The aim of this proposal is to investigate markers to identify, with a good degree of confidence, the origin of a ham, both dry-cured and raw. The study will use different technologies: magnetic resonance imaging, high field nuclear magnetic resonance, optical imaging, electron microscopy and histology.
The work plan will be organized in following steps and obtained data will be applied in the research and in the individuation of markers of traceability, and both for nutritional and nutriceutical characterization. Together with the enterprise involved in this proposal, three or even more, production technologies will be evaluated and compared.
This approach, thoroughly described in the ongoing section, represents a strong innovation, and an opportunity in the future characterization of other products. Moreover, the described analyses will provide new nutritional informations and a powerful tool to improve the efficiency of the production and the quality of final products.
