%0 Journal Article
%T Quality of donkey bresaola
%A Rosaria Marino
%A Antonella della Malva
%A Giovanni Gliatta
%A Antonio Muscio
%J Italian Journal of Animal Science
%D 2010
%I PAGEPress Publications
%R 10.4081/ijas.2009.s2.715
%X Nutritional and organoleptic properties were evaluated in bresaola of cow and don- key meat and, moreover, was made a comparison between these two products. The cured products were made from semitendinosus muscle taken from 8 female donkeys and 8 cows. Donkey bresaola showed lower SFA percentage (P<0.05) and higher PUFA content (P<0.01) with higher fatty acids ¦Ø 3 (P<0.01) than beef bresaola. Donkey bresaola showed higher content of protein (P<0.01) and essential amminoacids (P<0.05) than beef bresaola. No differences were found for sensorial properties. Our in- vestigation demonstrates the possibility of trasforming donkey meat into a product similar to that of beef with a high nutritional value.
%K Donkey
%K Beef
%K Bresaola
%K Nutritional properties
%U http://www.aspajournal.it/index.php/ijas/article/view/555