Carla Bersani

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. The cured meat of the horse and wild boar had low saturated fatty acid levels; the wild boar, goatmeat and beef were quantitatively similar with regard to monounsaturated fatty acids (MUFA) while in the horsemeat the polyunsaturated fatty acids (PUFA) were more raised, at an intermediate level in deer and extremely reduced in the beef final product. The cholesterol content in the cured product was markedly reduced in the horsemeat. The free amino acids content in the cured deer, wild boar and goat meat was more elevated, than in beef and horse cured meat.

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. A GC/MS study of the spices/herbs in the lard highlighted which components came from the spices/aromatic herbs and which came from phenomena due to lipolytic endoenzymatic processes.

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 mortadella packaged in MAP (70-85% N2, 15-30% CO2) 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), Enterobacteriaceae, Escherichia coli, Pseudomonas spp., coagulase positive staphylococci, sulphite reducing clostridia, yeasts and moulds, Listeria monocytogenes and Salmonella spp.] and physicalchemical analyses [pH, colorimetric parameters, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs)], in parallel with consumer acceptability tests. The product characteristics (low salt and nitrites concentration, high aw and pH close to 6.5) were not efficient hurdles for microbial growth. No pathogens were detected in the samples; the initial TVC [5.4 Log colony forming unit (CFU)/g] increased rapidly, reaching values around 8 Log CFU/g at T14 for both the series, and was almost totally composed by LAB, leading to the acidification of the product (pH at T49=5.05 at 4°C and 5.24 at 8°C). The other microbiological parameters were below 2 Log CFU/g. The product showed a good protein and lipid stability (TVBN <33 N/100 g and TBARs <8 nmol/g at T49). The sensorial quality of liver mortadella was more affected by the storage time than by the temperature. An evident colour modification was detected after T35, when the product was also frequently rejected by the panellists, mainly due to odour. Thus, the shelf life of sliced cooked liver mortadella should be shortened below 30 days.