Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

Two panels of assessors from France and Spain assessed 41 dry-cured hams from diverse geographical origins, pig breedings and feedings. Univariate (Kolmogorov–Smirnov test and t-test) and multivariate (canonical correlation and principal component analysis) statistical procedures have been used to e...

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Veröffentlicht in:	Meat science 2006-07, Vol.73 (3), p.521-528
Hauptverfasser:	García-González, Diego L., Roncales, Pedro, Cilla, Irene, del Río, Sara, Poma, Jean P., Aparicio, Ramón
Format:	Artikel
Sprache:	eng
Schlagworte:	appearance (quality) Biological and medical sciences chemical analysis Chemometrics cured meats dried meat Dry-cured hams flavor Food industries Fundamental and applied biological sciences. Psychology ham laboratory techniques Meat and meat product industries multivariate analysis off odors principal component analysis provenance Sensory assessment sensory evaluation swine breeds swine feeding texture
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