Sensory characteristics of ham and their relationships with composition, visco‐elasticity and strength

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Abstract
Summary: Fifty‐two ham samples were assessed by a trained panel of ten assessors for appearance, texture and flavour using twenty‐two descriptive and three hedonic scales. Generalized Procrustes analysis was used to reveal the spatial configuration of the samples, taking account of differences between individual assessors. The first principal axis accounted for 33% of the overall variation and was related to ‘plastic’ and gelatinous appearance, and firm texture. The second principle axis accounted for 17% of the variation and was related to rubbery, firm, plastic and cohesive texture descriptors, and plastic appearance. The third principal axis accounted for 10% of the variation and was related to the appearance and flavour of the product with dominant colour, fatness and saltiness prominent. The mechanical properties were characterized as shear strength, tensile strength and by a model of visco‐elasticity. Firmness increased with shear strength and the gelatinous, plastic appearance was related to the amount of bound water. Cohesiveness and rubberiness increased with ultimate tensile strength and total water content. The equilibrium modulus and principal relaxation times characterized the first two principal axes and gave a good indication of the texture of the products. Ninety‐one per cent of the variation in the combined overall hedonic scores was accounted for by the first principal axis—the preferred ham having a firmer, meaty texture. Shear strength and bound moisture were the two best single mechanical indices of this overall liking.