Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis

Area of Science:

• Food Science
• Agricultural Science
• Sustainable Food Systems

Background:

• Valorization of low-commercial-value agri-food resources like grape pomace.
• Enhancement of sustainable local production chains in the dairy industry.
• Utilizing meat from retired cows and young bulls of the Cinisara breed for fermented products.

Purpose of the Study:

• Investigate the effects of red grape pomace powder (GPP) on spontaneously fermented salamis.
• Evaluate GPP's impact on microbial dynamics, physicochemical properties, and sensory attributes.
• Assess consumer acceptance and willingness to pay for GPP-enriched salamis.

Main Methods:

• Plate count analysis for microbial dynamics.
• Illumina sequencing for bacterial community characterization.
• Physicochemical analyses (pH, color, proteolysis, oxidative stability).
• Volatile compound analysis and sensory evaluation.
• Consumer surveys for market acceptance.

Main Results:

• GPP supplementation led to Latilactobacillus dominance (up to 65% RA).
• GPP stabilized color (a*, chroma, hue) and reduced lightness during ripening.
• Polyphenols from GPP limited lipid oxidation and modulated volatile profiles (increased esters).
• Enriched salamis had higher color intensity and aroma, but also increased bitterness and lower structural homogeneity.
• Consumers expressed strong interest (80% willing to pay a 10-20% premium).

Conclusions:

• GPP is a promising functional ingredient for fermented salamis from dairy cattle meat.
• GPP enhances product diversification, valorization, and sustainability.
• This innovation supports sustainable strategies and product development in the fermented meat industry.