Browsing by Author "Cáceres Cuenca Leonardo Xavier"

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    Guía técnica para la maduración de carne de res: Aplicación en restaurantes con o sin equipamiento especializado
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Cáceres Cuenca Leonardo Xavier
    Controlled beef aging is a well-established technique in international gastronomy; however, it’s adoption in the Cuenca canton remains limited due to a lack of technical dissemination, equipment costs, and insufficient professional training. This study addresses the central problem of the lack of standardized procedures that would allow local restaurants to offer dry-aged or wet-aged beef in a safe and secure manner. The overall objective was to design a technical guide that integrates the selection of Angus-Brahmán (Brangus) cuts, critical parameters (0–2 °C; HR 75–85%), traceability logs, and sensory evaluation protocols, so that establishments with or without professional chambers can reproduce it and obtain consistent results. In fact, a mixed approach was adopted to quantify pH, shrinkage, and hedonic scores. At the same time, qualitative perceptions were gathered from meat connoisseurs and the general public. The analytical-inductive method was relevant as it was based on a real case study (Simple Cocina Creativa restaurant) and resulted in guidelines that could be extrapolated to the sector. The sample included professional panelists and consumers with no previous experience. The data showed that 15 days of dry aging optimizes tenderness and aromatic complexity with acceptable shrinkage (12%), while 10 days of wet aging maintained juiciness and color, suitable for medium volume operations. The final product is a guide that includes technical logs, illustrations of the processes and hygiene protocols applied, thus providing a practical solution, reducing economic barriers, and raising the local gastronomic standard, offering the restaurant sector a replicable manual that improves competitiveness and consumer perception of value.