Original Articles
Vol. 1 No. 4 (2012)
https://doi.org/10.4081/ijfs.2012.812

CHARACTERISATION OF PGI LARDO DI COLONNATA

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Received: 4 January 2013
Published: 2 August 2012
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lard, PGI, physical-chemical parameters, microbiological parameters

Authors

R. Nuvoloni
lucia.zoppi@pagepress.org
Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti – Università di Pisa, Italy.
A. Nannipieri
ASL 1 di Massa Carrara, Italy.
E. Purini
Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti – Università di Pisa, Italy.
F. Pedonese
Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti – Università di Pisa, Italy.
B. Turchi
Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti – Università di Pisa, Italy.
B. Torracca
Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti – Università di Pisa, Italy.
O. Benini
Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti – Università di Pisa, Italy.
To characterize Lardo di Colonnata IGP, 24 samples of lard, obtained from 3 producers of Consortium, have been analyzed during the 6 months of ripening, from raw material to finished product. The results of microbiological and physical-chemical analyses confirm that this product is characterized by early stability, attributable to the composition of the product itself, composed of over 90% lipids, and to the production technology.

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1.
CHARACTERISATION OF PGI LARDO DI COLONNATA. Ital J Food Safety [Internet]. 2012 Aug. 2 [cited 2026 Jun. 26];1(4):81-5. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.4.81

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