title: Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products.
abstract: Nutritional properties and consumer evaluation were performed in bresaola and salami from donkey meat compared with respective conventional products. Donkey bresaola and salami showed higher content of protein and lower content of fat than beef bresaola and pork salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value.
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy. Electronic address: rosaria.marino@unifg.it.
authors.forename: R
authors.initials: R
authors.lastname: Marino
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Albenzio
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Della Malva
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Muscio
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Sevi
mesh_terms: D000293:Adolescent; D000328:Adult; D000601:Amino Acids, Essential / Q000032:analysis; D000821:Animal Feed; D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D018397:Equidae; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005260:Female; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D008875:Middle Aged; D009753:Nutritive Value; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D000601:Amino Acids, Essential; D004041:Dietary Fats; D004044:Dietary Proteins; D005231:Fatty Acids, Unsaturated
keywords: Bresaola; Donkey meat; Nutraceutical properties; Salami