EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI

The influence of different lighting durations, lamps and modified atmosphere packaging (MAP) on the colour and oxidative stability of lipids was studied in Coppa di Parma PGI. The samples were stored (4 degrees C) in darkness or lighted by UV-free lamps. In trials 1 and 2, the samples were lighted 24 and 12 h/day, respectively, and were packaged in air. In trial 3, samples were packaged in MA (70% N-2/30% CO2) and lighted 12 h/day. In air, illumination reduced oxidative stability, redness, colour saturation and increased the Hue angle. In MAP, the lighting conditions did not affect colour and oxidative stability. During storage the lipid oxidation increased. Overall, light negatively affected the studied parameters

EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK

The effects of including extruded linseed in pig diets supplemented with either polyphenol-rich red grape skin extract (3 g kg(-1)) or synthetic antioxidants (200 mg kg(-1) alpha-tocopheryl acetate plus 0.21 mg kg(-1) of selenium) on shelf-life of pork stored in modified atmosphere packaging (MAP) at different oxygen concentrations (0 and 70%) were evaluated. Linseed reduced n-6/n-3 fatty acid ratio in lipids of backfat and loin. Color parameters, pH, weight losse, oxidative stability (TBARS), did not differ between antioxidants neither in raw, nor in cooked, nor in stored muscle. High oxygen concentration in MAP increased TBARS and Delta E, yielding redder meat

CARATTERI DI IDONEIT\uc0 E TIPICIT\uc0 PERCEPITA NEL PROSCIUTTO CRUDO

Applicable requirements and perceived typicality of dry-cured ham. Among the typical products, dry-cured ham has a relevant economic and social value in many European countries, including Italy. Considering the importance of the sector, great attention is placed in obtaining products with high quality and compliance standards. To ensure them the PDO Consortia adopt shared guidelines and strict requirements, covering the whole production process. The authors, illustrating the results of a "PRIN" project that considered the three main Italian PDO hams, highlight the properties that determine the perception of quality of this product and the importance of factors which, acting in different stages of the production chain, influence consumer\u2019s behavior. The sensory identity of ham is the most important product cue for consumer discrimination and preference. The information about origin generates expectations for specific sensory properties, which are considered PDO distinctive and affect the hedonic response. However, the sensory specificity communicated by ham designation of origin is not always recognized at consumption time and this constitutes a serious risk for the reputation and success of a typical product. These findings are relevant for producers who are suggested to market hams with a constant sensory profile for the properties that define product identity. It is in respect of the preservation and enhancement of these identity properties that it should be evaluated the "sustainability" of the choices of production, such as the selection of the raw materials, the technological procedures as well as the communication of the product quality. Within this framework, the paper also presents and discusses the effects of the heavy pig genotype and processing technology on the compliance requirements and sensory profile of dry-cured hams and their influence on the liking and preference of Italian PDO consumers

EFFETTO DELL\u2019IMPIANTO DI MACELLAZIONE SULL\u2019INCIDENZA DI DIFETTI IN COSCE SUINE DESTINATE ALLA STAGIONATURA

Su 120 cosce sinistre di suini pesanti allevati in un unica azienda e macellati, in gruppi di 40 soggetti, in tre impianti diversi \ue8 stata valutata la presenza e la gravit\ue0 dei difetti di venosit\ue0 e di cotenna rossa. Il difetto di venosit\ue0 \ue8 risultato influenzato dal macello (P<0,01) ma non dal sesso. In uno dei tre impianti, questo difetto, pur con differente gravit\ue0, ha colpito il 100% delle cosce. Il difetto di cotenna rossa non \ue8 stato influenzato dal diverso impianto di macellazione n\ue9 dal sesso e la sua presenza non \ue8 risultata legata alle condizioni di macellazione