Bibliographic citations
Chavarria, E., López, J., Paz, M. (2017). Determinación de la vida útil de la albondiga precocida de carne de Bovino (Bos Taurus) envasada al vacio utilizando el método de riesgos de Weibull [Tesis, Universidad Nacional del Callao]. https://hdl.handle.net/20.500.12952/1761
Chavarria, E., López, J., Paz, M. Determinación de la vida útil de la albondiga precocida de carne de Bovino (Bos Taurus) envasada al vacio utilizando el método de riesgos de Weibull [Tesis]. PE: Universidad Nacional del Callao; 2017. https://hdl.handle.net/20.500.12952/1761
@misc{renati/2047826,
title = "Determinación de la vida útil de la albondiga precocida de carne de Bovino (Bos Taurus) envasada al vacio utilizando el método de riesgos de Weibull",
author = "Paz Carbajal, Marco Antonio",
publisher = "Universidad Nacional del Callao",
year = "2017"
}
Beef meatballs previously prepared were vacuum packed and stored at temperature of 4 °C. During storage measurements such as pH, peroxide index and microbiological tests were carried out. It was determinated sensory useful life of meatballs for attributes such as color, smell, flavor and texture according to the stepped design propounded by Gacula (1975) beginning for period zero with semi-trained panel in discrimination testing (triangle test) formed by 3 people, afterwards the panel is increased in one person for subsequent periods until acceleration phase beginning which start off the sixteenth day of storage with a sensory panel made out for 8 people. Sensory evaluations culminated when more than 50% of panelists detected differences on sensory attribute by evaluating between the sample stored and the newly prepared.
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