21 enero 2021

The different valorisation strategies exposed by the CTC for the O2P project involve the production of healthy meat products from the meat of animals raised within the framework of the project (pyric herbivory). Today’s consumers demand not only safe products, but being aware of the diet / health relationship they also demand that these products be healthy. Generally, processed meat products enjoy a bad reputation because they are associated with high fat and saturated fat content.

In this sense, our objective is to make a meat product (Burger) with special appeal, starting with nutritionally excellent meat, since it is widely consumed, even by the young population. In this study, all of the animal fat, normally saturated fat, was replaced by vegetable oils with an improved lipid profile, which has a positive impact on consumer health.

After the production of different batches, the Burgers were characterized nutritionally, technologically and sensually. Foal burgers, rich in omega-3 fatty acids and low in fat and saturated fat, are an exceptional valorization strategy, due to their potential to valorize less noble pieces of foal meat, but with excellent nutritional quality.