Understanding the salting stage of ham, a complex and decisive phenomenon

Salting is a key phase in the production of cured ham, since Salt contributes to the preservation of the ham and the development of its characteristic sensory attributes. But how does salt diffuse in ham? What factors favor or hinder salt absorption? What effect does salt have on water retention capacity, water activity (Aw), or the structure of muscle fibers?

José Manuel Barat, Professor in the Department of Food Technology at the Polytechnic University of Valencia, will present this lecture entitled "Understanding the salting stage of ham, a complex and determining phenomenon"»