# Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
## 3 Results and Discussion
### Combining Data from Texture Analysis and Sensory Attributes  
The results for textural properties and sensory evaluation were analyzed using multi-factorial analysis (Figure 4). In particular, four sensory attributes and six textural parameters were selected according to their contribution to the two principal components (PC1 and PC2) that explained the variance. The first two components explained 78.38% of the total variance. The findings showed that MO5 was similar to its conventional counterpart (CO5), and both were close in the attributes of seasoning and meat grain and the textural parameter of gumminess. This textural property, in turn, was positively correlated with the attribute of seasoning (r = 0.80). This trend could be partly explained by considering the aforementioned increase in hardness and chewiness during curing [43; 50]. Thus, a longer curing period might account for the increased perception of the seasoning attribute by the panel. Accordingly, the Mora Romagnola sample MO2 was close to the vectors related to the textural parameters of WB shear force, hardness, and gumminess (Figure 4).  
Samples MO4 and CO4 were characterized by the attribute of humidity; consequently, as shown in Table 5, MO4 and CO4 exhibited low hardness and WB shear force values (MO4: 79.46 and 10.10 N; CO4: 140.13 and 17.85 N). Hence, the higher the humidity, the  
Figure 4: Projection of samples and variables (textural and sensory results) in multifactorial analysis (MFA biplot). Mora Romagnola and conventional pig breed salami samples are labelled in pink and green, respectively. Samples were coded as CO1 (conventional salami with small size), MO1 (Mora Romagnola salami with the same size as CO1), CO2 (conventional salami of “Nostrano” type), MO2 (Mora Romagnola salami similar to CO2), CO3 (conventional salami of “Cacciatore” type), MO3 (Mora Romagnola salami similar to CO3), CO4 (conventional salami obtained directly from a local producer), MO4 (Mora Romagnola salami similar to CO4), CO5 (conventional salami of “Contadino” type), FEL (conventional salami of “Felino” (PGI) type), and MIL (conventional salami of “Milano” type).  
lower the toughness (instrumentally assessed). The pairs CO1/MO1 and CO2/MO2 also appeared to be similar and were characterized by similar hardness and WB shear force.  
Samples CO3 and MO3 were characterized by high intensities of fat distribution and consequently by low values of cohesiveness and springiness. Indeed, a higher homogeneity of fat distribution perceived by the panel corresponded to a lower energy being needed to irreversibly deform the sample structure. Considering these results, differences could be related to the production system and the different salami types. These differences did not seem to be ascribable to the pig breed: thus, standardization of specific technological attributes related to manufacturing of Mora Romagnola salami could be useful for making this product distinguishable from others present in the Italian market. To confirm these results, this first study should be replicated by sampling a higher number of batches of each salami.