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In the ProCured project, we developed a salting control platform which allows meat processors to evaluate the main ham parameters that condition the salt uptake, including the weight, fat content and distribution, lean exposed area, meat colour, and morphology. Based on these parameters, the control platform determines the optimum salting parameters to be used in each ham, according to its properties. Moreover, the ProCured system allows also monitoring the salt uptake after the salting stage, and thus, ensuring that the salting parameters used are adequate.

It is expected that the ProCured technology will help dry-cured meat producers to improve the homogeneity of their products by ensuring a more standardized salt content in the final product. Moreover, ProCured provides also an effective tool to produce segments of products with reduced salt content.