Abstract:
Innovative approaches in food technology focus on optimizing and maintaining food quality to meet consumer
preferences, needs, and requirements. At the same time, they aim to reduce the environmental impacts associated with
transforming agro-resources into food products. This is achieved by implementing efficient processing systems that
consume minimal amounts of energy and water and through co-product valorization. These principles are applicable
throughout the food processing chain. The present study provides a comparative analysis of technologies for the
production of a heterogeneous structure cooked smoked pork product. Two processing methods were applied: a classical
method and a current method. In the analysis, technological losses, the gross chemical composition of the product as
well as sensory aspects evaluated by a panel of experts were monitored. The analyzed data concluded that the protein
value between the two samples does not present significant values (Italian salami - classic method has a protein content
value of 20.4% and Italian salami - current method has a protein content value of 20.2%). Lower losses of raw material
were found in the technological flow obtained by the current method, but at the same time, the batches obtained by the
classic method obtained an average score of 6.1 points out of the 8 points achieved in the applied method.
