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Improving the control of the salt-uptake in dry-cured products

The optimization of the salting process is important for dry-cured meat producers to ensure a standardized product quality, to successfully achieve a reduction in the average salt content, and to avoid weight losses during drying. Current salting processes relies on establishing the optimum salting conditions based only on the weight of each meat piece, which leads to an homogeneous salt uptake in the final product.

The European project «ProCured» (http://www.procured.eu/), coordinated by Lenz Instruments, aims at optimizing the salting stage in dry-cured meat production, by developing improved models that take into account main relevant salting parameters.

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