Alternativas culinarias utilizando la carne de cuy para la empresa Señor Cuy Riobamba

Abstract

At the present research, the proposed new culinary choices, using “cuy” meat for the company “Ms. Cuy.” The production and tasting of the dishes are made at the Company “ Ms. Cuy” From Riobamba city. It consisted in the elaboration and tasting of each one of the prepared dishes. The new alternatives were well accepted by each taster and frequent customer of the company. By means of a hedonic scale and conducted to evaluate the organoleptic acceptability of proposals prepared by five points: I really like it, I like it, neither I like nor dislike, I dislike, I dislike a loy. It was determined that taster survey liked the skewers of “Cuy” with 45%, the Cuy” rinds with 46%, the winding “Cuy” with 44%, verifying that “Cuy” meat likes to every tastes in different ways to prepare it. It is recommended that “Cuy” meat could be used for the elaboration of daily dishes because their cooking times are reduced and is suitable for human consumption by the high nutritional and greater acceptance than other new kind of meat at the market.