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.

摘要

研究了Cinisara bresaola的理化特性和感官特性，以探索本地奶牛场的新商业机会。将来自Cinisara品种的成年母牛（AC）和放牧（GB）或圈养（HB）的幼小公牛的半膜肌，半腱肌和肱二头肌肌肉进行加工，制成布雷索拉。观察到由于动物种类和肌肉类型的差异。来自AC的Bresaola富含脂肪和挥发性有机化合物。来自塞米特迪诺斯的布雷索拉表现出更高的比色参数，脂肪，以及放牧动物产生的比其他肌肉产生的剪切力更高的华纳-布拉兹勒剪切力。总体而言，所有布雷索拉都受到赞赏。使用选定的理化和感官性状进行的主成分分析能够区分从不同动物类别中产生的布雷索拉，而肌肉类型的影响仅与交流相关。这些结果证明有可能从不同动物类别的肉中获得布雷萨拉，其感官特性可比并且消费者可以理解。