Evaluación de la calidad del cuy relleno elaborado con tres pastas cárnicas.

Abstract

The following investigation`s objective was to assess quality of the meat of the cuy filling, it was elaborated with three meat pastas: beef meat paste, pork meat paste, and chicken meat pasta in the meat plant of the faculty of livestock Sciences from the Higher Polytechnic School of Chimborazo, where 15 de cuy filling divided into 3 treatments with 5 repetitions each one, it was used and distributed under a completely random design. The results obtained were analyzed by the analysis of variance (ADEVA), t`Student test and separation of means using the Tukey test. It was determined that types of the meat pasta if they affected the organoleptic characteristics of the cuy filling, although numerically the largest was the cuy filling with pork meat paste due to its higher content of intramuscular fat that influences its aroma. From the nutritional point of view, also it determine a variation in its components, obtaining protein values of 23,28%, moisture 56,41%, dry matter, 43,59%, fat, 7,80%, compared to protein 20,30% moisture 70,60% dry matter 29,40%, fat 7,80%, containing uncovered cuy filling meat, in addition to the economic evaluation it was determined that the cuy filling with pork meat paste presented a greater benefit cost of 1,62 US dollar and it recommend to the producers and industrializers of this species to elaborate cuy filling with pork meat for its better acceptance and profitability.