Utilización de Diferentes Niveles de Eneldo(Anthum,Graveolens), como Aromatizante y Saborizante Natural en la Elaboración de Pernil de Borrego

Abstract

In the Meat Production Center at the School of Livestock Science al ESPOCH different quantities of dill (Anthum Graveolens), were evaluated as an aromatic and natural fl avoring agent in lamb production using designs of four sugar treatments, three repetitive trials, and two consecutive trials. There were no statistical differences found between the control group and the dill treated group in the bromatological analysis. There were differences in texture, according to organoleptic characteristics, where the best results of the dill were obtained with a value of 4.45/5, a very good result according to the M. Mira sacale (2011), as long a value of 17 is obtained, using dill al 84/20, the microbiological analysis will determine that all the proposed treatments will be suitable for human consumption and the total coliform and fecal coliform bacteria are absent or do not exceed maximum limits permitted, In productions costs, it was determined the best treatment was al 0.25% dill, with a benefi t cost of $1.12, suggesting that for every dollar invested with the addition of dill in the lamb production, a corresponding net benefi t of $0.12 is obtained.