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Space tech measures water in ham
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- Title Space tech measures water in ham
- Released 08/09/2008 5:24 pm
- Copyright Esteban Espuna
For a Spanish ham to be named ‘jamon’ it has to meet specific criteria of water retention after several months of curing. The hams can neither be too dry nor too ‘wet’ as this would diminish the quality. Space technology used to measure the fluid shift occurring in an astronaut's body during spaceflight is now used to measure the amount to water in Spanish ham.
- Id 219369