Anotace:
Meat and fat of 24 Cinta Senese pigs were used to produce frankfurter-type sausages. The animals were raised in two rearing systems: i) fenced area with concentrate as exclusive feed (C, n=12) and ii) wood/pasture fenced area and grazing on natural available resources (acorn and herbaceous pasture) (P, n=12). Physicochemical characteristics, fatty acid composition and sensory attributes of the frankfurter-type sausages were assessed. Both sausages from C and P groups showed high fat content (> 23%) likely due to the high level of intramuscular fat of Cinta Senese meat. Frankfurter-type sausages obtained from P group had higher percentage of monounsaturated fatty acids and lower percentage of saturated fatty acids than the C group, probably due to the availability of grazing resources during the fattening period. However, in both types of sausages, the polyunsaturated to saturated fatty acids ratio was higher than the recommended lower limit of 0.40. Regarding the physical traits, differences between groups were found for the colour traits: P frankfurter-type sausages had lower lightness and higher redness and yellowness than C frankfurter-type sausages, likely due to the physical exercise associated to grazing activity of P animals. Texture parameters did not differ between groups for hardness and cohesiveness, whereas chewiness and springiness were higher in C than P samples. Feeding systems changed the perception of some sensorial properties, in particular taste and odour. Overall, Cinta Senese frankfurter-type sausages could represent an innovative product for local farms, allowing, in addition, the use of second-choice meat portions, once acquitted some improvements in the recipes.