Elaboración de productos cárnicos, Cabano y Jerky de sabores, a base de carne de equino.

Abstract

The principal aim of the present investigation was to elaborate meat products based on meat of equine, where the raw material was obtained of the plant of sacrifice " The Crystals " located in the municipality of Mosquera, Cundinamarca, supported by the INVIMA like plant of benefit with classification the IInd and legal in force regulation, later they were elaborated cabano and jerky of flavors then to be applied in preparations of warm kitchen as: empanadas, marranitas, plugs, Spanish lids, pastas, salads, Spanish rice (honeyed rice), got bogged down rice, Frijolada and breast of chicken. To evaluate the products and his applications realized surveys it brings over of the acceptance of the products base (cabano and jerky of flavors) in a trained palate, semi trained and not trained. Thinking that this product would be consumed often obtaining a high level of acceptance. Equally, on having realized descriptive surveys on the gastronomic preparations one concluded that the most accepted samples were the pies (cabano) and the nachos (jerky). To conclude, the meat of horse was accepted satisfactorily by the evaluated population and by means of royal information a qualit investigation was realized.