El jamón de Jabugo en el ESRF llega a los medios españoles
last modified
18-08-2010 10:46
Distinguir entre un jamón "pata negra" y uno que no lo es no es fácil. La estación experimental española SPLINE en el sincrotrón europeo, el ESRF, está utilizando rayos X de sincrotrón para obtener información sobre el cambio en algunos compuestos del jamón a lo largo del proceso de curación en relación a otros parámetros que determinan la calidad del producto, como la crianza y la alimentación del cerdo.
It is not easy to distinguish between the famous "pata negra" ham and a piece of ham that only pretends to be one. Experiments at the Spanish CRG beamline SPLINE at the ESRF have used synchrotron X-rays to obtain information on the changes at the molecular level, inside the famous ham, which are linked to the process of its aging and the food given to the animals which delivered the meat. The objective is to be able identify with scientific accuracy, fake "pata negra" ham which is inferior in sensorial quality.
El Mundo, Spain largest daily newspaper, covered these experiments along with most other Spanish media. The above link points to the article (in Spanish).
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