Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

The effect of air relative humidity on the appearance and structure of subcutaneous pork fat unsalted or treated with NaCl, KCl or K-lactate

“…The effect of water content on hardness follows a similar pattern to the results of Serra et al (2005) in dry-cured ham and Ruiz-Ramírez et al (2005) in dry-cured loin.…”

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy

“…Nevertheless, RMSECV value obtained with the remote probe was similar to that obtained by commercial analysers based on NIR technology. According to the results obtained by Ruiz-Ramírez et al (2005) and Serra et al (2005), crust formation occurs at a water activity below 0.87 in loin and below 0.70 in ham. Hence it is considered that the predictive models obtained in this work are suitable for controlling superficial a w and could reduce the problem of crust formation on hams during the drying process.…”

NIR technology for on-line determination of superficial aw and moisture content during the drying process of fermented sausages

“…Different studies have demonstrated the relationship between the fall of a w and water content and the hardness increase in meat products Ruiz-Ramírez et al, 2005;Serra et al, 2005). According to these studies our models can be used to monitor a drying and ripening process in order to avoid crust formation on the surface.…”