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

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

Risultato della ricerca: Articlepeer review

2 Citazioni (Scopus)

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.
Lingua originaleEnglish
pagine (da-a)383-391
Numero di pagine9
RivistaCYTA: JOURNAL OF FOOD
Volume18
Stato di pubblicazionePublished - 2020

All Science Journal Classification (ASJC) codes

  • Food Science
  • ???subjectarea.asjc.1600.1600???
  • ???subjectarea.asjc.1500.1500???
  • Industrial and Manufacturing Engineering

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