Spectroscopy Looking for Biomarkers in Ham Traceability by Synchrotron Techniques

During the ham curing process the colour of the meat becomes darker. This natural process is thought to be related to change in some metallic ions present in the meat. Zn replaces Fe in its usual coordination position, linked to the donor N atoms of the porphyrin ring contained in the myoglobin protein. Although this process has been studied, the mechanism whereby the reaction takes place remains still unclear. Some additives such as nitrites are used during the treatment of low quality cured hams in order to simulate this colour change. However, this procedures are absolutely forbidden, especially in the case of high quality cured hams, such as Jabugo (Spain) or San Daniele (Italy). Since the curing process strongly depends on the above mentioned reaction, its best description and understanding is of major importance for a proper control and quality check of the product. In this sense, the main aims of the present work are: - Describing the environment of Fe and Zn in ham samples - Comparing the Fe and Zn spectral features for several curing times and origins of ham - Assessing the suitability of XAS techniques for the study of such sample