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Olive Pomace in Sausages

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

the protection of foods against lipid peroxidation is a very important aspect in terms of their quality. Achieving this naturally is a high priority for consumers, as there is an increasing demand for “low impact” and “environment-safe” production processes. The approach proposed in the present study is aimed at meeting both these objectives. Our findings demonstrate that the inclusion of olive pomace in the swine diet effectively slowed down the lipid oxidation in the sausages. The strategy we propose also meets both economic and ecological goals. Olive pomace is the main by-product of olive oil spinneret, and its re-use in another spinneret is a cost-effective way of improving the sustainability of the production process.

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