Evolución de la caida postmortal del ph y normalización del análisis de la calidad tecnológica de la carne de cuy.
In the Andean region, guinea pigs are widely produced and eaten; they are part of the food system. All features to this meat have been empirically attributed, with data that are not scientifically established. Standardized methods for studying the quality of the guinea pig carcass have appeared rece...
Kaydedildi:
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2015
|
| Konular: | |
| Online Erişim: | http://dspace.unach.edu.ec/handle/51000/429 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle | Özet: | In the Andean region, guinea pigs are widely produced and eaten; they are part of the food system. All features to this meat have been empirically attributed, with data that are not scientifically established. Standardized methods for studying the quality of the guinea pig carcass have appeared recently, but not for the technological quality of its meat, important data such as sex and age of slaughtered animals have not been taken into account. For this research, 48 guinea pigs of improved Peruvian breed were used; all of them came from the same farm: 24 males (12 three-month-old animals and 12 twelve-month-old animals) and 24 females (12 three-month-old animals and 12 twelve-month-old animals). Once the animals were slaughtered, we proceeded to measure the pH at 15, 30, 45, 60 minutes and every hour until 24 hours postmortem. |
|---|