Utilización de la carne de conejo y pollo en la elaboración de salchicha Frankfurt

Abstract

A Frankfurt sausage with chicken and rabbit flesh by combining 60%: 20%; 40%:40%; and 20%: 60% whit five repetition mechanism each one, distributed by following a design at random was elaborated in Meat Production Center of Ciencias Pecuarias Faculty. The experimental units were of 5Kg taking account rabbit, chicken flesh and pig grease plus additives and condiments. The elaborating processes were: raw material adquisition; boning, breaking to pieces, grinding, emulsifying, stuffing in natural guts, tying, cooking, smoky, making red-hot, chilling, packaging and finally commercialization. Nutritiously, the sausage didn’t vary. It presented humid contents in 65.06%, dry substance 34.94%, proteins 18.29%, grease 15.09% and ashes 1.86% a higher percentage according to ones required by INEN (1996), the organolepticas didn’t affect, on the contrary they received a score of very good. The mesophyll is in the limit required by INEN, as well as the lack of Enterobacteriaceaes and fecal coli forms. Producing Cost per Kg was $2,24, saving 0,54 cents per of sausage produced with rabbit 60% and chicken 20% and presenting benefits/costs from 1,45 to 1,14. It was recommended elaborate Frankfurt sausage by using 20% of rabbit flesh and 60% of chicken flesh plus 20% of pig grease, due to the producing cost is lower.