# Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
## 4 Conclusions  
The identification of markers for the discrimination of salami types currently available on the market and produced with different pig breeds is nowadays very relevant. One problem is that it is difficult to identify markers which are able to support this discrimination. Herein, olfactory and taste attributes were used as sensory levers, showing great variability between samples. This variability was not directly ascribable to the breed of pig, and the sensory characteristics were linked to the production system, as samples obtained with similar technological approaches had similar aromatic and textural profiles. Specifically, 33 volatile molecules mainly belonging to the chemical classes of terpen, aldehydes, alcohols, ketones, and acids were detected, but no markers were identified that could differentiate Mora Romagnola salami from conventional products. Moreover, a substantial variability was found in their concentrations among the Mora Romagnola samples. These differences appeared to be linked to the various processing methods. Standardization of specific technological parameters related to the manufacturing of Mora Romagnola salami could be promoted, to help customers to identify this typical Italian salami, thus contributing to making it distinguishable from others present in the Italian and global markets. Color differences among Mora Romagnola and conventional salami were unperceivable by humans; nevertheless, an electronic eye allowed to discriminate between samples produced with different pig breeds. Salami produced with Mora Romagnola and conventional breeds were not discriminated by instrumental texture analysis. Indeed, other factors such as the recipe, dimension, and curing time can be responsible for the large variability in textural properties among all samples. This investigation showed that the traditional craftsmanship used in its typical production leads to variability in the characteristics of Mora Romagnola salami, which is related to the concept of local food. Furthermore, samples appeared to be distinguished according to the technology used for production rather than by the pig breed. To confirm this, an investigation with a dedicated sampling and experimental plan should be carried out. This study highlighted the large variability among the salami analyzed. Such differences did not seem to be specifically related to the Mora Romagnola breed, with the single exception of the red color intensities evaluated by the electronic eye. In this latter case, samples produced with this extensively farmed pig breed appeared to be characterized by stronger red intensities. Indeed, this investigation allowed the identification of several quality traits. Further analytical efforts should be made towards a definition of markers (e.g., genetic traits) that could potentially be included in a protocol that describes and protects the unique characteristics of this product. This is highly desirable to ensure its authenticity. A further investigation considering a higher number of batches of each salami will be useful to confirm the preliminary outcomes of this study. In addition, applying the same multidisciplinary approach to different types of salami/fermented sausages might be of interest, to provide an extensive characterization of the products available in the Italian market. Producers are therefore advised to develop a standardized production protocol for Mora Romagnola dry-cured salami, in order to provide strong recognition for these products on the market. Indeed, the production of typical dry-cured and dry-fermented products using local breeds can contribute to preserve the genetic diversity of the animal species itself, which, being strongly related to the distinctive nutritional profile of the meat, may play a relevant role in ensuring the achievement of a biodiversity to cover the nutritional requirements of the population. Conceptualization, M.P., A.B. and T.G.T. ; methodology, F.T. and F.S. ; formal analysis, F.T. and F.S. ; investigation, F.T. and F.S. ; resources, M.P. and T.G.T.