HomeHam

Dataset providing sensory and nutritional information on 30 commercial cooked hams without rind and not flavored representative of the French commercial segment.
The sensory data were collected in two phases. During the first phase (fall 2019), 30 cooked hams were selected and their actual salt and fat contents were measured on 4 to 7 batches each. Then 483 consumers were recruited in 7 cities and vicinities of France. They were instructed to choose and buy some of these 30 hams at the supermarket and evaluate them at home over a period of 3 months. 2758 evaluations were collected (an average of 5.7 evaluations per consumer). During the second phase (fall 2020), 16 of the selected hams were all evaluated by 86 consumers in a sensory analysis laboratory.
Sensory evaluation at home and at lab included a liking scale and 4 Just-About-Right scales (color, fat, salt and texture). Evaluation at home also included free-comment description of appearance, texture and flavour of each tested ham and of a virtual “ideal ham”. Assessment of difficulty of the free-comment task was also recorded.
Although the brand of each ham is not given, whether it was a national versus a retailer brand is indicated in the dataset, together with a company code allowing to distinguish among brands of a given type. The products are characterized in the dataset by their nutritional claims eventually displayed on their packaging (organic, no nitrite, salt reduced, fat reduced, “Label Rouge” and “NutriScore”) and by the price paid by each consumer for a pack of 4 slices. In addition, consumers who bought a product were also asked whether they were usually consuming this ham and if they intended to buy it again.
Consumer information included in the dataset are region, sex, age and frequency of consumption.