title: Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities.
abstract: 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.
authors: Instituto de la Grasa, Padre García Tejero 4, 41012 Sevilla, Spain.
authors: Diego L
authors: DL
authors: García-González
authors: Pedro
authors: P
authors: Roncales
authors: Irene
authors: I
authors: Cilla
authors: Sara
authors: S
authors: Del Río
authors: Jean P
authors: JP
authors: Poma
authors: Ramón
authors: R
authors: Aparicio