文章基本信息

标题：Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami
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作者：David Ranucci ; Rossana Roila ; Dino Miraglia 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2019
卷号：8
期号：3
页码：137-142
DOI：10.4081/ijfs.2019.8195
出版社：PAGEPress Publications
摘要：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 roedeer (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 roedeer meat was used Game meat flavour and odour increased with the increasing percentage of roedeer meat.
关键词：Game meat;Meat fermented products;Food safety;Food quality;Wildlife