CATHOLIC UNIVERSITY FROM EL SALVADOR

ILOBASCO REGIONAL CENTER

FOOD SCHOOL

MODULE 1:

QUALITY CONTROL OF THE DAIRY AND MEAT INDUSTRY

PROJECT: QUALITY CONTROL FOR THE PRODUCTION OF GRILLED CHORIZO

TEACHER:

FAUSTO ERNESTO EGUIZÁBAL

STUDENTS:

CARMEN ELENA GUERRA

AGUSTIN ANTONIO DOMINGUEZ

KARLA ANTONIA RAMIREZ DE CRUZ

YANCI JAMILETH BARAHONA RIVAS

DELIVERY DATE: TUESDAY, JANUARY 31, 2012

 INDEX

JSTIFICATION………………………………………………………………………….

GOALS……………………………………………………………………………..

THEORETICAL FOUNDATION……………………………………………………………

SALVADORAN STANDARD FOR MEATS

AND MEAT PRODUCTS…………………………………………………………..

POE AND PREPARATION OF GRILLED

CHORIZO………………………………………………………………………….

TECHNICAL SHEET OF GRILLED CHORIZO……………………………

PACKAGING AND LABEL FOR THE PRODUCT……………………………………..

SAMPLING PROCESS…………………………………….

QUALITY AND SAFETY ANALYSIS……………………………………….

BIBLIOGRAPHY………………………………………………………………………….

ANNEXES……………………………………………………………………………….
 JUSTIFICATION

The project will be executed for the reason of implementing better quality control in the grilled
chorizo since during its process no control or inspection is determined from the reception of the
raw material to a finished product and in this way the results are not analyzed. factors that can
contaminate the product physically, chemically or microbiologically, which then lead to
anomalies in the products due to lack of implementing quality control.

GOALS
General objective

Identify the quality controls for the preparation of grilled chorizo from obtaining the raw material
to the final consumer.

Specific objectives

 Carry out microbiological and sensory chemical analyzes of grilled chorizo.

 Compare analyzes obtained from grilled chorizo with the established standards of NSO
67.02.13.98 Raw and cooked meat and sausage meat products.
 Analyze contaminating factors in the process of receiving raw materials to the final
consumer.
 Design a process flowchart for the preparation of grilled chorizo.

GRILLED CHORIZO
HISTORY

In prehistory, man preserved meat better by cutting it into thin strips and letting them dry
in the sun. Sometimes they extracted the meat, powdered it and mixed it with the fat.
Later with the discovery of fire, the possibilities of conservation increased, being able to
benefit from the use of smoke and cooking.

With the discovery of fire, meat could be better preserved through smoke and cooking.

In the 15th century, cattle were raised outside the cities, the animals were killed in
cutting rooms, and the pieces were sold to butcher shops. But with the pigs it was
different, the pig continued to be raised in the villages, it was killed in the streets and the
sausage was made by the family. This custom is something that still persists in some
towns and masadas.

It was not until the middle of the 19th century that the development of meat products
was developed, which is closely linked to the progress of industrialization; greater
freedom was given to commerce and the circulation of goods. At the time of the great
discoveries, condiments re-emerged (widely used in making sausages)

In some literary works of classical Greece, ham, bacon and sausages are named. For
example, in a comedy by Aristophanes, where the main character appeared with a jar
full of sausages.

In Roman times, some sausages called "botulus" or "botellos" (due to their shape)
already appeared, which today are the bocalos or botillos, which are made in Galicia,
Asturias or León. The Romans were very fond of sausages. We know that they had
many variants of sausages and that "botulus" was a type of blood sausage that was
sold on the streets.

WHAT ARE SAUSAGES?

They are products made from a mixture of beef and/or pork and other products. They are
products made from a mixture of beef and/or pork and other animals for consumption authorized
by the competent body. , with or without the addition of edible offal, pork fat, condiments, spices
and food additives, uniformly mixed, with or without the addition of binding substances and/or
ice water or ice, introduced into natural or artificial casings and subjected or not to one or more
of the technological processes of curing, cooking, dehydration and smoking.

SAUSAGE:
It is a cured sausage (well air-dried, well smoked) and is made from (although not
exclusively) minced pork] and marinated with spices, the most characteristic being
paprika, which is the most distinctive element of chorizo versus to other sausages, and
also the one that gives it its characteristic red color. The skin of this type of sausage is
usually pork's small intestine, although its large intestine is also used for the cular
variety of chorizo.
COMPONENTS:
Meat: The main ingredient in sausages is meat, which is usually pork or beef, although
any type of animal meat can really be used.
Fat: Fat can become part of the sausage mass, either infiltrated into the lean muscles,
or added in the form of bacon. It is an essential component of sausages, since it
provides them with certain characteristics that positively influence their sensory quality.
Salt: The amount of salt used in the production of sausages varies between 1 and 5%.
Matured sausages contain more salt than fresh ones. This added salt performs the
functions of giving flavor to the product, acting as a preservative, and solubilizing
proteins.

MEAT QUALITY
Meat quality is generally defined based on its compositional quality (lean-fat coefficient)
and palatability factors such as appearance, smell, firmness, juiciness, tenderness and
flavor. The nutritional quality of meat is objective, while the quality “as an edible
product”, as perceived by the consumer, is highly subjective.

 Visual identification
Visual identification of quality meat is based on its color, marbling and water retention
capacity. Marbling consists of small veins of intramuscular fat visible in the cut of meat.
Marbling has a positive effect on the juiciness and flavor of the meat. The meat must
have a normal and uniform color throughout the entire cut. Beef, lamb and pork should
also be marbled.

 Smell
Another quality indicator factor is the smell. The product should have a normal odor,
which will differ depending on the species (e.g. beef, pork, chicken), but will vary only
slightly from one species to another. Meat that gives off any type of rancid or strange
odor should be avoided.

 Firmness
The meat should appear firmer than soft. When the container is handled for retail use
and distribution, it should have a firm but not hard consistency. It should yield to
pressure, but not be soft.

 Juiciness
Juiciness depends on the amount of water retained by a cooked meat product.
Juiciness increases flavor, contributes to the softness of the meat making it easier to
chew, and stimulates saliva production. Water retention and lipid content determine
juiciness. The marbling and fat present on the edges help retain water. Water losses are
due to evaporation and dripping. Post-mortem aging of meat can increase water
retention and, consequently, increase juiciness.

 Tenderness
It is related to various factors such as the age and sex of the animal or the position of
the muscles. A factor that positively affects the tenderness of meat is post-mortem
aging. Carcasses are aged by storing them at refrigeration temperatures for a certain
period of time after slaughter and initial cooling.

 Flavor
The flavor and aroma come together to produce the sensation that the consumer
experiences when eating. This sensation comes from the smell that penetrates through
the nose and the salty, sweet, sour and bitter taste that is perceived in the mouth. The
flavor of the meat is influenced by the type of animal species, diet, cooking method and
preservation method (e.g., smoking or curing).

MEAT SAFETY

Basic hygiene practices

Hygiene and safety control
Being able to guarantee the safety of meat implies the control of the entire food chain,
from the farm of origin to the handling and storage of meat and derived products until
the moment of consumption, including inspection before and after slaughter.

In addition to the codes on meat inspection, the Codex Alimentarius Commission has
developed the Recommended International Code of Hygienic Practice for Fresh Meat
and the Recommended International Code of Hygienic Practice for the Processing of
Poultry Meat in that the minimum hygienic requirements for the safe production of fresh
meat and poultry meat are contemplated.

The application of the provisions contained in these codes represents an important step
towards achieving the following objectives:

a) The food will not cause infection or poisoning as long as it has been handled and
prepared correctly;
b) it will not contain residues (of pesticides, veterinary drugs and heavy metals) that
exceed the established limits;
c) will be free of diseases;
d) will be free of visible contamination;
e) will be free of defects generally recognized by the consumer as objectionable;
g) will meet consumer expectations with regard to composition.

The provisions of the Codex Alimentarius Commission include guidelines on the

construction of slaughterhouses and other necessary facilities, pest control, water
quality for cleaning and disinfection, standards on meat inspection and hygienic
practices (including supervision by a veterinary inspector ).
Normally the industry and the inspection authority will share responsibility for the
production of safe and wholesome meat. The inspection authority must have sufficient
resources and legal capacity to ensure compliance with the necessary requirements
and be independent of the management of the meat production establishment.

CHARACTERISTICS OF THE EQUIPMENT FOR MEAT HANDLING

All equipment and utensils must be designed and manufactured in a way that ensures
hygiene, allowing easy and complete cleaning, disinfection and inspection.
Likewise, the installation and distribution of fixed equipment must allow easy access
and thorough cleaning. It is advisable not to place them on grates and drains.
Wooden utensils should not be used due to the high degree of contamination they
represent.
The plates or covers used on the cutting or boning tables will be made of a piece of
plastic, stainless steel or any other material, which is waterproof and unalterable by fatty
acids and of short dimensions to facilitate cleaning.
Each processing area or work area will have at least one sink, with the characteristics
mentioned above.
The basin will be large enough to prevent water from splashing; The sinks will connect
directly to the drainage system.
Cleaning hoses must have a smooth surface to facilitate cleaning and prevent the
proliferation of germs.
In the process areas there will be visible temperature indicators.
MATERIALS
The materials used in the equipment and utensils used in the packaging process of cold
meats and sausages must not transmit toxic substances, odors or flavors, they must not
be absorbent, but they must be resistant to corrosion and wear caused by repeated
packaging operations. cleaning and disinfection. Those materials that are in direct
contact with the product must be made of food grade material.
Internationally, the preferred material in the food industry is sanitary stainless steel, and
it must be considered that the surfaces are free of holes, cracks and other imperfections
that compromise the hygiene of the product. These considerations also apply to screws
and other accessories that come into contact .
TRANSPORT
Vehicles transporting fresh or frozen meat must be washed and disinfected. The box
must be made of smooth materials that are easy to wash and disinfect, free of pests
and materials that produce rust or other contaminating material.
The transporter who delivers the meat raw material must wear clean clothing.
The vehicle must have a refrigeration system that guarantees the cold chain of the
products it handles, that is, in the case of fresh products, the temperature it must have
will be 0 - 4 °C, in the case of frozen products, it must have a minimum temperature of -
18 °C, corroborating the above by means of a thermometer or by a thermograph
installed inside its cooling box.
The product to be received must come in plastic baskets, perfectly washed and
sanitized, wrapped in plastic, polypaper or another material that is non-toxic and
permitted by the competent authority.
In the case of meat whose presentation is in combos and that comes on wooden
pallets, these must be in good condition to prevent the risk of wood contamination in
processing areas; closed at least with plastic and strapping, identified by the
corresponding label that is in accordance with the regulations in force by the authority
and that the cardboard structure is resistant and arrives in good condition.
The product in question cannot be in direct contact with the floor, which is why pallets or
drag baskets are required, which must be perfectly identified either by colors or by
signs, and must also meet the same conditions. than the baskets for delivery of the
product.
In the case of frozen products, these must come on pallets and the product in its original
packaging, perfectly strapped, intact and with the corresponding labeling, in accordance
with the regulations in force by the authority.
The pallets must come in such a way as to guarantee the correct air flow to maintain the
previously desired refrigeration conditions. Document the above through records.

PEST CONTROL PROGRAM

Establishments must have a pest control manual that includes a program which must
contain: areas to be controlled, the type of products with doses to be used, application
dates and the technical person responsible. Location sketch of traps for rodents, flying
and crawling insects (see Plan D).
Rotation of pesticide and rodenticide products based on results obtained, the
application of these products through its own trained and certified personnel (who know
the risk that the presence of contaminating substances represents to health), or by
hiring specialized companies and that are licensed by the SSA, as they constitute an
important vehicle for disease transmission.
The manual must contain corrective actions in the event of pest infestations.
The establishment must have the specifications and safety letters of the pesticides and
rodenticides used and the inspection service reports of the contracted company or the
inspection records, if the application and responsibility is internal.
The use of pesticides is an exceptional measure and in the event of having to resort to
them, it must be considered that:
Before applying pesticides, the meat product and all equipment, utensils and containers
that may come into direct contact with it must be protected from contamination.
External rodent control traps must be fixed to the floor and with padlocks to avoid the
inappropriate use of chemical products. For internal control, they must be of the
physical type (mechanical, glue, trigger), as a preventive use.
To control flying insects, physical methods should be used such as black light trap
equipment, yellow jaquet, adhesive strips, etc. In external areas.
The person responsible for applying the pesticide must be provided with safety clothing
and equipment to avoid contact with the skin and must use clothing exclusively used for
this task. In addition, special attention should be paid to washing clothes, which must be
done separately, since a toxic substance must be eliminated.
After applying authorized pesticides, the process equipment and utensils must be
thoroughly washed before using them again, thus ensuring that all pesticide residues
have been eliminated.
In any case, the times between application and use of the facilities must be respected,
as recommended by the pesticide manufacturer.
Pest control records will be archived and available for one year.
Pesticides, solvents or other toxic substances that may represent a health risk and a
possible source of food contamination must be visibly labeled with a label informing
them of their toxicity and appropriate use. These products must be stored in separate
rooms or cabinets specially designated for this, locked. Storage locations should be
located away from process areas and be clearly identified with signs or labels.
5.7 Pest Control

5.7.1 The must have a written program to control all types of pests, which includes at least:

a) Identification of pests,
b) Station Mapping,
c) Products or Methods and Procedures used,
d) Product Safety Sheets (when required).
5.7.2 Chemical products used inside and outside the establishment must be registered by the
competent authority.
5.7.3 The plant must have physical barriers that prevent the entry of pests.

9 CENTRAL AMERICAN TECHNICAL REGULATION RTCA 67.01.33:06

5.7.4 The plant must be inspected periodically and maintain written control to minimize the risk of
contamination by pests.
5.7.5 In the event that a pest invades the plant, eradication or control measures must be adopted that
include treatment with chemical, biological and physical agents authorized by the competent
authority, which will be applied under the direct supervision of trained personnel.
5.7.6 Pesticides should only be used if other health measures cannot be applied effectively. Before
applying pesticides, care should be taken to protect all foods, equipment and utensils to avoid
contamination.
5.7.7 After the necessary contact time, pesticide residues must be thoroughly cleaned.
5.7.8 All pesticides used must be stored properly, outside of food processing areas, and kept properly
identified.

6. CONDITIONS OF EQUIPMENT AND UTENSILS

6.1 The equipment and utensils must be designed and constructed in such a way as to avoid
contamination of the food and facilitate its cleaning. They must:

a) Designed in a way that allows quick disassembly and easy access for inspection, maintenance and
cleaning.
b) Function in accordance with its intended use
c) Made of non-absorbent or corrosive materials, resistant to repeated cleaning and disinfection
operations.
d) They must not transfer materials, toxic substances, odors, or flavors to the product.

6.2 There must be a written preventive maintenance program to ensure the correct operation of the
equipment. Said program must include equipment specifications, a record of repairs and
conditions. These records must be available for official control.

SALVADORAN NORMA 67.02.13:98

FOR RAW AND COOKED MEAT AND SAUSAGE MEAT PRODUCTS

CLASSIFICATION AND DESIGNATION

4.1 CLASSIFICATION

The sausages, according to their processing, will be classified as:

a) Raw sausages, which can be fresh or matured.

b) Cooked sausages.

4.2 DESIGNATION
The sausages will be designated by their generic name followed by an expression
based on the peculiar preparation and seasoning style. Example: Milan type salami,
German type salami, Extremaduran type chorizo, etc.

5. SPECIFICATIONS

5.1 GENERAL CHARACTERISTICS

5.1.1 General Product Characteristics

5.1.1.1 The finished product must be free of any foreign substance to the normal
manufacturing process.

5.1.1.2 The ingredients will be crushed or chopped to the characteristic size for each
sausage and will be completely and uniformly mixed.

5.1.2 General Characteristics of Food Ingredients and Additives

5.1.2.1 Meat. The meat used in the production of sausages must come from healthy
animals, slaughtered in authorized slaughterhouses and subject to ante- and post-
mortem inspection. It should be lean meat or not excessively fatty and will be free of
bones, cartilage, tendons, major blood vessels, blood clots, hairs and bristles or any
foreign matter. It must not present a strange taste or odor, discoloration or deterioration
and it must be suitable for human consumption from all points of view.

5.1.2.2 Pork fat. It must be clean, healthy and free of rancidity.

5.1.2.3 Condiments and spices. The use of the condiments and spices listed in the

Codex Standard Stan 19-1981. They must be free of any contamination.

5.1.2.4 The use of artificial colors will not be allowed in the production of sausages, with
the exception of natural colors, which must be free of any contamination.

5.1.2.5 Binders. The use of the following binding substances will be permitted only in
sausages that are not consumed raw.
5.1.2.5.1 Dairy products. Powdered Milk, semi-skimmed milk powder or skimmed milk
powder, which will meet the specifications indicated in Standard NSO 67.01.05:95.

5.1.2.5.2 Flours of vegetable origin. They must comply with the specifications indicated
in the Salvadoran Standards or the corresponding Codex Alimentarius. For Wheat Flour
(NSO 34083:95),

Whole Corn Flour (Codex Stan 154-1985, Rev. 1-1995) and Germless Corn Flour and
Grits

(Codex Stan 155-1985, Rev. 1-1995).

5.1.2.5.3 Protein Products of Plant Origin, PPV.

5.1.2.6 Water. The ice water that is added to the sausages or that serves as raw
material for the production of ice added to them must be drinking water. It must comply
with the specifications indicated in NSO Standard 13.07.01:97 Water. Drinking water.

5.1.2.7 Curing adjuvant substances.

5.1.2.7.1 Salt (NaCl) or common salt. It must comply with the specifications indicated in
the Standard

Codex Stan 150-1985, and with what is specified in the Salt Iodization Law. Legislative
Decree No.

449, January 1993, and in The Regulations for the Application of the Salt Iodization
Law. decree

Executive No. 105. Official Gazette #23. Volume 318, November 1993.

5.1.2.7.2 Sugar (Sucrose). Unrefined white sugar and refined sugar may be used, which
must comply with the specifications of the Standards:

- White Sugar (Codex Stan 4-1981)

The use of glucose or dextrose will also be permitted:

- Dextrose Anhydra (Codex Stan 7-1981)

- Dextrose Monohydrate (Codex Stan 8-1981)

In addition, it must comply with what is specified in the Sugar Fortification Law with
Vitamin A.

Legislative Decree No. 843., April 1994. Official Gazette # 96. Volume 323. and in the
Regulations of the

Sugar Fortification Law with Vitamin A. Executive Decree No. 3., February 1995.

5.1.3 General Characteristics of the casings

Strictly clean and healthy pig intestines must be used, or artificial casings, edible or not,
authorized by the competent body in the country.

5.1.4 General Characteristics of the Materials used to produce smoke

The smoke necessary to naturally smoke the sausages must come from dry, non-
resinous wood, shavings or sawdust, which are practically free of dust, mold and
harmful substances such as wood preservatives and paint.

Note 3. Natural smoking can be replaced by the use of artificial substances duly
authorized by the competent health authority.

5.2 CHEMICAL CHARACTERISTICS

Min MAX

Humidity, in mass percentage (m/m)

a) for fresh sausages 30 65

b) for dry sausages - 35

Total protein (% mass/mass) 12 -

Total fat, dry basis (% mass/mass) - 30

5.3 ORGANOLEPTIC CHARACTERISTICS

5.3.1 Taste and smell. The sausages must have a characteristic flavor and smell and
will be free of any abnormal taste or odor.

5.3.2 Color. The sausages must have a uniform characteristic color, they will be free of
spots, greenish coloring and abnormal discolorations.

5.3.3 Appearance

5.3.3.1 Exterior appearance. The sausages must have the casing completely adhered
or not, its surface will not be wet or sticky; It will not exude liquid, it will not present mold,
except for those products in which it is characteristic of them. Certain types of sausages
may present a characteristic dryness.

The sausage will not present deformation due to mechanical action and will be
reasonably uniform in size and shape.

5.3.3.2 Interior appearance. The sausages will present the interior appearance that
characterizes them, according to the type of product.

Examples.

to. The chorizo will have a uniform mottling of pieces of fat;

b. The bologna will show an even distribution of hard fat pieces; and

c. The ham will have a uniform distribution of pieces of meat.

5.3.4 Consistency. The consistency must be that which is characteristic for each
sausage, it will not be very soft or excessively firm and if the product is cut into slices,
 they must have a clear cut. Pâté is an exception and its consistency must be that of a
spreadable paste.

5.4 MICROBIOLOGICAL CHARACTERISTICS

The limits for microbiological characteristics are detailed in table 2.

Salmonella Aerial Aerobes Clostridium Escherichia

Staphylococcus perfringes coli
Absence 10 CFU Max 1x10 at 5 10 CFU 10 CFU Max
CFU/g Max 4 CFU Min

POE AND PREPARATION OF GRILLED CHORIZO WITH JALAPEÑO CHILE

Standardized Operating Procedure

 AIM:
Guarantee the production of quality meat products (grilled chorizo with jalapeño
pepper) of safe quality and suitable for human consumption.
 SCOPE:
 For all the people who make grilled chorizo with jalapeño pepper on the premises
of the Catholic University of El Salvador.
 RESPONSIBLE:
All personnel in charge of production.
 EQUIPMENT AND MATERIALS
 Balance of trade
 meat grinder
 Stuffer
 Knife
 Cutting board
 PROCESS
1. Weighing of raw materials and inputs
2. Hydrate soy
3. Wash and disinfect the herbs
4. Chop the meat and herbs
5. Grind meat and ingredients
6. Add powdered ingredients
7. Mix and add red wine
8. embed tie
9. Pack
10. Store at a temperature of 0ºC
GRILLED CHORIZO FORMULA WITH JALAPEÑO CHILE

INGREDIENTS GENERAL
QUANTITY IN LB
Pork Meat 0.225
Beef 0.225
Pork fat 0.19
textured soy 0.065
Garlic 0.01
common salt 0.01
Red wine 0.02
Parsley 0.004
Celery 0.003
Thyme 0.003
good grass 0.003
Oregano 0.003
jalapeno pepper 0.1
Onion 0.004
glucose sugar 0.001
healing salt 0.001
Peppers 0.015
Nutmeg 0.0003
Water 0.09
Beef consommé 0.02

PRODUCT PREPARATION DIAGRAM

 GOOD MANUFACTURING PRACTICES IN PRODUCT PRODUCTION

It was verified that good manufacturing practices were complied with by production
personnel with the following record sheet:

BPM CATEGORIES TO EVALUATE FULFILL FAILS

S

Use gabacha correctly x

Upon entering the plant, he puts on his boots and cleans x

them properly.

Correct use of hairnet x

Use of mask x

Boot sanitation x

Cleaning and sanitizing hands x

 Quality assurance program.
Page23 of 35

TECHNICAL SHEETS OF FINISHED PRODUCTS Version:

Code:
Elaborated: Approved:
Date: Date: FAITHFUL AND EXACT
COPY

Product name Sausage

Product description Chorizo: is a sausage made from a mixture of pork and/or
beef, pork fat, poultry, spices and food additives, whether or
not subjected to one or more of the cooking, curing,
dehydrated and smoked.
Production location Product produced in the dairy plant located at the Catholic
University of El Salvador (regional center of Ilobasco) km 52
via Ilobasco
Average temperature
Contact phone: 23781500
Nutritional composition Nutrition Amount
Water (ml) 43,90
Energy (Kcal) 384,00
Carbohydrates (gr) 2,00
Proteins (g) 22,00
Lipids (gr) 32,10
Cholesterol (mgr) 192,00
Sodium (mgr) 1100,00
Potassium (mgr) 300,00
Calcium (mgr) 21,00
Phosphorus (mgr) 200,00
Iron (mgr) 2,40
Presentation and Individual presentations
commercial packaging Individual presentation
Organoleptic
characteristics Taste and smell. It must
have a characteristic flavor
and smell. Color. It must
have a uniform
characteristic color. Exterior
appearance. The sausages
must have the casing
completely adhered or not,
its surface will not be wet or
sticky; It will not exude
liquid, it will not present
mold. Interior appearance.
They will present the interior
appearance that
characterizes them,
 according to the
Consistency type. The
consistency should be that
which is characteristic for
each chorizo, it will not be
too soft or excessively firm.
Minimum requirements Salvadoran technical standard NSO 67.02.13:98 which
and regulations establishes the requirements that sausages in general must
meet
Conservation type Refrigeration Refrigeration should be - 4-6
degrees Celsius
Storage Considerations Take into account the cold chain with a constant refrigeration
temperature of 4-6 degrees Celsius
Formulation Raw material / input
pork

beef

pork fat

common salt

Healing Salt.

Parsley

Celery

Cilantro

good grass

Oregano

jalapeno pepper

Onion

Nutmeg

Water

Beef consommé

Peppers

sugar or glucose
 Garlic
collagen

Estimated useful life Refrigeration conditions for 15 days.

Consumption instructions Consume as soon as possible once it has been opened and
the cold chain is lost.

PACKAGING AND LABEL FOR GRILLED CHORIZO

Product produced in GRILLED CHORIZO

the UNICAES Meat
Plant Canton Agua With a rich spice
Zarca km 52 via
Ilobasco Telephone:
2378-1500
 Throw garbage
in its place

Reg. Saint.

$2.50

QUALITY AND SAFETY ANALYSIS

Sensory analysis

What is sensory evaluation?

Analysis of acceptance or rejection of a food by the consumer, according to the sensation
experienced from the moment they observe it and after consuming it, (these perceptions
depend on the individual, space and time).

Sensory evaluation is based on psychophysics, which is the science that studies the
relationship between the stimulus and the response that the subject gives to that stimulus. The
word sensory is derived from the Latin sensus which means senses.

Sensory evaluation emerges as a discipline to measure the quality of food, obtain opinions and
improve consumer acceptance of products.

The sensation can be measured by psychological methods.

In addition to measuring the acceptance of a product, sensory evaluation allows measuring the
useful life of a food product.

For sensory evaluation, the senses are classified as follows:

 Chemical: smell and taste

 Physical: sight, touch and hearing

Sight: through this sense the external sensory properties of color are perceived (attributes such
as appearance, shape, surface, size, brightness, uniformity and texture)

Ear: to stimulate the olfactory cells, it is necessary that the substances be volatile, they must
give off vapors that penetrate the nasal passages and that they be soluble so that they dissolve
in the mucus and reach the olfactory cells.

Tongue: the entire surface, except for the base, is covered by a mucosa, on the upper surface
of which are the papillae, the chemical receptors for taste stimuli.

Touch: perceived on the skin and tongue. Through this sense, texture, size, shape, viscosity,
adhesiveness, greasiness and hardness are detected in a food.

SENSORY EVALUATION PANEL

FOR THE ELECTION OF PANELISTS, THE FOLLOWING SHOULD BE TAKEN INTO
ACCOUNT:

Skill: this skill is important to recognize and differentiate intensity of flavor, smell, texture, etc.

Availability: the tests must be carried out by the panelists at the same time and that they
dedicate the necessary time for each test, without having to worry about carrying out other
activities.

Interest: it is important that each panelist demonstrate interest in order to obtain reliable results.
For this reason, it is necessary for the panel leader to motivate the tasters so that they have a
commitment to the work they are doing.

Performance: if the results of the tests show that any panelist exaggerates when measuring the
attribute or, on the contrary, does not detect it, it is necessary to remove him or her from the
group.

The panelist who performs any sensory test must be rested and with a clear mind.

PANELISTS MUST MEET SOME REQUIREMENTS THAT ARE IMPORTANT TO OBTAIN

EXCELLENT RESULTS THESE REQUIREMENTS ARE:

 Attend each of the cupping sessions punctually.

 You must have good concentration and disposition during the development of the panel.
 Panelists should avoid the use of alcohol and foods with spices and coffee.
 They should not be fatigued and tired.
 It is not recommended to perform the test after having consumed a large meal or, on the
contrary, without having eaten anything for several hours.

THE TASTING ROOM MUST COMPLY WITH THE FOLLOWING

 A table and a chair for each taster.

  Have a coded sample to evaluate
 Test form
 Glass of water
 Covered
 Napkins
 Pencils
 Spitting trash can.

HOW THE PRODUCT SHOULD BE AT THE TIME OF CUPTING

 Temperature: It should be at the temperature at which the food is normally consumed.

 Size: It depends on the amount of sample you have and the number of samples that the
panelist must test.

SENSORY EVALUATION

FORMAT FOR TEST OF ANALYSIS OF ORGANOLEPTIC CHARACTERISTICS OF THE

GRILLED CHORIZO
PRODUCT NAME: GRILLED CHORIZO WITH JALAPEÑO CHILE

TASTER:._____________________________DATE ___________

Place an “x” on the horizontal line indicating the intensity value of the Grilled Chorizo with Jalapeño
Pepper

FLAVOR.
Spicy.
Nothing Little Much
Tasteless.
Nothing Little Much
Salty.
Nothing Little Much
Rancid.
Nothing Little Much

TEXTURE.

Humid
Nothing Little Much
Greasy
Nothing Little Much

COLOR
Uniform.
Nothing Little Much
Abnormal.
Nothing Little Much
Stained.
Nothing Little Much

SCENT.
Jalapeno.
Nothing Little Much
Normal.
Nothing Little Much
Abnormal ________________________________________________
Nothing Little Much
 4.5

3.5

2.5 sabor
textura
2
color
aroma
1.5

0.5

0
nada poco mucho nada poco mucho nada poco mucho nada poco mucho
sabor textura color aroma

PROCEDURE TO DETERMINE MOISTURE IN GRILLED CHORIZO

Instruments used to carry out this humidity process.

-Stove.

-Porcelain crucible.

-Gripper.

-Desiccator.

-Spatula.

-Analytical balance.

 Process to determine humidity.

-Remove the crucible from the stove with the desiccator tongs for 20 minutes.

-Mix sample to obtain a homogeneous sample

-Identify the crucible, avoiding touching it with your hand.

-Weigh the crucible by itself and take data (35.415g).

-Tare with the weight of the crucible and take 0.500 grams of the sample, place it in the crucible
and weigh

-Take the sample to the oven for two hours at a temperature of 100°C to 105°C

-After 2 hours, it is taken to the desiccator for 20 minutes.

-Weigh the crucible along with the sample and take data.

-Put back on the stove for 30 minutes.

-Remove the sample from the oven to the desiccator for 20 minutes.

-After the time has passed, the weight must be weighed again and the data is taken.

-Compare the chemical results with those of the NSO

-Apply the formula to determine the percentage contained in the food.

PROCEDURE FOR MICROBIOLAGIC ANALYSIS OF GRILLED CHORIZO

SAMPLING

Sample

Grilled sausage

Equipment to use

Electronic scale

Plate or beaker

Alcohol 70%

Paper towel

Instruments to use

whirl-pak bag

Sterile spatula

Plate or beaker

Alcohol 70%

Procedure

1. Weigh the plate or beaker alone and then tare

2. Weigh the whirl-pak bag and tare
3. Weigh 10g representative of the grilled chorizo in the whirl-pak bag that will be on the
plate or Beaker (see annex 29, 30, 31 and 32)
4. Close the bag with the sample
CARRYING OUT SAMPLE PLANTING

 Place the materials in the work area (laminar flow chamber)

Materials

 Syringe
 lactose broth
 Erlenmeyer
 Beaker
 whirl-pak bag with sample
 Sealed whirl-pak bag.
 Sterilize the work area with alcohol 70.
 Sterilize your hands with alcohol 70
 Open the whirl-pak bag with the sample and add 90 mL of lactose broth with the
Beaker (see annex 34).
 Seal the whirl-pak bag and break up the sample with your hands, avoiding spilling it
(see annex 35 and 36).
 Label with the name of the sample, date and time in which the sowing was carried
out (see annex 37).
 Take syringe and remove the needle without touching the tip.
 Take 1mL of sample from whirl-pak bag at 10 -1 dilution and sow in second whirl-
pak bag.
 Take a syringe and with it 1mL of 10 -1 sample and sow it in a petri film dish,
avoiding air particles remaining inside the petri film dish when closing to determine
SA.
 Let the petri film plates rest inside the laminar flow chamber for 3 minutes.
 Place the samples in an incubator and wait 24 hours to take their proper readings.
 READING PROCESS
 Connect and turn on colony counter
 Remove petri film plate from incubator
 Read petri film plate
 Turn off and disconnect colony counter.

Quality assurance program page 1 of 1

MICROBIOLOGY LABORATORY TECHNICAL Code:
 SHEET Version:
Elaborated: Approved: EXACT TRUE
COPY
Date: Date:

Food School

Directions : Enter the information requested below.

Hour Date Type of Batch Microbiological analysis performed

sample

Results

Hour date Kind of Total Total Total Other data:

analysis count of count of count of
M. 10-1 M. 10-2 M. 10-3

Responsible: ______________________

Signature: ____________________________

Observations:
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

35