Open AccessMEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL
Author(s) -
GARCIA C.,
VENTANAS J.,
ANTEQUERA T.,
RUIZ J.,
CAVA R.,
ALVAREZ P.
Publication year - 1996
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1996.tb00434.x
Subject(s) - rasch model , polytomous rasch model , item response theory , latent variable , object (grammar) , set (abstract data type) , wine tasting , quality (philosophy) , measure (data warehouse) , statistics , psychology , artificial intelligence , computer science , mathematics , data mining , psychometrics , food science , chemistry , philosophy , epistemology , wine , programming language
This paper focuses on a fresh way to determine quality of ham according to sensorial analysis. It is an application of latent traits theory to biometry. “Quality of Iberian Ham” can be considered a latent variable defined by a set of sensorial analysis factors (items). The theoretical background is Item Response Theory (IRT), which suggests that if we can understand how each item in a set of items operates with an object, then we can estimate a measure for the object. The Rasch model is the most common model for that theory. This technique has been applied to data from 8 different hams assessed by 15 expert judges tasting ham in order to obtain Rasch measurements for hams and calibrations for the items.