Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.

This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.

Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalus bubalis).

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into two feeding groups and slaughtered at 540 ± 4.7 and 533 ± 7.0 kg of live body weight, respectively, for the CTL and FRS group. After five days post-mortem ageing (T0), Semitendinosus muscle (ST) and Longissimus muscle (LD) underwent a prolonged maturation process in a controlled meat chamber for 30 days (ST) and until 60 days (LD). After 30 days (T1), significant changes (p < 0.01) in meat colour (ΔE) in both muscles of the FRS group was recorded, while no significant change was observed in CTL group. The FRS diet had a positive effect on textural properties of ST muscle compared to CTL diet, as well as hardness, chewiness and gumminess. All qualitative characteristics improved in the first period of PDA but, whereas LD showed to keep improving, extending the post-ageing period by further 30 days, the ST becomes un-processable at 60 days. In conclusion, a combined used of fresh feeding and PDA period could enhance both tenderness and colour in animal fed FSR.

Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period.

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

Formulation and Shelf-life of Fish Burgers Served to Preschool Children.

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control) and in MAP and stored at refrigeration atemperature. Sensory, physical-chemical analysis as pH, aw, total volatile nitrogen (TVN), trimetilammine (TMA), thiobarbituric acid (TBA), free fatty acids (FFA) and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

Soybean and Lactose in Meat Products and Preparations Sampled at Retail.

Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers' adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy) and to evaluate the food labels compliance with Regulation (EU) n.1169/2011. Soybean and lactose were searched using commercial kits in n. 58 samples of meat products produced in or distributed by 19 establishments, and in n. 55 samples of meat products and n. 8 of meat preparations produced in 21 plants. All samples were selected on the basis of the absence of any information on the labels about the presence of the two searched allergens, with the exception of n. 5 samples tested for lactose. Traces of soybean were detected in 50 out of the 58 examined samples, at concentrations up to 0.93 mg kg-1. Only two samples contained levels above the detection limit of 0.31 mg kg-1. Lactose levels ranging from 0.11 to 2.95 g/100 g, i.e. above the detection limit, were found in all the tested samples (n. 63). The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans, and deserve attention from the competent authorities considering not only the consumers' health but also the great attention media pay to regulations providing consumers with information on food.

Optimization of Stunning Electrical Parameters to Improve Animal Welfare in a Poultry Slaughterhouse.

Animal killing for food production and the related operations are events that may induce pain, stress, fear and other forms of suffering to the animals. To face this problem and guarantee the animal welfare, the EU has adopted the Regulation (EC) N. 1099/2009 on the protection of animals at the time of killing. Electrical water bath stunning is one of the methods used in commercial slaughterhouses to protect poultry welfare. In particular, this method induces unconsciousness into the birds due to run of electrical current through the head and body. The aim of the present work was to find an optimal setting of electrical parameters to obtain an effective water bath stunning in a commercial poultry slaughterhouse. Moreover, the influence of the tested electrical parameters on meat quality was evaluated. All the experiments confirmed that high stunning frequencies induce a lower occurrence of lesions on carcasses but, on the other hand, require greater current intensities to be effective. A frequency of 750 Hz and an average current intensity of 200 mA for each bird in the water bath resulted as the best combination of electrical parameters to obtain a proper stunning without any consequence on the meat quality.

Levels of benzo[a]pyrene (BaP) in "mozzarella di bufala campana" cheese smoked according to different procedures.

The content of benzo[a]pyrene (BaP), a polycyclic aromatic hydrocarbon, was determined by HPLC-FL in "mozzarella di bufala campana" cheese, a stretched cooked cheese, either experimentally smoked according to traditional procedures, using straw, cardboard, and wood shavings or aromatized with smoke flavoring. The BaP residues, researched also in cheese samples sold at retail, were detected in the rind, in the core, and in the slice (outer and inner parts). In the cheeses experimentally smoked with straw and cardboard the BaP levels, ranging from 0.38 to 2.12 microg kg(-1) and from 0.46 to 2.40 microg kg(-1), respectively, were statistically higher than those of the cheeses smoked with wood shavings and aromatized with liquid smoke (from 0.19 to 0.80 microg kg(-1) and from 0.18 to 0.50 microg kg(-1), respectively). However the cheeses treated with liquid smoke flavor showed a BaP content exceeding the level allowed by the European Union. In the samples sold at retail, smoked with straw, values were lower than those obtained from samples smoked experimentally with the same combustible. This is probably due to different smoking technologies among the several provinces of the Protected Designation of Origin (PDO) area. PDO is a term used to characterize foodstuffs produced and prepared in a given geographical region by the means of a recognized process. A standardization of the traditional smoking procedures and an improvement of liquid smoke purification treatments are recommended for mozzarella cheese.

Polycyclic Aromatic Hydrocarbons Residues in Gentile Di Maiale, a Smoked Meat Product Typical of Some Mountain Areas in Latina Province (Central Italy).

Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smoked gentile were: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.