Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products
Abstract
Nutritional properties and consumer evaluation were performed in bresaola and salami from donkey meat compared with respective conventional products. Donkey bresaola and salami showed higher content of protein and lower content of fat than beef bresaola and pork salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value.
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Sensorial attributes are likely to gain further importance because taste is a major determinant of consumption choice in the food industry.
“Sensorial attributes are likely to gain further importance in that taste is a major determinant of consumption choice in the food industry (Marino, Albenzio, Della Malva, Muscio, & Sevi, 2015;Miller, Carr, Ramsey, Crockett, & Hoover, 2001).”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Marino et al., 2015
Cites
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Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review
Hu, F. B., Manson, J. E., & Willett, W. C. (2001) · Journal of the American College of Nutrition · doi:10.1080/07315724.2001.10719008 · Cited by 902 · see citing works
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Emerging trends in European food, diets and food industry
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018) · Food Research International · doi:10.1016/j.foodres.2017.10.039 · Cited by 231 · see citing works
- Authors
- Marino, R., Albenzio, M., della Malva, A., Muscio, A., & Sevi, A.
- Affiliations
- University of Foggia (IT)
- Corresponding author
- Marino, R.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2015-03
- Volume
- 101
- Pages
- 19-24
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2043533614
- Cited by
- 44
- References
- 2
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 9 · 2023: 2 · 2022: 6 · 2021: 6 · 2020: 4 · 2019: 2 · 2018: 2 · 2017: 3 · 2016: 2 · 2015: 2
- FWCI
- 3.55
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Meat Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- donkey meat, salami, meat products, nutritional properties, fatty acid composition, polyunsaturated fatty acids, saturated fatty acids, essential amino acids, meat tenderness, consumer acceptance
- MeSH terms
- Adolescent, Adult, Amino Acids, Essential, Animals, Animal Feed, Cattle, Consumer Behavior, Diet, Dietary Fats, Dietary Proteins, Fatty Acids, Unsaturated, Female, Humans, Male, Meat, Meat Products, Middle Aged, Nutritive Value, Swine, Taste, Equidae, Young Adult
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