Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review

The production of hams follows processes in which the characteristics of raw materials and processing conditions influence the quality attributes. The increased use of non-contact evaluation methods leads to a better understanding of the materials and processes involved, resulting in meat products that are safer with improved quality. To satisfy the increased awareness and greater expectation of consumers, it is necessary to improve quality control methodologies. Imaging and spectroscopy are proven technologies that can provide useful information regarding ham quality and the effects of the processing regime. The aim of this review is to communicate perspectives and aspects, relating to imaging, spectroscopic and colorimetric techniques on the subject of non-contact quality evaluation and control of hams. Moreover, several promising non-invasive techniques and accompanying technological advances are also presented that have the potential to be robust and efficient. Imaging and spectroscopic technologies continue to change at a rapid pace, and the developed techniques can mature into industrial applications with the right integration framework. [Copyright &y& Elsevier]