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Caratteristiche reologiche di alcuni muscoli di agnelloni 'Pinzirita', 'Bergamasca x Pinzirita' e 'Suffolk x Pinzirita' a 200 giorni di età.
No full textHistochemistry of the muscle fibre and meat quality in Maremma wild boar (Sus scropha ferus)
No full textEffect of cooking procedure on the morphometric characteristics of the muscle fibre and quality of buffalo meat
No full textTo investigate the structural and qualitative variations induced by two cooking procedures (electric griddle and microwave oven) 6 buffalo males of 17 months of age were slaughtered. On Caput longum tricipitis brachii (CLoTB), Gluteobiceps (Gb), Longissimus dorsi (LD), Semimembranosus (Sm) and Semitendinosus (St)muscles morphometric characteristics of FG, FOG and SO fiber types and some quality indicators (rheological and colour characteristics) were measured. The results showed that Semitendinosus has a higher percentage of FG and FOG fibers, CLoTB has an even distribution of the three fibre types, whereas the LD has a high percentage of FG. With both cooking procedure the cross sectional area (CSA) value of CLoTB, LD and Sm decreases by about 60% whereas cooking on electric griddle causes a decrease in CSA value of St and Gb muscles of an additional 10 and 6% respectively, compared to microwave cooking. Cooking determined a levelling of the value of the qualitative characteristics of the meat: the significant differences found for the raw meat as regards toughness, shear force and chewiness become not significant with both cooking procedure
Protein polymorphisms and coagulation properties of Cilentana goat milk
Get PDFThe study was carried out on 86 ‘Cilentana’ goats, distributed in four herds. Milk samples were collected during morning and evening milking, and pH, dry matter, fat, protein and lactose percentage as well as the lactodynamometric profile were detected to determine enzymatic phase duration, coagulation speed and curd consistency. Polymorphism of the s1-casein protein was detected. Four alleles (designated A, B, E and F) and nine genotypes were detected. The association of these nine genotypes with chemical composition and lactodynamometric characteristics was investigated. The BF genotype was the most frequent (35.5 %), followed by EE (15.1 %) and AF and BB (10.4%). The F allele showed the highest frequency and it negatively influenced cheesemaking as it was associated with a low s1-casein content. Goats with the AB genotype produced milk with higher dry matter, protein and fat content compared with the FF genotype. Moreover, milk from the AB genotype has a lower enzymatic phase duration and a higher coagulation speed than the BB genotype. Curd consistency is higher for milk from the AA genotype, when compared with the EF genotype. All the chemical and lactodynamometric characteristics varied with herd and months of control; furthermore, the milk obtained from morning milking showed better coagulation properties
Meat production by wild ungulate in the appennines. II. Herd type and live weight class effect on the carcass composition in deer (Dama dama L.).
No full textThe research was carried out on 19 male fallow deer from two different herds (10 from herd 1 and 9 from herd 2) and slaughtered at 3 different classes of live weight (31-40, 41-50 and 51-60 kg), which are equivalent to age estimated about 18-26, 27-34 and 35-42 months, respectively. Overall results highlighted the importance of the herd an the live weight class in influencing meat, fat and detectable bone percentage, as well as the incidence of the most representative muscles on cut weight and chilled right side weight; additionally, a significant interaction between the two above factors was detected for some indicators
Polimorfismo proteico e caratteristiche quanti-qualitative del latte di bovini allevati nel Molise. Composizione chimica
No full textSono state seguite, mediante controlli mensili, le lattazioni di 382 bovine, 216 di razza Bruna e 166 di razza Frisona italiana, distribuite in 71 allevamenti, di cui 33 in provincia di Campobasso e 38 in provincia di Isernia. Tali allevamenti, sottoposti ai controlli funzionali, sono stati scelti in base alla loro rappresentatività di una determinata area omogenea. Il lavoro mette in evidenza che i bovini di razza Bruna della regione Molise presentano una maggiore frequenza dell’allele B rispetto all’allele A della k-caseina e il loro latte risulta più idoneo per la trasformazione casearia. Inoltre, dalla distribuzione dei genotipi rispetto ai loci considerati la Bruna presenta una maggiore variabilità genetica rispetto alle altre razze considerate, anche se l’indice di somiglianza genetica fra razze è risultato abbastanza elevato. In sintesi, la combinazione delle varianti genetiche della caseina e delle sieroproteine permette di individuare un “genotipo globale” dei soggetti analizzati. Sembrerebbe, pertanto, logico considerare tali loci in combinazione al fine di individuare un genotipo globale ottimale
Meat production by wild ungulate in the appennines. I. Herd type and live weight class effect on some characteristics at the slaughter and jointing in deer (Dama dama L.).
No full textThe research aims to know the possibility to increase the meat production by wild ungulate in the Appennines. The work was carried out on 19 male deer reared in two herds (10 in herd 1 and 9 in herd 2) and slaughtered at 3 different classes of live weight (31-40, 41-50 and 51-60 kg), which are equivalent to age estimated about 18-26, 27-34 and 35-42 months, respectively. The results, in the complex, have put the importance of the herd and of the class of live weight at slaughter in the determine the value of some characteristics measured at slaughter and at jointing. Besides, it has been observed an interaction effect between the aforesaid two factors for the incidence of the fore and hind quarters on the right side hot weight
Chemical composition of pig meat from the genetic type ‘Casertana’ and its crossbreeds
No full textThe meat quality of the autochthonous genetic type Casertana (Ca) and its crossbreeds was evaluated for the production of pork for fresh consumption and/or processing. The chemical composition of the fresh meat was determined on eight muscles of 143 pigs of six genetic types, of both sexes and slaughtered at three different live weights. The most important results of fixed analysis of variance showed that the first order interactions are statistically important in determining most of the analytical data considered; muscle is an important factor for ash content. On average, the dry matter percentage is higher in the Casertana; the opposite is observed in the Ca × [Landrace (L) × Large White (LW)]. The protein content, in relation to dry matter, is lower in the Casertana and higher in Ca × (L × LW) and L × (L × LW). The opposite results were observed for lipid contents and energy value. The ash content ranges from 4.8% in Ca to 5.3% in Ca × Duroc (Du). However, the above trends vary in relation to sex, live weight at slaughter and muscle. Females, compared with males, supply meat with high lipid contents and energy values. The protein content, by contrast, is higher in males. As the live weight at slaughter increases from 80–90 to 120–130 kg, the protein content rises, while the ash value decreases. In meat obtained from females no significant differences are observed in the analytical data from 80–90 to 120–130 kg, while in that from males the protein content increases, and the lipid content and energy value decrease. The Longissimus dorsi muscle (both at thoracic and lumbar level) has the highest content of dry matter, while the Supraspinatus and the Rectus femoris have the lowest. The Rectus femoris has the highest protein content and Semitendinosus the lowest. The opposite holds for lipid content and energy value; such results confirm the histochemical individuality of the muscle. The dry matter content of the ‘bacon’ cut is higher in the Casertana pigs and lower in L × (L × LW), which is due, in part, to the higher lipid content and lower protein content found in the former
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