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The pomegranate peel is rich in fiber and antioxidants that could be used to develop functional products; the flour was encapsulated due to its low pH to add it to the meat shake. The objective of the work was to know the effect of encapsulated flour on the physicochemical and sensory parameters of the meat product. Two treatments were performed, treatment 1 used lard at 10% and encapsulated flour at 5%; Treatment 2 varied the lard to 20%. The products were heat treated to 72 ° C internal temperature, cooled and vacuum packed. Every 6 days (until day 18) physicochemical analyzes were performed and on day 1 the sensory evaluation. The use of flour showed no difference in yield, squeezable moisture, moisture released, fat released, Aw, color, oxidative rancidity, hardness, elasticity, adhesiveness and firmness. Regarding pH, moisture and fat released, significant differences were found. The sensory evaluation indicates that they found no difference for the acceptance of the color, flavor and hardness; for juiciness, a difference between treatments was detected, being more accepted the 2. It is concluded that the flour can be added encapsulated without modifying physicochemical and sensory parameters in a meat product, achieving a functional meat product.

Physicochemical and sensory characterization of a functional meat product added with pomegranate peel flour