Description

Aim of the inter-area project is to study a dry fermented sausage made of goat meat and fat, by evaluating both the criticism of the production chain (breeding, production process, storage, sale) and of the market requests, with particular regard to the possible destination of the product for ethnic-religious diets.

Four experimental trials will be produced; at different times (raw materials, beginning and end of fermentation, middle and late maturing, during shelf-life), each batch will be analyzed for microbiological, chemical, physical, chemical-physical and sensory parameters. Rapid methods for the detection of the characteristic flavor of goat , as well as for off-flavors arising from oxidation processes will be developed. The statistical analysis of data will allow to obtain prediction models valid for quality and oxidative stability of the new goat salami formulation.

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