Pork is often consumed in a very wide variety of products, processed from integral cuts or
minced meat using different conservation methods (curing, smoking, cooking, drying …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

A rapid method for analyzing of Jinhua ham samples in different aging time was created
based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS …

Background Intangible cultural heritage includes knowledge and skills transmitted
throughout times, and this also applies to the food sector. Traditional knowledge assumes …

Currently, there is major consumer concern about dietary salt intake worldwide. However,
even with the development of contemporary preservation practices, sodium chloride is still …

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the
excessive degradation of the structural proteins and excessive oxidation of lipids caused by …

As recent years have seen a growing interest in integrating consumer and sensory science,
this paper aims at presenting a systematic literature review of empirical studies investigating …

Traditional food products represent a growing segment in the European food market. In
order to maintain or expand their market share and profitability, the traditional food sector is …

The aim of this work was to determine the characteristics of Istrian dry-cured ham by
instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry …

Understanding the interaction of sensory and extrinsic product attributes in consumer
preferences has been identified as one of the key pillars for raising the likelihood of food …