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

• Published in: Meat science Vol. 73; no. 3; pp. 521 - 528
• Main Authors: García-González, Diego L., Roncales, Pedro, Cilla, Irene, del Río, Sara, Poma, Jean P., Aparicio, Ramón
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.2006; Elsevier
• Subjects: 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; France; Spain; Europe; Sensory assessment; Dry-cured hams; Chemometrics; Pork product; Meat product; Ham
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2006.02.002

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 explain the agreement and disagreement between panels evaluating similar and dissimilar sensory attributes quantified with a 9-points structure scale. The results pointed out that there were basic agreements between panels, although some disagreements were detected in mould, acorn and crust attributes. The classification of Iberian and white dry-cured hams and the sensory attributes that characterise them are also displayed.