Sustitución de la carne de res por carne de llama (lama glama) en chorizo parrillero.

Abstract

This research work evaluated the nutritional quality of the llama meat, the physical chemical, microbiological and sensory characteristics of the grilled sausage made with different levels of llama meat (0, 15, 30 and 45%), made at the ESPOCH Meat Plant, for which were applied three treatments with the presence of a sample and analyzed under a completely randomized design with four repetitions per treatment and an experimental unit size of 2 kg, product made with llama meat, beef and pork, pork fat, additives and other condiments. The llama meat showed a protein content of 24,94% higher than the other domestic species. The chemical physical analysis of the grilled sausage the parameters such as: humidity, dry matter, fat, ash did not show significant differences between the treatments, while in the protein it was determined that the T3 treatment reached the highest percentage (24.60%). The microbiological study showed that the colony forming units (UFC/g) of the microorganisms studied were minimal. The sensory analysis determined that the color, smell, taste and appearance, reached scores of 3,73-4,29% with a rating equivalent to very good, which gives the product suitable qualities for human consumption. At a lower leve lof llama meat production costs decreased, obtaining a benefit / cost of $1.29 in the sample and $ 1.10 in T3 (45% of llama meat). This study concluded that the llama meat influenced the protein content and was sensorial accepted by the evaluating judges, and recommended to use 45% of the llama meat, to make barbecue sausage, obtaining a product with a higher nutritional content.