{"id":43507,"date":"2024-04-05T16:57:05","date_gmt":"2024-04-05T14:57:05","guid":{"rendered":"https:\/\/corporativo.eroski.es\/?post_type=projects&p=43507"},"modified":"2024-04-30T16:25:29","modified_gmt":"2024-04-30T14:25:29","slug":"promeat","status":"publish","type":"projects","link":"https:\/\/corporativo.eroski.es\/en\/innovacion\/proyectos\/promeat\/","title":{"rendered":"PROMEAT, design and development of meat products with an optimized lipid profile"},"content":{"rendered":"\n

At GESALAGA<\/a> and EROSKI, formulas are being sought so that the most-consumed pre-cooked products worldwide are healthy food.  To that end, they are going to work on the following pillar: the improvement of the lipid profile and nutritional characteristics of pre-cooked products in order to offer healthier and more balanced products.  Pre-cooked products allow for ingredients to change and complement, thereby allowing for the diversification of the products on offer depending on individual needs and adapting to consumer demand. <\/p>\n\n\n\n


Its intention is to reformulate pre-cooked products with the development of new sources of vegetable oils that are low in saturated fats, via processes that improve the demands in terms of nutritional quality and that preserve both the health and organoleptic properties of the products.  That way, the end products will be sold with fewer saturated fats and they will be rich in essential fatty acids Omega-3 and vitamin E.  Moreover, the vegetable oils that will be used in improving the lipid profile of pre-cooked products have a wider geographic distribution and better accessibility than those currently being used.<\/p>\n\n\n\n


With this strategy, based on reformulation, the nutritional quality of the pre-cooked products will be improved without affecting the organoleptic characteristics.  At the same time, the aforementioned strategy may increase the frequency of consumption of pre-cooked products thanks to their improved lipid profile.
This study\u2019s aim is to improve the lipid profile and nutritional value of several pre-cooked products.  To that end, it means to use an emulsion of vegetable oils in the pre-cooked products and evaluate their composition, their physicochemical, microbiological, and functional parameters, and finally, their fatty acid profile and sensory characteristics.<\/p>\n\n\n\n

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