Ham Pieces Research Articles

Iberian dry-cured ham sliced: Influence of vacuum packaging on volatile profile during chill-storage

Packed sliced ham has become one of the most relevant new sales format, but its influence on the volatile profile of Iberian ham has not been widely studied. Hence, in this work, the influence of storage time of Iberian dry-cured ham vacuum packaging on the volatile profile and therefore, on its quality, was evaluated. For that, 12 samples of three white label Iberian dry-cured ham pieces from three supermarkets were analysed by headspace sorptive extraction-gas chromatography-mass spectrometry, using 2 polydimethylsiloxano Twisters®. The results showed differences between the volatile profile of vacuum packed samples with different packaging times and those which were not, mainly in alcohols and ketones. Furthermore, important changes were observed after only one week of packaging. The most of the volatile compounds affected during the storage time in vacuum packaging were related to negative sensory notes, being able to influence the quality of this product.

Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams

The ham mite Tyrophagus putrescentiae and the red-legged ham beetle Necrobia rufipes are harmful pests to several high-valued stored products. The regulatory phase-out of the fumigant methyl bromide necessitates the search for alternative fumigants. Propylene oxide (PPO) and ethyl formate (EF) were therefore evaluated in the laboratory for controlling these pests of dry-cured hams. Concentration–mortality studies at 25 °C of PPO and EF found that the mobile stages of the mites were very susceptible to low concentrations of 10 mg/L and less of each gas, while mite eggs were very tolerant and required 20 mg/L for PPO and 80 mg/L of EF for 100% mortality. Mixed life stage cultures of mites and beetles were treated for 24 h with either PPO or EF at 1× and 2× the estimated 99% lethal doses and confirmed effectiveness for controlling simulated pest populations. The sorptive properties of each gas in chambers with ham pieces, dog food kibbles, or fish meal were minimal for a reduction in mite toxicity when compared to treatments in empty chambers. There was no evidence that any desorbed gas occurred at a level toxic to mite eggs in any of the fumigated commodities. These fumigation studies with ham pests support further work with PPO and EF on any changes in the sensory quality of dry-cured hams for human taste and for commercial-scale fumigations toward regulatory approval.

A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics

In this work, non-invasive near-infrared spectroscopy (NIRS) combined with chemometrics was evaluated as a possible online analytical technique to categorize pieces of cured ham on the industrial production line based on their maximum sodium content. Stifle muscle was selected for the development of the NIRS prediction models because it is the one with the highest sodium content and the easiest in terms of accessibility for spectral measurement. In the study, samples with varying thicknesses were taken. The suitability of this method is demonstrated when a 5 mm sample is used for the construction of the model, obtaining the best fit with an R2cv of 92% and a prediction error of 0.11% sodium that coincides with the error of the reference method. In conclusion, a method is proposed for the direct determination of sodium content on the production line which allows the different pieces of ham to be quickly categorized according to their salt content.

Natural and Synthetic Repellents for Pest Management of the Storage Mite Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae).

Simple SummaryThe ham mite is the major pest of dry-cured hams, aged cheeses, and specialty pet foods that are high in fats and proteins. Ham mites are also known to cause allergies in some cases for humans. The toxic fumigant gas methyl bromide had been used for years to control this mite pest, but it is being phased out of use due to its impact on the protective ozone layer of the earth’s upper atmosphere. Ham producers now require alternatives to methyl bromide for controlling mites. We conducted laboratory experiments with food-safe synthetic and plant-derived chemical repellents to keep mites away from dry cured hams. Our results showed that several of these repellents could effectively prevent ham mites from contacting and staying on treated pieces of ham, and that they would readily go to untreated ham pieces when given a choice. Further experiments found that mites would not feed on nor produce offspring when held on ham pieces coated with oils from thyme, lemon grass, rose, or a mixture of naturally occurring fat molecules. Our experiments suggest that these food-safe repellents might protect dry-cured hams from mites during their time in aging rooms by application to racks on which hams are aged or to the nets and packaging in which hams are held.The fumigant pesticide methyl bromide (MB) was used for stored products, but it is now banned for most uses in many countries as an ozone-depleting substance. MB was the only pesticide used to manage the ham mite, Tyrophagus putrescentiae, which is the most significant pest of dry cured hams. Effective alternatives to MB are needed to develop integrated pest management (IPM) programs for this pest. This study evaluated plant essential oils and food-safe compounds as repellents to directly protect hams from infestation. Experiments to assess the repellency to orientation, oviposition, and population growth of mites on pieces of aged country hams were conducted. Test compounds at different concentrations were dissolved in respective solvents and compared to the solvent control. Results showed that C8910, a mixture of three short-chain fatty acids, and the sesquiterpene ketone nootkatone had repellency indices of (RI) of 85.6% and 82.3%, respectively, at a concentration of 0.1 mg/cm2, when applied to a Petri dish arena. DEET and icaridin were also tested but performed poorly with RIs below 70% even at 0.1 mg/cm2.The monoterpene alcohol geraniol had the highest RI of 96.3% at 0.04 mg/cm2. Ham pieces dipped in C8910 and nootkatone at 150 ppm each had RIs of 89.3% and 82.8%, respectively. In general, as the concentrations of test compounds increased, the numbers of eggs that were laid on these treated ham cubes decreased after the 48 h exposure time. Ham pieces dipped in different concentrations of test compounds and then inoculated with 20 adult mites showed a significant decrease in mite population growth compared to control pieces after 14 days. The results of these experiments suggest that some plant secondary metabolites and synthetic food-safe compounds could serve as potential alternatives for managing mites on hams.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P < 0.05), PC hams had the lowest cooking and overall yield (P < 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P < 0.05). Similarly, CON had the highest a* value (P < 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P < 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P < 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

Diffusion of mycotoxins and secondary metabolites in dry-cured meat products

The aim of this study was to analyse the pattern and diffusion capacity of secondary metabolites produced by ochratoxin A (OTA)- and cyclopiazonic acid (CPA)-producing mould species commonly growing in dry-cured meat products. Dry-fermented sausage and dry-cured ham pieces were inoculated with Penicillium nordicum, Penicillium verrucosum and Penillium griseofulvum, and incubated at 20 °C for 15 days at 94% relative humidity. After incubation, the samples were divided into 3 subsamples: A (0–1 cm; including the fungal colony), B (1–2 cm) and C (2–3 cm). The subsamples were analysed with a UHPLC-Q trap-MS method capable of detecting and quantifying 33 mycotoxins at values around 1 μg/kg. Mould strains produced from 5 to 12 secondary metabolites on the surface of the meat products. Besides, a higher number of metabolites was encountered in dry-fermented sausage than in dry-cured ham. Some of the fungal secondary metabolites diffused from the surface (layer A) into the inner core of meat products (layers B and C) contaminating the products up to 3 cm depth. In general, the concentration of fungal metabolites able to diffuse generally decreased as they diffused inward; while other compounds remained on the surface. This supposes a problem for the industry given that the removal of mouldy surface of dry-cured meats seems not to protect consumers’ health.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P < 0.05), PC hams had the lowest cooking and overall yield (P < 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P < 0.05). Similarly, CON had the highest a* value (P < 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P < 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P < 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

Effects of Plant Extract Addition on Listeria Monocytogenes Growth in Highly Extended Sliced Cooked in Ham

ObjectivesThe objective of this study was to evaluate the effect of a plant extract blend containing rosemary and citrus extract on controlling the growth of Listeria monocytogenes in highly extended sliced cook-in ham during refrigerated storage at 7°C.Materials and MethodsThe experiment comprised 2 treatments, control (no plant extract addition) and 0.4% of rosemary-citrus extract blend (Cleanatis M1, Naturex). This study was conducted using a standard ham formulation yielding an end product weighing 170% of the raw material used, in this case pork leg meat cuts. The different ham muscles obtained from the pork leg were injected with a brine solution containing water, sodium chloride, phosphates, sodium nitrite, sodium erythorbate, hydrolyzed corn syroup 40DE, monosodium glutamate, carrageenan and aromas. Each lot included one batch of samples tumbled (7 cycles/min) under vacuum, at controlled temperature between 0 and 4°C for 9 h and stuffed in polyamide impermeable casings (60 mm diameter to form cooked ham pieces with approximately 1.2 kg each. The ham pieces were cooked in water tanks (80°C) at a commercial pilot plant to reach 72°C. Cooking time was approximately 1 h and 30 min. After the cooking stage, samples were cooled with ice and refrigerated at 0 to 4°C overnight The ham pieces were transported to CTC/ITAL on ice box and immediately sliced for microbiological analysis at arrival. The ham slices (2 to 3 mm) were inoculated with 0.1 mL of of L. monocytogenes ATCC7644, to yield approximately 4 log CFU/g. Inoculated samples were vacuum packaged in gas-impermeable pouches and stored at abuse temperature (7°C), very common in Brazilian retail market, for up to 16 d. Bacterial populations were determined following ISO 11290–2:2017 method. Triplicate samples of each treatment were assayed at 0 time and after 2, 4, 6, 8, 10, and 12 d of storage for L. monocytogenes populations. In addition, triplicate inoculated samples were assayed for lactic acid bacteria populations following ISO 15214:1998 method. Data Interactions and main effects were considered significant at P < 0.05. The data were submitted to analysis of variance to evaluate the effect of the treatments, storage time and the treatment × time interaction using Statistica 7.0 (StaSoft Inc). The difference between the mean values was evaluated by Tukey´s test at the 95% confidence level.ResultsDuring storage, the difference between L. monocytogenes counts in the treatment containing the plant extracts and control was 0.5 log CFU/g. There was a significant effect (P < 0.05) of the interaction treatment versus time on L. monocytogenes growth, the counts remained 0.5 log lower on samples containing the plant extract blend. Lactic acid bacteria counts were below 1.0 Log CFU/g during shelf life for both treatments.ConclusionThese data suggest that the plant extracts blend can enhance the safety of sliced cook in ham. It is important to evaluate the effect in meat systems without nitrite addition or along with other interventions that inhibit growth, like post packaging pasteurization.

Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams.

Tyrophagus putrescentiae (Schrank) is a serious mite pest of dried meats and cheeses. Infestations of T. putrescentiae are controlled with the fumigant methyl bromide, which is an ozone-depleting substance and is currently being banned in most countries. Effective alternatives to methyl bromide are needed. The objective of this research was to use laboratory assays to investigate the effectiveness of food-safe compounds for preventing infestation of T. putrescentiae on dry-cured hams. Ham pieces dipped in solutions of either propylene glycol (1,2-propanediol), lard, ethoxyquin or butylated hydroxytoluene prevented or significantly reduced mite population growth. Behavioral assays revealed that more mites oriented to the untreated control ham cubes, and more eggs were laid on these untreated ham cubes, compared with cubes treated with various dips. Our results also indicated that a combination of carrageenan + propylene glycol alginate + 40% propylene glycol was effective in reducing mite numbers on whole aging hams compared with untreated whole hams. Several food-safe compounds can prevent infestation of T. putrescentiae on dry-cured hams and may represent alternatives for managing this pest. © 2015 Society of Chemical Industry.

Quantification and viability assays of Toxoplasma gondii in commercial “Serrano” ham samples using magnetic capture real-time qPCR and bioassay techniques

“Serrano” ham is a typical pork product from the Mediterranean area, highly valued for its flavour. To make Serrano ham, pork undergoes a salting and a subsequent fermentation process known as curing. Certain pigs used for meat production are an important source of Toxoplasma gondii infection in humans. We have developed a method for quantifying and assaying the viability of the T. gondii present in commercial Serrano ham samples. A magnetic capture method for the isolation of T. gondii DNA and a qRT-PCR were used to estimate the T. gondii burden in 475 commercial samples of “Serrano” ham in two presentation formats: ham pieces and sliced ham. The infectivity capacity of T. gondii in positive samples was assayed in mice. The global prevalence of T. gondii was 8.84%, ranging from 32.35% in one of the companies to 0% prevalence in three other companies. The infectivity assays revealed that only 4.84% of the positive samples were infective.To the best of our knowledge this is the first report focussing on the prevalence of T. gondii in commercial “Serrano” ham. The method described here could be useful for producers to guarantee the safety of their products.

Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time

Proteolysis is a complex and dynamic process which takes place throughout the whole dry-cured processing due to the action of endogenous muscle peptidases, and results in the generation of a high number of small peptides and free amino acids responsible for the final quality of dry-cured ham. In this study, a total of sixty-eight peptides derived from the ubiquitin-60S ribosomal protein have been identified in dry-cured ham at 2, 3.5, 5, 6.5, and 9 months of processing using various chromatographic separations and a quadrupole/time-of-flight mass spectrometer in tandem. Some of the identified peptides have been detected during the whole process, whereas a total of fourteen of them were exclusively identified at 9 months of curing. The presence of any of these peptides could be a good indicative that dry-cured ham pieces have reached a minimum curing process of 9 months. The study of the generated peptides has contributed both to a better knowledge of proteolysis evolution and the endogenous enzymes participating, and to determine their potential to be used as quality markers to monitor the processing time.

WE‐A‐108‐04: Experimental Verification of the Thermal Properties of a Novel LDR Thermo‐Brachytherapy Seed

Purpose Hyperthermia is a highly effective adjuvant therapy when used with radiation therapy, as shown by multiple groups. A novel thermo‐brachytherapy seed invented by our group combines both modalities by replacing the tungsten radiographic marker in a standard LDR brachytherapy seed with a piece of ferromagnetic alloy. This alloy has a Curie transition temperature of ∼50 degrees‐C, and acts as a self‐regulating source of heat when exposed to an RF magnetic field. We present the results of experimental analysis of the thermal properties of the seed prototypes, and comparisons with computational analysis. Methods Behavior of the seeds in tissue was experimentally investigated by implanting ferromagnetic material and seed prototypes in pieces of ham, serving as a tissue‐mimicking phantom. Induction heating of the seeds was performed with an industrial induction heater fitted with custom coils, and the temperature vs. time was obtained via an infrared camera and a fiber‐optic thermometer. Computational analysis of the thermal properties of the self‐regulating seeds was done via the finite element analysis partial differential equation solver COMSOL Multiphysics 4.3. Results Experimental work shows that hyperthermia can be induced in tissues over reasonable times with clinically‐available magnetic field strengths. There is good correlation between experimental and computational investigations of the temperature rise and distribution for arrangements of thermo‐brachytherapy prototypes in a tissue‐mimicking phantom. The presented work will include quantitative and qualitative comparisons, as well as comparisons between the thermal and simulated radiation dose distributions of the thermo‐brachytherapy seeds. Conclusions For the thermobrachytherapy seed under development with our group, we have demonstrated good agreement between theoretical modeling and measurements for temperature distributions using a tissue‐mimicking phantom. Acknowledgement This research is supported with STTR NIH grant No. R41 CA153631‐01A1; This is supported through NIH grant No. R41 CA153631‐01A1.

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15 g/kg NaCl) or salt reduction with addition of potassium lactate (15 g/kg NaCl and 39.74 g/kg of a 60% K-lactate solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3 °C and 85% RH until reaching above 30% weight losses. The effects of K-lactate addition and the high-pressure (HP) treatment at 600 MPa on the physicochemical, instrumental colour and texture (Tensile test) and sensory characteristics of the biceps femoris (BF) muscle were evaluated. The addition of K-lactate did not have a negative effect on colour, flavour or texture of restructured dry-cured hams. The HP treatment increased significantly the pH, L ∗, a ∗ and b ∗ values and the breaking stress, and decreased the water-holding capacity and elasticity (apparent Young’s modulus) of BF muscle. The HP treatment also affected significantly the flavour (increasing saltiness, umami and sweetness) and the sensory texture attributes (increasing muscle binding, hardness, gumminess and fibrousness and decreasing adhesiveness and pastiness), as well as slice appearance (increasing brightness and iridescence and decreasing colour homogeneity).

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

The present study evaluated the effects of mild thermal treatments at the end of the drying process on physicochemical characteristics and instrumental and sensory texture in dry-cured ham. Experiment 1: effect of thermal treatments (4–46°C) for 4h and 24h. Experiment 2: time effect (4–168h) of thermal treatments at 30°C and 36°C. Both experiments were done on small dry-cured ham dices. Experiment 3: time effect (4–168h) of thermal treatment at 30°C on both instrumental and sensory texture of 4-cm-thick sections of dry-cured ham. The thermal treatment at 30°C for 168h on both dry-cured ham muscle dices (20mm×20mm×15mm) and dry-cured ham sections (4cmthick) decreased softness, adhesiveness and pastiness in BF muscle, without increasing hardness in SM muscle or affecting moisture, aw and proteolysis index.

Volumetric tumor measurement using three-dimensional ultrasound: in vitro phantom study on measurement accuracy under various scanning conditions

Factors influencing volumetric tumor measurement using 3-D ultrasound (US) were investigated. A 3-D US unit equipped with 4- to 8-MHz curved-array and 5- to 10-MHz linear-array mechanical volume transducers, and a US phantom made of 20 ham pieces (8.6 ∼ 10.5 mL) embedded in agar gel that simulated hyperechoic tumors, were used. Volumetric tumor measurement was significantly affected by the position of US focus and tumor depth. When focus was at 2 cm and 8 cm below the transducer, 5-cm-deep tumors were measured 5.6% ± 2.8% (mean ± SD) and 8.3% ± 2.2% bigger, respectively, than when focus was at 5 cm below the transducer, the same position as tumors ( p < 0.01). Tumors were measured 11.8% ± 2.9% bigger when they were 8-cm deep below the transducer than when they were 5-cm deep below the transducer ( p < 0.001). Setting focus at the same position as tumors and keeping tumor depth consistent during serial 3-D US examinations may be necessary for reliable volumetric assessment of tumors. (E-mail: choibi@radcom.snu.ac.kr)

Recognizing marbling in dry-cured Iberian ham by multiscale analysis

Dry-cured Iberian ham is one of the most valuable meat products in Spain, with a first-rate consumer acceptance. Visually discernible characteristics of fat and lean, such as marbling, have an effect on the acceptability and palatability of ripened Iberian ham pieces. Important marbling properties include the amount and spatial distribution of intramuscular fat streaks. Chemical processing is the only proved way to determine the fat level of pig meat, but this technique is tedious, destroying and unable to offer information about fat distribution. The determination of Iberian ham sensorial quality has traditionally involved appraisal of marbling characteristics by descriptive analysis methods, which rely heavily on visual evaluation and testing by panels of trained graders. We present a novel method to recognize marbling in Iberian ham images to provide the base for the design of an automatic, non-destroying expert computer system, based on computer vision and pattern recognition techniques, which shall allow food technology industries to evaluate and characterize Iberian ham independently of the subjective and variable criteria of human testers.