2026-04-17T17:27:14Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/48252025-11-09T14:40:18Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Savić, Bojana author Škrlep, Martin author Font i Furnols, Maria author Čandek-Potokar, Marjeta author 2025-10-01 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. 0309-1740 http://hdl.handle.net/20.500.12327/4825 https://doi.org/10.1016/j.meatsci.2025.109964 How local pig breed and processing methods affect consumer preferences for dry-cured ham