Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Abstract

The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciated. The principal component analysis performed using selected physicochemical and sensory traits was able to discriminate bresaola produced from different animal categories, effect of muscle type was relevant only for AC. These results evidenced the possibility to obtain bresaola from the meat of different animal categories, comparable for sensory properties and appreciable by consumers.

Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese

“…The economic income obtained from the sale of fresh meat is low, due to the competition with meat from specialized breeds. The products from processed meat, including bresaola and salami, could represent a considerable added value for the small farms of Cinisara breed, planning adequate promotion activities [ 4 , 5 ].…”

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle

“…The total FA content ( Table 2 ) was higher in AC than in GB and HB ( p < 0.05), confirming that meat of adult cows is characterized by a major fat content compared to young animals [ 5 ] and that fat and proportions of FA change depending on the age of the animal and its diet [ 4 ].…”

“…Cinisara cow, a Sicilian autochthonous dairy breed, is traditionally reared with a feeding system based on the prevalent exploitation of natural pasture, and its milk is used to produce the Caciocavallo Palermitano cheese [ 1 , 2 , 3 ]. The manufacture of processed products, such as salami and bresaola, an alternative to fresh meat, could increase the economic profit of farms, diversifying the offer in the market [ 4 , 5 , 6 , 7 ]; in particular, some cuts of the posterior quarter (semimembranosus, semitendinosus and quadriceps femorismuscles) and the anterior quarter (brachial biceps muscle) could be used for the production of bresaola and the rest of the meat for the production of salami.…”

Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese

“…Briefly, dry matter (DM) was determined after drying in an oven at 105 °C until constant weight, fat content through the extraction of fatty substances with petroleum ether and diethyl, after acid hydrolysis, protein content using the Kjeldahl method (N × 6.38), ash content through calcitation at 550 °C, and NaCl content through the precipitation of chlorides with the addition of silver nitrate and subsequent titration with ammonium sulphocyanide. The determination of soluble nitrogen was carried out by treatment with a sodium citrate solution and subsequent precipitation of the proteins at pH 4.6 and was determined on aqueous filtrate using the Kjeldahl method, the proteolysis index (PI) was calculated as the percentage ratio between NPN and total nitrogen (TN) [ 23 ].…”