Determinación del punto de equilibrio en el curado de chuleta madurada de cerdo.

Abstract

The objective of this work was to determine the equilibrium point in the use of salt and curing salt in the curing of matured pork chops. For this purpose, the treatments were measured by means of physicochemical, organoleptic and microbiological tests, the experimental units used were 16 since 4 treatments were elaborated: T1= 500 g pork chop + 12 g salt + 1.5 g cure salt, T2= 500 g pork chop + 13 g salt + 1. 5 g cure salt, T3= 500 g pork chop + 14 g salt + 1.5 g cure salt, T4= 500 g pork chop + 15 g salt + 1.5 g cure salt, with 4 replicates per treatment, for the statistical analysis a Completely Randomized Design and Tukey's test (P≤ 0. 05) in the physicochemical evaluation, the organoleptic part was carried out by means of the Rating Test (Wittig 1981), using InfoStat statistical software. It was obtained as results that the levels of salt and salt of cure does not influence the physicochemical, organoleptic and microbiological characteristics of the different formulations, not presenting significant statistical differences between treatments, positioning all treatments as suitable for consumption, on average the treatments presented values such as weight loss 33.62 %, 66.37 % yields, 33.72% moisture, 23.56 % protein, 2.68% fat and 1.03 % ash. It is concluded that the benefit/cost obtained from the 4 treatments fluctuated from 1.18 to 1.23 dollars. It is recommended to use all treatments because they were located within the hedonic scale with the rating of likes.