Preliminary study for the use of organic meat to produce cooked meat products

The use of organic meat to produce roasted pork loin was studied. Pigs were reared following the principles of certified organic meat and the products were manufactured following the Italian regulations. Cooking and additives were investigated. Organoleptic characteristics of products we re evaluate d. So me chemical and physical characteristics were measured. Proteinous pa ttern shows little differences while Differential Scanning Calorimetry reve als that proteins are less denaturated in organic meat. A dry slow cooking of 85 degreesC core temperature was tested to improve the products shelf-li fe.