17 febrero 2021

Within the framework of the O2P project, the Valorization Strategy proposed by the CTC is the elaboration of different healthy meat products derived from foal meat. On this occasion, the CTC group has produced different batches of foal salami with the particularity that vegetable and marine oils have been included to replace animal fat (usually pork), which has negative effects from a nutritional point of view.

After the elaboration and drying-ripening process, the sausages have been completely characterized, both nutritionally, technologically and sensory, yielding promising results, and an excellent nutritional profile, resulting in a product rich in omega-3 fatty acids and with a in reduced fat.

Therefore, the combination of foal meat together with the technologies used to improve the lipid profile of the sausage seems to be not only a viable strategy, but also a possibility for producers and processors to put a healthy product on the market, thus complying with the consumer demands, increasingly aware of health.