Evaluación de la carne bovina que se expende en el mercado municipal del cantón Chaguarpamba, provincia de Loja

This work was executed in Canton Chaguarpamba in the slaughterhouse and Municipal market in which the "Assessment of quality of bovine meat is sold in Municipal Market Canton Chaguarpamba province of Loja" for the realization of this was done the following objectives: Contribute to society Chaguarpamba city by assessing beef, Evaluate the chain of production of beef from the arrival of the cattle to the sale of meat.,Analyze the meat from the points of sensory and microbiological meat that is sold in the city of Chaguarpamba view organoleptic.,Develop a proposal for improving the conditions of slaughter, transport and marketing, Perform the socialization of the results of the investigation, Mr. sellers To fulfill the objectives of descriptive statistical analysis, which was applied evaluated: the flowchart of the benefit of the animals from the arrival of the cattle to exit the market exploded and muscle behavior influenced by temperature in the measured temperature and Ph, every 2 hours, with three frequencies and meat samples for microbiological analysis were taken; plus cupping tests was performed with muscle and flesh, with members of the consumer population. They came to the following conclusions Transporting animals is successful but do not have a landing area and pens for animals to pass the compliance period is 24 hours and the supply clean water to drink. The death that is given to cattle is cardiac arrest, without having previously been showered in cold water to cause increased blood circulation, and before insensibilizarles puntillazo (cause unconsciousness of the animals), with the purpose of not having a bloody death. The pH of the meat falls fast in 6 hours time of acidity reaches 5.29, stimulated by a temperature that does not descend from 25.03 0C, since it is not subjected to a cooling process aspect influencing the appearance of the PSE meat (Pale, soft, loose and wet)” In microbiological growth: Enterobacteriaceae bacteria, E. coli and coliform in the first 6 hours remain in the range of acceptance for human consumption, but if it's past time meat consumption is acquired is not recommended because bacteria multiply geometrically.

• Autore principale: Mora Reyes, César Enrique (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2014
• Soggetti: GANADO BOVINO; ANÁLISIS DE LA CARNE; SALUD PÚBLICA; ANÁLISIS POST MORTEM; ANÁLISIS ANTE MORTEM; ANÁLISIS SENSORIAL
• Accesso online: http://dspace.unl.edu.ec/jspui/handle/123456789/12496