Meat quality and chemical fingerprinting of a traditional dry-cured product from the alpine Ciuta sheep

Ciuta sheep is an autochthonous breed from the Italian Central Alps, characterised by small size, hardiness and adaptability to rush environments, traditionally managed with forage-based feeding in winter and exclusive alpine grazing in summer. This study aimed to characterise fresh meat and one traditional dry-cured product derived from Ciuta sheep. Samples of loins (L. thoracis and lumborum muscle) collected from n = 20 lambs, n = 23 hoggets and n = 23 mutton, plus samples from one traditional dry-cured product obtained from Ciuta sheep meat (n = 24 before curing and n = 24 after curing) were collected and analysed. Proximate composition and fatty acids (FAs) profile were determined in both loins and the dry-cured product (fresh meat before transformation and after dry-curing). Moreover, HS-SPME-GC-MS was used to determine the evolution of the volatile profile of the dry-cured product during its manufacturing, and to identify potential biomarkers for the traditional farming system. Ciuta sheep loins showed a nutritional profile characterised by 19–20% protein, 3–4% intramuscular fat and 1% ash, with no significant differences induced by age and weight at slaughter. On the other hand, these factors affected FA composition, with lambs showing higher polyunsaturated and lower saturated fat, and a more favourable n-6/n-3 ratio compared to hoggets and mutton. The dry-cured product was characterised as a high-protein (45%) and low-fat (6%) meat product, enriched in FAs linked to the forage and grass-based farming system. The volatile profile showed the presence of several compounds suggested as markers for forage and pasture-based systems, such as terpenes, phenols, and indole, all of them increasing during the dry-curing process. This study provided the first comprehensive characterisation of meat quality traits in Ciuta sheep, enhancing knowledge of this valuable alpine genetic resource and supporting the promotion of both fresh meat and premium dry-cured products to add value to local sheep farming in the alpine area.