Analytical data on the impact of ham: a historical overview

This presentation will explain the relationship of certain analytical parameters with the quality of ham, discussing their historical evolution and describing the scientific and technical basis of their relationship with the final quality of the product, as well as possible implications and repercussions of deviation from the reference values.

In this conference, Antonio Silva, PhD in Science from the University of Extremadura and Master in Meat Science and Technology from the same University, will share his extensive experience with this bacteria and advice on how to combat it.