Table 5. Comparison of eating quality characteristics between the Bellota 100% and Cebo de campo

	Jamon grades		SEM	Level of significance
	Bellota 100%	Cebo de campo
Hardness	6.44	5.13	0.31	**
Fibrousness	5.32	6.00	0.37	NS
Juiciness	6.19	5.31	0.31	*
Saltiness	5.00	5.63	0.33	NS
Sweetness	6.25	6.50	0.29	NS
Bitterness	6.00	6.19	0.35	NS
Sourness	5.88	5.88	0.33	NS
Cured	6.25	6.25	0.30	NS
After-taste	7.00	5.81	0.26	*
Raw meat flavor	5.34	5.00	0.33	NS
Flavor acceptability	6.25	4.93	0.33	**
Overall acceptability	6.34	5.13	0.30	**

Level of significance: NS, not significant;
p<0.05;
p<0.01.