Preliminary results on some “typified traditional” products obtained from Casertana, a pig autochthonous genetic type

In: Livestock farming systems
Authors:
C.M.A. Barone 1Università di Napoli Federico II, Dipartimento Scienze zootecniche e Ispezione degli alimenti, Via Università 133, 80055 Portici (Napoli), Italy

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N. Castellano 2Consorzio per la Sperimentazione, Divulgazione e Applicazione di Biotecniche Innovative (ConSDABI), Azienda Casaldianni, 80020 Circello (BN), Italy

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P. Colatruglio 1Università di Napoli Federico II, Dipartimento Scienze zootecniche e Ispezione degli alimenti, Via Università 133, 80055 Portici (Napoli), Italy

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M. Occidente 2Consorzio per la Sperimentazione, Divulgazione e Applicazione di Biotecniche Innovative (ConSDABI), Azienda Casaldianni, 80020 Circello (BN), Italy

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A. Zullo 1Università di Napoli Federico II, Dipartimento Scienze zootecniche e Ispezione degli alimenti, Via Università 133, 80055 Portici (Napoli), Italy

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D. Matassino 1Università di Napoli Federico II, Dipartimento Scienze zootecniche e Ispezione degli alimenti, Via Università 133, 80055 Portici (Napoli), Italy
2Consorzio per la Sperimentazione, Divulgazione e Applicazione di Biotecniche Innovative (ConSDABI), Azienda Casaldianni, 80020 Circello (BN), Italy

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Type:
Chapter
Pages:
165–167
DOI:
https://doi.org/10.3920/9789086865659_024

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

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Livestock farming systems

Product quality based on local resources leading to improved sustainability

Series:  EAAP Scientific Series, Volume: 118
Cover Livestock farming systems
E-Book ISBN:
9789086865659
Publisher:
Wageningen Academic
Print Publication Date:
30 Oct 2006
Preliminary Material
Foreword
Introduction
Preface
Local resources and typical animal products
Food quality and human health: the human medicine point of view
Animal food quality and human health: the animal science point of view
Animal genetics and functional food
Establishing a quality convention, certifying and promoting the quality of animal products: the case of beef
Consumer attitudes towards specific beef and lamb quality products in different European regions
Ass milk: nutritional and functional characteristics
The origin attribute as a quality factor and as an element conditioning attitudes towards purchasing beef
Consumers’ evaluation of traditional Extremaduran cheeses through factor analysis
Marketing of agricultural products: strengthening of regional and socio-cultural values in the Netherlands and of bulk production values in Greece
Traditional sheep and goat milk processing technologies in the Mediterranean Basin: the case of the Jordan sheep cooperatives
Pasture and cheese diversity in French Northern Alps
Effect of production systems on the sensory characteristics of Cantal cheeses: a plant-scale study
Preparation and ripening of a traditional dry-sausage from the nero Siciliano pig
Influence of altitude, forage quality and grazing-related effects on milk yield and milk quality of cows kept in the eastern Swiss Alps
Milk composition and cheesemaking properties of the milk obtained from some Italian bovine genetic types
Colour characteristics of ‘Caciocavallo’ cheese obtained from some Italian bovine genetic types
Rheological characteristics of ‘Caciocavallo’ cheese obtained from some Italian bovine breeds and genetic types
Colour of dry cured hams obtained from autochthonous genetic types of pigs
Sensory properties of Italian Istrian milk lamb meat
Small is beautiful… but how to remain small? A case-study about the Basque swine system and its related market chain
Traditional use of goat and goat products in the Guadeloupean society
Certified beef production from local breeds in Chalkidiki, Greece
Production of PDO beef: the example of “Fin Gras du Mézenc” in France
Livestock farming systems and milk production characteristics in some mountain areas of North-West Italy
How the development of typical products affects breeding stock qualification for endangered breeds: the case of the Gascon pig
Note on some characteristics of the local Karakachan sheep, the oldest breed in the Balkans
Local animal resources and products in sustainable development: role and potential of equids
Natural products for upgrading sustainability of land resources and landscapes: the case of the Argan forest
The old Italian Merino-derived breeds and their role in landscape conservation in typical production and in the maintenance of traditional culture
Assessment of land use practices in mountain livestock farms: the case of farms producing milk for Beaufort cheese (Northern Alps)
The PDO Pélardon, the federator of new individual and collective dynamics
The contribution of grazing management to the conservation of bird habitats
Multicriteria environmental assessment of contrasting pig farming systems
Economic indicators in extensive sheep farms in the dehesa system in Spain
Sheep and goat farming practices in a hilly and mountainous area of South Greece (Messinia)
Diversity of dairy systems and products in France and in Europe: the assets of less favoured areas
The impact of CAP changes on EU farming with special reference to cattle farming and Ireland
Partner Farms: experiences with livestock farming system research to support intersectoral cooperation in the Netherlands
Cattle farming systems in the Peneda mountain: a tentative assessment of sustainability
References for implementation of an outdoor pig production system in the Basque Country (Spain)
Development of a methodology for assessing sustainable development in egg production
Diversity and sustainability in the pig industry in Guadeloupe
livestock farming systems, pig industry, sustainability, development policies, Caribbean
A study of the animal production in the municipality of Nezahualcoyotl City, State of Mexico

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