Prediction of salt and water content in dry-cured hams by computed tomography

Application of computed tomography (CT) in meat science is based on the different X-ray attenuations that tissues of different density produce. Processed data generate images (tomograms) where different biological structures may be distinguished. CT is of special interest for the study of the meat curing processes since a high density of salt ions produce a marked increase of CT attenuation values. Therefore, salt diffusion and distribution can be easily followed throughout the process. In this study, prediction models for salt and water content in dry-cured ham have been developed, obtaining errors of prediction of 0.3% NaCl and 1.5% water. Fat content and drying level significantly affect the precision of salt and water content predictions. A certain underestimation of salt content in fatty samples was observed. CT and the developed predictive models may be useful in the meat industry as a tool for characterizing and optimizing salting processes.