For the production of quality cooked ham, the quality of the raw material used is very important. Currently, there is no technology on the market that allows a good classification (on-line and non-invasive) of the technological quality of whole fresh ham (before boning) for the production of this type of product.

The overall objective of the project is to develop a methodology based on multi-frequency magnetic induction technology (MFMI) to improve the classification of fresh ham according to its technological quality for the production of quality cooked ham.

The achievement of the objective set out in this project will provide companies with an innovative tool to improve the classification of raw material. The classification of fresh hams according to their technological quality will make it possible to obtain more homogeneous batches and also to segment the production of cooked ham according to the quality parameters of the raw material. Thus, only hams with optimum technological quality for the production of this type of product will be selected, especially with regard to the degree of muscle denaturation and water retention capacity (detection of meats with PSE defect: soft, soft and exudative pale).

This will allow companies to better adapt their formulations to the characteristics of the raw material and to optimise their cooked ham production processes. Process improvement includes formulations with fewer added additives (phosphate-free, clean label), maintaining a good yield throughout the entire product production process, with less cooking losses, better slicing yield and no structural defects in the slice (poor cohesion of the pieces and rather pale colours), as well as a better shelf life of the packaged sliced product (reduction of exudates).

Project financed through the Operation 16.01.01 of Cooperation for Innovation of the Rural Development Programme of Catalonia 2014-2020.