M. Morgante
University of Udine
11 Papers
40 Citations
M. Morgante is an academic researcher from University of Udine. The author has contributed to research in topics: Meat packing industry & Chemistry. The author has an hindex of 5, co-authored 11 publications.
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Papers
Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep
TL;DR: The aim was to investigate the physicochemical, microbiological and sensory properties of Pitina, a typical fermented meat product and evaluate the effect of two levels of pork lard content (Low Fat, LF, 10% vs. High Fat, HF, 30%) on its attributes.
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Fatty acid composition of heavy pig back fat in relationship to some animal factors
TL;DR: Diet had a great effect on lard composition, indeed every examined back fat FA co-varied with the extracted PCs, while sex effect never reached a significance threshold, as well as the interactions between factors.
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Effect of the dam’s feeding regimen on the meat quality of light suckling lambs
TL;DR: Lamb performances, carcass quality, meat colour and lipid content were not modified by dam’s feeding regimen, but significant differences were observed in the fatty acid (FA) composition of the intramuscular fat of the older suckling lambs of trial 1.
Quality differences in cheeses produced by lowland and highland units of the Alpine transhumant system
TL;DR: Riassunto Differenze qualitative di formaggi prodotti a fondovalle e in alpeggio nell’ambito del sistema transumante alpino nel mese di luglio hanno evidenziato differenze tra i due tipi oferta in termini di composizione chimica, caratteristiche sensoriali e componenti aromatiche.
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Chemical, physiochemical properties and microbiological characterization of a typical product, Pitina, made by Alpagota sheep meat
TL;DR: In this paper, the physicochemical properties of a typical fermented meat product called Pitina, prepared using ground sheep meat mixed with a variable proportion of pork lard, were studied in order to firstly assess them and to evaluate the effect of two levels of lard pork content (10% vs. 30%, weight basis) and of two ripening conditions adopted by producers (traditional vs. modified atmosphere) on the quality of final products.
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