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In Europe Mediterranean, Italy particularly, there is a long tradition of cured products made from pork meat. The products obtained from meat of native pigs and described as typical are often linked to ancient local traditions and the technical processing / preparation used can influence the final properties. During the survey, some of the techniques employed in the preparation of traditional salumi made from meat of Nero Siciliano and Sarda breed were analyzed. The preparation of salami and sausages was conducted at some artisan laboratories located in the traditional area of Sicily (Nebrodi mountains) and Sardinia, according to techniques in use in rural traditions. The mixtures were prepared manually and the temperature and humidity were influenced by seasonal variability and the locality of seasoning. The conservation of the peculiarities of the salami and sausages has required the identification and quantification of those properties that better describe the characteristics of these products: the characteristics of the formulations, the type of process, the chemical and microbiological characteristics and the local traditions. [ABSTRACT FROM AUTHOR]

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Roasted piglet (Porcheddu) is one of the most appreciated traditional Sardinian dishes obtained from suckling animals slaughtered at 8-12 kg of body weight (BW). The traditional cooking method is timeconsuming; this dish is eaten only when there is enough time for its preparation (cooking time of about 2 h). The Porcheddu is appreciated by both local and foreign consumers and there is also an increasing interest, for this traditional dish, by extra regional consumers and markets. Actually, since the occurrence of African swine fever (ASF), the trade of pigs and pig meat products is not permitted from Sardinia. The Council Directive 2002/99/EC provided a derogation for states member to authorize the production, processing and distribution of products of animal origin when a Heat treatment at a minimum temperature of 80°C, which must be reached throughout the meat is applied. The overall framework of this study was to evaluate an innovative process to obtain a traditional dish the Porcheddu suitable to achieve extra-regional markets and meet the demand of modern consumers and to assess the effect of carcass weight on the processing yield of suckling piglets, thermally treated, to obtain a ready-to-eat roast dish. [ABSTRACT FROM AUTHOR]

Copyright of Giornale Italiano di Medicina del Lavoro ed Ergonomia is the property of Giornale Italiano di Medicina del Lavoro ed Ergonomia Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An investigation on the microflora of home-made Sardinian sausage was carried out. Two batches of sausages produced according to traditional methods by two artisanal producers were analysed during ripening. A total of 91 lactic acid bacteria (LAB) and 60 coagulase-negative staphylococci (CNS) were isolated and identified by species-specific PCR or 16s rDNA sequencing. the lactic microflora was mainly constituted by Lactobacillus sakei (80% of isolates) and Lactobacillus curvatus (15% of isolates), Leuconostoc mesenteroides and Lactobacillus reuteri were also found. Among cNs, Staphylococcus xylosus was the main species isolated. The incidence of Enterobacteriaceae can be considered safe. The pH values were relatively high in both batches. This investigation indicates that home-made Sardinian sausages can be classified as a typical Mediterranean-type of dry, naturally-fermented sausages, characterised by a low acidification rate and high final pH. [ABSTRACT FROM AUTHOR]