Meat is an important food for human consumption. Its consumption is associated with economic development, so that the more meat consumed, the higher the level of quality of life or index of wealth attributed to a population. This consideration has led, during the second half of the 20th century, to a greater consumption of meat. To prepare different dishes requires an adequate knowledge of cutting meat, so ignoring this aspect would be contradictory with gastronomy. In Ecuador, and particularly in the Patate canton, there is a lack of knowledge about the types of cuts that can be made with meat, in order to obtain favorable, appealing results and, in turn, make culinary art an art of excellence and quality. The objective of this work is to analyze the real situation of the knowledge of cutting meat, for a gastronomy of excellence and quality. To validate the results of the analysis that is carried out, the Iadov technique is used, and in particular the Neutrosophical Iadov is used, a technique that when using Neutrosophy provides accurate results and contributes to a greater interpretability of qualitative information, and in particular of linguistic terms, useful for decision-making support. Conclusions are presented that indicate how knowledge of cutting meat behaves, in the Patate canton of Ecuador and where emphasis should be placed to obtain a gastronomy of excellence and quality.
Utrera Velázquez, Ana Isabel; David Alberto García Coello; Esdras Real Garlobo; and Cristian Escobar Vinueza. "Neutrosophic Iadov tecnique for assessing the proposal of standardization of the beef cutting for roasting in Patate canton, Ecuador." Neutrosophic Sets and Systems 34, 1 (2020). https://digitalrepository.unm.edu/nss_journal/vol34/iss1/12