Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep.
Animals (Basel)
; 14(3)2024 Feb 01.
Article
em En
| MEDLINE
| ID: mdl-38338130
ABSTRACT
This study focuses on characterising two seasoned products, violino and bresaola, derived from grass-fed Bergamasca sheep monitored with a GPS system. The evaluation includes both nutritional and sensory aspects. Results reveal that both products boast a high protein content (approximately 40%) and a beneficial fatty acid profile, endorsing a healthy n-6/n-3 ratio (2.2), along with rumenic acid (92-184 mg/100 g) and branched-chain fatty acids (BCFAs) (237-621 mg/100 g). The sensory evaluation highlights distinctive ovine characteristics in aroma and flavour. Violino and bresaola from grass-fed Bergamasca sheep showcase positive attributes for human consumption. The study emphasises the potential for added value to seasoned products from Bergamasca sheep through a traceable, sustainable, and health-conscious supply chain.
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MEDLINE
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En
Ano de publicação:
2024
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Article