Non-destructive determination of fat content in green hams using ultrasound and X-rays. (June 2015)

• Record Type: Journal Article
• Authors: de Prados, M.; Fulladosa, E.; Gou, P.; Muñoz, I.; Garcia-Perez, J.V.; Benedito, J.
• Is Part Of: Meat science. Volume 104(2015:Jun.)
• Page Start: 37
• Page End: 43
• Publication Date: 2015-06
• Subjects: Non-destructive analysis -- Green ham -- Meat products -- Ultrasound -- X-rays; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.01.015
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This work addresses the use of ultrasound (US) and medical dual energy X-ray absorptiometry methods to predict the fat content in green pork hams. Ultrasonic velocity (υ) and X-ray absorption were measured in 78 green hams. An increase in the fat content involved an increase in υ and a decrease in the X-ray attenuation measured at 2 °C. Models developed to predict the fat content from the ultrasonic velocity or X-ray parameters provided errors of 2.97% and 4.65%, respectively. The combination of both US and X-ray technologies did not improve prediction accuracy. These models allowed green hams to be classified into three levels of fatness, with 88.5% and 65.4% of the hams correctly classified when using models based on ultrasonic and X-ray parameters, respectively. Therefore, US and X-rays emerge as useful quality control technologies with which to estimate the fat content in green pork hams. Highlights: Fat content in green hams affects the ultrasound (US) and X-ray parameters. US velocity can predict the fat content of hams (error: 2.97%). X-rays can predict the fat content only in hams with similar geometry (error: 3.27%). The combination of US and X-ray does not improve the fat content prediction.