Open AccessCHARACTERISATION OF PGI LARDO DI COLONNATA
Author(s) -
Roberta Nuvoloni,
A. Nannipieri,
E. Purini,
Francesca Pedonese,
Barbara Turchi,
Beatrice Torracca,
Omar Benini
Publication year - 2012
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2012.4.81
Subject(s) - food science , raw material , product (mathematics) , ripening , production (economics) , chemistry , mathematics , organic chemistry , economics , geometry , macroeconomics
To characterize Lardo di Colonnata IGP, 24 samples of lard, obtained from 3 producers of Consortium, have been analyzed during the 6 months of ripening, from raw material to finished product. The results of microbiological and physical-chemical analyses confirm that this product is characterized by early stability, attributable to the composition of the product itself, composed of over 90% lipids, and to the production technology