Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic...

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Bibliographic Details
Main Authors:	Rossana Roila, Raffaella Branciari, Sara Primavilla, Dino Miraglia, Francesca Vercillo, David Ranucci
Format:	Article
Language:	English
Published:	HACCP Consulting 2021-05-01
Series:	Potravinarstvo
Subjects:	game meat product fermented meat products food safety textural characteristics wildlife
Online Access:	https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551

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