Propuesta de aplicación de las enzimas de la piña y la papaya como ablandadores naturales de carne de res y cerdo en recetas innovadoras de sal

Abstract

The present intervention project has the purpose to analyze the tenderizers properties of enzymes: Bromelain present in pineapple and papain found in papaya, and apply them to cuts of beef and pork. These natural tenderizers were studied as an option for the treatment of meat genera, obtaining as a result the change in the organoleptic characteristics of low cost cuts and from exercised muscles of pigs and cows. Since piña and papaya can be easily obtained in the enviroment and both have a low economic cost, it is the intetion of this research to provide a practical gastronomic aplication, whether it could be professional or domestic, resulting in a great contribution to the production and preparation of food. Finally, a recipe book of twenty dishes based on naturally tenderized meats is presented, offering accesible and innovative elaboration alternatives.