Chemical and nutritional characterization of some Italian niche meat products, raw and coke

The nutritional variations in some typical semi-cured Italian meats after the cooking process were investigated. Three raw and three cooked samples of Bondiola, Cotechino (Modena and Cremona), Salama da sugo (Ferrara) and lingua salmistrata (Veneto) were studied. For lingua salmistrata the root, centre and tip were analyzed separately. Water, NaCl and protein %, total lipid content and its characterization, nitrate and nitrite concentration and the energy supply were determined. The nutrient composition and energy supply did not change due cooking, while the NaCl, nitrite and nitrate concentration decreased.