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Consumers’ acceptability of cured ham in Spain and the influence of information

✍ Scribed by Helena Resano; Ana I. Sanjuán; Luis M. Albisu

Book ID
116487280
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
214 KB
Volume
18
Category
Article
ISSN
0950-3293

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The present study is part of a project which aims to examine the in¯uence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the in¯uence of IMF level in muscle semimembranosus (SM) on the composition of its lipid