Evaluación de la carne de llama y alpaca en sustitución parcial y total de la carne de bovino y cerdo en la obtención de mortadela

Abstract

Llama and Alpaca meat was evaluated in replacement partial and total of beef and pork meat by getting bologna, in Yurauczha community, Salinas Town, Guaranda city; which different forms of bologna were used in two consecutive trials, and three replicates per treatment which analyzed in a completely randomized design with combinatorial arrangement, this way could identify that the use of 80% Llama meat and 20% fat, these allowed recording content of 57,74% humidity, 42,26% solids, 11,85% fat, 15,16% protein and 3,17% ash, with 80% treatment llama meat and 20% fat, regarding the microbiological characteristics, total coliforms and yeast polled 72,75and were recorded at 8,25 CFU/g of similarly with regard to the organoleptic characteristics there were not significant changes, in term of the initial acidity of the product is determined, this formulation was 5,63 equivalent slightly acidity and eventually cost 69,00 cents. Per each dollar profit for every dollar invested record, so we conclude that the most efficient treatment is 80% llama meat and 20% fat. This manner can promote research Andean species, mainly with alpacas and llamas, as these animals are considered ecological damage not stopped the Andean ecological system in it can industrialize canned.