Salvaguardia della biodiversità e sostenibilità della filiera caprina in Sardegna attraverso la valorizzazione di prodotti a base di carne: tecnologia e caratteristiche microbiologiche, reologiche e nutrizionali di prosciutti stagionati

Goats in Sardinia are reared mainly for milk production and for suckling kids meat. On the contrary, meat from adult goats is unprofitable. The use of Sarda and Maltese goat meat to obtain ripened products (ham) will contribute to safeguard the Sardinian goat supply chain. The aim of this study was to characterize Sarda and Maltese goat dry ham. N. 4 Sarda and 5 Maltese batches were analyzed. At farm level feeding and management were evaluated. Moreover, the following analysis were carried out: 1) abattoir: live and carcass weight, pH decrease, conformation ranking and degree of fat cover; 2) chemical-physical characteristics and colour during the following stages: fresh ham (MP), after salting (S), after drying (E) and at the end of ripening (P); 3) microbiological parameters, rheological properties and composition were determined for MP and P samples. Sarda and Maltese live weight was 44±4.9 and 53±5.4 kg respectively. The slaughter yield was 43% and 34% 1h after slaughtering, while 42% and 33% 24h after slaughtering in Sarda and Maltese respectively. The dynamics of pH during processing were similar to other cured meat products. The aw value decreased during processing. Referring to P samples, Staphylococci coagulase negative were the prevalent flora in both races. Lactic acid bacteria, moulds and yeasts were not constantly detected and pathogen bacteria were not isolated. Among the ham rheological properties, hardness showed higher levels in comparison to similar products.