Sensory profiling results ( Table 2 ) showed that, in general, all visual attribute intensities followed an upward trend passing from CH, SE, and HQ samples; on the other hand, regarding texture attributes, there was a decreasing trend for juiciness and a growing trend of cohesiveness intensity going from CH, SE, and HQ.
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Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.
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