Correia Pinheiro, L; Banovac, M; Monzon, S
SMA
Objectives
Do
a qualitative assessment the organoleptic properties of Ham of three different
EU regions.
Methods
We
performed a crossover trial of three exposures. The sample was made up of a
self-selection of members of the SMA. We used a Likert scale to assess the
qualitative appreciation of each Ham. We calculated averages and performed a
sensitivity analysis.
Results
The
Spanish ham had an average appreciation of 4.54, the Portuguese 4.33 and the
Croatian 3.58. A sensitive analysis (trimmed mean 25%) showed that the Spanish
ham average reduced to 4.46, the Portuguese to 4.25 and the Croatian decreased
to 3.26.
Discussion
The
results show that the Spanish ham has better organoleptic properties of the
three however, there was a non-significant difference to the Portuguese ham.
Limitations include the choice of sample, with no inclusion criteria, and the
fact that Portuguese people are nice people and gave higher marks to the
Spanish Ham out of empathy.
Conclusion
It
seems that Spanish ham is – marginally – the best, however further studies and
adjustments are needed. Limitations in the selection of the sample population
severely affected the results and we propose another trial followed by a
meta-analysis of the results.
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