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Article

Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.

Journal of the science of food and agriculture - 1 Feb 2016

Pagliarini Ella, Laureati Monica, Dinnella Caterina, Monteleone Erminio, Proserpio Cristina, Piasentier Edi

Abstract excerpt

BACKGROUND: This study investigated the sensory properties and acceptability of different Protected Designation of Origin (PDO) dry-cured hams. For each PDO, two genotypes were selected: IL×LW (reference hybrid) and Goland (commercial hybrid). RESULTS: According to descriptive analysis, genetic variance affected few attributes describing Toscano and San Daniele ham sensory quality. The commercial hybrid Parma ham...

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PMID: 25716874
DOI: 10.1002/jsfa.7151

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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