On the past October 8th (2015), the Stazione Sperimentale Industria Conserve Alimentari (SSICA) organized a technical workshop at their facilities at Parma. The workshop was aimed at providing a comprehensive review on the use of new meat inspection technologies to improve the production process of dry-cured ham. The event was attended by tens of representatives of Parma ham and San Danielle ham producing companies.
In the technical workshop, SSICA presented novel results on how the properties of raw meat conditions the salting and the curing process, and ultimately, the quality and characteristics of the final product. Moreover, Lenz Instruments presented in this workshop our Magnetic Induction Scanning systems (Ham-Inspector), and other inspection systems under development, which could contribute to improve the control of the dry-cured production process.