Propuesta de elaboración de curados y embutidos con base en cuy, conejo y borrego

Abstract

The aim of this research is developing craft sausages and cure meat using guinea pig, rabbit, and sheep meat. The innovation of the project is presented in the techniques used to develop the products. Natural casings in combination with salted natural and artificial smoked techniques aim to present a different appearance of the final product and highlight the natural meat flavor. Furthermore, this research project aims to identify the optimal tools, characteristics of raw materials, and processing techniques by the development of several essays developed under controlled conditions.