Liha töötlemine
pal component analysis showed that the first given examples of Italian dry-cured hams,
axis accounted for 33% of the total variation country-style ham, and Spanish “Serrano”
and presented a contrast between hams that ham. The final lexicon contained three cate-
were gelatinous, of a plastic texture, and gories: aromatics (10 descriptors), compris-
plastic appearance against hams that were ing fat complex, boar taint, barnyard, haylike/
flaky, cohesive, and firm, with a stronger ham musty, brown spice, pickling spice, smoky,
flavor. This same axis, when instrumental pork, serum, pungent; taste (3 descriptors),
and chemical measurements were projected comprising sour, salty, bitter; feeling factors
into the sensory space, showed that canned (3 descriptors), comprising astringent, metal-
hams tended to have more expelled fluid and lic, and mouthfilling. For each of these terms,
higher water content
annaabi.ee 
