“Evaluación del efecto ablandador de la harina del pedúnculo de piña (Ananas comosus) en la terneza de la posta negra de bovino”

Pereira Alvarez, Diana Fabiola (2024) “Evaluación del efecto ablandador de la harina del pedúnculo de piña (Ananas comosus) en la terneza de la posta negra de bovino”. Other thesis, USAC.

Archive (Trabajo de graduación) Tg(1394)Ali Pereira Alvarez, Diana Fabiola.pdf - Presentation Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

SUMMARY Tenderness is one of the most important factors in meat quality, which depends on the age of the animal, type of muscle, etc. There are cuts that cannot achieve the desired softness due to their anatomical position. Different softening methods and techniques have been used, which can be physical, mechanical, chemical or enzymatic. Proteolytic enzymes are widely used to tenderize meat, these are a better choice since they are natural. Pineapple has an enzyme called bromelain, initially found in the leaves and stem of the plant. They can be good in food processes applied to meat and the concern arose to take advantage of part of this fruit, considering its potential. The aim of this research was to evaluate the softening effect of pineapple peduncle flour (Ananas comosus) on the tenderness of bovine black posta. The document shows the results of the evaluation of two doses and two resting times in the tenderness of the bovine black post. The doses evaluated were 4 g/kg and 6 g/kg; On the other hand, resting times were 15 min and 25 min. The research carried out was experimental because the softening effect of pineapple peduncle flour on the tenderness of the black pole was analyzed and an objective response test of multiple comparison difference was used with selected panelists using a five-point difference category scale. A randomized complete block statistical design was carried out with a combinatorial bifactorial arrangement, with tenderness as the response variable. In this way, the efficiency of the best dose for softening could be determined. As a result of the ANDEVA carried out

Actions (login required)

View Item