Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat
The microbiological and physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the effect of two levels of lard pork content (10% vs. 30...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1602 |
| _version_ | 1819162606062010368 |
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| author | E. Piasentier A. Pallotti M. Morgante S. Dovier D. Boscolo S. Bovolenta |
| author_facet | E. Piasentier A. Pallotti M. Morgante S. Dovier D. Boscolo S. Bovolenta |
| author_sort | E. Piasentier |
| collection | DOAJ |
| description | The microbiological and physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the effect of two levels of lard pork content (10% vs. 30%, weight basis) and of two ripening conditions adopted by producers (traditional vs. modified atmosphere) on the quality of final products. Both, the level of lard and the ripening condition influenced the physicochemical values and then the chemical characteristics of the ripened product. Instead, the microbiological profile seemed not to be strongly affected by the studied conditions and all batches examined showed high count of enterobacteria, coliforms and gram negative bacteria at the end of the sixtyday maturation period. |
| first_indexed | 2024-12-22T17:30:54Z |
| format | Article |
| id | doaj.art-77e23d84759844ba97af0a841ea93536 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-22T17:30:54Z |
| publishDate | 2010-04-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-77e23d84759844ba97af0a841ea935362022-12-21T18:18:38ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-04-0161s53653810.4081/ijas.2007.1s.536Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meatE. PiasentierA. PallottiM. MorganteS. DovierD. BoscoloS. BovolentaThe microbiological and physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the effect of two levels of lard pork content (10% vs. 30%, weight basis) and of two ripening conditions adopted by producers (traditional vs. modified atmosphere) on the quality of final products. Both, the level of lard and the ripening condition influenced the physicochemical values and then the chemical characteristics of the ripened product. Instead, the microbiological profile seemed not to be strongly affected by the studied conditions and all batches examined showed high count of enterobacteria, coliforms and gram negative bacteria at the end of the sixtyday maturation period.http://www.aspajournal.it/index.php/ijas/article/view/1602Pitina, Alpagota sheep, Meat quality, Food microbiology |
| spellingShingle | E. Piasentier A. Pallotti M. Morgante S. Dovier D. Boscolo S. Bovolenta Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat Italian Journal of Animal Science Pitina, Alpagota sheep, Meat quality, Food microbiology |
| title | Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat |
| title_full | Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat |
| title_fullStr | Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat |
| title_full_unstemmed | Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat |
| title_short | Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat |
| title_sort | chemical physiochemical properties and microbiological characterization of a typical product pitina made by alpagota sheep meat |
| topic | Pitina, Alpagota sheep, Meat quality, Food microbiology |
| url | http://www.aspajournal.it/index.php/ijas/article/view/1602 |
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