The execution of the project "Increase in added value of ecological cured raw meat products. Development in scholars and snack“ has allowed our company, to reach a Comprehensive ecological production system in all links in the production process, with a quantitative leap and an increase in productive capacity through the tuning of its new facilities.

Thanks to this project, the process of characterization of the lipid profile in meat raw material and in cured raw sausage has been optimized. Very interesting conclusions have been reached since The ecological sausage has significantly higher values ​​of two fatty acids that provide a healthy profile such as oleic, linoleic and palmitoleic. Las raw materials (fresh meat of own production); They follow the same address, but mainly for the OLEIC ACID.

The analysis of sinking y α-tocopherol (including the tuning of this analytical technique) and, the useful life study, with respect to the parameters of TBA e Peroxide index, they have given results that agree with the lipid profile of these products, so they allow to corroborate the previous results. In addition, rooting phenomena develop more quickly in these products, As a clear consequence of the healthy lipid profile that these products present.

Regarding the sensory aspect and texture analysis, very positive results have been obtained. The quantitative jump achieved with the tuning of the new facilities, allows to obtain a production that retains the organoleptic profile that characterizes the products of this family business, with an artisan production, traditional and with a very balanced sensory profile. Additionally, among all the parameters evaluated, a higher value of juiciness, if compared to the rest of non -ecological samples. Since this parameter is directly related to the lubricity or fluidity associated with the presence of fat in product, it could also be associated with the special characteristics of the fat presented by the ecological chorizo, as it has been proven with the characterization of the lipid profile of these products.

Instrumental texture studies have shown that, both ecological raw materials and ecological sausage, have lower hardness values, finding much more accused differences in the case of raw materials. In the same way, significantly lower stiffness values ​​have been observed for sausage samples and ecological raw materials, which represents a Very important differentiating aspect. In addition, there is a good correlation between instrumental texture and sensory analysis, since in the case of chorizo ​​in which there were also tasting sessions, data that are in the same direction are observed. These are hardness, chewability and juiciness data in the sensory analysis of sausage, which correlate very well with the measures of hardness, chewability and stiffness.

All these studies have allowed to characterize organic production from the point of view of the fatty acid profile, oxidation, instrumental texture and sensory aspect, obtaining as the main conclusion, clear differences between ecological and conventional production, either from the organoleptic point of view, as by the existence of a healthier lipid profile in these products.