[EN] The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated ...

[EN] The characterization of pastiness defect represents a relevant issue in dry-cured ham industry. Nowadays, instrumental and sensorial analysis with trained panelists can be considered as the only adequate characterization ...