Análisis Bromatológico de la carne de conejo comercializada en la provincia de Tungurahua

Abstract

Whether it is a social aspect or an ancestor, rabbit meat has positioned itself as a rich variety in protein, low in fat and cholesterol, making it a very accessible option in the Province of Tungurahua, especially in the cantons of Cevallos, Quero and Ambato. However, there are places where this product is marketed without providing quality indexes that support an optimal product for human consumption. The handling, treatment, packaging, among other parameters must comply with both national and international standards such as: INEN NTE, ISO, FSSC, BRGS, etc. This safety culture is essential for a product to go to the market. Therefore, this project had the purpose of providing bromatological standards that stands up in the country and its instrumental methods described for rabbit meat. The bromatological analysis that was carried out, allowed to obtain ranges of: pH (5.022 plus-minus 0.0099 to 5.865 plus- minus 0.0148), acidity (0.403 plus-minus 0.0159 to 0.480 plus-minus 0.0211), CRA (23.092 percent, plus-minus 1.419 to 25.009 percent, plus-minus 1.414), Protein (19.39 percent, plus-minus 0.2687 to 28.58 percent, plus-minus 0.1273), humidity (73.960 percent, plus-minus 0.834 to 77.025 percent, plus-minus 0.1628) and fats (1.4027 percent, plus-minus 0.0142 to 1.5245 percent, plus-minus 0.0313).