Elaboración de una ficha técnica para el aseguramiento de la calidad de carne de cuy

Abstract

This research aims to provide a guideline set that establishes the requirements to ensure the quality of guinea pig meat in its commercialization. A bibliographic review encom-passing various international, Latin American, and national sources, including books, journals, research articles, websites, and internet portals, was necessary. A methodology combining bibliographic and deductive approaches was essential to design a technical datasheet meeting the requirements to guarantee food safety and consumer satisfaction. The datasheet is a document detailing all the characteristics of the chosen meat product. The findings from this research indicate that organoleptic parameters such as odor, color, texture, and flavor are fundamental for evaluating the quality of guinea pig meat. Anoth-er finding reported that physicochemical and microbiological parameters are essential in quality assessment. The comparison of several bibliographic sources allowed for greater relevance in data interpretation, enabling the determination of the most important quality parameters. Finally, a technical datasheet design was a beneficial tool to ensure the quali-ty of guinea pig meat in its commercialization. The implementation of this datasheet will enable producers, distributors, and traders to understand the requirements that benefit product quality, thereby contributing to meeting consumer demands and boosting the guinea pig meat market. There are high expectations for using the findings of this re-search as a basis for policy development and strategies focused on improving the quality of guinea pig meat and promoting it in national and international markets, whose demand is higher.