Browsing by Author "Lara Pérez, Alexandra Montero"

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    Evaluación del dióxido de cloro como persevante en la conservación de pollos de engorde faenados en la empresa H&N
    (2014) Lara Pérez, Alexandra Montero; Montero Recalde, Mayra Andrea
    This thesis entitled "Evaluation of chlorine dioxide as preservative in preservation of chicken meat slaughtered in the H & N" is intended to determine the level of contamination of chicken meat that is proposed to comparing and evaluating human consumption as preservatives to chlorine dioxide as a new product and sodium hypochlorite as a product already used in the slaughter plant CRIPOLLO. Each treatment was used in 3 doses: 50 ppm, 100 ppm and 150 ppm chlorine dioxide thus establishing the time of application in each treatment with three different times: 10 minutes, 20 minutes, 30 minutes, respectively; shelf life in days was evaluated according to the treatments in the monitoring period established by the degree of contamination and putrefaction have the sample; the level of contamination was measured by microbiological analysis Petrifilm plates taking 30 different samples considering that the most important bacteria identified were: Coliforms / Escherichia coli as facultative anaerobic mesophilic bacteria. As results we obtained in all treatments including the control of E.coli bacterial growth was observed, the treatment being T3D1 (T: 30 minutes D: 50ppm) the most effective and the control being the least efficient; is observed that the proposed treatments for coliforms variable does not show any variation, a high proportion of coliforms that exist in the distribution systems is not due to a failure in the treatment plant, but regrowth of bacteria in the pipes. When performing laboratory tests and to evaluate the effect of chlorine dioxide as a preservative in conserving slaughtered broiler chickens found that chlorine dioxide remains optimal chicken meat for 20-25 days considering that at 30 days chicken meat began his decomposed as hypochlorite that is used as a preservative in meat chicken in H & N today.