Magnetic resonance imaging to predict the salt content of Iberian ham

Researchers from the Meat and Meat Products Research Institute of the University of Extremadura have developed a non-destructive, innocuous method for quantifying the salt content of Iberian ham and classifyin it according to the degree of penetration of the salt in the muscle. The technique uses magnetic resonance, computer visualization and statistical calculus to monitor the diffusion of salt during the ham's maturation process. This novel methodology is based on the analysis of images obtain