Madonia, Giuseppe and Porcu, Sebastiano and Diaferia, Carlo and Carta, Antonello and Margiotta, Saverio and Pirone, Giuseppe and Daga, Elisabetta Simona and Ligios, Sebastiano (2007) A Survey on the characteristics of sausage made from Sicilian and Sardinian native pigs. Italian Journal of Animal Science, Vol. 6 (Suppl. 1), p. 696. ISSN 1828-051X. Article.
Four different mixtures were prepared using meat from native pigs. Mixtures 1 and 2 were made in Sardinia using
meat from pigs of Sarda breed, mixtures 3 and 4 in Sicily, using meat from the Nera Siciliana breed. The manufacturing
were different not only for the typology of the meat but also for the meat cuts used and the ingredients.
Batches 1 and 3 were made in non conditioned natural environments, while batches 2 and 4 in conditioned environments.
Chemical-physical and microbiological analyses were carried out on the fresh mixture, after 7 days of
ripening (end of drying in conditioned environment and at the end of seasoning (28 days). The thermoigrometric
environmental parameters and the variation in the weight of the production were measured during ripening.
Regarding the Lactic Acid Bacteria and the Micrococcaceae, microorganisms of normal maturation, a rapid development,
except for batch 1, was observed for all batches at 7 days of ripening. In batches 2 and 4 an increase of
Enterobacteriaceae in the drying phase and a their decrease in the seasoning phase were noticed. In batch 3 their
inactivation resulted slow. Such occurrences were probably due to the hygienic conditions and non inhibiting technological
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