The trial was carried out on 24 young Podolian bulls in free-range management (transhumant or non-transhumant) fed with two diets (pasture only or pasture with feeding supplementation), and reared in two different areas (the provinces of Potenza and Matera). Homogenized products were made from the meat from the dorsal and lumbar region, hamburger was made from the proximal thoracic limb and neck and sausages were made from the remaining cuts. Chemical analysis and fatty acids were studied on all the products, while acceptability was only tested on the sausage samples. The most important effect was determined by the "feeding system" factor. The rearing area of Potenza negatively influenced D.M. in hamburger, and positively influenced D.M. and proteins in sausage. Over 60% of the judges rated Podolian sausage between "good" and "excellent".
La prova è stata condotta su 24 vitelloni Podolici in allevamento estensivo (transumante o stanziale), alimentati con 2 diete (solo pascolo e pascolo + integrazione) e allevati in 2 differenti aree (prov. di Potenza e prov. di Matera). Dalla carne sono stati ottenuti omogeneizzati (regioni dorsali e lombari), hamburger (spalla e collo) e salami (tagli rimanenti). Sono stati studiati i seguenti aspetti: composizione chimica; composizione acidica dei grassi; test di accettabilità sui salami. L'effetto più importante è stato determinato dal sistema di alimentazione. L'area di allevamento sita nella provincia di Potenza ha influenzato negativamente il contenuto in S.S. degli hamburger e positivamente il contenuto in S.S. e in proteine nei salami. Oltre il 60 % della giuria ha valutato il salame podolico fra "buono" ed "eccellente".
VITELLONI PODOLICI IN ALLEVAMENTO BRADO E YOUNG PODOLIAN BULLS IN FREE RANGE MANAGEMENT:
Satriani A;
2005
Abstract
The trial was carried out on 24 young Podolian bulls in free-range management (transhumant or non-transhumant) fed with two diets (pasture only or pasture with feeding supplementation), and reared in two different areas (the provinces of Potenza and Matera). Homogenized products were made from the meat from the dorsal and lumbar region, hamburger was made from the proximal thoracic limb and neck and sausages were made from the remaining cuts. Chemical analysis and fatty acids were studied on all the products, while acceptability was only tested on the sausage samples. The most important effect was determined by the "feeding system" factor. The rearing area of Potenza negatively influenced D.M. in hamburger, and positively influenced D.M. and proteins in sausage. Over 60% of the judges rated Podolian sausage between "good" and "excellent".I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
