## 3 Results
### Sensory Analysis of TP Dry-Cured Ham  
The effects of the animal's diet and the processing method on the sensory traits of TP dry-cured ham are shown in Table 5.  
Regarding the sensory evaluation of the whole ham slice, marbling, fat colour and the intensity of meat colour, as well as smoke intensity, were comparable between the diets (\(p>0.05\)). However, the uniformity of the meat colour was rated as significantly lower in the AH, while the meat colour tended (\(p<0.1\)) to be rated lower compared to that of the CH. The typical odour of the whole ham slice also seemed to be affected by the animal's diet, as the AH samples were perceived by the sensory panel as having a less typical odour  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Processing (P)**} & \multicolumn{2}{c}{**Diet (D)**} & \multicolumn{3}{c}{**Significance**} \\ \cline{2-9}
**Trait** &
\begin{tabular}{c} **Less** \\ **Smoke** \\ \end{tabular} & **Standard** & **Acorn** & **Control** & **RMSE** & **P** & **D** \\ \hline Visual attributes (whole slice) & & & & & & & \\ Marbling & 4.6 & 4.7 & 4.7 & 4.6 & 1.40 & ns & ns \\ Meat colour & 6.3 & 6.1 & 6.0 & 6.5 & 1.23 & ns & t \\ Meat colour uniformity & 5.4 & 5.0 & 4.6 & 5.8 & 1.56 & ns & * \\ Meat colour intensity & 5.8 & 6.6 & 6.1 & 6.3 & 1.15 & t & ns \\ Fat colour & 7.5 & 7.1 & 7.2 & 7.3 & 1.36 & ns & ns \\ Odour attributes (whole slice) & & & & & & & \\ Smoke intensity & 3.3 & 3.4 & 3.4 & 3.3 & 2.01 & ns & ns \\ Typicality & 6.7 & 6.4 & 6.0 & 7.1 & 1.31 & ns & * \\ Taste and flavour attributes (subcutaneous fat) & & & & & & & \\ Rancidity & 0.77 & 1.3 & 1.3 & 0.79 & 1.46 & ns & ns \\ Sweetness & 5.7 & 5.5 & 5.5 & 5.7 & 1.68 & ns & ns \\ Off-flavours & 0.56 & 0.62 & 0.88 & 0.30 & 1.12 & ns & t \\ Taste and flavour attributes (_m. biceps femoris_) & & & & & & & \\ Saltimes & 6.6 & 6.9 & 6.8 & 6.6 & 1.08 & ns & ns \\ Sourness & 3.3 & 3.7 & 3.6 & 3.3 & 2.21 & t & ns \\ Sweetness & 3.4 & 3.3 & 3.1 & 3.6 & 2.07 & ns & * \\ Bitterness & 0.29 & 0.43 & 0.38 & 0.34 & 0.45 & t & ns \\ Off-flavours & 0.43 & 0.59 & 0.75 & 0.27 & 1.11 & ns & t \\ Texture attributes (_m. biceps femoris_) & & & & & & & \\ Softness & 6.8 & 6.0 & 6.5 & 6.4 & 1.27 & * & ns \\ Solubility & 6.0 & 5.2 & 5.6 & 5.6 & 1.59 & * & ns \\ Moistness & 6.1 & 5.4 & 5.8 & 5.7 & 1.33 & * & ns \\ Pastiness & 1.3 & 1.4 & 1.3 & 1.3 & 1.52 & ns & ns \\ \hline \hline \end{tabular}  
* \(p\leq 0.05\); t—\(p<0.10\); ns—\(p>0.05\); RMSE—root mean square error.  
\end{table}
Table 5: Effect of the animal’s diet and the processing method on the sensory traits of TP dry-cured ham.  
than hams from animals fed the control diet. Conversely, a reduction in smoking had no significant effect (\(p>0.05\)) on the perceived odour and visual attributes of the whole ham slice, with the exception of a tendency (\(p<0.1\)) towards lower meat color intensity in the LSH.  
In terms of taste and flavor attributes, the rancidity and sweetness of the fat part and the saltiness of the muscle part did not differ (\(p>0.05\)) between the hams from different diets or smoking processes. However, compared to the CH, the AH samples were rated as less sweet in the BF muscle part, with a tendency (\(p<0.1\)) towards a low but slightly higher perceived off-flavour in both the fat and BF muscle, none of which was affected by smoking. In addition, diet had no effect on the sourness or bitterness of the BF, while a reduction in smoking tended (\(p<0.1\)) to reduce this attribute in the LSH.  
Finally, a significant effect of smoking, but not of diet, was found in the sensory profiling of the texture attributes of dry-cured ham. The BF muscle of the LSH was perceived as softer, more moist and more soluble than in the standard product, while the reduction in smoking had no effect (\(p>0.05\)) on the pastiness of the cured BF muscle.