Abstract
This work aims to evaluate the feasibility of low-intensity ultrasound as a means of nondestructive
characterization of ham pastiness, which is a kind of defective texture. In order to
achieve this objective, ultrasonic measurements by pulse-echo and through-transmission
methods were carried out in dry-cured ham pieces and slices at different temperatures (from 4
to 22ºC) and ultrasonic velocity and attenuation coefficient were assessed and compared with
instrumental texture and sensory parameters. A satisfactory correlation between ultrasonic
velocity and textural parameters (hardness and relaxation capacity) was found. However,
neither ultrasonic velocity nor textural parameters showed any relevant correlation with sensory
assessment of pastiness.
