Recognizing marbling in dry-cured Iberian ham by multiscale analysis

摘要

Dry-cured Iberian ham is one of the most valuable meat products in Spain, with a first-rate consumer acceptance. Visually discernible characteristics of fat and lean, such as marbling, have an effect on the acceptability and palatability Of ripened Iberian ham pieces. Important marbling properties include the amount and spatial distribution of intra- Muscular fat streaks. Chemical processing is the only proved way to determine the fat level of pig meat, but this Technique is tedious, destroying ad unable to offer information about fat distribution. The determination of Iberian Ham sensorial quality has traditionally involved appraisal of marbling characteristics by descriptive analysis methods, Which rely heavily on visual evaluation and testing by panels of trained graders.