Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by the valorization of low-commercial-value agri-food resources and the enhancement of sustainable local production chains. Plate count analyses showed typical fermentation dynamics, with lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts reaching approximately 7 log CFU/g, and confirmed the absence of major foodborne pathogens. Illumina sequencing further characterized the bacterial community, identifying Latilactobacillus as the dominant genus at the end of ripening, with relative abundance (RA) of up to 65% in GPP-enriched trials. Physicochemical analyses showed progressive changes during ripening, including weight loss, pH decrease, color development, and increased proteolysis. GPP supplementation contributed to the stabilization of a*, chroma, and hue values, while reducing lightness during ripening. Oxidative stability measurements showed that GPP derived polyphenols effectively limited oxidative reactions, especially secondary lipid oxidation. GPP also modulated the volatile profile by increasing ester formation and introducing plant-derived compounds. Sensory evaluation revealed higher color intensity and aroma in enriched salamis, along with higher bitterness and lower structural homogeneity, especially in those produced from retired cows. Consumer surveys conducted in two retail settings indicated strong interest in this innovation, with over 80% of respondents willing to pay a 10–20% price premium. Overall, GPP emerges as a promising functional ingredient for enhancing, diversifying, and valorizing fermented salamis produced from dairy cattle meat, supporting both product innovation and sustainability-oriented strategies.