New sheep and goat products: “Mantas” and sausages. An integrated project in co-promotion.

Abstract

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.The authors thank the PROOER, Medida 4.1 Cooperaão para a lnovação for funding the research project n•: 020260013013 "New goat and sheep processed meat products•.info:eu-repo/semantics/publishedVersio