2024
DOI: 10.3390/ani14030488
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Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep

Annalaura Lopez,
Edda Mainardi,
Ernesto Beretta
et al.

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 distin… Show more

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