Evaluación de la calidad de carne de pato (Cairina moschata) madurada bajo diversos tipos de envasado.

Abstract

The duck is an animal very rich in nutrients and benefits greatly in fatty acids to those who consume it. It is always a concern for the meat industry to be able to develop adequate methodologies to maintain quality and extend the shelf life of meat and meat products. The objective of this research is to evaluate the quality of matured duck meat under various types of packaging. For this purpose, it is proposed to characterize the duck meat before and after a maturation process in various packages such as polyethylene bags, vacuum and in aluminum foil with humidity and constant temperature, for 30 days, which allows obtaining a quality product and also, compare them economically. Duck breast and leg meat will be used as an experimental unit. As a result, it is intended to obtain valuable information on the characteristics of duck meat in the maturation process