EU research project will try to reduce cured ham salt content
The ‘procured’ initiative aims to cut the amount of salt in the production of dry-cured meats, such as prosciutto, lardo, bresaola, capicola, guanciale and soppressata.
This comes in response to a widely acknowledged need that dry-cured ham processors improve the technology to control the salting treatment of their products, said a European Commission note.
It said: "Salt is used to prevent bacteria proliferation, as it leaves very low levels of water in the meat after being absorbed." But it highlighted studies indicating reducing consumers’ current salt intake to six grams per day could prevent nearly 6% of strokes: "But the onus is as much on food manufacturers, as well as consumers, to be less heavy-handed with the salt."
The Commission added: "Cutting salt content in such products can be a ‘win-win’ – not only is it healthier, but it also guarantees the expected final quality, something that is vital if European manufacturers are to remain competitive in a global market."
A researcher involved in the project explained: "The proposed solution relies on in-line modules, based on a fast and non-invasive technology, which measures the ham traits related to salt uptake and the absorbed salt amount during salting."
Technology would use artificial neural networks software, which is trained to provide salting parameters according to raw ham properties and target salt content. A pre-commercial demonstration system will be made available to companies at the end of the project.
The consortium includes Italian Prosciutto maker Galloni, dry-cured processor Cent, and small and medium-sized meat processors Lenz Instruments, of Spain; Roser, also of Spain; Austria’s Strasser; and Stevia. Scientific support will be provided by pan-EU research group Ateknea Solutions, Catalonia-based research organisation IRTA, and Italy’s Experimental Station for the Food Preserving Industry (SSICA).
