Francesca D’angelo
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Francesca D’angelo has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Agostino Sevi
Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
1 shared publication - Antonella della Malva
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
1 shared publication - Aristide Maggiolino
Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
1 shared publication - Jose Manuel Lorenzo
Centro Tecnológico de la Carne de Galicia, Avd. Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain
1 shared publication - Marzia Albenzio
Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
1 shared publication - Pasquale De Palo
Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
1 shared publication
Latest Publications
- Open Access
Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time
The aim of this study was to evaluate the effect of 14-day vacuum aging on the nutritional composition of donkey and horse meat. Longissimus Dorsi (LD), Semimebranosus (SM), and Rectus Femoris (RF), Semitendinosus (ST) muscles were sampled from each left carcass of 12 donkeys and 12 horses, respectively. Each muscle was divided into three sections, vacuum packaged, and stored at 2 °C for different aging times (1, 6, and 14 days). Fatty acids, amino acids, and cholesterol content were determined. SM exhibited higher levels of polyunsaturated fatty acids (PUFA) both in donkey and horse, whereas LD evidenced higher saturated (SFA) and monounsaturated (MUFA) fatty acids and lower cholesterol content in horse after 1, 6, and 14 days of storage. An aging effect was found only in donkey meat with higher saturated fatty acids and lower PUFA content at the end of the aging period. The highest value of essential amino acids has been displayed in SM an LD muscles from horse and donkey, respectively. Our results highlighted that equine meat, due to an excellent nutritional profile, represents a healthy alternative to traditionally consumed red meat. A different aging method could be used in donkey meat to preserve the high PUFA content.
Open AccessNutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time
The aim of this study was to evaluate the effect of 14-day vacuum aging on the nutritional composition of donkey and horse meat. Longissimus Dorsi (LD), Semimebranosus (SM), and Rectus Femoris (RF), Semitendinosus (ST) muscles were sampled from each left carcass of 12 donkeys and 12 horses, respectively. Each muscle was divided into three sections, vacuum packaged, and stored at 2 °C for different aging times (1, 6, and 14 days). Fatty acids, amino acids, and cholesterol content were determined. SM exhibited higher levels of polyunsaturated fatty acids (PUFA) both in donkey and horse, whereas LD evidenced higher saturated (SFA) and monounsaturated (MUFA) fatty acids and lower cholesterol content in horse after 1, 6, and 14 days of storage. An aging effect was found only in donkey meat with higher saturated fatty acids and lower PUFA content at the end of the aging period. The highest value of essential amino acids has been displayed in SM an LD muscles from horse and donkey, respectively. Our results highlighted that equine meat, due to an excellent nutritional profile, represents a healthy alternative to traditionally consumed red meat. A different aging method could be used in donkey meat to preserve the high PUFA content.