Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...

Therefore in this research the shelf life time of vacuum-packed cured guinea pig meat using different concentrations of sodium chloride was determined and the effects produced sodium chloride on the proximal chemical composition of guinea pig meat cured were evaluated, giving a longer shelf life time, the analytical methods used were: pH, TBA value, water activity, microbiological tests: aerobic mesophilic count, Staphylococcus aureus, Salmonella sp. and Escherichia coli. For proximal chemical evaluation were performed tests of % moisture, % ash, % protein and% fat, making a comparison between the 1% concentration of sodium chloride with a standard sample (C0%). Based on the results it was observed that the concentration of sodium chloride 1% provided greater shelf life 12 days compared to concentrations of 3% and 5% sodium chloride they showed lifetime of 10 and 8 da...