The Violin, a typical niche product from Lombardy foot hills of the Alps, has always been produced with goat and sheep meat using old animals of Lamon and Bergamasca breed. 35 samples of fresh, salty, and seasoned sheep meat were assayed, CBT, E. coli, Coliforms, S. aureus, Lactic acid bacteria, Micrococcaceae, Listeria spp., and Salmonella spp. were evaluated, The absence of E. coli, Listeria mon., Salmonella spp. and the presence only in fresh meat of 5. aureus testify the good quality of fresh and seasoned meat.
Valutazione della qualità igienico-sanitaria di un prodotto di nicchia: il violino di pecora / G. Soncini, L. Valnegri. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 44:444(2005), pp. 133-141.
Valutazione della qualità igienico-sanitaria di un prodotto di nicchia: il violino di pecora
G. SonciniPrimo
;L. ValnegriUltimo
2005
Abstract
The Violin, a typical niche product from Lombardy foot hills of the Alps, has always been produced with goat and sheep meat using old animals of Lamon and Bergamasca breed. 35 samples of fresh, salty, and seasoned sheep meat were assayed, CBT, E. coli, Coliforms, S. aureus, Lactic acid bacteria, Micrococcaceae, Listeria spp., and Salmonella spp. were evaluated, The absence of E. coli, Listeria mon., Salmonella spp. and the presence only in fresh meat of 5. aureus testify the good quality of fresh and seasoned meat.
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