Physicochemical, colorimetric properties and yield of bresaola from beef, Baladi-goat and Awassi-sheep in Lebanon

Abstract

Yield, physicochemical and colorimetric characteristics of bresaola from Lebanese Baladi-goat and Awassi-sheep compared to that from beef is studied. For this purpose, defatted lean meat cuts from Beef, Baladi-goat and Awassi-sheep were collected, weighed and processed following the EU-approved guidelines for Bresaola della Valtellina. The bresaola from beef (BFB) had the significantly lowest moisture and fat content compared to Bresaola from Baladi-goat (BFG), with the values of Bresaola from Awassi-sheep (BFS) being significantly the highest. Furthermore, the protein and ash content of BFB was significantly the highest, followed by the values of BFG with content of BFS being the lowest. The pH value of BFB was significantly the lowest, while there was no difference between those of BFG and BFS. There was no significant difference in the water activities of BFB, BFG and BFS (0.848±0.002). As for the colorimetric characteristics, the ΔE value of BFB with BFG is 14.74±4.10, while that of BFB with BFS is 17.88±4.10, and that of BFG with BFS is 16.00±4.10 noting that the values did not differ significantly. The BFB and BFG Hue values did not differ significantly both being significantly larger than that of BFS. The BFB and BFG Chroma values were not significantly different while both being significantly different from that of BFS. Bresaola from raw meat (kg-Bresaola/kg-raw meat) value for beef was found to be significantly higher than that of goat, with value for sheep being significantly the highest. Consequently, the opposite was true for weight loss (%).

Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep

“…Generally, our results are consistent with those reported by Zhang et al [25] for mutton and lamb bresaola, while a higher fat content (9.93% vs. 7.73%) was found in bresaola derived from Bergamasca sheep as compared to the data reported on Awassi sheep by Abi-Salloum et al [29]. The difference is probably due to the breed used and slaughter age and weight [32].…”

“…The pH values of Bergamasca sheep bresaola and violino found in our study were comparable with data previously reported in the literature for similar dry-cured sheep products [29,30]. Similarly, the colour parameters were in line with the data reported in the literature [16,29].…”

“…The pH values of Bergamasca sheep bresaola and violino found in our study were comparable with data previously reported in the literature for similar dry-cured sheep products [29,30]. Similarly, the colour parameters were in line with the data reported in the literature [16,29]. However, in the present study, a lower lightness value (L*) was observed in bresaola from Bergamasca sheep than in bresaola from Awassi sheep and a higher red index (a*) was found if compared to the one reported in cured sheep leg by Texteira et al [29,31].…”

“…Similarly, the colour parameters were in line with the data reported in the literature [16,29]. However, in the present study, a lower lightness value (L*) was observed in bresaola from Bergamasca sheep than in bresaola from Awassi sheep and a higher red index (a*) was found if compared to the one reported in cured sheep leg by Texteira et al [29,31]. This aspect is mainly related to the presence in muscle tissue of myoglobin, the content of which varies by species, sex, breed, and age [32].…”

“…One of the important attributes in processed meat products is the weight loss during ripening. A recent study by Abi-solloum et al [29] showed that processed sheep meat products have a higher yield than beef products. In our study, there was 42-48% seasoning loss, which is lower than the data reported in this study.…”