Tesis
Validación de la Preparación y Uso Previsto de Productos Cárnicos.
Fecha
2012-07-18Registro en:
Vaca Altamirano, Gabriela Liseth. (2012). Validación de la Preparación y Uso Previsto de Productos Cárnicos. Escuela Superior Politécnica de Chimborazo. Riobamba.
Escuela Superior Politécnica de Chimborazo
Autor
Vaca Altamirano, Gabriela Liseth
Resumen
"The investigaron tiled VALIDATION OF THE PREPARATION AND FORESEEN USE
OF MEAT PRODUCTS performed at the enterprise PRONACA Embutidos, located in
Quit city was caicd cut to know the exact time in which dh a met produc, once ts
subjcciod lo he cooking method, is ready to be consumed, conscving its sense
characterisis of favor, odor, color and texture as well as the absence of patbogen
microorganisms. For the study he experimental and deductveinductvo method: was
applied in ihe degustaion room, microbiology lab and qualiy cor! área office of
PRONACA Embutidos, using cooking quipment of the producs such as oven, grill
microwae, ga stoe,petrifm plates or the micrbiologcal control, as well as water and
il used s cooking means, and finally he use of a manual imer, a manual thermometer and
láser, The classification of 90 met products claborate the plat was carried out into raw
and cooked products, he first ones were subjeted to a micobiological and sense analysis
while he second ones 10 a sense amlysi. Dueto the mumber o valida products only 3
meat items were aken as reference, 1o be able to explain resul, resulting in 2 min to 2
min $ sec time range sausage code 2598; the range hot dog usage in ts preparation in lis
ready to be consumed and presents a characteritc odor to sausago and E hamess. The
product code 9723 Alias BBQ Me. Cook in ts preparation in micowave will be ready to be
consumed in 4 a 6 min time range and will present sense fentures of golden colo, flavor
o cookad and swcet chicken mea, cooked chicken meat odor and 5 sofiness. The product
code 9730 Dinonmugets Me. Cook in ts preparation in oil will e ready o be consumed in 2
o 5 min time rage; in ht sense analysis it presents a golden color and a flavor to Ficd
bicken meat and an dor to Brcadod chicken meat with sofines and 10 cracking: ts
microbological analysis there is. An absence of putbogen microorganisms. Is concluded
at he establiod timo rangos for the preparation and cooking of cooked and raw meat
products ar th adequate ones as upon carng out th sense analysis he produet presents
ideal sense characteristics of color, odor, favor and texture and th raw products do not
present patbogen microorganisms. It is recommended to accomplih th cooking and timo
range conditions obtained for he sense characteristics of he cooked produ to be ideal."