Estudio Integral de la calidad de la carne de cerdo (Criollo, Mestizo y York Shire) y su influencia sobre la industrialización como Jamón.

Abstract

The research was conducted at the Meat Plant of the Faculty of Animal Sciences ESPOCH. The experimental work lasted 90 days with the aim of conducting a study of meat quality of three genetic groups of pigs and their influence on the industrialization of ham. fresh ham meat pig leg Criollo, Mestizo and York Shire was evaluated with three replicates each experimental unit consisted of 3 kg of meat. Pressed Ham was developed evaluating bromatológicos, microbiological and organoleptic parameters. We were used 3 kg of ham for each experimental unit, requiring 9 kg per treatment, 54 kg in total. Design was completely randomized (DCA) that conforms to the additive linear model. It has been determined that the qualitative characteristics of the ham leg of pigs differs according to genetic group, so there is more fat, moisture and ash in pork Criollo, higher protein content in pigs York Shire. The microbiological characteristics ham leg have given more prone to contamination by molds and yeasts leg ham York Shire; the pH is similar in the three groups. The qualitative characteristics of pressed ham presented statistical differences, with higher fat content and moisture in Creole pigs and mestizos, higher protein content in York Shire. In sensory evaluation there is greater acceptance color, smell and taste of Criollo pork ham. Higher rate of benefit cost presented Pressed Ham Pork Criollo, 1.81 USD with net profit of 0.81 USD. It is recommended to use Creole pig meat to industrialize pressed ham, fat content, moisture and minerals provides greater acceptance and profitability.