Portuguese fresh meats with quality product designation

Abstract

Objectives: The main objective of the present research is to update information on the Portuguese traditional foods from fresh meat group with quality product designations. Moreover, this study reviews published data on nutritional composition and bioactive compounds of these foodstuffs. Method: Portuguese fresh meats with quality product designation were identified and categorized in Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), according to the information available in DOOR database (http://ec.europa.eu/agriculture/quality/door). A literature review from scientific publications with peer-review has been also carried out to compile the information available on nutritional composition and bioactive compounds, namely, total fat content, individual fatty acids, cholesterol, α-tocopherol, γ-tocopherol and β-carotene. Results: A total of 29 Portuguese fresh meats with quality designation are registered (16 PDO and 13 PGI). In Portugal, there are 12 bovine meats with protected names, of which 9 PDO (Barrosã, Mirandesa, Maronesa, Arouquesa, Marinhoa, Carnalentejana, Mertolenga, Cachena da Peneda and Charneca) and 3 PGI (Vitela de Lafões, Açores and Cruzado Lameiros do Barroso). Nevertheless, only 44% of all these fresh meats were characterized regarding the nutritional composition and bioactive compounds content. Total fat content varied between 0.5 -2.7 g/100 g for Mertolenga and Arouquesa, respectively while cholesterol ranged from 41 - 64 mg/100 g for Mirandesa and Maronesa, respectively. Conclusions: Fresh meats with protected designation represent 25% of the Portuguese traditional foods with quality product designation. Nevertheless, there is a vast number of traditional fresh meats that have never been characterized with respect to nutritional and bioactive compounds content and this review aims to evaluate the state-of–the art in this research field and to promote investigation and the interest among food researchers, manufacturers and consumers on these foods. Acknowledgements: Tânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. (INSA). The authors are grateful for the postdoctoral contract of Ana Sanches Silva in the frame of the Program ‘Science 2007’, funded by Fundação para a Ciência e a Tecnologia, Portugal.