Carni di capra, cervo e cinghiale, salate e stagionate. Aspetti microbiologici, parametri chimici e nutrizionali

The microbiological situation of goat, deer, and wild boar meat used for cured and dried products production, like "bresaola", was studied. On the ripened products, in addition to the microbiological parameters, pH, aw, proximate composition, cholesterol, fatty acids and free amino acids content were determined. The ripened products had a microbiological situation correspondent to the usual cured and dried products. A high protein content together with a reduced lipidic content in all the considered species is to highlight. The cholesterol content was similar in all the samples. The fatty acids profile shows a reduced SFA content in wild boar meat compared to the other species. The high free amino acids level is enhanced by high essential amino acids quantity.