Authentication and preference mapping of ham

• Main Authors: Lucia Benešová, Jozef Golian, Patrí­cia Martišová, Boris Semjon, Peter Zajác, Jozef Čapla, Tomáš Vlčko
• Format: Article
• Language: English
• Published: HACCP Consulting 2019-12-01
• Series: Potravinarstvo
• Subjects: ham; consumer preference; sensory; dna; animal species
• Online Access: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1263

Effective connection between the food industry and consumer demands are specific needs of consumers whitch were monitored in this study by using a preferential mapping method. Preference mapping is based on Principal Component Analysis (PCA), which is performed on preferences ratings given for each product and preferences of each consumer through an online questionnaire. Key features for the consumer choice were colour, odour, consistency, total flavour and overall appearance. We verified the composition and mapped the preferences of 10 hams purchased in Slovakia. In view of the persistence of identified cases of food counterfeiting and meat fraud, intensive monitoring and scrutiny is required through effective and accurate analytical methods, which are crucial for maintaining consumer confidence and ensuring compliance with local legislation and labeling. The reference approach for identifying animal species in food is the PCR method, which is however limited to several animal species, meat types. The use of microarray technology enables the identification of a wider range of animal species and greater user comfort, especially the speed of obtaining the results. It allows 24 animal species to be identified in one analysis in 8 samples at a time. Detection was performed using Chipron LCD Aarray Kit Meat 5.0. In all analyzed samples, components of animal origin were identified in accordance on the packaging of the products. The Meat 5.0 LCD chip, which was used for analysis, has detected the presence of other animal species.