2.5. Scanning Electron Microscopy (SEM) observation
Portions of yeast-treated ham surface, 1 mm thickness, were collected
at 6 months of ripening and dehydrated in increasing concentration
of ethanol (75–100%). Samples were dried using the Critical
Point Drying procedure (Kurtzman et al., 1974), properly gold coated
and observed with a SEM Cambridge Stereoscan 200 (Cambridge,
UK).