Santo Domingo.- Locally manufactured salamis could have 50% less meat protein, according to the new rules on its production, revealed pork producer Pedro Jose Fabelo, who participated at the meeting yesterday of the Standards and Quality Systems Agency’s (Digenor) Technical Committee.
The announcement comes weeks after the scandal over a study’s findings of fecal coliform and low protein levels in salami, and pig farmers’ complaint that sausage makers were buying less pork.
In the Committee, which approved the new standard for the manufacture of sausages, also participated the Consumer Agency Protection (Pro-Consumer) whose representative also voted for the amendment, Fabelo said. Meat processors and public health authorities were also in the meeting.
The current meat protein levels is 22% for premium salami, 20% for the special and 16% for the standard, and will now fall to 13%, 10% and 8%, respectively.