TITLE:
Quality of Soppressata salami from Pugliese Pigs as Affected by Rearing System
AUTHORS:
Marzia Albenzio, Antonella Santillo, Rosaria Marino, Francesca d’ Angelo, Mariangela Caroprese, Agostino Sevi
KEYWORDS:
Pig Meat; Soppressata salami; Nutritional Properties; Textural Properties; Meat Color
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.7,
March
24,
2014
ABSTRACT: Twenty four male pigs were assigned to two
groups of 12 each during the last fattening phase: one group was reared outdoor
(OUT group) and fed on natural pasture, while the other group was reared indoor
(IND group) and fed on commercial feedstuff. Meat was processed into
Soppressata salami according to traditional protocol. Meat and Soppressata
salami were analyzed for nutritional, textural and color parameters. Meat and
Soppressata salami showed significantly higher proportion of unsaturated fatty
acids in OUT than that in IND group. Ameliorated nutritional indexes in terms of
n-6/n-3 ratio, and thrombogenic index were found both in meat and Soppressata
salami in OUT group. Texture Profile
Analysis showed lower values in the tested samples from OUT thanINDgroup. Lightness,
redness, and chroma parameters were higher both in meat and Soppressata salami in OUT group; whereas hue
parameter was lower in Soppressata salami from OUT pigs. Outdoor rearing
improved fatty acid profile, nutritional indexes, color and mechanical
properties of pork meat thanks to natural pasture, greater space allowance and
physical exercise of animal during the fattening phase. Meat features strictly
affected the quality of the Soppressata salami produced by using traditional
protocol.