Utilización de carne de pollo en la elaboración de queso de cerdo

Abstract

In the Carnic Production plant of the Faculty of Animal Science of the Polytechnic School of Chimborazo, different levels of chicken (5, 10, 15 %) were evaluated, compared to a control treatment (0 %) in the preparation of pork cheese, with 3 replicates per treatment in 2 consecutive trials giving a total of 24 experimental units with size of experimental unit of 5 kg per rep, under a completely randomized design with a two-factor arrangement. Being determined levels of chicken statistically influenced used in the qualitative characteristics of pork cheese, better reporting as T3 (15 % chicken) with a moisture content (55,07 %), dry matter (44,93 %) treatment protein (20,38 %)and fat (13,20 %).the organoleptic characteristics of cheese pork, T3 reported rating of 92,89/100 points, assigned as excellent. The microbiological analysis have revealed that the microbial load of pork cheese made with different levels of poultry (5, 10, 15 %), meet the Ecuadorian requirements of technical standard INEN (1338:2010), considered to be a food suitable for human consumption. The best cost benefit was recorded in the T3, with a value of 1,29 USD American dollars, which means that for every dollar sold, there was again of 0,29 cents. It is recommended that 15 % of chicken meat because the nutritional characteristics, microbiological, organoleptic are part of the requirements demanded by the INEN 1338 (2010).