Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Onofrio Corona, Nicola Francesca, Marco Alabiso, Adriana Bonanno, Baldassare Portolano, Antonino Di Grigoli, Cristina Giosuè, Cinzia Cardamone, Graziella Graci, Giuseppe Maniaci

Research output: Contribution to journalArticle

Abstract

The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciated. The principal component analysis performed using selected physicochemical and sensory traits was able to discriminate bresaola produced from different animal categories, effect of muscle type was relevant only for AC. These results evidenced the possibility to obtain bresaola from the meat of different animal categories, comparable for sensory properties and appreciable by consumers.
Original languageEnglish
Pages (from-to)383-391
Number of pages9
JournalCYTA: JOURNAL OF FOOD
Volume18
Publication statusPublished - 2020

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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