Desarrollo de una jamonada como nuevo producto

Urselia  Hernández; Ramón  Santos; Caridad Martínez; Yamilé Moya; Roger de Hombre Morgado; Abel  Córdoba

Development of a jamonada as a new product

Authors

Urselia Hernández Instituto de Investigaciones para la Industria Alimenticia
Ramón Santos Instituto de Investigaciones para la Industria Alimenticia
Caridad Martínez Instituto de Investigaciones para la Industria Alimenticia
Yamilé Moya Instituto de Investigaciones para la Industria Alimenticia
Roger de Hombre Morgado Instituto de Investigaciones para la Industria Alimenticia
Abel Córdoba Instituto de Investigaciones para la Industria Alimenticia

Keywords:

meat products, jamonada

Abstract

Meat pig of third category and beef meat of second category were used to elaborate two meat products (jamonadas) using like pattern a mortadela. Sensorial, microbiological, physio- chemical and textural evaluations were realized. The products had a good acceptance and low cost. A new product was elaborated with same equipment and quality parameters.