The use of thermography on the slaughter-line for the assessment of pork and raw ham quality

摘要: The left and right hams of forty heavy pig carcasses were thermographed to evaluate whether surface temperature differences related meat ham quality. Thermal imaging analysis showed no in average among classes pH or L* colour co-ordinate nor defects such as veining red skin. However, with a lower fat cover displayed significantly warmer surface. Infrared thermography seems be practical non-invasive method detect below the minimum requested submitted dry-curing process.