Efecto de las hierbas aromáticas romero (salvia rosmarinus) y albahaca (ocimum basilicum) en el marinado de carne de res empacado al vacío.

Abstract

The present title work "Effect of the aromatic herbs rosemary (Salvia rosmarinus) and basil (Ocimum basilicum) in the marinade of beef, vacuum packed", presented an alternative for the preservation of beef, taking into account two options for marinating in spices of rosemary and basil, both presentations, vacuum packed, in order to extend the shelf life. The research was based on the foundations of the theoretical framework, proposing the definitions, biosafety protocols, procedures, processes, structure, good practices, among other conceptualizations. In the same context, the research used the deductive method, with a quantitative approach, of an experimental nature, considered the control treatment, study factors, physical, chemical, and physiological analysis together with the sensory characteristics. In the research, Infostat was used to obtain a descriptive statistical analysis, accompanied by tables that supported the exploratory results, while the Anova test allowed the analysis of variance to obtain significant answers through Tukey's tests. It should be noted that the results chosen were replica III, which did not exceed the maximum limit allowed according to the NTE INEN 783 standards required in the analysis of physical, chemical, microbiological, and physicochemical samples, considering the acceptance limits of pH 5.5-7.0. At the conclusion, the cost / benefit was evaluated, the result was $ 1.40, representing that for every dollar invested, an approximate profit of $ 0.40 cents will be obtained, demonstrating the viability of the investment in this study.