Influence of dry-cured hams salting technology on salt content, humidity and water activity of ham muscles during process

A better understanding of salt fluxes and water- activity (aw) evolution into ham muscles during process is essential to control proteolysis, especially when dry- cured ham producers expect to reduce salt content. The present study shows the main role of salting step on salt accumulation in semi-membranosus (SM). Il determines salt migration into deep muscles. The beginning of the resting period during which a quick water loss occurs, has an important influence on salt migration kinetic into deep muscles. Then, aw decrease into deep muscles, as shrank, during the process, depends significantly on the salting technology.