METHOD FOR PRODUCING MEAT-BASED PRODUCTS BY DIRECT AND INDIRECT INCORPORATION OF PLANT AND ANIMAL FATTY SUBSTANCES, AS CARRIERS OF 3 AND 6 FATTY ACIDS, AND HIGHEST POSSIBLE SUBSTITUTION OF THE ANIMAL FAT, AS WELL AS THE HIGHEST POSSIBLE CONTENT OF POLYUNSATURATED FATTY ACIDS (3 AND 6)

摘要

This method is applicable in the sausage industry and is based on the use of three different and new technical procedures and processes for the incorporation and assimilation of 3 and 6 polyunsaturated fatty acids in the obtained products. The procedures relate to the use of either a liposome system, a special emulsifying agent, or the feeding of pigs with suitable ration. The advantages of the said new method is on one hand the replacement of animal fat with other fatty substances, beneficial for the human health, and on the other that in the new products - compared to those produced by the traditional method - the oiling-out effects is prevented, these are qualitatively more stable, with enhanced organoleptic properties and enhanced macroscopic, microbiological and chemical specifications.