Despiece de cortes gourmet en carne de llama y sus usos gastronómicos, 2013

Abstract

The objective of the research is to develop an exploded view of gourmet cuts in llama meat and its gastronomic uses for the city of Riobamba province of Chimborazo, the research was conducted framed in the guidelines of the Scientific Method. The same one that indicates the following technique: a test of hedonic evaluation directed to the professors and students of the School of Gastronomy Faculty of Public Health. After the tabulation, analysis and interpretation of data, results with which it was determined the need to make a gourmet-type gastronomic guide with the cuts obtained from the carcass, to spread the llama meat elaborating a database that allows guiding and informing about its use. The present investigation is focused in the realization of a cutting to obtain differentiated and selected gourmet cuts such as: tender loin 95% acceptability, skirt loin 89%, room 96%, caucara 93%, rib 82%. After developing a cutting of gourmet cuts in llama meat and its gastronomic uses, the nutritional virtues provided by this high quality product are rectified, trying to promote the consumption of llama meat in the diet of Ecuadorians.