This is a critical step in the ham curing process, and it is intended that a system is developed to monitor the salt diffusion in the hams, and maintain a certain level at which it permits the meat to be preserved. In order to develop a molecular or chemical biosensor able to detect the state of the ham it is necessary to identify the volatile compound responsible for the 'off' smell present in rotten hams. Sensor Development To develop a suite of sensors capable of detecting specific vapours apparent in rotten hams. The development of electronic interfaces to the suite of sensors will allow the data to be analysed in real time within the factory. Design and Development of the Monitoring Station To enable the system to work within the factory environment, a fully automated monitoring station, capable of integrating each of the modules in a controlled manner is being developed.
Work includes robot hardware and software development, and a dedicated database for future analysis.
Prototyping and Evaluation Various stages throughout the project will bring together different modules of the system, culminating in a complete system prototype at one of the ham curing factories. Meat Industrial Company with other factories in Dominican Republic, Phillipines, Mexico and Russia. University, West of England Faculty of Applied Science and Faculty of Engineering combining for sensor development and database design. De Montfort University, Leicester Department of Mechanical and Manufacturing Engineering developing HAMS monitoring station . D centre analysing volatile gases emitting from the rotten hams.