Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

<div>Principal component analysis biplot for ham samples and sensory descriptors. JHT: 1-5, JH1: 6-10, JH2: 11-15, XW3: 16-20, XW2: 21-25, XW1: 26-30, RG3: 31-35, RG2: 36-40, and RG1: 41-45. The abbreviations in the figure are referred to in Grades of Ham Samples and Their Abbreviations.</div>

Journal of Food Quality

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Figure 4

Figure 4: Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies 