Quality of Soppressata salami from Pugliese Pigs as Affected by Rearing System

Marzia Albenzio,Mariangela Caroprese,Rosaria Marino,Antonella Santillo,Agostino Sevi,Francesca D’ Angelo

doi:10.4236/fns.2014.57074

Abstract

Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) and fed on commercial feedstuff. Meat was processed into Soppressata salami according to traditional protocol. Meat and Soppressata salami were analyzed for nutritional, textural and color parameters. Meat and Soppressata salami showed significantly higher proportion of unsaturated fatty acids in OUT than that in IND group. Ameliorated nutritional indexes in terms of n-6/n-3 ratio, and thrombogenic index were found both in meat and Soppressata salami in OUT group. Texture Profile Analysis showed lower values in the tested samples from OUT thanINDgroup. Lightness, redness, and chroma parameters were higher both in meat and Soppressata salami in OUT group; whereas hue parameter was lower in Soppressata salami from OUT pigs. Outdoor rearing improved fatty acid profile, nutritional indexes, color and mechanical properties of pork meat thanks to natural pasture, greater space allowance and physical exercise of animal during the fattening phase. Meat features strictly affected the quality of the Soppressata salami produced by using traditional protocol.

Highlights

Pig meat consumed in developed countries is mainly obtained from selected pig breeds which were raised under intensive condition [1]
Increasing interest is paid to the production of meat and meat products from autochthonous pig breeds
The aim of the present study was to investigate nutritional, textural properties and color of Soppressata salami obtained from Pugliese pigs reared outdoor and fed on natural pasture or reared indoor and fed commercial feedstuff

Summary

Introduction

Pig meat consumed in developed countries is mainly obtained from selected pig breeds which were raised under intensive condition [1]. 25 such local breeds exist in EU countries, and five in Italy [3] These breeds produce excellent quality of meat that is mainly used for typical regional salami and cold cuts, including PDO branded products such as Salsiccia, Soppressata, Capocollo, and Pancetta [4] [5]. Pugliese breed is reared in Apulia region and it is characterized by black skin with hard bristles, and sometimes there can be white spots on the face and at the ends, and most rare skin could be completely white This is a very rustic breed well adapted to extreme climates from the sultry hot summer to the hard winter climate of Apennine; it is an excellent grazer, noticeable for its remarkable frugality and feeding versatility and it is suitable for wild or semi-wild management

Objectives

Methods

Results