Data di Pubblicazione:
2010
Citazione:
Natural antioxidant in pig feeding : effects on meat and on salamy quality / G. Pastorelli, R. Rossi, S. Cannata, C. Corino. ((Intervento presentato al 7. convegno International Symposium on the Mediterranean Pig tenutosi a Cordoba nel 2010.
Abstract:
The purpose of the present work was to evaluate the influence of polyphenols supplementation of diet during the last period of fattening (30 days) on oxidative process and chemical composition of pork and
dry sausage. Material and methods: At slaughtering 36 samples of Biceps Femoris (BF) muscle coming from heavy pigs fed control diet or supplemented diet with a natural extract of Verbenaceae (AjuteTM) were
collected by each dietary treatment group (n=18). Salami Cremona (PGI) were produced by a local plant according to the Disciplinary of Production and 6 salami for each treatment were submitted to sensory
evaluation. Results and conclusion: No differences were found for proximate composition neither in fresh
meat nor in salami. The oxidative stability, assessed using thiobarbituric acid reactive substances (TBARS), is lower in fresh meat (P = 0.04) and in salami(P > 0.05) of treated group. Sensory evaluation of Cremona
salami discriminated the muscle color (P = 0.04) and the sour taste descriptors (P = 0.02) that resulted more intense in the treated group. The use of natural extracts determined a longer shelf life of meat due to the lower oxidation and a greater colour stability of salami over three months of ripening.
Tipologia IRIS:
14 - Intervento a convegno non pubblicato
Keywords:
Natural antioxidant ; heavy pig ; meat quality ; salame
Elenco autori:
G. Pastorelli, R. Rossi, S. Cannata, C. Corino
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