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oai:recercat.cat:20.500.12327/47892025-10-25T05:49:12Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT author Savić, Bojana author Škrlep, Martin author Font i Furnols, Maria author Čandek-Potokar, Marjeta other Indústries Alimentàries group Qualitat i Tecnologia Alimentària 2025-10-01 Savić, Bojana, Martin Škrlep, Maria Font-I-Furnols and Marjeta Čandek-Potokar. 2025. “How local pig breed and processing methods affect consumer preferences for dry-cured ham”. Meat Science 231: 109964. doi:10.1016/j.meatsci.2025.109964. 0309-1740 http://hdl.handle.net/20.500.12327/4789 https://doi.org/10.1016/j.meatsci.2025.109964 Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as ‘Kraški pršut’ (Ksingle bondK) or ‘Istrski pršut’ (Isingle bondK). Consumers (n = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, Ksingle bondK received higher liking scores than Isingle bondK. Specifically, for Ksingle bondK, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, Isingle bondK showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that Isingle bondK and Ksingle bondK hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors. eng Attribution-NonCommercial-NoDerivatives 4.0 International How local pig breed and processing methods affect consumer preferences for dry-cured ham info:eu-repo/semantics/article