Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

Rossana Roila; Raffaella Branciari; Sara Primavilla; Dino Miraglia; Francesca  Vercillo; David Ranucci

doi:10.5219/1551

Authors

Rossana Roila University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: + 39 075 585 7936 https://orcid.org/0000-0002-6998-0348
Raffaella Branciari University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: +39 075 585 7936 https://orcid.org/0000-0002-4428-9016
Sara Primavilla Istituto Zooprofilattico Sperimentale dell' Umbria e delle Marche "Togo Rosati, Via G. Salvemini 1, 06126 Perugia, Italy, Tel.: +39 075343267 https://orcid.org/0000-0002-5711-3685
Dino Miraglia University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: +39 075 585 7932
Francesca Vercillo University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy
David Ranucci University of Perugia, Department of Veterinary Medicine, Via San Costanzo 4, 06121 Perugia, Italy, Tel.: +39 075 585 7931 https://orcid.org/0000-0002-5919-7122

DOI:

https://doi.org/10.5219/1551

Keywords:

game meat product, fermented meat products, food safety, textural characteristics, wildlife

Abstract

The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g^-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.

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References

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