title: Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
abstract: BACKGROUND
  This study investigated the sensory properties and acceptability of different Protected Designation of Origin (PDO) dry-cured hams. For each PDO, two genotypes were selected: IL×LW (reference hybrid) and Goland (commercial hybrid).
  
  
  RESULTS
  According to descriptive analysis, genetic variance affected few attributes describing Toscano and San Daniele ham sensory quality. The commercial hybrid Parma ham was distinct from the traditional one, the Goland genotype being significantly higher in red color, saltiness, dryness and hardness and showing a lower intensity of pork-meat odor/flavor and sweetness than the IL×LW genotype. Consumer acceptance was mainly influenced by the PDO technology. A genotype effect on acceptance was only observed in Toscano ham. Principal component regression analysis revealed that Toscano ham was the preferred sample. Considering that the consumers involved were from Tuscany, it is likely that Toscano ham was preferred owing to their higher familiarity with this product.
  
  
  CONCLUSIONS
  Sensory properties of ham samples were better discriminated according to their PDO than their genotype. Likewise, consumer liking was more affected by the specific PDO technology than by genetic type. Toscano ham was the most preferred and most familiar product among Tuscan consumers, indicating that familiarity with the product was the best driver of dry-cured ham preference.
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, (MI), Italy.
authors.forename: Ella
authors.initials: E
authors.lastname: Pagliarini
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, (MI), Italy.
authors.forename: Monica
authors.initials: M
authors.lastname: Laureati
authors.affiliation: Department of Agricultural, Food and Forestry System Management (GESAAF), University of Florence, Via Donizetti 6, I-50144 Florence, (FI), Italy.
authors.forename: Caterina
authors.initials: C
authors.lastname: Dinnella
authors.affiliation: Department of Agricultural, Food and Forestry System Management (GESAAF), University of Florence, Via Donizetti 6, I-50144 Florence, (FI), Italy.
authors.forename: Erminio
authors.initials: E
authors.lastname: Monteleone
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, (MI), Italy.
authors.forename: Cristina
authors.initials: C
authors.lastname: Proserpio
authors.affiliation: Department of Animal Science, University of Udine, Via S. Mauro 2, I-33010 Pagnacco, (UD), Italy.
authors.forename: Edi
authors.initials: E
authors.lastname: Piasentier
mesh_terms: D000818:Animals; D001947:Breeding; D003258:Consumer Behavior; D003469:Culture; D005511:Food Handling / Q000379:methods*; D005838:Genotype; D006801:Humans; D007558:Italy; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D012677:Sensation; D012903:Smell; D013045:Species Specificity; D034421:Sus scrofa / Q000235:genetics*; D013649:Taste
keywords: Protected Denomination of Origin; acceptability; crossbreeding; dry-cured ham; familiarity