Resumen de Seguimiento del proceso de salado en jamón ibérico mediante espectroscopía de reflectancia en el infrarrojo cercano

Juan Fernández Novales, Cristobal Garrido Novell, Emiliano J. de Pedro Sanz, J.E. Guerrero, A. Garrido-Varo, Dolores Pérez Marín

• The aim of the present study was to evaluate a portable MEMS-NIRS instrument to predict salt content in Iberian pig hams during the salting process. The results obtained suggest, that the predictive ability (SEP =0,98; R2 = 0,86) of the best equation obtained for the prediction of the salt content is enough, to ensure continuous monitoring of each individual ham during the salting process.