Madrid researchers test healthier meat products using olive oil

The Community of Madrid, through the Madrid Institute for Research and Development in Rural, Agricultural and Food Affairs (IMIDRA), is researching ways to create healthier meat products by using extra virgin olive oil (EVOO).

The project involves replacing animal fats, such as bacon or lard, with a vegetable emulsion made from EVOO. Researchers are conducting trials on various products, including hamburgers, sausages like chorizo, and meats such as lamb and goat. The goal is to improve the nutritional profile of traditionally fatty foods without sacrificing taste or texture.

Initial results from consumer tastings have been positive, with participants noting good flavor and consistency. Scientific analysis shows that substituting animal fat with EVOO reduces the percentage of saturated fatty acids while increasing unsaturated fatty acids, offering a healthier alternative for consumers.