CHARACTERISATION OF PGI LARDO DI COLONNATA


Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 2 August 2012
Abstract Views: 939
PDF: 1699
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Authors

  • R. Nuvoloni 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.

1.
Nuvoloni R, Nannipieri A, Purini E, Pedonese F, Turchi B, Torracca B, Benini O. CHARACTERISATION OF PGI LARDO DI COLONNATA. Ital J Food Safety [Internet]. 2012 Aug. 2 [cited 2024 Mar. 29];1(4):81-5. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.4.81

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