This paper explores the multifractal features of different commercial designations of Iberian ham (acorn 100% Iberian ham, acorn Iberian ham, feed/pasture Iberian ham and feed Iberian ham). This study has been done by taking as input the fatty infiltration patterns obtained from digital image analysis of ham cuts comparing mechanic and manual slicing. The yielded results show the multifractal nature of fatty connective tissue in Iberian ham, only when knife cutting is applied, confirming the differences between the designations according to their genetics and feeding. Thus, the multifractal parameters presented in this work could be considered as additional information for checking Iberian ham quality by using non-destructive methods based on the combination of image analysis and predictive techniques. Meat industry can take advantage of these methods to evaluate meat products, especially when fat-connective tissue with complex pattern distribution is involved.

本文探讨了不同商业名称的伊比利亚火腿（橡子100％伊比利亚火腿，橡子伊比利亚火腿，饲料/牧草伊比利亚火腿和饲料伊比利亚火腿）的多重分形特征。通过将火腿切片的数字图像分析获得的脂肪浸润模式作为输入进行比较，比较了机械切片和手动切片，从而完成了这项研究。所得结果表明，仅当使用刀切时，伊比利亚火腿中的脂肪结缔组织具有多重分形的性质，从而根据遗传学和进食确认了名称之间的差异。因此，这项工作中提出的多重分形参数可以被认为是通过使用基于图像分析和预测技术相结合的非破坏性方法来检查伊比利亚火腿质量的附加信息。