Sensory characterization of dry-cured ham using free-choice profiling

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

“…In fact noticeable differences exist not only at a national level but also at a more regional/local level in terms of food preferences, habits, food-related behavior, and attitudes (Askegaard & Madsen, 1998;Guàrdia, Aguiar, Claret, Arnau, & Guerrero, 2010). This variability is even greater when dealing with TFP and traditional cuisine that rely on the maximum use of locally available natural resources (Jordana, 2000).…”

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

“…The technology of processing dry-cured ham varies from one country to another, but it always includes salting and ripening periods which contribute to the stability of the product and to the typical flavour of the dry-cured ham (Coutron-Gambotti, Gandemer, Rousset, Maestrini, & Casabianca, 1999). The importance of sensory attributes in dry-cured ham is confirmed in several studies (Guardia, Aguiar, Arnau, & Guerrero, 2010;Morales, Guerrero, Claret, Guardia, & Gou, 2008). According to Spanish consumers, raw material, maturing process, marbling, colour, flavour, texture and proper saltiness are considered the most important factors affecting drycured ham quality (Morales et al, 2008).…”

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

“…The mean values for saltiness, bitterness, matured flavour, hardness, crumbliness and fibrousness were considered standard for Spanish dry-cured Serrano ham by the panel of experts (Guàrdia, Aguiar, Claret, Arnau, & Guerrero, 2010).…”