Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham

► The effect of serving temperature on dynamic sensory perception was measured by TI. ► Appearance and odour traits were affected by IMF content and serving temperature. ► Oral temperature partly disguised the effect of serving temperature over time. ► TI was revealed as a useful tool for evaluating the effect of serving temperature.