Evaluación de la calidad físico-química de la carne fresca bovina procedente de sitios de abasto de la zona céntrica de la ciudad de Babahoyo
| dc.contributor.advisor | Murillo Cano, Ketty Beatriz | |
| dc.contributor.author | Angulo Ortiz, Iris Alejandra | |
| dc.date.accessioned | 2024-04-13T03:34:33Z | |
| dc.date.available | 2024-04-13T03:34:33Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16152 | |
| dc.description | The present study focused on evaluating the physicochemical quality of fresh beef from 23 supply sites located in the central area of the city of Babahoyo, Ecuador. Critical variables such as temperature, pH, moisture, and cooking loss were analyzed in a total of 46 meat samples. The results obtained revealed significant deviations from the ideal standards described in the scientific literature. The average recorded temperature (24.28°C ± 2.26°C) considerably exceeded the recommended range of 0-4°C, the average pH (6.40 ± 0.21) was higher than the optimal range of 5.4-5.8, the average moisture (51.26% ± 20.88%) was lower than the ideal of 70-75%, and the average cooking loss (26.26% ± 29.96%) exceeded the desirable value of less than 20%. Statistical analyses, including ANOVA and correlation tests, showed significant differences among the supply sites for the variables of pH and cooking loss. Furthermore, important correlations were found between the studied variables, highlighting the strong inverse relationship between temperature and moisture (r=-0.90). These findings indicate that the quality of the meat in these establishments is not optimal, and substantial improvements are required in aspects such as refrigeration, moisture control, maturation processes, and staff training to ensure product safety and quality. | es_ES |
| dc.description | The present study focused on evaluating the physicochemical quality of fresh beef from 23 supply sites located in the central area of the city of Babahoyo, Ecuador. Critical variables such as temperature, pH, moisture, and cooking loss were analyzed in a total of 46 meat samples. The results obtained revealed significant deviations from the ideal standards described in the scientific literature. The average recorded temperature (24.28°C ± 2.26°C) considerably exceeded the recommended range of 0-4°C, the average pH (6.40 ± 0.21) was higher than the optimal range of 5.4-5.8, the average moisture (51.26% ± 20.88%) was lower than the ideal of 70-75%, and the average cooking loss (26.26% ± 29.96%) exceeded the desirable value of less than 20%. Statistical analyses, including ANOVA and correlation tests, showed significant differences among the supply sites for the variables of pH and cooking loss. Furthermore, important correlations were found between the studied variables, highlighting the strong inverse relationship between temperature and moisture (r=-0.90). These findings indicate that the quality of the meat in these establishments is not optimal, and substantial improvements are required in aspects such as refrigeration, moisture control, maturation processes, and staff training to ensure product safety and quality. | es_ES |
| dc.description.abstract | La presente investigación se enfocó en evaluar la calidad físico-química de la carne fresca bovina proveniente de 23 sitios de abasto ubicados en la zona céntrica de la ciudad de Babahoyo, Ecuador. Se analizaron variables críticas como temperatura, pH, humedad y pérdida por cocción en un total de 46 muestras de carne. Los resultados obtenidos revelaron desviaciones significativas respecto a los estándares ideales descritos en la literatura científica. La temperatura media registrada (24,28°C ± 2,26°C) superó considerablemente el rango recomendado de 0-4°C, el pH promedio (6,40 ± 0,21) fue superior al rango óptimo de 5,4-5,8, la humedad media (51,26% ± 20,88%) resultó inferior al ideal de 70-75%, y la pérdida por cocción promedio (26,26% ± 29,96%) excedió el valor deseable menor al 20%. Los análisis estadísticos, incluyendo ANOVA y pruebas de correlación, mostraron diferencias significativas entre los sitios de abasto para las variables de pH y pérdida por cocción. Además, se encontraron correlaciones importantes entre las variables estudiadas, destacando la fuerte relación inversa entre temperatura y humedad (r=-0,90). Estos hallazgos indican que la calidad de la carne en estos establecimientos no es óptima y se requieren mejoras sustanciales en aspectos como refrigeración, control de humedad, procesos de maduración y capacitación del personal para garantizar la inocuidad y calidad del producto. | es_ES |
| dc.format.extent | 55 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Calidad de carne | es_ES |
| dc.subject | Parámetros físico-químicos | es_ES |
| dc.subject | Inocuidad alimentaria | es_ES |
| dc.title | Evaluación de la calidad físico-química de la carne fresca bovina procedente de sitios de abasto de la zona céntrica de la ciudad de Babahoyo | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador