NDLI: Valorization of indigenous dairy cattle breed through salami production.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Gaglio, Raimondo Francesca, Nicola Maniaci, Giuseppe Corona, Onofrio Alfonzo, Antonio Giosuè, Cristina Di Noto, Annamaria Cardamone, Cinzia Sardina, Maria Teresa Portolano, Baldassare Alabiso, Marco
Description	Country affiliation: Italy Author Affiliation: Gaglio R ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Francesca N ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: nicola.francesca@unipa.it.); Maniaci G ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Corona O ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Alfonzo A ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Giosuè C ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Di Noto A ( Istituto Zooprofilattico Sperimentale della Sicilia 'Adelmo Mirri', via G. Marinuzzi 3, 90129 Palermo, Italy.); Cardamone C ( Istituto Zooprofilattico Sperimentale della Sicilia 'Adelmo Mirri', via G. Marinuzzi 3, 90129 Palermo, Italy.); Sardina MT ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Portolano B ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.); Alabiso M ( Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.)
Abstract	The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. A total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. The evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. Several LAB species were found during process with different levels of species diversity and frequency of isolation among inoculated (mainly Pediococcus pentosaceus and Staphylococcus xylosus) and uninoculated (mainly Enterococcus devriesei, Lactobacillus curvatus and Lactobacillus sakei) trials. Enterobacteriaceae were found at very low levels during the entire ripening period and no pathogenic bacteria were found in any samples. The multivariate analysis showed that starter inoculums and meat affected significantly the physico-chemical and the microbiological composition of salami. The sensory analysis evidenced the highest overall acceptability was displayed by salami produced with meat from cow on retirement.
File Format	HTM / HTML
ISSN	03091740
Volume Number	114
e-ISSN	18734138
Journal	Meat Science
Language	English
Publisher	Elsevier
Publisher Date	2016-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Bacteria Growth & Development Breeding Fermentation Food Handling Methods Food Microbiology Meat Products Microbiology Adult Animals Cattle Female Humans Male Meat Analysis Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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