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Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical,microbiological and sensorial characteristics |
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| Authors: | Raffaella Branciari Michele Balzano Deborah Pacetti Massimo Trabalza‐Marinucci Giacinto Della Casa Dino Miraglia Andrea Capotorti Natale G Frega David Ranucci |
| Affiliation: | 1. Department of Veterinary Medicine, University of Perugia, Perugia, Italy;2. Department of Agricultural, Food and Environmental Sciences, Polytechnic University Marche, Ancona, Italy;3. Council for Agricultural Research and Economics Research Unit for Swine Husbandry, San Cesario sul Panaro, Italy;4. Department of Mathematics and Computer Sciences, University of Perugia, Perugia, Italy |
| Abstract: | |
| Keywords: | Bioactive fatty acid Consumer test Functional meat Oxidative stability |