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

  • David Ranucci Department of Veterinary Medicine, University of Perugia, Italy.
  • Rossana Roila Department of Veterinary Medicine, University of Perugia, Italy.
  • Dino Miraglia | dino.miraglia@unipg.it Department of Veterinary Medicine, University of Perugia, Italy.
  • Chiara Arcangeli Department of Veterinary Medicine, University of Perugia, Italy.
  • Francesca Vercillo Department of Veterinary Medicine, University of Perugia, Italy.
  • Sara Bellucci Department of Veterinary Medicine, University of Perugia, Italy.
  • Raffaella Branciari Department of Veterinary Medicine, University of Perugia, Italy.

Abstract

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.
Published
2019-10-02
Info
Issue
Section
Original Articles
Supporting Agencies
PSR Umbria 2014-2021, misura 16.2, EcoSelvoFiliera: Ruralità e valorizzazione qualitativa delle carni degli ungulati selvatici
Keywords:
Game meat, Meat fermented products, Food safety, Food quality, Wildlife
Statistics
  • Abstract views: 676

  • PDF: 325
  • HTML: 45
How to Cite
Ranucci, D., Roila, R., Miraglia, D., Arcangeli, C., Vercillo, F., Bellucci, S., & Branciari, R. (2019). Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami. Italian Journal of Food Safety, 8(3). https://doi.org/10.4081/ijfs.2019.8195

Most read articles by the same author(s)