Impact of EU Geographical Indications on Smoked Dry-Cured Ham Quality
Author Information
Author(s): Gugić Ratković Ana, Turk Martina, Medić Helga, Karolyi Danijel, Marušić Radovčić Nives
Primary Institution: Faculty of Food Technology and Biotechnology, University of Zagreb
Hypothesis
How does PGI certification affect the quality of smoked dry-cured ham?
Conclusion
The study found that PGI hams have distinct quality characteristics compared to non-PGI hams, including differences in chemical properties and sensory attributes.
Supporting Evidence
- PGI hams had lower water content and higher quality attributes compared to non-PGI hams.
- Non-PGI hams had higher salt content, affecting their taste.
- Significant differences in sensory attributes were observed between PGI and non-PGI hams.
- Both types of hams contained PAH levels within EU limits, indicating safe consumption.
Takeaway
This study shows that hams with a special label (PGI) taste and look different from those without it, making the PGI hams better in quality.
Methodology
The study analyzed 28 smoked dry-cured hams (12 PGI and 16 non-PGI) for chemical properties, fatty acid composition, volatile compounds, PAH content, and sensory characteristics.
Limitations
The origin of raw hams was not specified, which may affect the quality variability.
Statistical Information
P-Value
<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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