Tesis
Diseñar y construir un prototipo de cámara fría para la conservación de carne de cuyes y conejos
Fecha
2018-05-24Registro en:
Bersoza Condolo, José Luis; .Merino Piedra, Oscar Eduardo. (2018). Diseñar y construir un prototipo de cámara fría para la conservación de carne de cuyes y conejos. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Bersoza Condolo, José Luis
Merino Piedra, Oscar Eduardo
Resumen
This work was carried out at the Research and Academic Unit of Minor Speciesof the animal Science Department of Escuela Superior Politécnica de Chimborazo. A cold chamber was designed and built to preserve guinea pigs and rabbit meat. Its efficiency at freezing, cooling and room temperatures was assessed; later. Then the microbiologic and chemical variables applying descriptive statistics were analyzed. The microbiologic variable showed that as the temperature increases, the bacterial load increases; that is why the best results were obtained at freezing temperature (-8 ° C) and at cooling temperature (5° C). The rabbit meat showed 70 CFU / g and 70 CFU / g at -8 ° C and 5 ° C respectively. The chemical variable analysis determined a pH value of 6.02 and 6.05 at -8 ° C and 5°C respectively and in rabbit meat and a pH 6.26 and 6.30 at -8 ° C and 17 ° C respectively in guinea pig meat. It is concluded that the best results were obtained with the chemical and microbiological variables at 5 ° C (99.28%) and -8 ° C (99, 51%) when determining the cold chamber efficiency for preserving beat. It is recommended to observe the manual of handling and equipment maintenance for a proper calibration and performance and to carry out future research in preserving meat at different temperatures.