| Autor: |
Rina Mazzette, Domenico Meloni, Rita Melillo, Simonetta Gianna Consolati, Sonia Lamon, Anna Mureddu, Francesca Piras |
| Jazyk: |
English<br />Italian |
| Rok vydání: |
2012 |
| Předmět: |
|
| Zdroj: |
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 17-22 (2012) |
| Druh dokumentu: |
article |
| ISSN: |
2239-7132 |
| DOI: |
10.4081/ijfs.2012.5.17 |
| Popis: |
In Sardinia, goat farming is a very important resource. Sarda and Maltese breed are reared mainly for milk production and for suckling kids meat, while meat from adult goats is undervalued. The use of adult goat meat to obtain ripened ham will contribute to safeguard the Sardinian goat supply chain. The aim of the present study was to characterize Sarda and Maltese goat dry ham in order to evaluate the quality of autochthonous goat breed meat. Chemical-physical characteristics were determined dur-ing the production stages, while the rheological and colour parameters and the composition of the goat ham were determined at the end of ripening. The pH evolution during processing were similar to other cured meat products, e.g. sheep hams, even though the values were high, especially in the products from Sarda breed. The aw value regularly decreased during processing. Colour parameters (L*, a*, b*) in the hams from Maltese goat breed were significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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