is of great potential in the non-destructive monitoring of dry salting in pork loins and hams, as well as in the prediction of the salt gain for classification purposes.
ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022 València, Spain.
Marta
M
de Prados
ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022 València, Spain. Electronic address: jogarpe4@tal.upv.es.
Jose V
JV
Garcia-Perez
ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022 València, Spain.
Jose
J
Benedito
D000818:Animals; D017849:Animals, Inbred Strains; D004041:Dietary Fats / Q000032:analysis; D005240:Feasibility Studies; D005513:Food Inspection / Q000295:instrumentation / Q000379:methods*; D005520:Food Preservatives / Q000032:analysis; D063427:Food Quality; D057141:Food, Preserved / Q000032:analysis*; D000069550:Machine Learning; D008460:Meat / Q000032:analysis* / Q000191:economics; D008954:Models, Biological; D011786:Quality Control; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013030:Spain; D013997:Time Factors; D014465:Ultrasonics; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D005520:Food Preservatives; D017673:Sodium Chloride, Dietary; D014867:Water
Curing; Non-destructive technology; Pork meat; Process control; Ultrasound