How local pig breed and processing methods affect consumer preferences for dry-cured ham
2025
Savić, Bojana | Škrlep, Martin | Font i Furnols, Maria | Čandek-Potokar, Marjeta | Indústries Alimentàries | Qualitat i Tecnologia Alimentària
Two dry-cured hams were produced using a local breed Krškopolje pig, trimmed/shaped either as ‘Kraški pršut’ (Ksingle bondK) or ‘Istrski pršut’ (Isingle bondK). Consumers (n = 118) were recruited to evaluate the hams in blind, expected, and informed tests. Overall liking was rated on a 5-point Likert scale, while sensory perceptions were assessed with Check-All-That-Apply method in blind and expected tests. In blind, expected, and informed test, Ksingle bondK received higher liking scores than Isingle bondK. Specifically, for Ksingle bondK, liking was the highest in informed, the lowest in the blind, and intermediate in the expected test, suggesting that information about local breed positively influenced consumer perception. In contrast, Isingle bondK showed similar liking scores in both, blind and informed tests, while the expected liking was notably higher, indicating a mismatch between expectations and actual experience. Check-All-That-Apply results, analyzed with correspondence analysis, showed that Isingle bondK and Ksingle bondK hams were differentiated by consumers based on sensory descriptors. Furthermore, the analysis highlighted differences between expected and perceived sensory descriptors.
Show more [+] Less [-]This study has received funding from Slovenian Agency of Research and Innovation (grants P4-0133, L7-4568) and Ministry of Agriculture, Forestry and Food (L7-4568). We would also like to thank ARHEA agency for recruiting the consumers and conducting the sessions.
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