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This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.

INTRODUZIONE – I polifenoli sono una famiglia di sostanze largamente rappresentate nel mondo vegetale, caratterizzate dalla presenza di molteplici gruppi fenolici associati in strutture più o meno complesse di alto peso molecolare. Sono considerati degli antiossidanti naturali, agendo da "scavengers" dei radicali liberi, soprattutto perossilici, rompendone la catena di formazione e legandosi ad essi per neutralizzarli. Inoltre agiscono da "quenchers" nei confronti dei ROS e dei RNS e da chelanti di metalli (Rice-Evans et al., 1997). Presentano numerose funzioni biologiche, tra cui proprietà anti-infiammatorie, anti-aterogene, anti-virali e anti-carcinogeniche (Obied et al., 2005). Negli ultimi anni, le industrie alimentari si stanno indirizzando verso l’impiego di antiossidanti naturali nelle formulazioni alimentari, allo scopo di ritardare l’ossidazione lipidica e migliorare la qualità e il valore nutrizionale dei prodotti finiti (Fasseas et al., 2007). Per la carne è possibile migliorarne la qualità e la shelf-life attraverso l’impiego degli antiossidanti nella fase di pre-macellazione, incorporandoli nella dieta degli animali. Scopo del presente studio è stato di valutare l’effetto dei polifenoli nella fase di post-svezzamento in termini di incremento ponderale giornaliero (IPG), peso alla macellazione, caratteristiche istologiche del tratto gastroenterico e caratteristiche della carne. MATERIALI E METODI – La prova è stata condotta su 9 capretti maschi di razza Saanen, ed ha avuto una durata di 90 gg. I capretti sono stati suddivisi in 3 gruppi omogenei per peso ed età al momento dello svezzamento (40 gg): Gruppo A (n=3), alimentato con una razione standard; Gruppo B (n=3), alimentato con la razione standard e integrazione di polifenoli in polvere; Gruppo C (n=3), alimentato con la razione standard e integrazione di polifenoli in capsule. I polifenoli sono stati ottenuti da un trattamento effettuato su acque di vegetazione provenienti da frantoio, con sistema di estrazione continuo a tre fasi. Gli animali sono stati pesati ogni 10 giorni e sono stati calcolati i diversi IPG (Tab. 1). Al momento della macellazione si è valutata la resa al macello e sono stati prelevati campioni di longissimus dorsi per l’analisi delle caratteristiche chimiche e reologiche della carne. I dati sono stati analizzati mediante il SAS. Tab 1 – Incrementi ponderali e peso alla macellazione medio nei 3 gruppi di capretti. Peso Nas. (kg) Peso Svez. (kg) Peso Macel. (kg) IPG nas-svez (gr) IPG svez-macel (gr) IPG totale (gr) A 2,23 6,73 10,83 70 40 90 B 2,27 6,67 15,57 70 90 140 C 2,27 6,83 14,60 70 80 130 RISULTATI E CONSIDERAZIONI – Non sono emerse differenze in termini di peso alla macellazione e IPG tra i tre gruppi, sebbene valori più elevati siano stati osservati nei gruppi trattati con polifenoli (Tab 1). La resa alla macellazione è stata mediamente del 48,6% senza differenze tra i gruppi. Anche le caratteristiche chimiche della carne sono risultate simili (Tab 2), sebbene i soggetti dei gruppi B e C abbiano mostrato una maggior (P

Buffalo livestock and strategies are reported for all the countries in Europe, where buffalo specie is reared and used for food production, as Italy, Romania, Bulgaria, Germany, Macedonia, United Kingdome, Greece, Serbia, Albania, Ukraine, and Hungary. Particularly Italy situation is discussed as in this country selection, milk recording and production, management, nutrition and reproduction techniques, quality food and marketing are really developed at top level. In Italy 50,000 buffaloes are recorded every month during the lactation, showing a milk yield of 2,220 kg in 270 days of lactation with 8.4% fat and 4.6% protein, as many champions produce more than 5,000 kg for lactation. Artificial insemination is largely applied. The National Association of Italian Buffalo breeders was instituted on 1979, the Buffalo Genealogical Book for the Mediterranean Italian Buffalo Breed on 1980, the famous mozzarella cheese obtained the Denomination Origin Protected on 1993, with Decree of Agricultural Ministry, approved by European Union, where milk and mozzarella characteristics are defined for consumer guarantee. In Italy 400,000 buffaloes are managed and fed in intensive system: the females are kept loose in paddock and mechanically milked twice a day; the males are managed in feed-lots or on slatted floor stables for fattening and are slaughtered at 15 months, achieving more than 400 kg live weight. Even if many products are appreciated coming from milk, as ricotta, provola, scamorza, treccia and other cheeses, or coming from meat, as steaks, roast, ham, bresaola, salami, the most important product in the Italian and international market is mozzarella, of which 36,000 tons are produced every year, with a value of 500 million euros. The consumption is 82% in Italy, 18% for export, particularly for Germany, France, USA, UK

The effects of Saccharomyces cerevisiae strain CNCM I-1077 dietary supplementation were examined in lactating buffalo cows. On a farm in Caserta province, 44 buffalo cows were divided into Control and Saccharomyces groups balanced for age (on average, 52.7 ± 2.1 mo), days in milk (120 ± 64 d) and milk production (9.2 ± 1.37 kg/head/d). The groups were fed the same total mixed ration (TMR) that was supplemented, in Saccharomyces group, with 50 g/day of yeast supplement (Levucell SC), corresponding to 10 × 109 cfu/day live cells. The experimental period lasted 16 weeks. At the beginning and at the end of this period, each cow was weighted and scored for BCS. Every 2 weeks milk yield of each cow was measured and sampled; DMI was also evaluated on pen basis. At the end of experimental period, total tract in vivo digestibility was evaluated by using acid insoluble ash as indigestible marker. Milk traits and estimated mozzarella cheese yield were analyzed by a linear mixed model for repeated measures including the effects of diet, time and the interaction diet*time. The effect of diet on DMI, BCS and digestibility coefficients were analyzed by one-way ANOVA. No differences (P > 0.05) were found between the dietary groups for live weight (663.0 vs. 689.6 kg, respectively for Control and Saccharomyces group, SEM 11.8) and BCS (6.33 vs. 6.11 SEM 0.39). Saccharomyces supplemented cows presented higher (P < 0.05) TMR-DMI (16.1 vs. 16.5 kg/d, SEM 0.11) and milk yield (7.6 vs. 8.3 kg/head/d, SEM 0.251). Although milk fat (9.10 vs. 9.64%, SEM 0.254) and milk protein (5.39 vs. 5.34%, SEM 0.10) were not influenced by the treatment (P > 0.05), Saccharomyces group had greater (P < 0.01) estimated mozzarella yield (2.17 vs. 2.45 kg/d SEM 0.075). Total tract in vivo digestibility coefficients of dry matter, organic matter, crude protein and NDF were significantly higher in Saccharomyces compared with Control group. Overall, live yeast supplementation to lactating buffaloes significantly increased milk production, without decreasing milk quality, live weight and BCS

The introduction of twenty pregnant buffalo cows in a dairy cattle farm of Benevento province was used as case study of farm diversification. For the whole lactation period, milk traits and reproductive performances were assessed monthly. Sensory properties of mozzarella cheese at 12 and 36 h of storage were assessed twice at 1 week interval. Sensory data were subjected to ANOVA with assessor (10), replication (3), batch of production (1° vs. 2° batch), time after production (12 vs. 36 h), and the interactions as factors. In order to verify the suitability of locally produced forages for buffalo farming, from 35th to 235th day of lactation cows were allotted into two groups fed diets based either on maize silage or hays. Productive data were analysed by a mixed model for repeated measures including the effects of diet, time and the interaction diet*time. The effect of diet on BCS and reproductive data were analysed by one-way-ANOVA. No significant differences between the two dietary groups were observed. Therefore, all parameters are expressed as overall means. Length of lactation was shorter than the standard value of 270 d: 253.5±75.9 d. Milk yield was 1,546±622 kg/head/lactation, percent milk fat and protein were 8.64±0.83 and 4.43±0.32 %, respectively. Milk yield was below the mean of buffalo cows raised in Campania and lower than the yield of the same cows in the previous lactation completed in the farm of origin (2.463±632 kg/head/lactation). These poor results are probably due to mismanagement practices, since the body condition was scored as satisfactory. The calving interval was 486.5±120.2 d, longer than the average value of 400 d, most likely as instrumental insemination was unsuccessfully used. Sensory properties of mozzarella were quite stable and did not change after 24 h of storage (P>0.05 for most of the attributes). Nevertheless, the sensory profile largely varied between the two batches of production indicating that the cheese-making technology was inadequate to obtain consistent cheese quality. Therefore, expanding buffalo farming outside the traditional areas has to be closely monitored in order to minimize detrimental effects on lactation length, increase insemination techniques efficiency and standardise cheese-making technology.

Aim of this study was to evaluate growth performance and meat quality of buffalo bulls maintained in different group sizes. Twentyone young buffalo bulls were assigned into two different sized groups of 7 (group LS) or 14 (group HS) individuals. The groups were homogenous for body weight (337±67 kg) and age (455±72 d). Total pen area (3.2 indoor + 3.2 outdoor m2/animal) was kept constant in the two groups. All animals were fed the same diet [CP 14.7% dry matter (DM); Milk FU 0.91/kg DM]. Average daily gain (ADG) was calculated every 2 weeks, along with DM intake (DMI), calculated on pen basis. On a subgroup of 4 individuals per groups, carcass traits were recorded at slaughter. Meat quality (hardness, cohesion, chewiness, WB shear force) and meat colour (L*, a*, b*) were evaluated on 7-day aged muscles (Longissimus dorsi, Semitendinosus, Semimembranosus). DMI and carcass traits were analyzed by one-way ANOVA; ADG, calculated only for 7 animals from group HS, and meat quality parameters were analyzed by a linear mixed model for repeated measures. There was no significant effect of group size on DMI (8.65 vs 8.51 kg DM/day for LS and HS animals, respectively; SE 0.41), ADG (0.89 vs 0.96 kg/d; SE 0.048), carcass weight (249 vs 260 kg; SE 8.13) and dressing percentages (50.6 vs 50.8%; SE 1.12). All carcasses from the two groups were classified O, for carcass conformation, and 4, for fat score, according to SEUROP grading system. There were no differences between the groups for the any meat quality traits, although hardness (3.92 vs 4.80; SE 0.48) and chewiness (2845 vs 3659; SE 4.77) tended to be higher in larger group. In conclusion, group size did not affect growth performance, although meat quality tended to be lower in the larger group.

Fatty acid profile of lipids in animal origin products (AOP) for human food regimen plays an important role for its effects on consumer health. Over time ‘lard’ has played an useful function in the composition of a ration for human diets. A revaluation of biochemical effects of ‘lard ', as a source of biomolecules with nutritional and extranutritional properties, is in progress. The Autochthonous Genetic Types, especially ancient types (AAGT), can be considered in future a particularly useful source of this AOP. 'Casertana' pig, known since ancient times, deserves AAGT title. The study was carried out on 'fresh lard' taken at the level of 4th ÷ 6th lumbar vertebra from 50 ‘Casertana’ pigs (21 castrated males and 29 females) bred at Experimental Station of ConSDABI (Circello, Benevento). The acidic fraction was extracted by Folch method and analyzed, as methyl esteres, by gas-chromatography. The acidic fraction considered consists of: palmitic, palmitoleic, margaric, eptadecenoic, stearic, oleic, C18:1 cis,12, linoleic, γ-linolenic and linolenic fatty acid and CLA, the more representative is C18:2 cis9, trans11 and the other 6 isomers were detected in traces. The effect of sex, year and month of slaughtering (covariates), age and refrigerated carcass weight was always significant (P

The purpose of the work was to detect the milk yield and milk composition in Autochthonous Italian Grey Cattle (ex Podolian) machine milked. The ‘Podolian’ breed derived from Bos primigenius primigenius (Aurochs) of the Near East with possible introgression from indigenous Aurochsen of Middle Southern Italy. Milk production was detected in a population of 97 cows of 'Masseria Colombo' farm. The milking technique adopted contemplates that, for around 8 months, after the machine milking of the morning, the calf remains with its mother for about 7-8 h. Therefore, the milk yield is referred to a single milking\day. The first recording data was carried out in May 2010 and the last one in January 2011. The attitude to machine milking was good. As expected, the individual milk yield, on average, increased with the parity order reaching in the third order: kg 213 ± 50 at 30 days, kg 421 ± 94 at 2 months, kg 609 ± 116 at 3 months and kg 1,215 ± 186 at 7 months (P

Growth performance and meat quality of buffalo young bulls: 2. Effect of dietary level of maize silage Felicia Masucci1, Carmela Maria Assunta Barone1, Fabio Napolitano2, Maria Luisa Varricchio1, Antonio Zullo1, Antonio Di Francia1 1Dipartimento di Scienze del Suolo, della Pianta, dell’Ambiente e delle Produzioni Animali Università di Napoli Federico II, Italy 2Dipartimento di Scienze delle Produzioni Animali, Università della Basilicata, Potenza, Italy Corresponding author: felicia.masucci@unina.it Aim of this study was to evaluate growth performance and meat quality of buffalo bulls fed two diets with different maize silage contents. Compositions (kg/head/d) of low (LS) and high silage diets (HS) were the following: maize silage 3.0 vs 10.5; alfalfa hay 0 vs 2.0; barley 0.25 vs 0.75; wheat flour middlings 1.0 vs 1.0; wheat straw 3.0 vs 0; commercial concentrate for lactating buffalo cows 0 vs 2.5; commercial concentrate for young buffalo bulls 4.5 vs 0. The diets were approximately isoenergetic [0.92 vs 0.91 Milk FU/kg dry matter (DM)] and isonitrogenous (14.7 vs 14.7 CP% DM). Fourteen young buffalo bulls (316±70 days of age and 436±67 kglive weight) were assigned into the two dietary groups. Average daily gain (ADG) was calculated every 2 weeks, along with DM intake (DMI), calculated on pen basis. On a subgroup of 4 individuals per groups, carcass traits were recorded at slaughter. Meat quality (hardness, cohesion, chewiness, WB shear force) and meat colour (L*, a*, b*) were evaluated on 7-day aged muscles (Longissimus dorsi, Semitendinosus, Semimembranosus). DMI and carcass traits were analyzed by one-way ANOVA. ADG and meat quality parameters were analyzed by a linear mixed model for repeated measures. No differences were observed for diet DMI (8.41 vs 8.64 kg DM/day for LS and HS diets, respectively; SE 0.44), as a consequence ADG did not differ between the groups (0.92 vs 0.89 kg/day; SE 0.04). All carcasses had the same carcass conformation (O) and fatness (4) scores. No differences were observed for carcass traits (carcass weight 250 vs 249 kg; SE 8.13; dressing percentages 52.1 vs 50.6%; SE 1.1) and any meat quality parameters. Therefore, maize silage can be either used as the primary source of roughage or in combination with other forages without affecting growth performance and meat quality.

INTRODUZIONE Gli sforzi intrapresi negli ultimi anni per la valorizzazione del formaggio tradizionale irpino Pecorino di Carmasciano, si sono concretizzati in un premium price per le imprese di allevamento e trasformazione che hanno adottato una strategia di differenziazione. Tuttavia, la tecnica di svezzamento abitualmente utilizzata prevede l’allattamento materno fino alla vendita degli agnelli, in genere a 3 mesi di età, con conseguente protratta carenza di latte per la produzione di formaggio. Il sistema adottato risponde alla sola necessità di minimizzare i costi di produzione degli agnelli e, pertanto, non è adeguato alle più recenti scelte aziendali. Ricerche condotte sull’effetto della modifica dello svezzamento su performance di accrescimento e qualità della carne in contesti differenti hanno fornito risultati discordanti (Sevi et al., 1999; McKusick et al., 2001; Palazzo et al., 2005; Maiorano et al., 2009). Scopo della sperimentazione è stato di valutare se la riduzione della quantità di latte fornito agli agnelli durante lo svezzamento possa rappresentare una scelta tecnicamente ed economicamente valida per gli allevamenti dell’area. MATERIALI E METODI La prova è stata condotta in un allevamento ovino (160 pecore; SAU 63 ha), sito a Guardia Lombardi (AV), che produce Pecorino di Carmasciano. All’inizio della prova, 22 pecore con i relativi agnelli sono state suddivise in 2 gruppi, omogenei per numerosità, data e ordine di parto, peso, numero e sesso degli agnelli. Per il gruppo di controllo è stata utilizzata l’abituale tecnica di svezzamento, che prevede l’allattamento materno in stalla, al ritorno delle pecore dal pascolo, per 3 mesi. Per il gruppo sperimentale, a partire dal 30° d dal parto, è stata effettuata la mungitura serale delle pecore, prima del ricongiungimento con gli agnelli. I 2 gruppi hanno ricevuto in stalla la medesima integrazione alimentare (fieno ad libitum e idonei concentrati del commercio). La produzione lattea delle pecore munte è stata rilevata giornalmente a partire dal 30° d dal parto. Gli incrementi ponderali degli agnelli e l’ingestione di alimento sono stati rilevati ogni 2 settimane fino alla macellazione, effettuata all’età di 90.7 ± 7.3 d. Su 4 carcasse per gruppo sono stati prelevati 4 muscoli della coscia (Gluteobiceps, Vastus lateralis, Rectus femoris, Semimembranosus) per la determinazione dei principali parametri di qualità della carne (ASPA, 1996). Al fine di valutare la convenienza per l’azienda della modifica sperimentata sono stati rilevati dati tecnici ed economici relativi a gestione del gregge, struttura produttiva, trasformazione del latte e vendita dei prodotti aziendali. RISULTATI E CONSIDERAZIONI L’accrescimento degli agnelli è risultato linearmente crescente con l’età e non sono state osservate perdite di peso o malattie. Non sono state rilevate differenze significative tra i due gruppi per l’incremento ponderale medio giornaliero (IMG) e per il peso vivo finale. Gli agnelli del gruppo sperimentale hanno consumato il concentrato di svezzamento in misura maggiore rispetto al controllo (tabella 1). Questo dato, unitamente alla assenza di differenze statisticamente significative per l’IMG, indica che la mancata somministrazione di latte materno è stata adeguatamente bilanciata dall’apporto di concentrato. I due gruppi hanno evidenziato valori simili per resa alla mattazione e grado di adiposità delle carcasse. Non sono state evidenziate differenze significative relativamente ai parametri colorimetrici e tissutali della carne del coscio, fatta eccezione della durezza, che ha evidenziato valori più elevati negli agnelli del gruppo sperimentale (tabella 1), senza però avere conseguenze negative sulla qualità percepita dai consumatori locali e sul prezzo di vendita degli agnelli. Per il gruppo sperimentale, la produzione media giornaliera di latte è stata di 231±27 g/capo, con un incremento produttivo medio totale nei due mesi aggiuntivi di mungitura pari a 13.9 kg/capo. Il surplus di latte destinato alla produzione di formaggio, proiettato su base annua per l’intero gregge, permetterebbe un aumento della PLV aziendale di € 11.697, che deriverebbe dalla maggiore produzione di formaggio a fronte di un immutato contributo del valore della carne. Infatti, il peso totale degli agnelli è invariato, mentre la maggiore durezza della carne rilevata analiticamente non ha avuto effetti negativi sulla qualità percepita dagli attuali acquirenti, che hanno confermato le precedenti quantità e il prezzo di acquisto. La nuova tecnica di svezzamento impone un incremento dei costi dovuto sia agli alimenti per gli agnelli (+ € 325), sia alle remunerazioni associate al maggior fabbisogno di lavoro (manuale e direttivo), che è soddisfatto dalla manodopera familiare già presente in azienda (tabella 2). Il risultato netto degli effetti complessivi conferma la convenienza economica della modifica della tecnica di svezzamento. La validità dell’orientamento strategico aziendale è rafforzata, incoraggiando l’approfondimento della differenziazione della sua offerta. La stabilità dei risultati è, tuttavia, strettamente legata a quella dei prezzi di vendita del formaggio. Al fine di non erodere l’attuale premium price, attenzione deve essere posta alla costruzione di un solido rapporto con gli acquirenti oltre che all’aumento della loro numerosità.

La pubblicazione raccoglie le notizie essenziali (morfologia, distribuzione, riproduzione, habitat) sui pesci che compongono l'ittiofauna delle acque interne della Regione Campania.

The aim of the research was to investigate colour characteristics of ‘soppressata’ stored for 45 and 90 days under vacuum and under perirenal fat. The products were obtained from 20 pigs (10 castrated males and 10 entire females) belonging to AAGT ‘Casertana’, reared in multiple boxes at ConSDABI experimental farm. For each ‘soppressata’ the colorimetric profile was determined on 7÷8 samples by using spectrophotometer (U3000, Hitachi) equipped with integrated sphere. The results showed that: (i) castrated males furnish product with higher redness value (a*) and a lower hue value at 45 days if stored under perirenal fat, while the females showed higher yellowness value (b*) when stored under vacuum; (ii) at 90 days of storage the differences in the colour characteristics are confirmed.

Sensory characteristics of two products: ‘prosciutto’ (dry cured ham) and ‘fiocco’, seasoned for 24 and 12 months respectively, obtained from castrated males and entire females of pig AAGT ‘Casertana’ were investigated. On 18 hams and 20 ‘fiocco’, at the end of the ripening period, colour profile (L*, a*, b*) with spectrophotometer (U3000) and rheological traits of single muscle with TPA and compression test were detected. The results showed values of redness and yellowness significantly lower in ‘fiocco’ in comparison with ‘prosciutto’, which provides better rheological characteristics due to the longer seasoning period, hence to the higher proteolysis and lipolysis. Females furnished both products with better traits in comparison with castrated males (P

The study was carried out on some typical traditional products obtained from Casertana pig, an autochthonous genetic type mostly reared in Campania in order to point out possible differences between genders during the ripening period. The products (Capocollo, Fiocco, Lardo, Pancetta arrotolata, Pancetta tesa, Prosciutto, Salsiccia, Sopressata) were obtained from 35 castrated males and 22 entire females. The pigs were reared in multiple boxes and slaughtered at 160 kg of live weight. The difference in ripening loss percentage between genders in salsiccia was not significant whereas the percentage loss of fiocco, pancetta and prosciutto was higher in castrated males at any time considered. Such difference could be due to different texture of adipose tissue as well as to a higher intramuscular fat content in females.

La ricerca è stata condotta su 13 vitelloni di razza Marchigiana (7 maschi e 6 femmine) nati da soggetti iscritti al Libro genealogico e allevati in provincia di Benevento. Il peso vivo alla mattazione, all’età di circa 18 mesi, è risultato di 646 ± 57 kg per i maschi e 512 ± 19 kg per le femmine. Al termine del periodo di refrigerazione della carcassa, che ha avuto una durata variabile dai 4 ai 10 giorni, sono state rilevate le caratteristiche colorimetriche sui campioni dei seguenti muscoli: Caput Longum Tricipitis Brachii (CLoTB), Longissimus Dorsi (LD), Semimembranosus (Sm) e Semitendinosus (St). I campioni muscolari sono stati posti in frigorifero alla temperatura di 4 °C per circa 1 ora sotto film plastico, per consentire il blooming. Dopo la prima determinazione del colore, i campioni sono stati posti di nuovo in frigorifero ed è stato rideterminato il colore dopo 24, 48 e 72 ore. Ogni misurazione è stata effettuata sia sul lato superiore (superficie esposta all'aria) che inferiore (superficie non esposta all'aria) del campione di carne al fine di valutare lo stato di ossidazione della mioglobina. I risultati hanno evidenziato che la carne fornita dai maschi, rispetto alle femmine, è risultata più ‘chiara’ e con un maggiore indice del rosso e del giallo. Fra i muscoli esaminati, il Semitendinosus appare più accettabile dal consumatore perché più ‘chiaro’ e con un maggiore indice del rosso, per cui si avvicina di più al colore rosso porpora, rispetto agli altri muscoli considerati (CLoTB, LD e Sm). Il lato superiore del campione di carne, rispetto a quello inferiore che è meno esposto all’aria, presenta una maggiore percentuale di riflettanza, una maggiore luminosità, un più elevato indice del rosso e del giallo e una maggiore saturazione o purezza di colore (Croma). Il periodo di frollatura ottimale dovrebbe essere di circa 8 giorni per ottenere una carne maggiormente gradita al consumatore. Infatti, la carne risulta più ‘chiara’ per una maggiore luminosità e un minore indice del rosso e del giallo, nonché con una maggiore stabilità di colore; prolungando la frollatura a 10 giorni la carne diventa più ‘rossa’ per un incremento dell’indice del rosso e del giallo, un maggior valore di Croma e, conseguentemente, un valore di Tinta minore. Tuttavia, è emerso che il periodo di frollatura ottimale varia anche in funzione del muscolo: nel Sm e nel CLoTB la percentuale di riflettanza e la Luminosità aumentano ancora passando dagli 8 ai 10 giorni di frollatura, mentre nel St e nel LD diminuiscono.

The effect of some electrical stimulation methods of carcass and side on rheological and colour characteristics of heavy kid muscles was studied. Myofibrillar fragmentation index was also detected and correlated to the meat tenderization. The stimulation of carcass at slaughter allows to obtain a more tender meat and with a lower chewiness than stimulated half dide. The aged side provides more tender meat than side stimulated after 30' from death, but doesn't differ from the carcass stimulated at slaughtering and furthermore ageing. The higher voltage (220 V) doesn't improve the rheological characteristics although the fall of pH values result stronger in the early hours post mortem. WBS resulted not much effective to test the tenderness of meat due to degradation of myofibrils but, instead, to measure the resistance of connective tissue. The electrical stimulation of carcass at slaughter produce paler meat with the lowest redness, chrome and lightness value. Meat obtained from stimulated side reaches the lowest myofibril fragmentation index and the highest value of hardness.

The research was carried out on 15 castrated males and 10 females of Casertana pig slaughtered at a live weight ranging from 130 to 250 kg. Rheological and colorimetric characteristics were determined on the muscles Caput longum tricipitis brachii (CL), longissimus dorsi (LD), psoas maior (PM) anconeus (PA), supraspinatus (SS) after storage at -20 °C for 120 d. Statistical analysis considered live weight as covariate and sex, muscle and interaction as fixed factor (GLM procedure, SAS). Results showed that females have darker meat than castrated males. LD muscle showed the lowest value of a* and b* and was chracacterized by the greater lightness with the lowest chroma and the highest hue value. On the other hand, PA was the darkest muscle and showed the worst rheological traits. PM exhibited the lowest hardness and chewiness value. Sex did not significantly affect rheological characteristics.

The work identified the most hydrolysed myofibrillar proteins and polypeptide components of Fiocco, a traditional italian product from pork leg, after 12 months of seasoning.

Colour parameters were detected on Biceps Femoris (BF), Semitendinosus (St) and Semimembranosus (Sm) muscles and fat from dry cured hams of Calabrese, Casertana, Cinta senese and Siciliano autochthonous genetic types. With increase of the maturation period the reflectance percentage and lightness decreased and the yellow index increased. The reflectance percentage was higher for ham obtained from Casertana, especially in the 660-780 nm range, in comparison with that obtained from Siciliano, Cinta senese and Calabrese. Casertana ham showed a higher lightness (L*), hence it is ‘lighter’. Moreover, Casertana gave ham with a lower red index (a*) than Cinta Senese. Calabrese and Casertana gave ham whose fat shows a higher reflectance percentage from 360 to 600 nm in comparison with Siciliano.

Weight loss was monitored, from preparation to maturation, on the following typified traditional products: ‘capocollo del Sannio’, ‘fiocco del Sannio’, ‘prosciutto stagionato del Sannio’, ‘salame Napoli’, ‘salsiccia del Sannio’, ‘soppressata del Sannio’ obtained from 12 pigs belonging to ‘Casertana’ genetic type. Furthermore on the last three products some quality traits were also determined. ‘Salsiccia del Sannio’ showed the highest weight loss during the first 15 days of the maturation process whereas the ‘soppressata del Sannio’ showed a decrease in weight especially in the following 15 days. The weight loss was more gradual and lower for ‘Capocollo del Sannio’ and ‘fiocco del Sannio’. The ‘soppressata del Sannio’ had higher values of hardness, cohesiveness, springiness and chewiness, whereas the salsiccia had the lowest values.

The research aimed to assess the effect of breed, sex, age at slaughter, rearing system and electrical stimulation on some colorimetric characteristics measured on the muscles Longissimus dorsi (LD), Gluteobiceps (Gb), Semimembranosus (Sm) and Rectus femoris (RF) of lambs belonging to the genetic types Gentile di Puglia (GP), Ile de France (IF) and the cross-breeds F1, F2 and F3. The IF lambs provided meat with the highest value of hue and lightness and the lowest chroma and redness. The F1 lambs showed the highest values of redness while the F2 crossbreed significantly differed from the other three genetic types only in pH, which was always the lowest. The F3 crossbreed revealed similar behaviour to the other genetic types, except for the pH which was always higher than in GP, F1 and F2. The differences between sexes were restricted to L* and pH values, being higher in the male. The lambs slaughtered at 56 days showed high a* values, while b* and hue were on average higher in younger lambs (35 days). The lambs reared with maternal milk in comparison with the artificially reared ones provided meat with the highest a* chroma and b* and the lowest hue values. Electrical stimulation of the carcass seems to have produced the same effects as the usual ageing time in cold store. The RF muscle provided the brightest meat; Sm showed the highest values of b* and chroma; LD provided the “darkest” meat and the lowest values of b* and hue; Gb produced a lower a* value than muscles LD, RF and Sm.

Chemical composition and lactodynamometric characteristics were studied in milk obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Varzese-Ottonese, Piemontese and Reggiana bovine genetic types. ‘Caciocavallo’ cheese yields were detected at 48 hour and 30, 60, 90, 180 and 360 days of maturation. Marchigiana shows a higher protein and lactose percentage than the other genetic types. Agerolese milk tends to have a better coagulation aptitude in comparison to Burlina. Caciocavallo yield was of about 9% for Burlina, Agerolese and Reggiana, reaching values of 7.2-7.5% in the other genetic types. Burlina, Agerolese and Reggiana had a higher loss during ripening at 30, 60, 90 and 180 days in comparison with the other genetic types that have the highest weight loss at 360 days of maturation. This research highlights the importance of genetic type for obtaining diversifie products.

The effect of a feeding supplementation with starter concentrate on “Capretto” meat production and its qualitative characteristics was investigated. The results showed that the effect of concentrate supplementation did not influence the slaughter weight, slaughter and dissection data, tissue composition and meat chemical composition of the pelvic limb. No differences were found for rheological characteristics of LD meat, except cohesiveness values, which were higher in the concentrate group kids.

Rheological parameters were studied on ‘caciocavallo’ cheese, obtained from Agerolese, Burlina, Bianca Val Padana, Marchigiana, Ottonese, Piemontese and Reggiana bovine genetic types, at 30, 60, 90 and 180 days of maturation. Marchigiana ‘caciocavallo’ was characterized by higher hardness and springiness than the other genetic types; hence requiring more chewing effort. As the maturation period increased from 30 to 180 days, hardness and chewiness increased because of higher firmness. The results suggest that it is possible to produce caciocavallo with diversified rheological traits depending on breed, genetic type and maturation period.

The effects of dietary vitamin E supplementation on changes in colour characteristics of buffalo meat during 8 days of storage at 4°C after 4 days of aging was investigated. The results showed lower metmyoglobin level during all considered observation days on vitamin E samples and higher percentage of oximioglobin and deoximyoglobin, respect control samples.

Three muscle (LD, Sm and CLoTB) of 12 buffaloes were analyzed in order to study the percentage of fiber types and CSA of FG, FOG and SO fiber types. The results showed the possibility to use "combined histochemical method" to discriminate easily FG from FOG type also in buffalo muscle. LD muscle had more FG than CLoTB and Sm (44 vs 43% and 40%) whereas in Sm muscle the FOG were more frequent; the SO type had the same percentage in Sm and LD muscle (28%) and was less present in CLoTB (26%).

The meat quality of the autochthonous genetic type Casertana (Ca) and its crossbreeds was evaluated for the production of pork for fresh consumption and/or processing. The chemical composition of the fresh meat was determined on eight muscles of 143 pigs of six genetic types, of both sexes and slaughtered at three different live weights. The most important results of fixed analysis of variance showed that the first order interactions are statistically important in determining most of the analytical data considered; muscle is an important factor for ash content. On average, the dry matter percentage is higher in the Casertana; the opposite is observed in the Ca × [Landrace (L) × Large White (LW)]. The protein content, in relation to dry matter, is lower in the Casertana and higher in Ca × (L × LW) and L × (L × LW). The opposite results were observed for lipid contents and energy value. The ash content ranges from 4.8% in Ca to 5.3% in Ca × Duroc (Du). However, the above trends vary in relation to sex, live weight at slaughter and muscle. Females, compared with males, supply meat with high lipid contents and energy values. The protein content, by contrast, is higher in males. As the live weight at slaughter increases from 80–90 to 120–130 kg, the protein content rises, while the ash value decreases. In meat obtained from females no significant differences are observed in the analytical data from 80–90 to 120–130 kg, while in that from males the protein content increases, and the lipid content and energy value decrease. The Longissimus dorsi muscle (both at thoracic and lumbar level) has the highest content of dry matter, while the Supraspinatus and the Rectus femoris have the lowest. The Rectus femoris has the highest protein content and Semitendinosus the lowest. The opposite holds for lipid content and energy value; such results confirm the histochemical individuality of the muscle. The dry matter content of the ‘bacon’ cut is higher in the Casertana pigs and lower in L × (L × LW), which is due, in part, to the higher lipid content and lower protein content found in the former.

Sono state seguite, mediante controlli mensili, le lattazioni di 382 bovine, 216 di razza Bruna e 166 di razza Frisona italiana, distribuite in 71 allevamenti, di cui 33 in provincia di Campobasso e 38 in provincia di Isernia. Tali allevamenti, sottoposti ai controlli funzionali, sono stati scelti in base alla loro rappresentatività di una determinata area omogenea. Il lavoro mette in evidenza che i bovini di razza Bruna della regione Molise presentano una maggiore frequenza dell’allele B rispetto all’allele A della k-caseina e il loro latte risulta più idoneo per la trasformazione casearia. Inoltre, dalla distribuzione dei genotipi rispetto ai loci considerati la Bruna presenta una maggiore variabilità genetica rispetto alle altre razze considerate, anche se l’indice di somiglianza genetica fra razze è risultato abbastanza elevato. In sintesi, la combinazione delle varianti genetiche della caseina e delle sieroproteine permette di individuare un “genotipo globale” dei soggetti analizzati. Sembrerebbe, pertanto, logico considerare tali loci in combinazione al fine di individuare un genotipo globale ottimale.