Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.

Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved.

Effects of Different Protein Levels on the Nitrogen Balance, Performance and Slaughtering Traits of Cinta Senese Growing Pigs.

Cinta Senese is characterized by slow growth rates, which implies different nutritional requirements compared to major pig breeds. Four different crude protein levels (120, 140, 160 and 180 g/kg on as-fed basis, denoted as CP12, CP14, CP16 and CP18) were tested to assess the optimal protein requirements of Cinta Senese pigs during the growing phase. The in vivo performance, slaughtering traits and nitrogen balance were evaluated using individual pens and metabolic crates. Increasing the protein level in feed lowered the average daily gain (from 0.76 to 0.71 kg/d), final weight (63.0 kg for CP12 versus 60.7 kg for CP16) and reduced the protein conversion efficiency (from 0.37 to 0.58). Also, protein conversion in lean protein linearly increased from CP12 (4.82) to CP18 (7.43), which implies a worsening in the protein utilization efficiency. The nitrogen balance showed higher loss of N through urine (from 0.68 g/d/kg metabolic weight for CP12 to 1.14 g/d/kg metabolic weight for CP18) as the dietary CP levels increased, and a decrease in the biological value (51.78 for CP12 versus 36.54 for CP16). The results indicated that the CP12 diet was adequate for fulfilling the Cinta Senese protein requirements during the growing phase.

Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System.

In lean genotypes, protein restriction during growing increases intramuscular fat content without affecting the overall carcass fatness. The present study aims to assess the feasibility of applying this feeding management on an obese pig, the Cinta Senese, since obese genotypes are characterized by great lipogenic potential often leading to excessively high backfat deposits. Twenty pigs of average weight 38 kg, were divided in two groups, the first group was fed a protein restricted diet (9% of crude protein), while the second one a normal diet (13.5% of crude protein). During finishing, both groups were fed the same diet (10% of crude protein). Average daily gain, protein conversion index, backfat thickness, carcass weight, and prime cuts were determined. A loin sample joint was dissected in intermuscular fat, bone, subcutaneous fat, longissimus lumborum, and psoas major. On longissimus lumborum, physical and chemical analysis was carried out. The fatty acid profile of longissimus lumborum and loin subcutaneous fat were determined. Data were analyzed by analysis of variance. Protein conversion index resulted lower in the restricted group, while backfat was slightly greater. Meat quality traits were not affected by feeding management. Slightly modifications in subcutaneous outer layer fatty acids profile were observed. The protein restriction during growing did not seem a suitable mode of feeding management for Cinta Senese pigs.

Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham.

Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White×Cinta Senese (LW×CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical-physical analysis was performed on a sample-slice and on muscles (Biceps femoris - BF; Semimembranosus - SM; Semitendinosus - ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW×CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW×CS and LW. Shear force of BF was higher in CS than in LW×CS and LW. With respect to LW, CS had lower values of L(∗) in muscles, and higher values of a(∗) in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW×CS and LW.

Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics.

The effects of rearing system on tissue composition of a sample joint and on chemical-physical traits of meat and subcutaneous fat were studied in an Italian local pig breed. Forty-six Cinta Senese pigs were used; 17 pigs were reared on wood pasture, 29 pigs were reared in pens and fed commercial mixtures. Weight at slaughter was 136.2 and 127.7 kg for indoor and outdoor-pigs respectively. For sample joint composition outdoor-pigs showed a lower percentage of Longissimus lumborum (Ll) (46% vs. 48%) and higher percentages of intermuscular fat (7.2% vs. 4.7%) and bone (20.9% vs. 19.2%). In Ll outdoor-pigs showed higher percentages of intramuscular fat (4.04% vs. 3.29%) and crude protein (23.5% vs. 22.8%), lower drip and cooking losses by oven (0.66% vs. 2.14% and 28.6% vs. 32.3% respectively) and higher cooking loss by water-bath (30.3% vs. 26.6%). Lower values of L* (45.8 vs. 50.1) and higher values of a* (14.9 vs. 11.8) and chroma (15.9 vs. 12.8) were recorded on Ll of outdoor-pigs. Subcutaneous fat of outdoor-pigs showed higher percentages of MUFA (55.1% vs. 53.3%) and PUFA (13.2% vs. 10.4%). Outdoor-pigs had higher PUFA/SFA ratio (0.43 vs. 0.29).

Performance of Cinta Senese pigs and their crosses with Large White. 1 Muscle and subcutaneous fat characteristics.

Twenty-nine Cinta Senese (CS), 29 Large WhitexCinta Senese (LWxCS) and 12 Large White (LW) pigs were reared indoors and fed a commercial mixture. After slaughter (at avg. weight of 136, 139, 155 kg for CS, LWxCS, LW, respectively), a portion of the loin (sample cut) was dissected into lean and Longissimus lumborum (LL), intermuscular fat and bone. Chemical and physical analyses were conducted on LL. Chemical composition and fatty acid profile were determined on the outer layer of backfat. CS pigs had the highest percentage of bone and the lowest of lean in the sample cut, LWxCS showing intermediate values between parental breeds. In LL, CS showed lower moisture (73.23% vs. 74.28%) and higher fat content (3.19% vs. 0.87%) than LW; pH(24) was higher in CS (5.78) than in LWxCS (5.67) and LW (5.50); meat was more red in CS and LWxCS than in LW; CS showed higher water holding capacity than LW, with LWxCS at an intermediate position; raw meat was tougher in CS than in LW, but differences disappeared after cooking. In backfat CS had lower moisture (6.5% vs. 6.9% and 7.8%) and higher lipid content (81.4 vs. 78.1 and 77.5%) than LWxCS and LW; concerning fatty acid composition, CS showed less SFA (saturated fatty acids; 36.2% vs. 37.12% and 37.7%) than the other two genotypes, and, together with LWxCS, less PUFA (polyunsaturated fatty acids; 10.4% and 10.2% vs. 11.1%) and more oleic acid (50.3% and 49.8% vs. 48.5%) than LW. Overall, evidence of additive genetic effects was present for most qualitative parameters with crosses showing intermediate values between parental breeds.

Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 1. Growth and carcass composition.

A total of 78 female and male Nero Siciliano pigs were used. Forty-one pigs were reared following the traditional management system, 37 pigs were reared in pens with a small outdoor paddock and fed to appetite using commercial rations according to the growing period. Both male and female pigs were castrated. All pigs were weighed and measured periodically. Body measurements included height at withers, chest girth, body length, width at shoulders and at rump. Age and body weight at slaughter ranged respectively from 371 to 572 days and from 79 to 113 kg. The carcasses were weighed and dissected into lean, fat and bone cuts. In the early and final stages indoor-pigs grew faster than those reared outdoors. Trends in body length were similar for the two rearing systems, for width at shoulders and rump, chest girth and height at withers, indoor pigs showed higher values than the outdoor ones. Carcasses of similar weight were longer in outdoor than in indoor pigs but the latter showed greater subcutaneous fat thickness. Outdoor pigs had the lowest dressing percentage and the highest percentage of lean cuts, such as shoulder and ham, but not of neck and loin. Sex did not significantly affect the analysed characteristics.