DryMeat

CT-scanning was applied on a total of 36 hams in different stages of the production in order to verify the salt distribution. 6 hams were scanned after the salting, in the middle of the salt-ripening, after salt-ripening, in the middle of the drying before ripening and at the end of the production. The CT scans are available as download for further research activities.

The CT scans were used to determine the average salt profile, water content and water activity in each of the four muscles of the hams. An empirical model was developed in order to obtain the salt profile, water content and water activity from the CT scans.