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Applications of computed tomography in dry-cured meat products

Computed Tomography and Microcomputed Tomography are X-ray based technologies. They were tested in this thesis as potential tools for the optimization of the processing of dry-cured meat products. On one hand, several prediction models and Computed Tomography analytical tools were developed for the non-destructive analysis of water activity, salt content and water content distribution within dry-cured hams during processing and were successfully applied to three case studies. On the other hand, Microcomputed Tomography were used to characterize, evaluate and correlate the changes in the microstructure with the texture of non-acid pork lean fermented sausages. Some Microcomputed Tomography parameters could be correlated with the instrumental texture, although the Microcomputed Tomography was not accurate enough to distinguish between lean and fat when these constituents were emulsified. In conclusion, Computed Tomography and Microcomputed Tomography can be considered as suitable technologies for the non-destructive characterization and for the optimization of dry-cured meat processing.

La Tomografia Computeritzada i la Microtomografia Computeritzada s贸n tecnologies basades en raigs X. Ambdues es varen testar en aquesta tesis com a eines potencials per l鈥檕ptimitzaci贸 del processat de productes carnis curats. Per una banda, es varen desenvolupar diversos models de predicci贸 i eines anal铆tiques derivades de la Tomografia Computeritzada, per l鈥檃n脿lisi no destructiu de la distribuci贸 de l鈥檃ctivitat d鈥檃igua i els continguts de sal i d鈥檃igua durant el processat de pernils curats, aplicant-se posteriorment de manera satisfact貌ria a tres casos d鈥檈studi. Per altra banda, la Microtomografia Computeritzada es va utilitzar per caracteritzar, avaluar i correlacionar canvis en microestructura i textura d鈥檈mbotits crus curats elaborats amb baix contingut de greix. Alguns par脿metres de la Microtomografia Computeritzada es van poder correlacionar amb la textura instrumental, encara que es va observar que la Microtomografia Computeritzada no permetia distingir acuradament entre magre de porc i greix quan aquests components es trobaven emulsionats.

Universitat de Girona

Manager: Fulladosa i Tom脿s, Elena
Gou i Bot贸, Pere
Other contributions: Universitat de Girona. Departament d鈥橢nginyeria Qu铆mica, Agr脿ria i Tecnologia Agroaliment脿ria
Author: Santos Garc茅s, Eva
Date: 2012 June 29
Abstract: Computed Tomography and Microcomputed Tomography are X-ray based technologies. They were tested in this thesis as potential tools for the optimization of the processing of dry-cured meat products. On one hand, several prediction models and Computed Tomography analytical tools were developed for the non-destructive analysis of water activity, salt content and water content distribution within dry-cured hams during processing and were successfully applied to three case studies. On the other hand, Microcomputed Tomography were used to characterize, evaluate and correlate the changes in the microstructure with the texture of non-acid pork lean fermented sausages. Some Microcomputed Tomography parameters could be correlated with the instrumental texture, although the Microcomputed Tomography was not accurate enough to distinguish between lean and fat when these constituents were emulsified. In conclusion, Computed Tomography and Microcomputed Tomography can be considered as suitable technologies for the non-destructive characterization and for the optimization of dry-cured meat processing.
La Tomografia Computeritzada i la Microtomografia Computeritzada s贸n tecnologies basades en raigs X. Ambdues es varen testar en aquesta tesis com a eines potencials per l鈥檕ptimitzaci贸 del processat de productes carnis curats. Per una banda, es varen desenvolupar diversos models de predicci贸 i eines anal铆tiques derivades de la Tomografia Computeritzada, per l鈥檃n脿lisi no destructiu de la distribuci贸 de l鈥檃ctivitat d鈥檃igua i els continguts de sal i d鈥檃igua durant el processat de pernils curats, aplicant-se posteriorment de manera satisfact貌ria a tres casos d鈥檈studi. Per altra banda, la Microtomografia Computeritzada es va utilitzar per caracteritzar, avaluar i correlacionar canvis en microestructura i textura d鈥檈mbotits crus curats elaborats amb baix contingut de greix. Alguns par脿metres de la Microtomografia Computeritzada es van poder correlacionar amb la textura instrumental, encara que es va observar que la Microtomografia Computeritzada no permetia distingir acuradament entre magre de porc i greix quan aquests components es trobaven emulsionats.
Format: application/pdf
Document access: http://hdl.handle.net/10803/83672
Language: eng
Publisher: Universitat de Girona
Rights: ADVERTIMENT. L鈥檃cc茅s als continguts d鈥檃questa tesi doctoral i la seva utilitzaci贸 ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, aix铆 com en activitats o materials d鈥檌nvestigaci贸 i doc猫ncia en els termes establerts a l鈥檃rt. 32 del Text Ref贸s de la Llei de Propietat Intel路lectual (RDL 1/1996). Per altres utilitzacions es requereix l鈥檃utoritzaci贸 pr猫via i expressa de la persona autora. En qualsevol cas, en la utilitzaci贸 dels seus continguts caldr脿 indicar de forma clara el nom i cognoms de la persona autora i el t铆tol de la tesi doctoral. No s鈥檃utoritza la seva reproducci贸 o altres formes d鈥檈xplotaci贸 efectuades amb finalitats de lucre ni la seva comunicaci贸 p煤blica des d鈥檜n lloc ali猫 al servei TDX. Tampoc s鈥檃utoritza la presentaci贸 del seu contingut en una finestra o marc ali猫 a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i 铆ndexs.
Subject: Productes dels animals dom猫stics, de la ca莽a i de la pesca
Aliments i nutrici贸. Enologia. Olis. Greixos
Title: Applications of computed tomography in dry-cured meat products
Type: doctoralThesis
Repository: TDX

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