Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.
autochthonous breed
dry-cured meat products
fatty acid profile
local production
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:
26 Oct 2021
26 Oct 2021
Historique:
received:
02
08
2021
revised:
18
10
2021
accepted:
22
10
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, a
Identifiants
pubmed: 34827792
pii: ani11113060
doi: 10.3390/ani11113060
pmc: PMC8614485
pii:
doi:
Types de publication
Journal Article
Langues
eng
Références
Meat Sci. 2004 Feb;66(2):279-87
pubmed: 22064129
J Sci Food Agric. 2012 Mar 15;92(4):719-26
pubmed: 22102139
Meat Sci. 2011 Apr;87(4):381-6
pubmed: 21177044
Meat Sci. 2020 Jan;159:107933
pubmed: 31487571
Prog Lipid Res. 1996;35(2):93-132
pubmed: 8944223
Meat Sci. 2004 Jan;66(1):21-32
pubmed: 22063928
Food Microbiol. 2020 May;87:103385
pubmed: 31948626
Meat Sci. 2007 Oct;77(2):246-56
pubmed: 22061597
Nutrients. 2019 Aug 16;11(8):
pubmed: 31426326
Animals (Basel). 2020 May 21;10(5):
pubmed: 32455847
Meat Sci. 2003 Feb;63(2):185-90
pubmed: 22062178
Int J Biol Sci. 2013;9(1):108-18
pubmed: 23355796
Meat Sci. 2009 Jan;81(1):263-9
pubmed: 22063993
Mol Nutr Food Res. 2019 May;63(9):e1801095
pubmed: 30725537
Meat Sci. 2012 Dec;92(4):704-14
pubmed: 22795774
Int J Food Microbiol. 2015 Aug 17;207:57-65
pubmed: 26001060
Meat Sci. 2008 Apr;78(4):381-90
pubmed: 22062456
Meat Sci. 2006 May;73(1):157-65
pubmed: 22062065
Meat Sci. 2005 Mar;69(3):381-92
pubmed: 22062975
Anal Biochem. 1978 Oct 1;90(1):420-6
pubmed: 727482
Animals (Basel). 2018 Oct 10;8(10):
pubmed: 30308950
Am J Clin Nutr. 2009 Dec;90(6):1656-64
pubmed: 19828712
Lancet. 1991 Oct 19;338(8773):985-92
pubmed: 1681350
Lipids. 2016 May;51(5):507-17
pubmed: 26719191
Meat Sci. 2008 Nov;80(3):623-31
pubmed: 22063574
Meat Sci. 2005 Mar;69(3):545-50
pubmed: 22062994
J Sci Food Agric. 2017 Aug;97(11):3515-3521
pubmed: 28071795
Ital J Food Saf. 2019 Oct 01;8(3):8100
pubmed: 31632927
Meat Sci. 2006 Jun;73(2):344-50
pubmed: 22062307
Meat Sci. 2008 Apr;78(4):343-58
pubmed: 22062452
Meat Sci. 2000 Dec;56(4):321-9
pubmed: 22062161
Animals (Basel). 2020 Mar 03;10(3):
pubmed: 32138208
J Food Sci. 2015 Feb;80(2):M377-83
pubmed: 25588615
Meat Sci. 2009 Jan;81(1):77-85
pubmed: 22063965