S. Cecchini

TL;DR: In this article, the evolution of some physical and chemical features was studied throughout the manufacturing process, in particular the concentration of some BAs (β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine) of a traditional Italian long-ripened fermented sausage, the lardellato salami, produced in the Marche region of central Italy, was studied.

TL;DR: In this paper, the authors studied the physical and chemical features of Formaggio di Fossa, an Italian traditional cheese of the Montefeltro area (Emilia Romagna and Marche regions) characterized by a particular step of ripening that is carried out into pits (infossamento) borne in the sandstone.

TL;DR: In this paper, the application of an identical analytical method in several foods of meat, milk, and fish origin is studied and discussed and the technique provides an acid-extraction procedure, followed by derivatization of extracts by dansyl chloride, that optimizes the following procedures of HPLC separation and DAD identification of the amines.

TL;DR: Giant fibres, positive to ATPase reaction after alkaline pre-incubation and to the Periodic Acid Shiff (PAS) reaction, showed floccular necrosis, sarcoplasm fragmentation and hypercontraction of the fibres could be related to a recurring ischemia in the involved muscular areas that occurred in the living animals, probably due to their fast, excessive growth.