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The project was a knowledge building project and the achieved results are of high importance for the industry:

  1. Reduced salt in future food products: a clear correlation between amount of salting and processing conditions have been established.
  2. Modell and simulation: several approaches for simulation based evaluation of production conditions have been established.
  3. CT-scans: a valuable set of CT scans (over 50.000 pictures) were generated by the project and are available post-project for future R&D activities.
  4. Energy efficient production: the evaluated concepted of heat pump drying is used for other drying processes at higher temperatures and resulted in different Spin-Off activates.
  5. Characterization of the ripening by LC-MS based analyses (metabolite profiling and proteomics) have provided new information about the time profiles of the ripening and the generation of proteolysis products.
  6. The un-targeted metabolite profiling by LC-MS is a useful tool to follow the ripening, either as quality control or in development of new products or processes. The method is particularly useful in comparative studies.
  7. Product quality: specific marker components were determined which can be used in future activities for benchmarking and quality control.
  8. Process control: a concept for an early stage determination of the proteolytic potential of hams was suggested for further R&D activities.