This paper focuses on afresh way to determine quality of ham according to sensorial analysis. It is an application of latent traits theory to biometry. "Qualiw of Iberian Ham" can be considered a latent variable defined by a set of sensorial analysis factors (items). The theoretical background is Item Response Theory (IRT), which suggests that ifwe can understand how each item in a set of items operates with an object, then we can estimate a measure for the object. The Rasch model is the most common model for that theoty. This technique has been appliedto datafiom 8 dgerent hams assessed by 15 expert judges tasting ham in order to obtain Rasch measurements for hams and calibrations for the items.
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