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Advisor(s)
Abstract(s)
A project between a research centre, two breeder associations and a meat manufacturing industry was developed to add value to animals with very low commercial acceptability, creating two new products,
a raw fresh meat sausage and a processed meat product "mania". The ratio between MUFA+PUFAISFA was 1.54 g/100 9 and 1.55 g/100 g of dry product and protein percentage 17.8%, and 18.8% for ewe and goat sausages, respectively. The most abundant unsaturated fatty acid was the C 18:1 and protein was 44.5 and
51% for ewe and goat mantas, respectively. Both are balanced products in protein and fat contents resulting in an interesting solution to give added value to animals with very low commercial price.
Description
Keywords
Citation
Teixeira, A.; Rodrigues, Sandra (2014). New sheep and goat products: “Mantas” and sausages. An integrated project in co-promotion. Options Mediterranees, Series A, Mediterranean Seminars. ISSN 1016-121X. 108, p. 273-278
Publisher
Options Mediterranees, Series A, Mediterranean Seminars