Code
179P9011
Duration
01 November 2011 → 30 November 2013
Funding
Regional and community funding: IWT/VLAIO
Promotor
Research disciplines
-
Agricultural and food sciences
- Food sciences and (bio)technology
Keywords
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.