Quality traits of fallow deer (Dama dama) dry-cured hams
Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage. Among the wide variety of dry meat products made in Europe, the most famous ones are made from pork (Italian and Spanish dry-cured ha...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2011-03-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2151 |
| Summary: | Meat processing by drying, after salting or fermentation and before a long ripening period, is an ancient and widespread process, used to preserve meat from spoilage. Among the wide variety of dry meat products made in Europe, the most famous ones are made from pork (Italian and Spanish dry-cured hams, fermented sausages), but other interesting products are obtained from meat of different species: i.e., the “bresaola”, from bovine, horse, goat, etc. (Paleari et al., 2002). Deer meat and meat products are interesting in this picture, since they include the high degree of consumers’ appreciation for dried products and considering the growing interest for food obtained by natural husbandry and technology... |
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| ISSN: | 1594-4077 1828-051X |