Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening

Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening

This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 1...

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Bibliographic Details
Main Authors: Rosa Luisa Ambrosio, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio, Raffaele Marrone
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Animals
Subjects:
fatty acid profile
autochthonous breed
dry-cured meat products
local production
Online Access:https://www.mdpi.com/2076-2615/11/11/3060

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