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

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 (p ≤ 0.01) and, in particular, a higher level of linoleic acid (p ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (p ≤ 0.05), but a better n-6/n-3 ratio compared to HB (p ≤ 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.

Microbial Dynamics and Quality Characteristics of Spontaneously Fermented Salamis Produced by Replacing Pork Fat with Avocado Pulp

“…The specific type of salami used significantly affected the levels of SFA, MUFA, the unsatured FA/SFA ratio, as well as HPI and TI. However, the PUFA, mostly represented by LA, did not exhibit significant differences among the various types of salamis, consistent with their content in the raw materials (Alabiso et al, 2021).…”

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 ].…”

A New Insight on Carcass and Meat Quality in Ruminants

“…However, the diet of animals can modify the quality of meat and meat products. Therefore, a study was carried out by Alabiso, Maniaci, Giosue, Di Grigoli, and Bonanno [ 10 ] to investigate the fatty acid composition of salami made using the meat from grazing or housed young bulls and grazing adult cows of the Cinisara breed. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat.…”

“…This Special Issue of Animals , entitled “Carcass and Meat Quality in Ruminants”, aims to compile the recent literature with a focus on carcass development, quality, and valorization in addition to meat quality. It includes ten original research articles about various types of meat from ruminant species (bovine [ 7 , 8 , 9 , 10 , 11 ], ovine [ 12 , 13 , 14 ], and caprine [ 15 , 16 ]) as well as one review article about strategies to reduce E. Coli contamination [ 17 ]. These articles, while their aims are different, provide a deep insight on the current topics of carcass and meat science of ruminants.…”