We conducted a consumer acceptability analysis of dry-cured ham based on sensory evaluation. Consumer acceptability data are rendered heterogeneous by the diverse backgrounds and assessment abilities of the participants, requiring versatile analytical methods for their interpretation. Totally, 9 sensory attributes of 12 kinds of dry-cured ham samples collected from Japan (n=9), Italy (n=1), Spain (n=1), and Germany (n=1) were tasted by 117 Japanese consumers who showed acceptable evaluation abilities during blind sampling. Common techniques, such as hierarchical clustering, principal component analysis, and external preference mapping, were simultaneously utilized to analyze each characteristics scored in modified hedonic scale. These analyses revealed the relationships between the features and preferences of the assessors. For example, consumers aged 20-30 with smoking and drinking habits preferred sweetness and saltiness, and gave high ratings to Spanish Jómon serrano and Italian prosciutto. Our approach could assist ham marketers to identify potential purchasers and the preferred characteristics of their products.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.meatsci.2016.06.015 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Untargeted metabolomics to relate changes produced by biocontrol agents against Aspergillus westerdijkiae and Penicillium nordicum in vitro on dry-cured ham.
Int J Food Microbiol
December 2024
Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Dry-cured ham is a highly appreciated meat product. During the ripening, moulds grow on its surface such as Penicillium nordicum and Aspergillus westerdijkiae producers of ochratoxin A (OTA). This mycotoxin poses a risk to consumers that must be controlled.
View Article and Find Full Text PDFMarblingPredictor: A software to analyze the quality of dry-cured ham slices.
Meat Sci
November 2024
Institute of Agrifood Research and Technology (IRTA), Food Technology, Finca Camps i Armet, Girona 17121, Spain. Electronic address:
Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and consumer's acceptability is influenced by different factors, among others, visual intramuscular fat and its distribution across the slice, also known as marbling. On-line inter and intramuscular fat evaluation and marbling assessment is of interest for classification purposes at the industry.
View Article and Find Full Text PDFDry-Cured Ham, '', from Heavy Pig Production-A Pilot Study Focusing on the Effect of Ham Weight and Salting.
Foods
November 2024
Agricultural Institute of Slovenia, Hacquetova Ulica 17, 1000 Ljubljana, Slovenia.
A pilot study was conducted with the aim of adapting the processing of "", dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thighs harvested from heavy pigs, a total of 32 green hams were selected (from 16 carcasses) based on weight (two classes; L-lighter, H-heavier) and we used left and right ham for either the standard or a shortened salting phase.
View Article and Find Full Text PDFDietary inclusion of fibrous corn silages reduces gastric mucosa damage in fattening heavy pigs.
Porcine Health Manag
November 2024
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio, 2/A, 33100, Udine, Italy.
Article Synopsis
- Several surveys show that gastric lesions in fattening pigs are common, primarily caused by diets that are low in fiber and have small particle sizes, leading to faster stomach emptying and damaged gastric mucosa.
- The study compares a corn-soy diet with one that includes corn silages, finding that while the growth rate slightly decreased (5-6%), overall performance was acceptable and slaughter traits remained unaffected.
- The inclusion of corn silages significantly improved stomach health by increasing stomach weight and reducing the severity of stomach damage in finishing heavy pigs.
Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage.
Food Sci Anim Resour
November 2024
Global Communication Division, Sunjin, Seoul 05372, Korea.
Article Synopsis
- * After 84 days of storage at 10°C, VP and MAP showed superior color stability and lower levels of total volatile basic nitrogen (TVBN) and lipid oxidation compared to AP.
- * The findings suggest that for maintaining quality, taste, and nutritional value, dry-cured ham should ideally be packaged using vacuum or modified atmosphere methods.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!