Can the quality of fresh Iberian ham be predicted?
Iberian ham is one of the most cherished foods in Spanish gastronomy and a product with increasing potential in international markets. However, its production is a long and delicate process, where each stage must be meticulously controlled to ensure the result lives up to its reputation. This is where Near Infrared Spectroscopy (NIR) comes into play.
One of the main concerns for Iberian ham producers is ensuring that each piece reaches its full potential. But how can the future quality of ham be predicted when it is still fresh?
NIR technology allows for analyzing the internal composition of the ham leg without destroying or altering it. By measuring light absorption in the near-infrared spectrum, NIR can detect critical factors like moisture levels or altered pH in the meat.
This information is crucial for making early decisions in the production process, such as adjusting the amount of salt needed for each ham leg. For instance, if excess moisture is detected, the amount of salt can be increased to ensure proper curing, preventing quality issues in the final product.
Production optimization and cost reduction
The use of NIR spectroscopy not only ensures the quality of Iberian ham but also optimizes the production process. By accurately and early identifying the specific needs of each piece, producers can adjust resources more efficiently, reducing waste and improving product consistency. This results in a high-quality product with lower production costs.
In summary, NIR spectroscopy has become an essential tool for Iberian ham producers, helping them predict and control quality from the earliest stages of production.