Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study

[EN] The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated these results with the electronic measurements of impedance spectroscopy, in order to lay the groundwork to design a suitable electrode to be used for checking in line all dry-cured ham elaborated. Double electrode and coaxial needle electrode were used in a frequency range of 100 Hz to 1 MHz. The electronic measurements of the two electrodes were able undoubtedly to discriminate between altered and unaltered dry-cured hams; moreover a tendency to classify between deep spoilage and swollen hams was shown. The values into the range of frequencies between 100 Hz-1000 Hz, for both electrodes, showed the best clustering results. More studies are needed to select the best electrode which can be transformed in a robust and versatile electrode which could be used for checking in line all dry-cured ham elaborated. (C) 2014 Elsevier Ltd. All rights reserved.The authors thank the National Council of Science and technology of Mexico (CONACYT) for the grant of Guadalupe Hernandez-Coronado, within the framework of bicentennial.De Jesus De Barros, CA.; Hernández-Coronado, G.; Girón Hernández, LJ.; Barat Baviera, JM.; Pagán Moreno, MJ.; Alcañiz Fillol, M.; Masot Peris, R.... (2014). Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study. Meat Science. 98(4):659-700. doi:10.1016/j.meatsci.2014.05.01465970098