Cured sausages are not only a significant source of live fermentative bacteria, but in some cases, their probiotic concentration exceeds that of other fermented foods.
This is one of the main conclusions of the study “Probiotics in Processed Meats,” presented this afternoon by the Interprofessional Agri-Food Association of White-Coated Pork ((INTERPORC), within the framework of the Chair of Nutrition, Health, and the Agri-Food Sector of the Ortega Marañón Foundation.
The research was led by Dr. Antonio Escribano, extraordinary professor in Sports Nutrition at the International Chair of Sports Nutrition at the UCAM University of Murcia. The study analyzes the role of raw cured sausages as a source of natural probiotics, highlighting their value not only for their flavor and tradition, but also for the beneficial microorganisms they contain.
According to INTERPORC’s general manager, Alberto Herranz, the study responded “to the need to further explore the effects of probiotics on traditional foods.”
The results, Herranz emphasized, “allow us to highlight the importance of cured meats in a balanced and varied diet, which is the work our organization has been developing in recent years.”
