Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle.
beef
cinisara breed
cured meat
fat
fermented sausage
Journal
Animals : an open access journal from MDPI
ISSN: 2076-2615
Titre abrégé: Animals (Basel)
Pays: Switzerland
ID NLM: 101635614
Informations de publication
Date de publication:
08 Apr 2021
08 Apr 2021
Historique:
received:
14
03
2021
revised:
04
04
2021
accepted:
06
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (
Identifiants
pubmed: 33918052
pii: ani11041060
doi: 10.3390/ani11041060
pmc: PMC8069036
pii:
doi:
Types de publication
Journal Article
Langues
eng
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