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 |
| _version_ | 1818417491371622400 |
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| author | Agostino Sevi Giovanni Gliatta Antonio Muscio Antonella della Malva Rosaria Marino |
| author_facet | Agostino Sevi Giovanni Gliatta Antonio Muscio Antonella della Malva Rosaria Marino |
| author_sort | Agostino Sevi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-14T12:07:38Z |
| format | Article |
| id | doaj.art-1ec920a5a14a4deab4c53e25b4c61b6c |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-14T12:07:38Z |
| publishDate | 2010-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-1ec920a5a14a4deab4c53e25b4c61b6c2022-12-21T23:01:50ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0182s71571710.4081/ijas.2009.s2.715Quality of donkey bresaolaAgostino SeviGiovanni GliattaAntonio MuscioAntonella della MalvaRosaria MarinoNutritional 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.http://www.aspajournal.it/index.php/ijas/article/view/555Donkey, Beef, Bresaola, Nutritional properties |
| spellingShingle | Agostino Sevi Giovanni Gliatta Antonio Muscio Antonella della Malva Rosaria Marino Quality of donkey bresaola Italian Journal of Animal Science Donkey, Beef, Bresaola, Nutritional properties |
| title | Quality of donkey bresaola |
| title_full | Quality of donkey bresaola |
| title_fullStr | Quality of donkey bresaola |
| title_full_unstemmed | Quality of donkey bresaola |
| title_short | Quality of donkey bresaola |
| title_sort | quality of donkey bresaola |
| topic | Donkey, Beef, Bresaola, Nutritional properties |
| url | http://www.aspajournal.it/index.php/ijas/article/view/555 |
| work_keys_str_mv | AT agostinosevi qualityofdonkeybresaola AT giovannigliatta qualityofdonkeybresaola AT antoniomuscio qualityofdonkeybresaola AT antonelladellamalva qualityofdonkeybresaola AT rosariamarino qualityofdonkeybresaola |