Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing.

Abstract Magnetic resonance imaging (MRI) was used to study the structural changes during dry-cured ham manufacturing. T 1 , T 2 and apparent diffusion coefficient (ADC) were determined. Dry cured hams were analysed at different steps of the manufacturing process (raw, salted, post salted, half-cured and cured). Structural changes were linked with the rheological behaviour, estimated by texture profile analysis (TPA) performed in three different muscles of hams (semimembranosus, semitendinosus and biceps femoris). A decrease for T 1 , T 2 and ADC parameters during the curing process was observed, connected to the dehydration kinetics and salt diffusion. Curing process increased hardness and chewiness and reduced elasticity and cohesiveness. Mathematical models were defined to obtain useful equations to monitor ripening. Multiple and simple linear regression models were performed to predict water and salt content and rheological features evolution through MRI parameters. Best settings were achieved with water and salt content for the three studied muscles (R 2 around 0.90). T 1 , T 2 and ADC showed a negative correlation with hardness and a positive relation with springiness and cohesiveness. Graphical abstract Unlabelled Image Highlights • Macroestructural changes linked to cured ham manufacturing were monitored by MRI. • Muscles with different anatomical locations were analysed at different ripening times. • Water and salt content and TPA parameters were calculated from T 1 , T 2 and ADC data. • The best correlation was found between MRI parameters and water and salt content. • Predictive MRI allowed monitoring cured ham manufacturing process. [ABSTRACT FROM AUTHOR]