The effects of Ractopamine hydrochloride and inmmunocastration on Italian salami quality

摘要

Sixty pork carcasses out of one hundred and eighty PIC crossbred pigs (G337 sire and CB22 dams) which were penned into 6 groups corresponding to 6 treatments of control and ractopamine (RAC, 7.5 mg/Kg during 21 days), and sex (female, FE, physically castrated male, PC, and immunocastrated, IC) aiming to clarify the combined effects of these two technologies on Italian salami quality were carried out. The salami was produced with this meat and pH, aw and weight loss was evaluated. The microbial counts were carried out at the end of the process: analyses of lactic acid bacteria, molds, coliforms, Escherichia coli, Salmonella spp. and Staphylococcus aureus. At selected times during processing aw, pH, colour and weight loss were recorded. The salami lost weight during processing and, as a consequence, the aw gradually decreased to 0.87-0.89 (p>0.05 at 28 day) and all salami dried evenly. The pH values of all salami equally declined during processing around 4.9-5.0 (p<0.05) at the end of processing, when Italian salami obtained from immunocastration with or no RA diet and castration no RA (p>0.05) showed high value (5.0). Products obtained from females with or no RA (p>0.05) showed low value (4.9). The treatments showed yield around 64-65%. The microbiological quality of all formulations of salami evaluated was considered adequate. The results of this study indicate that the pork meat from these different technologies can be used for the manufacture of Italian salami without being modified traditional manufacturing processes.