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Lactic acid bacteria (LAB) were isolated during the production and the ripening of Sardinian sausage, a typical Italian dry fermented sausage. Samples were taken at different stages, and 112 strains were isolated. The isolates were characterized using the micromethod proposed by Font de Valdez et...
The present study aimed to investigate the effect of crossbreeding with Limousine sires on fatty acid profile, physical and sensory properties of meat produced by Podolian young bulls. Polyunsaturated fatty acid content was influenced by crossbreeding ( P < 0.01) with Podolian bulls (P) producing...