Chemical composition raw materials: From the chemical analysis of the raw materials the following pork leg muscles were selected:biceps femoris and semimembranosus that have a chemical composition
suitable for meat paste with added oil due to the collagen content which is 62% lower than the one found in the quadriceps group-Vastus(Table 1) and according to the literature, a content of iron lower with 30% (7.6-8.7 mg/100 g versus 10-14 mg/100 g of quadriceps group-Vastus) represents slow, less vascularized muscles