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Evaluation of different types of dry-cured ham by Italian and French consumers

Authors:	S Cannata S Ratti K Meteau J Mourot P Baldini C Corino

Affiliation:	1. Department of Veterinary Sciences and Technologies for Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;2. Studio Associato Gemini, Via Chianciano 9, Milan, Italy;3. INRA, Unité E.A.S.M, Laboratoire d‘Analyse Sensorielle, Le Magneraud 17700 St Pierre d‘Amilly, France;4. INRA, UMR 1079, Systèmes d’Elevage, Nutrition Animale et Humaine, F-35590 St-Gilles, France;5. Stazione Sperimentale per l’Industria delle Conserve Alimentari, Via F. Tanara 31/a, 43100 Parma, Italy

Abstract:

Keywords:	Dry-cured ham Consumer acceptability Sensory evaluation Internal preference map Principal Component Analysis
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