Aptitud de distintos sistemas de conservación para la prolongación de la vida útil de carne fresca de cerdo ibérico para el consumo directo y de productos derivados

Abstract

Iberian meat products manufacturing is an essential sector in Extremadura, since this region is the most important producer of Iberian pig. Thus, it is extremely important to establish a preserving system which delays microbial development in raw meat and Iberian sausages, as well as a packaging system which increases shelf life and improves handling, distribution and commercialization. Considering the high acceptance of meat and meat products from Iberian pig abroad, in countries such as in Europe and Japan, it would be very interesting to offer the possibility of maintaining quality parameters of the products, which would lead to a new line of exportations from Extremadura, with the consequent positive effect on our economy. This projects aims to significantly contribute to the improvement of raw Iberian meat and Iberian product manufacturing, as well as commercialization, by means of transference of the obtained results and conclusions to meat sector. This objective is widely demanded by associations and cooperatives of Iberian pig sector in Extremadura.