Typical Calabrian cured meat products, produced with meat of local and commercial pig breeds were evaluated and characterized for their quality and homogeneity. Sensory, microbiological and physicochemical analyses were carried out at the end of cured meat products ripening. A wide statistical variability was observed in these commercial products due to both company and different productions. The mineral composition was similar to that observed by other authors in similar cured meat products; the statistical analysis revealed only a difference among the samples for magnesium (P<0.01) and for calcium (P<0.05) contents. According to the performed sensory analysis, the meat products were acceptable with some differences due to both production and company variables. About microbial populations, the most abundant were lactic acid bacteria and total aerobic bacteria, while enterobacteria were less represented.

Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo

PISCOPO A;MINCIONE, Antonio;POIANA, MARCO
2013

Abstract

Typical Calabrian cured meat products, produced with meat of local and commercial pig breeds were evaluated and characterized for their quality and homogeneity. Sensory, microbiological and physicochemical analyses were carried out at the end of cured meat products ripening. A wide statistical variability was observed in these commercial products due to both company and different productions. The mineral composition was similar to that observed by other authors in similar cured meat products; the statistical analysis revealed only a difference among the samples for magnesium (P<0.01) and for calcium (P<0.05) contents. According to the performed sensory analysis, the meat products were acceptable with some differences due to both production and company variables. About microbial populations, the most abundant were lactic acid bacteria and total aerobic bacteria, while enterobacteria were less represented.
cured meat
microbial quality
mineral composition
sensorial quality
typical food
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/6451
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