MODELS TO PREDICT THE FINAL SALT CONTENT OF DRY-CURED HAMS

被引：0

作者：

Serra, Xavier ^{[1
]}

Fulladosa, Elena ^{[1
]}

Gou, Pere ^{[1
]}

Arnau, Jacint ^{[1
]}

机构：

[1] IRTA, E-17121 Monells, Girona, Spain

来源：

6TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY (FOODSIM 2010) | 2010年

关键词：

Agriculture; Industrial processes; Regression analysis; Linear Model; CATHEPSIN-B ACTIVITY;

D O I：

暂无

中图分类号：

TP39 [计算机的应用];

学科分类号：

081203 ; 0835 ;

摘要：

Current trends in consumption of meat products demand products with lower salt content. Developments and innovations to successfully reduce the salt content in dry-cured ham are of major interest to industry. The aim of the present study is to obtain mathematical models to predict the salt uptake as a function of salting time for different raw ham qualities. The models obtained are useful to adjust the salting time in dry-cured ham elaboration to obtain the desired salt content in the final product.

引用

页码：13 / 16

页数：4

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