Quality of donkey bresaola

Author:

Marino Rosaria1,della Malva Antonella1,Gliatta Giovanni1,Muscio Antonio1,Sevi Agostino1

Affiliation:

1. Dipartimento di Scienze delle Produzioni dell’Ingegneria e della Meccanica e dell’Economia applicate ai sistemi agro-zootecnici, Università di Foggia, Italy

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Reference7 articles.

1. Bligh, E. G., Dyer, W. Y., 1959. A rapid metod of total lipid extraction and purification. Can. J. Bioch. Phy. 37(8): 911–917.

2. Givens, D.I, Kliem, K.E., Gibbs, R.A., 2006. The role of meat as a source of n ω 3 polyunsaturated fatty acids in the human diet. Meat Sci. (74) 209–218.

3. Mastrosimone, A., Marsico, G., De Gennaro, D. 1998. Alimentazione e qualità delle carni ovicaprine. Eurocarni. 13 (10): 69–84.

4. Paleari M.A., Moretti, V. M., Beretta, G., Mentasti, T., Bersani, C. 2003. Cured products from different animal species. Meat Sci. 63: 485–489.Polidori, P., Vincenzetti, S., Cavallucci, C., Beghelli, D. 2008. Qualità of donkey meat and carcass characteristics. Meat Sci. 80: 1222–1224.

5. Salimei, E., Fantuz, F., Coppola R., Chiofalo B., Polidori, P.,Varisco, G. 2004. Compositionand characteristics of ass’s milk. Anim. Res. 53: 67–78.

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