Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products.
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.
['Marino|R|R|', 'Albenzio|M|M|', 'Della Malva|A|A|', 'Muscio|A|A|', 'Sevi|A|A|']
D000293:Adolescent D000328:Adult D000601:Amino Acids, Essential D000821:Animal Feed D000818:Animals D002417:Cattle D003258:Consumer Behavior D004032:Diet D004041:Dietary Fats D004044:Dietary Proteins D018397:Equidae D005231:Fatty Acids, Unsaturated D005260:Female D006801:Humans D008297:Male D008460:Meat D008461:Meat Products D008875:Middle Aged D009753:Nutritive Value D013552:Swine D013649:Taste D055815:Young Adult
Bresaola Salami Donkey meat Nutraceutical properties