Abstract
The demand of traditional food products has increased in many European countries and Bresaola is one of this. Bresaola founds its origins in Italy, although it is produced in many countries, and is usually produced with beef meat. Many attempts have been done to use different meat sources to develop new bresaola products, as buffalo meat, horse meat, wild boar meat, deer and goat meat, donkey meat and turkey meat, applying a similar production process to lean meat cuts to produce it.
Bresaola production and value in Italy (particularly of Protected Geographical Indication product) have strongly increased in last years, in fact its production increased from over 8500 tons of the 1999 to over 17,000 in 2009, doubling production and value (estimated about 300 million €). About the 13% is exported in other countries. This happened because of the ever-increasing consumers demand due to higher health conscious and their high expectation about sensorial characteristics.
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De Palo, P., Maggiolino, A. (2022). Bresaola. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Production of Traditional Mediterranean Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2103-5_12
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DOI: https://doi.org/10.1007/978-1-0716-2103-5_12
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