The bovine "mocetta" produced in Valle d'Aosta: Chemical, physical and microbiological evaluations

The mocetta from the Valle d'Aosta belongs to a century old-tradition in dry, cured meat products of the Alpine area; throughout the centuries, however, this traditional product has changed both in regard to raw materials and in processing techniques, in order to meet consumers' and markets' demand; in this note the Authors have examined both the microbiological and technological aspects, in order to identify specific priorities affecting the industrial quality system.