Microbiological and Chemico-physical Shelf-life and Panel Test to Evaluate Acceptability of Liver Mortadella.

This study aimed to evaluate the shelf life of sliced cooked liver packaged in MAP (70-85% N, 15-30% CO) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days). The proximate composition, aw nitrites and NaCl content were determined at T0. Weekly, samples were submitted to microbiological [total viable count (TVC), lactic acid bacteria (LAB), spp.

Screening of species-specific lactic acid bacteria for veal calves multi-strain probiotic adjuncts.

The selection of promising specific species of lactic acid bacteria with potential probiotic characteristics is of particular interest in producing multi species-specific probiotic adjuncts in veal calves rearing. The aim of the present work was to select and evaluate in vitro the functional activity of lactic acid bacteria, Bifidobacterium longum and Bacillus coagulans strains isolated from veal calves in order to assess their potential use as multi species-specific probiotics for veal calves. For this purpose, bacterial strains isolated from faeces collected from 40 healthy 50-day-calves, were identified by RiboPrinter and 16s rRNA gene sequence.

Administration of Bacillus coagulans in calves: recovery from faecal samples and evaluation of functional aspects of spores.

An investigation was carried out into the recovery from calf faeces of Bacillus coagulans spores added to the feed as probiotic. For this purpose, Bacillus coagulans spores (9 log₁₀ CFU g⁻¹) were given daily to 10 calves during the whole farming periods; another 10 calves acted as controls. Throughout the trial the faecal spore counts were significantly (P < 0.

Characterisation of a lard cured with spices and aromatic herbs.

The study considered the proximate composition, pH, free acidity, MDA and peroxide values of a cured and ripened lard covered with spices and aromatic herbs, these latter parameters, due to lipolytic endoenzymatic phenomena, tended to increase until the end of the salting period. Throughout the production phases the bacterial load was very low. The final vacuum-packed product had a shelf-life of about 90 days and its fatty acid and cholesterol composition was typical of lard.

Cured products from different animal species.

An assessment was made of the proximate composition, pH and a(W) of raw beef, horsemeat and the meat of wild boar, deer and goat. The same assessment, together with one of fatty acids, cholesterol and free amino acids, was made of the same meats as cured products. The raw meat of the different animal species was found to have a reduced lipid, but high protein content.