Validación de la Preparación y Uso Previsto de Productos Cárnicos.

Investigación realizada en PRONACA Embutidos, Quito con la finalidad de conocer tiempo exacto en el que un producto cárnico, una vez que haya sido sometido a cocción, conserve sus características de sabor, olor, color, y textura, además de ausencia de microorganismos patógenos. Se aplicó método experimental e inductivo-deductivo, utilizando horno, parrilla, microondas, cocina, para el control microbiológico, placas petrifilm, agua y aceite como medios de cocción, cronómetro y termómetro manuales y laser. Se utilizaron 90 productos crudos y cocidos, los primeros fueron sometidos a análisis microbiológico y sensorial, los segundos a análisis sensorial. De éstos se tomó como referencia 3 ítems cárnicos, obteniéndose que en un rango de tiempo de 2 min a 2 min8seg la salchicha código 2598 Salchicha ranchera, hot dog preparada en aceite está lista para ser consumida, presenta olor y sabor característico y una dureza de 8. El producto código 9723 Alitas BBQ Mr. Cook preparadas en microondas esta lista en 4 a 6 min, presenta color dorado, sabor y olor a carne de pollo cocida y dulce, jugosidad de 5. El producto código 9730 Dinonnugets Mr. Cook preparados en aceite, está listo en 2 a 5 min, presenta color dorado, sabor a carne de pollo frita, olor a carne de pollo apanada , jugosidad de 5 y crugencia de 10, ausencia de microorganismos patógenos. Los rangos de tiempo establecidos para preparación o cocción de estos productos son adecuados pues presentan color, olor, sabor, y textura ideales y, los productos crudos no presenta microorganismos patógenos. Cumpliéndose condiciones de cocción y rangos de tiempo estas características se conservan y son ideales."The investigaron tiled VALIDATION OF THE PREPARATION AND FORESEEN USE OF MEAT PRODUCTS performed at the enterprise PRONACA Embutidos, located in Quit city was caicd cut to know the exact time in which dh a met produc, once ts subjcciod lo he cooking method, is ready to be consumed, conscving its sense characterisis of favor, odor, color and texture as well as the absence of patbogen microorganisms. For the study he experimental and deductveinductvo method: was applied in ihe degustaion room, microbiology lab and qualiy cor! área office of PRONACA Embutidos, using cooking quipment of the producs such as oven, grill microwae, ga stoe,petrifm plates or the micrbiologcal control, as well as water and il used s cooking means, and finally he use of a manual imer, a manual thermometer and láser, The classification of 90 met products claborate the plat was carried out into raw and cooked products, he first ones were subjeted to a micobiological and sense analysis while he second ones 10 a sense amlysi. Dueto the mumber o valida products only 3 meat items were aken as reference, 1o be able to explain resul, resulting in 2 min to 2 min $ sec time range sausage code 2598; the range hot dog usage in ts preparation in lis ready to be consumed and presents a characteritc odor to sausago and E hamess. The product code 9723 Alias BBQ Me. Cook in ts preparation in micowave will be ready to be consumed in 4 a 6 min time range and will present sense fentures of golden colo, flavor o cookad and swcet chicken mea, cooked chicken meat odor and 5 sofiness. The product code 9730 Dinonmugets Me. Cook in ts preparation in oil will e ready o be consumed in 2 o 5 min time rage; in ht sense analysis it presents a golden color and a flavor to Ficd bicken meat and an dor to Brcadod chicken meat with sofines and 10 cracking: ts microbological analysis there is. An absence of putbogen microorganisms. Is concluded at he establiod timo rangos for the preparation and cooking of cooked and raw meat products ar th adequate ones as upon carng out th sense analysis he produet presents ideal sense characteristics of color, odor, favor and texture and th raw products do not present patbogen microorganisms. It is recommended to accomplih th cooking and timo range conditions obtained for he sense characteristics of he cooked produ to be ideal.