Reuters - Video

Edition: US | UK | IN | CN | JP

Video

Polish scientists develop low-calorie, low-fat pork

Monday, August 24, 2015 - 02:04

Polish scientists use innovative animal feeding and packaging methods to produce low-fat, non-allergenic pork. Edward Baran reports.

▲ Hide Transcript

View Transcript

Health-conscious pork lovers may soon be able to bring home even more bacon. Polish researchers say they've used innovative feeding and packaging methods to develop a lower fat, lower calorie pork meat that retains its quality for longer. They say their meat, containing less salt and saturated fat than standard pork products, is good for the heart and won't trigger allergic reactions. (SOUNDBITE) (Polish) ‪PROFESSOR AT WARSAW UNIVERSITY OF LIFE SCIENCES, AGNIESZKA WIERZBICKA, SAYING: "Our pork products have reduced calorific content, a reduced fat content, an optimised amount of polyunsaturated fatty acids, a higher concentration of minerals, an increased protein content, reduced allergenicity, they do not contain polyphosphates, and have an extended shelf life." So-called "functional pork" is a collaboration between the Warsaw University of Life Sciences and the Polish Academy of Sciences. The improved pork relies on a special gas to preserve the meat in airtight packaging, increasing shelf life by about 60 per cent and locking in nutritional value. Production methods ensure the water is already better bound to the meat on a cellular level, preventing bacteria from spreading. But taste hasn't been sacrificed. (SOUNDBITE) (Polish) ‪PROFESSOR AT WARSAW UNIVERSITY OF LIFE SCIENCES, AGNIESZKA WIERZBICKA, SAYING: "Pork produced within our project has an increased protein content, so it is more springy, more supple, the taste is more natural, deeper. It requires fewer spices, smaller amounts of additives or salt because there are no aftertastes. It is clean and natural with deep taste and a light, fresh aroma." The researchers say they are aiming for the premium pork market and they are now looking at production on a commercial scale. The scientists want to make the technology available to all farmers and the meat industry in the European Union. So you too could soon be able to pig out without worrying as much about your waistline.

Press CTRL+C (Windows), CMD+C (Mac), or long-press the URL below on your mobile device to copy the code

Polish scientists develop low-calorie, low-fat pork

Monday, August 24, 2015 - 02:04