Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep

This study focuses on characterising two seasoned products, violino and bresaola, derived from grass-fed Bergamasca sheep monitored with a GPS system. The evaluation includes both nutritional and sensory aspects. Results reveal that both products boast a high protein content (approximately 40%) and a beneficial fatty acid profile, endorsing a healthy n-6/n-3 ratio (2.2), along with rumenic acid (92-184 mg/100 g) and branched-chain fatty acids (BCFAs) (237-621 mg/100 g). The sensory evaluation highlights distinctive ovine characteristics in aroma and flavour. Violino and bresaola from grass-fed Bergamasca sheep showcase positive attributes for human consumption. The study emphasises the potential for added value to seasoned products from Bergamasca sheep through a traceable, sustainable, and health-conscious supply chain.

Physicochemical changes during the different stages of dry cured lamb ham processing

Abstract The aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process.