Light based methods as a tool for the selection of raw materials for cooked ham manufacturing

01 November 2011 → 30 November 2013
Regional and community funding: IWT/VLAIO
Research disciplines
  • Agricultural and food sciences
    • Food sciences and (bio)technology
cooked ham spectroscopy meat quality
Project description

The objective of this project is the evaluation and implementation of novel measuring techniques on line in the production of cooked ham to improve the quality and uniformity of high quality cooked ham. Measuring probes based on VIS/NIR spectroscopy, Raman spectroscopy, and vision systems will be used.