Conservación de la Carne por el Método de Cocción al Vacío Riobamba 2010

Abstract

The conservation of the beef by a boiling-in-a-vacuum method to two temperatures, 65°and 70°C and the three steps of evaluation 0, 8, 16 days was developed at the cooking laboratories of the Escuela de Gastronomía of The Escuela Superior Politécnica de Chimborazo of Riobamaba. To do this three repetitions for each temperature and days of conservation were employed, obtaining 18 experimental units that the were submitted to a completely at random design and the separation of medias after Tukey to the 5% Thus, it can be mentioned that the recently elaborated product presented the best results such as 35.285% OF PROTEIN, 3.60% Of fat, 60.32% of humidity, 2.67% of ash. In the same way, the presence of aerobic mesofilia was evident while it was not determined the presence of fecal coliforms. Due to this it can be said that the product was made with the security rules that guarantee a product free of pathological bacteria. As far as the total organoleptic characteristics are concerned when using the treatment to 70°C and to 0 days of conservation permitted to record 34.67/40 points, being the best acceptability characteristics emitted by the taster because of what it is necessary to recommend to use up the boiled product under these conditions since it has got both the best organoleptic and bromatologic characteristics.