Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Ranucci, David; Miraglia, Dino; Arcangeli, Chiara; Vercillo, Francesca; Bellucci, Sara; Branciari, Raffaella

doi:10.4081/ijfs.2019.8195

Cited by 7 publications

(6 citation statements)

References 31 publications

(38 reference statements)

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“…The meat obtained could be directly consumed by hunters, but according to European legislation [ 8 ], small quantities of these game meats could be sold directly to consumers by the hunters, often starting an “unregulated” market without proper safety assurance and traceability. Thus, valuable certified meat or meat product chains could be implemented as a supply for local producers or restaurants [ 9 , 10 ]. These certified chains have to fulfill the complete traceability of the meat and be obtained from healthy animals, and the proper hygiene of the products should be obtained by adopting good manufacturing practices during all the steps of the chain, starting from the choice of the animal to the distribution of game meat.…”

Section: Introductionmentioning

confidence: 99%

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Branciari

Onofri

Cambiotti³

et al. 2020

Foods

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The population of wild animals is increasing, and control strategies based on selective hunting are among the major options adopted. The game meat obtained is therefore available for controlled and certified valuable chains. The understanding of carcass contamination and the factors affecting it is therefore crucial to ensure meat safety and prolonged shelf-life. The carcass hygiene of 64 hunted wild male roe deer (Capreolus capreolus L.) was evaluated in relation to factors potentially affecting it. Aerobic colony and Enterobacteriaceae counts, as well as Salmonella spp. and Listeria monocytogenes detection, were performed. The interaction of the microbial determination with age and weight of the animals, the climate conditions, the shooting procedure, the time between the killing and the evisceration as well as the time of storage of the carcasses in refrigerated conditions before skinning, were evaluated. Neither Salmonella spp. nor Listeria monocytogenes were detected on the carcasses and the average loads detected were 3.39 ± 1.06 UFC/cm2 and 2.27± 1.11 UFC/cm2 for the aerobic colony count and Enterobacteriaceae count, respectively. The loads detected are similar to those reported by UE legislation for slaughtered species. The time of storage before skinning, the environmental temperature during hunting and the time between shooting and evisceration, associated with animal weight, affect the carcass hygiene and must be taken into careful consideration by hunters as food business operators.

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Section: Introductionmentioning

confidence: 99%

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Branciari

Onofri

Cambiotti³

et al. 2020

Foods

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“…Chemical composition and physical traits have been investigated in different horse muscles [ 9 , 10 ] and in donkey muscles [ 11 ], while little research has been conducted on the chemical composition and physical traits of mule meat. In fact, mule meat is normally used for the manufacture of salami [ 12 ] or other derived product [ 13 ], because it is considered tough by the consumers.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Carcass and Meat Quality Obtained from Mule and Donkey

Polidori

Vincenzetti

Pucciarelli

et al. 2020

Animals

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The aim of this study was to compare the carcass characteristics and the chemical and physical parameters of the meat produced by 10 male crossbred donkeys and 10 male mules slaughtered at 16 ± 1 years of age. The carcass weight and dressing percentage were significantly (p < 0.05) higher in mules. Samples of the muscle Longissimus thoracis (LT) were analyzed. Donkey meat showed a higher fat content, while the glycogen content was higher in the mule LT. The total collagen content was higher in the mule LT; in this muscle, the shear force values were higher compared to the donkey LT. The lightness parameter (L*) was lower in the mule LT, while the redness index (a*) was higher in the mule LT; this muscle showed a higher content of iron, while zinc was higher in the donkey muscle LT. The donkey LT muscle showed a higher content of essential amino acids (52.2%) compared to the mule LT (50.1%). The results obtained demonstrated that the chemical and physical traits of mule and donkey meat were similar to those of other kinds of equid meat.

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“…A crucial aspect to consider is represented by the compliance of these food products with the EU food safety regulation: it is essential indeed that game meat products reach quality and safety standards comparable to those of farmed animals produced on an industrial scale (Fettinger, Smulders and Paulsen, 2011). There are several factors potentially affecting the quality and safety characteristics of wild boar meat, like the hunting techniques, the hunter's ability in terms of precision of the shot, the weather conditions, and the post-mortem activities such as transport and treatments of carcasses, as well as those of storage and meat processing (Ranucci et al, 2019a;Paulsen, Vali and Bauer, 2011).…”

Section: Introductionmentioning

confidence: 99%

Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

Roila

Branciari

Primavilla

et al. 2021

Potr. S. J. F. Sci.

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The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.

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Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Cited by 7 publications

References 31 publications

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Comparison of Carcass and Meat Quality Obtained from Mule and Donkey

Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

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