The benefits of ProCured technology in the production of dry-cured ham are presented in a dissemination event at Girona (Spain)

The Institut de Recerca i Tecnologia Agroalimentàries (IRTA) organized a technical workshop at their facilities on the past December 17th, 2015. In the event, IRTA presented the results of a research study aiming at modelling the salt uptake process, in the production of dry-cured ham. The study, carried out in the framework of the European Research Project ProCured (605608), showed the importance of monitoring the fat content in raw hams, to control the salt content in the final product.

 

Dissemination_IRTA (2)

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