Quality of donkey bresaola
Nutritional and organoleptic properties were evaluated in bresaola of cow and don- key meat and, moreover, was made a comparison between these two products. The cured products were made from semitendinosus muscle taken from 8 female donkeys and 8 cows. Donkey bresaola showed lower SFA percentage (P&...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/555 |
| Summary: | Nutritional and organoleptic properties were evaluated in bresaola of cow and don- key meat and, moreover, was made a comparison between these two products. The cured products were made from semitendinosus muscle taken from 8 female donkeys and 8 cows. Donkey bresaola showed lower SFA percentage (P<0.05) and higher PUFA content (P<0.01) with higher fatty acids ω 3 (P<0.01) than beef bresaola. Donkey bresaola showed higher content of protein (P<0.01) and essential amminoacids (P<0.05) than beef bresaola. No differences were found for sensorial properties. Our in- vestigation demonstrates the possibility of trasforming donkey meat into a product similar to that of beef with a high nutritional value. |
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| ISSN: | 1594-4077 1828-051X |