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

Table 2

Result of triangle test to distinguish different producing areas of dry-cured ham.

Sample	Number of correct choices	Triangle test inspection checklist			value
		5%	1%	0.1%
RG1 & XW1	7	9	10	12
RG1 & JH2	6
JH2 & XW1	11
RG2 & XW2	13
RG2 & JH1	6
JH1 & XW2	9
RG3 & XW3	9
RG3 & JHT	9
JHT & XW3	9

The abbreviations in the table are referred to in Grades of Ham Samples and Their Abbreviations.