Animalia, P.O. Box 396 Økern, NO-0513 Oslo, Norway; Nofima Mat, Osloveien 1, NO-1430 Ås, Norway.
Meat Sci. 2012 Mar;90(3):858-64. doi: 10.1016/j.meatsci.2011.11.029. Epub 2011 Nov 23.
Varying salt content in hams of equal brand is a major challenge for Norwegian dry-cured ham producers. This study was thus undertaken to test existing computed tomography (CT) calibration models for salt on entire hams, regarding predictability of salt content at different processing times including final ham and to study salt distribution during processing of dry-cured ham. Twenty-six hams were scanned by computed tomography (CT) 11 times during dry-curing for this purpose. However, previously established calibration models had to be adjusted as they overestimated salt in dry samples. Prediction of ultimate salt content was more accurate approaching the end of the dry-curing process (RMSEP=0.351-0.595% salt). Inclusion of remaining weight loss improved the prediction accuracy in un-dried samples by approximately 0.1% NaCl. The prediction errors were sufficiently low to be of practical interest.
不同品牌的火腿中盐含量的变化是挪威干式腌火腿生产商面临的主要挑战。因此，本研究旨在测试现有的用于整个火腿的计算机断层扫描（CT）盐校准模型，以评估其在不同加工时间（包括最终火腿）预测盐含量的能力，并研究干式腌火腿加工过程中的盐分布情况。为此，26 个火腿在干腌过程中进行了 11 次 CT 扫描。然而，由于先前建立的校准模型高估了干样品中的盐分，因此需要进行调整。随着干腌过程接近尾声，最终盐含量的预测更加准确（RMSEP=0.351-0.595%盐）。在未干燥的样品中，包含剩余的失重可以将预测精度提高约 0.1%NaCl。预测误差足够低，具有实际意义。
