The aim of this study was to evaluate the effects a long ageing period on microbiological, rheological and physicalchemical characteristics bovine beef. For trial n. 3 Marchigiana breed (live weight 760 kg approximately), slaughtered at 34 months were chosen loin muscles undergone prolonged process. analytical determinations performed were: pH aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal total bacterial count, Enterobacteriaceae, Listeria...

The content of benzo[a]pyrene (BaP), a polycyclic aromatic hydrocarbon, was determined by HPLC-FL in "mozzarella di bufala campana" cheese, stretched cooked either experimentally smoked according to traditional procedures, using straw, cardboard, and wood shavings or aromatized with smoke flavoring. BaP residues, researched also cheese samples sold at retail, were detected the rind, core, slice (outer inner parts). In cheeses straw cardboard levels, ranging from 0.38 2.12 μg kg-1 0.46 2.40...

Nitrate and nitrite concentrations in foods have aroused considerable interest because of their possible toxicity to humans, especially younger children. Since dietary exposure these compounds includes sources other than vegetables, 104 infant consisting animal, plant mixed origin available on sale the public were examined using spectrophotometric AOAC method assess whether during weaning period use commercial follow-on formulas could be a cause concern for exceeding ADIs set at...

We aimed to evaluate the effects of post dry ageing (PDA) period on meat colour and rheological characteristics in 16 buffalo bulls fed two different diets: with (FRS) or without (CTL) rye grass. Animals were randomly divided into feeding groups slaughtered at 540 ± 4.7 533 7.0 kg live body weight, respectively, for CTL FRS group. After five days post-mortem (T0), Semitendinosus muscle (ST) Longissimus (LD) underwent a prolonged maturation process controlled chamber 30 until 60 (LD). (T1),...

Animal killing for food production and the related operations are events that may induce pain, stress, fear other forms of suffering to animals. To face this problem guarantee animal welfare, EU has adopted Regulation (EC) N. 1099/2009 on protection animals at time killing. Electrical water bath stunning is one methods used in commercial slaughterhouses protect poultry welfare. In particular, method induces unconsciousness into birds due run electrical current through head body. The aim...

This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating added value inclusion Apulo-Calabrese production salami, which was characterized by until end maturation (1, 30, 60, and 120 days). experimental design involved three types two were partial 50 75% Italian breed pork (S50 S75, respectively). Physicochemical (pH, aw, fatty acid analysis, malondialdehyde concentration), rheological parameters (texture analyses color...

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because their protein and fatty acid composition. In order to stimulate utilisation consumption species by unusual target groups such as children, aim research was formulate evaluate shelf-life nutritional values preparations stored modified atmosphere packaging (MAP). Fish used trail were <em>Trachurus trachurus</em> <em>Oncorhynchus...

Food allergies and intolerances have increased during the last decades regulatory authorities taken different measures to prevent manage consumers’ adverse reactions, including correct labelling of foods. Aims this work were research soybean lactose in meat products preparations from retail some provinces Campania Region (Southern Italy) evaluation compliance food labels according Regulation (EU) n.1169/2011. Soybean researched, using commercial kits, n. 58 samples produced or distributed by...

The quality of fish and products is closely related to their freshness. Aim this research was evaluate the shelf life thawed crustaceans (Aristeomorpha foliacea Nefrops norvegicus) which had been treated with sulphites frozen on board. Organoleptic characteristics microbiological chemical parameters were judged favourably up day 6 7 for shrimps Norway lobsters, respectively.

Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It obtained from dehydration, salting, smoking and ripening swine rectum. Aim this study was to evaluate the influence process on polycyclic aromatic hydrocarbons (PAHs) content by means high-performance liquid chromatographic/fluorescence detection. Polycyclic detected 8 samples raw material (swine rectum) smoked gentile were: benzo[a]anthracene, chrisene,...

Texture of meat is a critical parameter consumer’s acceptability. In this regard, aging technology has become essential to enhance tenderness and flavour. The present study evaluated the effect dry-aging on rheological properties cooked raw (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) Warner Bratzler shear force test (WBSF-test). study, monitored refrigeration device was used for 60 days dry meat....

Several trace element (As, Al, Cd, Cr, Cu, Pb, Sn, Zn) and gamma radionuclide (Bi-214, Cs-134, Cs-137, K-40, Pb-212, Pb-214, Th-234, Tl-208) contents were detected in Mytilus galloprovincialis samples. Analytical checks carried out to assess higienic status marine pollution of sea areas front Naples Salerno coasts. Trace elements values show that only two samples mussels from legal breeding has exceeded the level Pb (European Regulation 1661/99). Radionuclides are low similar according...

The aim of this study was to assess the microbial characteristics a batch Conciato Romano during manufacturing and ripening. is traditional cheese made from raw sheep's milk without starter cultures in province Caserta (Southern Italy) using methods. A total 7 samples (raw milk, curd wheels taken after 25, 60, 120 180 days ripening) were screened for hygiene indicators microorganisms counts (total viable count, Enterobacteriaceae, coliforms, E. coli, clostridia sulphite reducing, yeasts,...

Polycyclic aromatic hydrocarbons (PAHs), mainly formed by anthropogenic activities, are ubiquitous environmental contaminants. Due to contamination and their chemical properties they migrate through the human food chain. Aim of this study was evaluation PAHs in ricotta mozzarella di bufala cheese, produced milk buffalo collected three farms, located a high contaminated area Campania because waste treatment plant illegal incineration. 11 were identified both dairy products. Carcinogenic...

Polycyclic aromatic hydrocarbons (PAHs), mainly formed by anthropogenic activities, are ubiquitous environmental contaminants. Due to contamination and their chemical properties they migrate through the human food chain. Aim of this study was evaluation PAHs in ricotta mozzarella di bufala cheese, produced milk buffalo collected three farms, located a high contaminated area Campania because waste treatment plant illegal incineration. 11 were identified both dairy products. Carcinogenic...

Aim of this study was to detect and quantify the residues alphacypermethrin (ACYP), a pyrethroid insecticide, in buffalo milk. Ten animals were treated pour-on at manufacturer's recommended cattle dose. Milk samples collected from each animal before treatment, every 12 h for first three days (12, 24, 36, 48, 60, 72 h) once on day 5 after treatment. subsequently analysed by ultraperformance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS). All showed levels ACYP above...

The entire manufacturing process of colatura di alici Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content fatty acid profile determined raw anchovies to ready use. Results showed high level also at initial steps ripening period. presence polunsatured acids in finished product.

Since the presence of bluefin tuna (Thunnus thynnus) is limited to some fishing areas and species undergoes a high pressure commercial answers this situation might be diversification offer. The value species, especially in oriental market, has prompted researches aiming at fully exploiting potential through production innovative based products. Sliceable dry salted smoked products were manufactured using whole muscles from fresh frozen subjects. shelf life was long enough justify industrial...