Abstract
ABSTRACT The bresaola could represent an alternative commercial opportunity for autochthonous dairy cattle farms. Therefore, a study was carried out to investigate the fatty acid (FA) composition of bresaola made using Semimembranosus (SMm), Semitendinosus (STm), and Biceps brachii (BBm) muscles from grazing young bulls (GB), housed young bulls (HB) or grazing adult cows (AC) of Cinisara breed. Animal category, fat content, feeding system, and type of muscle influenced the FA composition of bresaola. Fatter products, made from AC and HB meat, or with STm and BBm muscles showed lower polyunsaturated/saturated FA ratio. The bresaola from young bulls fed pasture-based diet showed an increased polyunsaturated FA content, a reduction of n-6/n-3 ratio, and improved health indexes. However, the rumenic acid, isomer of conjugated linoleic acid, did not show differences related to the use of pasture. Bresaola made from lean meat cuts of grazing animals seems to show the best health-related FA profile.
Highlights
Cinisara cow is a Sicilian breed traditionally reared in the western part of Sicily, adopting a feeding system based on the prevalent exploitation of natural resources
The total fatty acid (FA), as well as the fat content, were lower in bresaola made with SMm than with STm, in line with what was found in the buffalo bresaola (Diaferia et al, 2006), and this difference was more evident between SMm and STm bresaola from adult cows (AC)
Myristic acid was lower in SMm, in a lesser extent for bresaola from grazing young bulls (GB); palmitic acid was higher in STm than BBm and SMm (P < .05), while stearic acid was higher in BBm than in SMm and STm (P < .001) (Table 2)
Summary
Cinisara cow is a Sicilian breed traditionally reared in the western part of Sicily, adopting a feeding system based on the prevalent exploitation of natural resources. It is consid ered a dairy breed, and its milk is mainly used to produce the Caciocavallo Palermitano cheese (Alabiso et al, 2005; Bonanno et al, 2013; Giosuè et al, 2005; Di Gregorio et al, 2017). Bresaola is a typical Italian product based on dried meat, and it is obtained by processing the Semimembranosus, Semitendinosus, Quadriceps femoris and Brachial biceps mus cles of different animal species, in particular equine and cattle (Alabiso et al, 2019; Braghieri et al, 2009; Marino et al, 2015; Paleari et al, 2003). The FA composition influences the meat flavor, and the grass-fed beef has naturally high levels of long-chain FA, producing a ‘grass fed’ taste in which other components of grass are involved (Wood et al, 2004)
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