The present study aimed to evaluate the influence of salt content (normal and reduced) and feeding system (montanera and concentrate) on the dynamic sensory characteristics of dry-cured hams using time-intensity (TI) and Temporal Dominance of Sensations (TDS) techniques. Differences in the temporal sensory information given by the two different techniques were found. Significant differences in the temporal perception of flavour and texture were detected between normal and reduced salt content dry-cured hams which are a Spanish pricy meat product very appreciated by consumers due to its particular sensory characteristics. The effect of the feeding system was mainly observed on flavour attributes such as saltiness and cured flavour and texture attributes such as juiciness. The application of TDS technique to study temporal sensory attributes of dry-cured ham is reported for the first time in the present article.
Meat Science – Elsevier
Published: Nov 1, 2016
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera