Segment C: Product quality

Moderator: J. Vicente Olmos

“Reflections on the evolution of the physical properties of ham: water activity, freezing point, thermophysical properties, water and salt diffusion, impact of freezing, etc.”

Speaker: Pere Gou, Institute of Agrifood Research and Technology (IRTA)

“The impact of proteolysis on final product quality”

Speaker: Leticia Mora, Spanish National Research Council (CSIC) - Institute of Agrochemistry and Food Technology (IATA), Valencia

“Petequias y otros defectos en origen y su influencia en el jamón curado”

Speaker: Antonio Velarde, Institute of Agrifood Research and Technology (IRTA)