Italian Young Beef Popular Because of Limited Grazing Land

Abstract

In Europe, the definition of meat is specified in the European union regulation No. 853/2004. This definition differs from that recognized by researchers.
Italian consumers do not take a clear viewpoint of what constitutes meat. A recent survey showed that 61% of Italian respondents consider edible parts of aquatic species, frog, or land snail every bit meat too.
In Italy, valuable ethnic cattle breeds are raised for meat production.
Unlike than other parts of the world, Italian consumers too eat pregnant amounts of meat from veal calf, equus caballus, rabbit, and quail.
In the EU, Italy is ranked Number 1 with 21 Protected Designation of Origin-certified meat products.

The Definitions of Meat in Italy

The definition of meat provided in the Regulation of the European Community (EC) No. 853/2004 (EU, 2004) and the definition currently used by nutrient scientists differ from ane another and are non necessarily how consumers define meat. There is no recent data bachelor on how Italian consumers define meat; however, it is generally accepted that consumer perception of what constitutes "meat" is governed past socio-cultural, traditional, age, and gender-related contexts. For case, elderly consumers or consumers living in villages or the countryside have a strong preference for fresh and candy meat products, specifically species eaten, parts consumed, and further processed products produced. In the following section, the definition of meat will exist described from the viewpoint of the legislator, the scientist, and the consumer.

What is meat for the legislator and the scientist?

The Addendum I of Regulation (EC) No. 853/2004 (Eu, 2004) defines meat as all the edible parts of animals, including the blood. The post-obit categories are all considered meat nether EC:

Domestic ungulates of the cattle (including Bubalus spp. and Bison spp.), swine, ovine, and caprine species, equally well as domestic solipeds (horse, donkey, and mule);
Poultry, farmed birds, including birds that are not considered domestic but which are reared equally domestic animals, with the exception of ratites;
Lagomorphs, i.eastward., rabbits and hares, but also rodents;
Wild game, i.e., wild ungulates, lagomorphs, and wild birds subjected to hunting for man consumption;
Farmed game, i.e., farmed ratites and farmed land mammals;
Small wild game, i.due east., costless wild birds and free lagomorphs; and
Large wild game, i.e., free wild land mammals.

The Regulation (EC) No. 853/2004 (European union, 2004) besides defines fresh meat as all meats that take non undergone any preserving process, autonomously from chilling, freezing, or quick-freezing, including meat that is vacuum-wrapped or wrapped in a controlled temper. Fresh meat includes the meat coming from the carcass of an animal, as well every bit its offal. The term offal refers to fresh meat other than that of the carcass, including viscera and blood, and viscera means the organs of the thoracic, intestinal, and pelvic cavities, as well as the trachea and esophagus, and, in birds, the ingather.

Yet, food scientists provide a unlike definition of meat. They consider meat exclusively the muscular mass and all the continued edible tissues of animal carcasses, whereas offal is classified into three categories: offal (liver, kidneys, spleen, brain, lungs, and heart), sweetbreads (pancreas, thymus, and salivary glands), and tripes (tum and pre-stomachs of ruminants and the upper part of the small intestine).

Such discrepancies in defining fresh meat are due to the difference in purpose of the Regulation (EC) No. 853/2004 (EU, 2004) from that of scientists. The focus of the Regulation (EC) No. 853/2004 is to lay downwardly specific hygiene rules for the hygiene of foodstuffs, whereas the focus of scientists is to requite meat a scientific or article definition.

Regulation (EC) No. 853/2004 (EU, 2004) also defines meat products equally: candy products resulting from the processing of meat or from the further processing of such processed products so that the cut surface shows that the product no longer has the characteristics of fresh meat. Italian meat products are internationally called common cold cuts, processed meat products, dry out-cured meats, and ripened meats; however, inside the country, they are typically called salumi. They tin can be classified in whole anatomical cuts (raw/cooked and smoked/not smoked) or comminuted products (raw/cooked, fermented/not fermented, or smoked/not smoked). The latter are obtained by mixing comminuted meat, at different particle sizes, with ground lard and other squealer fat; incorporating salt, sugar, spices, or seasoning; and stuffing into natural or artificial casings.

What is meat for the Italian consumers?

A questionnaire survey to appraise what Italian consumers consider as meat was recently collected. Participants (N = 611) were from unlike areas of the national territory and were ≥ 15 year of age (Figure 1).

Figure 1.

Distribution of age of survey participants.

The get-go question was "What is meat for you?" and provided 2 options: i) Skeletal musculus and its associated tissues; or 2) All the edible parts of the animals, offal included. Surprisingly, the choice was not clearly oriented toward one definition, every bit 61% of participants chose Option 2 and 39% chose Option 1 (Figure 2).

Figure 2.

Distribution of participant response to the question, "What is meat for you?"

When asked if they consider meat to include aquatic species (fish, crustaceans, and mollusks), frog legs, and land snails, 61% answered yes and 39% answered no. This highlights the consumer uncertainty in what exactly meat is (Effigy 3). Of the 61% of the respondents who considered meat to include aquatic species, frog legs, fish, state snails, crustaceans, and mollusks were considered meat at 64, 61, 34, 30, and 25%, respectively (Figure 4).

Figure 3.

Distribution of participant response to the question, "Do yous as well consider seafood, frogs, and land snails as meat?"

Figure four.

Questionnaire survey to Italian consumers: "Which edible products do yous consider meat?" (61% of the respondents).

Because the high popularity in consumption of candy meat products (salumi) in Italy, some other question that was addressed was if consumers consider candy meat products to be meat. Ninety-five per centum of consumers responded that they consider processed meat products to exist meat (Figure 5).

Figure 5.

Questionnaire survey to Italian consumers: "Do you consider meat to include candy meat products?"

Even so, in Italy, there exists a big variety of candy meat products. Some processed meat products are slightly processed (i.due east., sausages, brined beefiness tongue, brined or marinated meat, and stuffed squealer trotter) while others are moderately candy (comminuted, stuffed, and cooked meat, i.e., mortadella) or processed with a long ripening time (comminuted, raw, blimp, and fermented meat– i.e., salami; meat products obtained from a whole anatomical cut, that could be raw, i.e., dry-cured ham, or cooked, i.e., ham, and even smoked, i.e., speck and salary).

Due to this wide range of processed meat types, the 95% who considered processed meat products to be meat were asked to specify which candy meat products they considered to be meat.

Of the 95% of the respondents who said they consider processed meat products to exist meat, sausages, whole anatomical cutting, stuffed squealer trotter, brined or marinated meat, salami (comminuted, raw, and fermented), mortadella (comminuted and cooked), bacon, and brined beefiness tongue were considered meat at 82, 81, 72, 71, 68, 65, 59, and 53%, respectively (Effigy 6).

Figure 6.

Questionnaire survey to Italian consumers: "Which processed meat products exercise y'all consider meat?" (95% of the respondents).

The least recognized equally meat among the list of processed meat products was the brined beef tongue (53%), and this may exist due to the fact that near consumers practise not understand what tissue(due south) it is made of (muscular organ covered by a thin mucous membrane) or due to extreme consumer dislike.

Importance of Traditional Italian Meats and Meat Products

Italy is where valuable indigenous cattle breeds are produced for consumption, where unconventional fresh meat products are consumed (white veal, horse, rabbit, and quail meat), and where traditional meat products are fabricated and normally consumed. The following subsections are intended to give an overview of these traditional meats and meat products.

Meat from indigenous cattle breeds

Since ancient times, Italian ethnic cattle breeds accept been linked to the Italian culture and tradition. Their production plays a fundamental function both for people inside their territories and for economic sustainability. The virtually relevant Italian indigenous cattle breeds are: Piemontese, Chianina, Romagnola, and Marchigiana.

The Piemontese breed originated from the Piemonte Region, in northwestern Italy, and it is the most numerous Italian cattle breed. Piemontese is highly specialized for beefiness production thanks to the double-muscled phenotype, due to a specific mutation in the myostatin gene. The meat is characterized by a light red colour, high tenderness, very low intramuscular fat and cholesterol content, and a healthy fat acrid contour (Brugiapaglia et al., 2014).

Chianina, Marchigiana, and Romagnola breeds are predominantly found in cardinal Italia. They are characterized by excellent productive and reproductive traits, together with an exceptional meat quality. For this reason and thanks to a remarkable adaptability to different environments, purebreds and crossbreds are at present successfully farmed worldwide (Felius et al., 2014).

Among these, Chianina is probably the nearly famous of the above-mentioned breeds: information technology has 22 centuries of history, and it is easily recognizable for its somatic gigantism, being considered the largest and heaviest cattle breed in the globe (Bigi and Zanon, 2008). Moreover, its meat has become famous worldwide for the Bistecca alla Fiorentina, which is a sizable cut of steak deriving from the loin, which has a "T" shaped bone: the fillet on one side and the sirloin on the other ane. The meat is tender and flavorful, and the steaks are at to the lowest degree 3-cm (1.2-inch) thick and can easily exceed 900 1000 (2 lb) each (Pintus, 2007).

The meat of Piemontese, Chianina, Marchigiana, and Romagnola cattle breeds take been certified for authenticity and protected with certification schemes (see description below) past the European Spousal relationship (Vitelloni Piemontesi della Coscia for Piemontese breed, and Vitellone bianco dell'Appennino centrale for Chianina, Marchigiana, and Romagnola breeds).

Unconventional meats

Veal dogie meat.

Veal is a significant meat source of substantial value in Italy, which is ranked as the 3rd European veal-producing state (Chever et al., 2014). In 2014, veal calves represented 26% of the cattle herd slaughtered in Italian republic and contributed for thirteen% to the total beef production (Brugiapaglia et al., 2016).

The veal industry is an of import side market of the dairy industry and involves male person calves. They are typically fed with a milk replacer supplemented past modest amounts of roughage until slaughter (26–28 wk), in accordance with the European union directives that lay down minimum standards for the protection of calves (European Council, 1997 and 2008). Thanks to this peculiar feeding strategy, the resulting meat is characterized by a stake pink colour (which is due to the depression content of myoglobin in the muscle), high tenderness, and balmy flavour, which is particularly appreciated past Italian consumers who consider white veal meat a healthier alternative to other types of meat (Chever et al., 2014).

Horse meat.

Horse meat consumption is popular in Italia; notwithstanding, regional differences exist both in consumption and in traditional culinary recipes, which include raw-frayed (reduction to extremely thin stripes parallel to muscle fiber direction), and dried meat (sfilacci; Figure 7), stewed meat (Figure 8), or meat blimp into casings. Equus caballus meat is traditionally sold in equine butcheries (Figure 9); however, it is now widely available in all butcheries and supermarkets. The Italian production of meat-type horses (mainly from heavy draft breeds) does not provide for the land'south consumption of horse meat. Italia is the Number 1 importer of horse meat worldwide, with 24,696 tonnes in 2013 (FAOSTAT, 2017). Although data exist on the nutritional value of horse meat (Lorenzo et al., 2014) besides as the worldwide production and marketing (FAOSTAT, 2017), little information on horse meat consumption within Italian republic is available. Data from 2015 guess consumption of 0.32 kg horse meat/per capita/year (Russo et al., 2017).

Effigy seven.

Frayed raw and dried horse meat (Sfilacci) (source: A. Dalle Zotte).

Figure viii.

Stewed horse meat (source: A. Dalle Zotte).

Effigy 9.

Horse meat (courtesy of macelleria Binotto Rino, Montebelluna; source: A. Dalle Zotte).

Rabbit meat.

The consumption and trade of the European rabbit (Oryctolagus cuniculus) meat dates back to the Roman Empire, when Varro (116 to 27 BC) described that rabbits were kept in stone-walled pens or parks with other wild species kept for hunting purposes (Lebas et al., 1997). Since the 1970s, several genetic (hybrid lines), feeding (pelleted diets), and technical improvements (cycled product) have made Italy the 2nd-highest producer of rabbit meat worldwide (Dalle Zotte, 2014). This has played an important part in the national economy. In fact, Italian gastronomy includes several traditional rabbit meat-based dishes whose grooming is still more often than not linked to special events and to specific regions. Consequently, rabbit meat is yet mainly sold every bit whole carcass (Figure 10) or main cuts and its real consumption represents only a small fraction (0.291 kg/per capita/year) of the 38.half-dozen kg of total meat/per capita/year (Russo et al., 2017). Rabbit meat consumption is decreasing (-6% for the menstruum 2010–2015; Russo et al., 2017) due to several reasons: high price, welfare issues, socio-cultural reasons, nigh absent marketing strategies, and limited convenience of rabbit meat products, despite its delicate flavor, marked tenderness, and excellent nutritive and dietetic backdrop (Hernández and Dalle Zotte, 2010).

Effigy ten.

Unconventional meats from rabbits and quails, sold in Italian butcheries and food shops (courtesy of macelleria Binotto Rino, Montebelluna; source: A. Dalle Zotte).

Quail meat.

Historically, in Italy, quails have been almost exclusively intended as game birds. However, since the 2nd half of the 20th century, quail meat has become popular in many restaurants. This as well as an increase in need for quail meat past Italian consumers has created a niche market. This trend has resulted in the evolution of several intensive quail farms, mainly located in the northern-key part of Italy. Farmers have started breeding quails (Coturnix coturnix japonica) to improve their productive performance (Quaja Veneta, personal communication). Italy is the third-highest European producer of quail meat, later on Espana and French republic (UNAITALIA, personal communication). Italian production reached a peak of most 24 million quails in 2004, but since then, it has been in abiding decline until 2016 when product deemed for virtually thirteen one thousand thousand quail (ISTAT, 2017). Quail meat production is mainly destined for the domestic market where it is sold every bit whole carcass (Figure x) and dissected breasts and legs.

Meat products

Meat products are traditionally and routinely consumed in Italy, and in 2015, real consumption accounted for about 8 kg/per capita/twelvemonth (ASSICA, 2015), which represented 20.vii% of the total real meat consumption (Russo et al., 2017).

The start meat products originated in prehistory to preserve meat through drying, salting, and smoking. However, it was in the Etruscan-Roman period (fifth century BC to sixth century Ad) that the first preserved wild boar and pork legs, too as matured and cured meat products, were produced for both cocky-consumption and commerce (ASSICA, 2011). Such products gained commercial importance until, in the 19th century, the first shops (salumerie) spread through Italy and mod processing and preservation methods were developed (IVSI, 2017). Since then, a wide variety of Italian meat products have been manufactured (Effigy 11), ranging from the nigh popular dry-cured ham (Figure 12), to the well-nigh imitated and, unfortunately, misused mortadella (Figure 13), to the less known meat products with local names (speck, soprèssa, porchetta, and bresaola).

Figure 11.

Multifariousness of Italian meat products sold in Italian salumerie and food shops (source: A. Dalle Zotte).

Figure 12.

Sliced Italian dry out-cured ham (courtesy of Attilio Fontana Prosciutti, Montagnana).

Figure 13.

Mortadella Bologna PGI (source: A. Dalle Zotte).

Many Italian meats and meat products take been certified for authenticity and then protected with quality schemes by the European Marriage (run into below). At present, Italian meat products contribute for most one-third of the European meat products heritage (IVSI, 2017).

Certification Schemes to protect actuality and typicality of Italian meat and meat products

Many Italian meats and meat products follow the Eu regulation on quality schemes for agricultural products and foodstuffs [Regulation (European union) No. 1151/2012 (European union, 2002)]. Based on this, they are certified for Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI). Each PDO and PGI production must follow strict requirements indicated in a document called the Certification Scheme. A Certification Scheme guarantees product authenticity in terms of regional origin; therefore, it has a specific link with the territory (higher for PDO than for PGI). The PDO and PGI products tin can be easily recognized by consumers through ii quality logos (Figure fourteen), which can exist found on the product packaging. They are intended to exist both a marketing tool and a legal protection against fake or misuse of the product name. The PDO covers meat and meat products that are produced, processed, and prepared in a specific geographical expanse using recognized production procedures. In this case, specific characteristics/qualities of the product must be exclusively related to the geographical area (both natural and human factors) of production. The PGI refers to meat and meat products in which at least one of the stages of product, processing or grooming, takes identify in a specific geographical expanse. As a result of the number and variety of meat products produced in Italy, it is ranked Number 1 in the EU for PDO-certified meat products (Figure 15).

Figure 14.

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) quality logos of the EU regulation (No. 1151/2012).

Effigy 15.

The registered Italian PDO quality scheme includes a total of one meat (from Cinta Senese sus scrofa brood) and 21 meat products, whereas the PGI quality scheme covers five meats (from indigenous cattle breeds—Vitellone bianco dell'Appennino centrale, and Vitelloni Piemontesi della Coscia; and from lamb—Agnello di Sardegna, Agnello del Centro Italia, and Abbacchio Romano) and 20 meat products.

The bulk of the registered PDO and PGI Italian meat products traditionally come from pigs and are traded and consumed within the domestic market (i.e., Soprèssa Vicentina PDO, see Figure xvi, and Prosciutto Veneto Berico-Euganeo PDO, see Effigy 17). Only a few of them are distributed worldwide (i.due east., two dry out-cured hams—Prosciutto di Parma PDO, Prosciutto San Daniele PDO— Mortadella Bologna PGI, and Speck Alto Adige PGI).

Effigy 16.

Soprèssa Vicentina PDO (source: A. Dalle Zotte).

Effigy 17.

Long-ripening stage of PDO dry-cured hams "Prosciutto Veneto Berico-Euganeo" (courtesy of Attilio Fontana Prosciutti, Montagnana).

Italian PDO dry-cured hams are obtained from the hind leg of heavy pigs (Italian Large White, Landrace, and Duroc breeds). Hind legs are processed with ocean common salt, only, and ripened for a catamenia that is generally not shorter than thirteen mo. Italian PDO dry-cured hams are characterized by a high nutritional value and digestibility and recommended for any kind of dietary regimen.

Soprèssa Vicentina PDO is a meat product made of the all-time pork cuts and fatty from pigs reared in the specific geographical area, indicated within the Certification Scheme. The pork and fat are ground and mixed with spices (optional inclusion of native starter cultures), stuffed into natural casings, and ripened for a period whose elapsing depends on product size. Soprèssa Vicentina PDO has a spicy odor, a delicate and slightly sweet taste, pinkish-red color, medium-coarse grain, and information technology is easy to chew (DOOR, 2017b).

Mortadella Bologna PGI (Figure 13) is made with high quality pork meat and throat fat, separately processed (lean and fat lines, respectively), and unified to obtain a cut surface that is uniformly pinkish (from lean line) with visible and well-distributed white fat cubes (from fat line). The odour is typically aromatic, with a fragile gustation and with no perception of smoked flavor. Speck Aldo Adige PGI is derived from a high quality, deboned, hind leg meat of a pig; dried-salted and spiced, cold-smoked, and ripened for a period that depends on the initial weight.

Conclusions

Even though the question, "What is meat in Italian republic?" was expected to have a simple and direct answer, it is clear, by this review, the answer is much more complex. Centuries of unlike cultures and traditions, too as peculiar climate and geographical features, have all contributed to a great diversification of meat and meat products. This diversification has led to an extremely heterogeneous definition of meat.

Left: Diversity of Italian meat products sold in Italian salumeria and nutrient shops (source: A. Dalle Zotte).

Acknowledgments

Authors thank Barbara Contiero for her back up in the statistical analysis.

Antonella Dalle Zotte is professor of Animal Science in the Department of Animal Medicine, Product, and Wellness at the Academy of Padova, Italy. She has graduated with degrees in Agricultural Sciences with an Brute Science specialization. She completed her Ph.D. on the study of biological, zootechnical, and technological factors that affect the carcass and meat quality in the rabbit and has been granted a i-year mail-doctor at INRA (Toulouse, French republic). In 2011, she was awarded Doctor honoris causa by the Kaposvàr Academy (Kaposvàr, Republic of hungary). She is responsible for teaching general and advanced courses in animal production, rabbit and poultry farming, and meat science and technology. Her current research focuses on ante-, peri-, and post-mortem factors that impact live performances, meat quality, and shelf life in rabbit, poultry, and fish species. She is author or co-author of most 300 articles and conference presentations, 90 of them are peer-reviewed and Scopus-indexed articles (Scopus ID: 6603007504), with six reviews, and one volume chapter. She has contributed 15 invited presentations to international audiences. For the terminal 20 years, she has been contributing to the increment in understanding of the rabbit and poultry meat quality.

Alberto Brugiapaglia graduated with a M.Sc. caste in Agronomical Sciences with specialization in Animal Production and obtained a Ph.D. on meat sensory evaluation from the University of Torino, Italy. He performed postdoctoral inquiry on meat quality from double-muscled cattle. Since 1988, he has been associated with the Department of Agronomical, Wood, and Nutrient Sciences of the Academy of Torino where he was promoted to banana professor and and so to associate professor. He was among the founders of the Italian Association of Meat Tasters. His main research interests focus on the furnishings of genetic and environmental factors on carcass limerick and meat quality, with emphasis on meat color and tenderness.

Marco Cullere is a post-doc researcher in the Department of Animate being Medicine, Production, and Wellness (University of Padova, Italia). He graduated in Animal Science and completed his Ph.D. on the report of meat and meat products from unconventional meat species. Inquiry topics include genetic, feeding, and postal service-mortem strategies to improve the quality of meat and meat products from poultry, rabbit, and other alternative species. From 2015, he has been working on the use of insects every bit an alternative feed ingredient for poultry and rabbit diets. He has been the author or co-author of 47 publications, 24 of which are peer-reviewed articles (Scopus ID: 55356322100).

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This is an Open Admission article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/past-nc/4.0/), which permits not-commercial reuse, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, delight contact journals.permissions@oup.com

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Italian Young Beef Popular Because of Limited Grazing Land

Abstract

The Definitions of Meat in Italy

What is meat for the legislator and the scientist?

What is meat for the Italian consumers?

Importance of Traditional Italian Meats and Meat Products

Meat from indigenous cattle breeds

Unconventional meats

Veal dogie meat.

Horse meat.

Rabbit meat.

Quail meat.

Meat products

Certification Schemes to protect actuality and typicality of Italian meat and meat products

Conclusions

Acknowledgments

Literature Cited

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