| 摘要 |
<p>An automated ham-processing method, which is performed prior to curing in a drying chamber, and to a ham processing installation, comprising said method the stages of bleeding (49) of the piece of meat or ham, placement of the pieces of meat or ham (50), measuring the pH and temperature (51) of the piece of meat or ham, weighing and measuring (52) the piece of meat or ham, injecting salt (53) into the piece of meat or ham, safety weighing (54), injecting salt in order to correct defects (55) in the piece of meat or ham, and labelling (56) of the piece of meat or ham. In this manner, the quality of the products obtained is raised, as it eliminates the number of low-quality hams due to bleeding defects and production costs are reduced.</p> |
