Estimation of moisture content in dry‐cured beef ham by measuring the impedance of the surface

Abstract

AbstractDry‐cured beef ham quality is determined by moisture content; however, it is hard to do non‐destructive monitoring. We investigated whether the internal moisture content of dry‐cured beef ham could be determined from the impedance of the surface, which is removed at the time of eating. Supraspinatus muscle samples from Japanese Shorthorn steers were dried for different periods. The samples were then divided into the parts to be removed (surface) and edible parts. Their respective impedance and moisture content were measured, and the correlation between these two parameters was investigated. A negative correlation was observed between the impedance and moisture content of the surface and the shallow and deep sections of the edible part. There was also a negative correlation between the impedance of the surface and the moisture content of the shallow and deep sections of the edible part. Therefore, the results of this study indicate that during drying, the moisture content in the shallow and deep sections of dry‐cured hams can be estimated by measuring the impedance of the surface. This non‐destructive method of measuring the moisture content of dry‐cured hams can help in regulating the moisture content during drying to produce high‐quality dry‐cured hams.