Authentication and preference mapping of ham


  • Lucia Benešová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414608
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4325
  • Patrí­cia Martišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality and Plant Products, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.:+421376414608
  • Boris Semjon University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421903919039
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371
  • Tomáš Vlčko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia



ham, consumer preference, sensory, DNA, animal species


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.


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How to Cite

Benešová, L., Golian, J., Martišová, P., Semjon, B., Zajác, P., Čapla, J., & Vlčko, T. (2019). Authentication and preference mapping of ham. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 1051–1056.

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