DBPapers
DOI: 10.5593/SGEM2016/B61/S25.111

THE USE OF CRANBERRIES FRUITS IN MEAT PRODUCTS AND EVALUATION ITS SAFETY ON THE TECHNOLOGICAL FLOW

I.Manea
Wednesday 7 September 2016 by Libadmin2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, www.sgem.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-68-1 / ISSN 1314-2704, June 28 - July 6, 2016, Book6 Vol. 1, 837-844 pp

ABSTRACT

The present project aims to bring together the tradition and the eco-innovation in the field of the meat processing. Although the sausages production comes from old times, the modern food industry must to respond to a lot of challenges, such as the balancing of the ratio between energetic value and nutritional value of the products, the sustainable development in this economic area. Combining traditional methods of preservation (drying, smoking) with that one of modern, a variant belonging to the obstacles technology is proposed. Raw-dried natural sausages are made from pork meat of first quality and bacon, salt and natural supplements by plant origin. The consumers can benefit both by the nutrients from meat and the biologically active compounds from spicy and antioxidant supplements: garlic, white and black pepper, fennel seeds and dried cranberry fruits. The product brings to the human body an important amount of proteins and fats, needed for the daily activities. Taste and flavor of the sausages, respectively the less industrialized process emphasized the innovative and sustainability are attributes of the natural product.

Keywords: eco-innovation, antioxidant supplements, raw-dried sausages, food safety