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Lenz Fat-Analyzer™ being used at institute SSICA (Italy) to investigate salt intake in Parma hams

The “Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA)”, one of the most prestigious research centers in food science and technology, is currently working on the optimization of the salting process in the production of cured Parma hams.

The final scope of these experiments is to be able to develop new processes and methodologies to improve the homogeneity and quality of the final product.

In the framework of this research, SSICA is currently using one of our grading systems (Lenz Fat-Analyzer™) to assess the influence of different process variables on the salt intake, as a function of the fat content in meat.

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