Requisitos tecnológicos para la elaboración de jamón cocido mediante NTE INEN 1338:2012

Abstract

The eating habits and lifestyles of the Ecuadorian population are changing rapidly. The food industry has to adapt to these changes by contributing ideas and products which, in addition to complying with the requirements of current regulations, must be in line with the trends, preferences and needs of consumers. The production of meat derivatives such as: mortadellas, sausages, hams, among others, represent an alternative for people who consume meat. The ease with which they can be prepared, in addition to characteristics such as low fat and excellent textures, have made them the first choice for families. Therefore, the main objective of this paper is to describe the technological process for obtaining cooked ham, using NTE INEN 1338:2012. Through bibliographic research, it was possible to learn about the inputs, materials, equipment and tools used in the ham production process. In addition, a flow chart was used to determine the permitted values of additives, preservatives and inputs in general that can be used according to NTE INEN 1338:2012. Likewise, parameters to be controlled under this same standard were identified.