• New technology

    Optimization of the salting process for the production of healthier and higher quality dry-cured meat products with reduced and more standardized salt content
  • Traditional products

    To preserve competitiveness in global market, dry-cured ham processors need an improved technology to control the salting treatment
  • High quality dry-cured hams

    The salt content in dry‐cured hams has become a major concern in terms of public health

Control of the salting stage

ProCured is aimed to develop and implement a new system enabling the control of the salting stage during dry-cured ham processing.

Healthy

The salt content in dry‐cured hams has become a major concern in terms of public health, because of the established relations between salt intake, hypertension and associated vascular diseases.

Non-invasive technology

The system is equipped with an Artificial Neural Network software, trained to provide salting parameters according to raw ham properties and target salt content.
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    • Start date: 2014-01-01
    • Duration: 24 months
    • Subprogram Area: SME-2013-1 Research for SMEs
    • Contract type: Research for SMEs