AI Article Synopsis
- The study explored the fatty acid composition of salami made from different Cinisara breed cattle (grazing bulls, housed bulls, and grazing cows) combined with pork lard.
- The type of animal significantly affected the fat composition, with grazing bulls producing salami that had higher polyunsaturated fatty acids, particularly linoleic acid.
- Despite the addition of lard, differences in fat composition were still influenced by the age, feeding system, and fat content of the animals.
Article Abstract
In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content ( ≤ 0.01) and, in particular, a higher level of linoleic acid ( ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio ( ≤ 0.05), but a better / ratio compared to HB ( ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069036 | PMC |
| http://dx.doi.org/10.3390/ani11041060 | DOI Listing |
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