The left and right hams of forty heavy pig carcasses were thermographed to evaluate whether surface temperature differences were related to meat and ham quality. Thermal imaging analysis showed no differences in average surface temperature among classes of pH or of L* colour co-ordinate nor among classes of ham defects such as veining and red skin. However, hams with a lower fat cover displayed a significantly warmer average temperature surface. Infrared thermography seems to be a practical and non-invasive method to detect hamswith a fat cover below the minimum requested to be submitted to the dry-curing process.

The use of thermography on the slaughter-line for the assessment of pork and raw ham quality / NANNI COSTA, L; Stelletta, C; Cannizzo, C; Gianesella, M; LO FIEGO, Domenico Pietro; Morgante, M.. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - ELETTRONICO. - 6 (Suppl. 1):(2007), pp. 704-706.

The use of thermography on the slaughter-line for the assessment of pork and raw ham quality

LO FIEGO, Domenico Pietro;
2007

Abstract

The left and right hams of forty heavy pig carcasses were thermographed to evaluate whether surface temperature differences were related to meat and ham quality. Thermal imaging analysis showed no differences in average surface temperature among classes of pH or of L* colour co-ordinate nor among classes of ham defects such as veining and red skin. However, hams with a lower fat cover displayed a significantly warmer average temperature surface. Infrared thermography seems to be a practical and non-invasive method to detect hamswith a fat cover below the minimum requested to be submitted to the dry-curing process.
6 (Suppl. 1)
704
706
The use of thermography on the slaughter-line for the assessment of pork and raw ham quality / NANNI COSTA, L; Stelletta, C; Cannizzo, C; Gianesella, M; LO FIEGO, Domenico Pietro; Morgante, M.. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - ELETTRONICO. - 6 (Suppl. 1):(2007), pp. 704-706.
NANNI COSTA, L; Stelletta, C; Cannizzo, C; Gianesella, M; LO FIEGO, Domenico Pietro; Morgante, M.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/453986
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