Determinar las pérdidas por mermas en cortes de carnes en la empresa “La Preferida”.

Abstract

This graduation work was carried out with the objective of quantifying the losses caused in the processing of poultry, bovine and porcine cuts for commercialization in the company La Preferida which is located in the province of Pichincha. The cuts made in poultry were breast, whole chickens, leg and wings. The pork cuts were ribs, leg fillet, skirt loin and legs. Finally, the cuts in cattle were ribs, thin loin, skirt loin and hip tip. Each cut was made manually by the company's operators, for a total of 240 cuts. The losses (Kg) obtained from the different cuts of each species were calculated and compared with reference prices to the local market, this research did not have an experimental design. The experimental results obtained were subjected to descriptive statistics where the data of each cut and species were analyzed and characterized, and to determine which cut was the one that obtained the most losses in order to compare each cut. It was determined that the losses in poultry cuts were breast 0.14 Kg, legs 0.02 Kg, wings 0.02 Kg and whole chickens 0.15 Kg, in bovine cuts: ribs 2.00 Kg, thin loin 0.20 Kg, skirt loin 0.74 Kg and hip tip 0.32 Kg and in pork cuts: legs 1.07 Kg, ribs 2.00 Kg, skirt loin 0.69 Kg, leg fillet 2. 61 Kg. One of the main causes for these losses is the deficiency in the cut by the operator which leads to a low yield in the final product, therefore it is recommended to train the operators to improve the cuts in the different species and to provide the company with efficient instruments and in good condition to ensure a good cut.