Uncovering the Secret Ingredients of Aged Coppa Piacentina
Scientists combined three methods—UHPLC-HRMS, 1 H NMR, and sensory analysis—to unveil the special lipid fingerprint of long-ripened Coppa Piacentina. This traditional Italian meat product, protected by a designation of origin, has a unique lipid profile that changes over 240 days of ripening. The