Neutrosophic Iadovtecnique for assessing the proposal of standardization of the beef cutting for roasting in Patate canton, Ecuador

Abstract. The beef consumption is partof the food andculture of Ecuador and a wide region of the world. This type of meat has fed humanity for millenniums, due toits high nutritional valuesand for being pleasantly appreciated for the elaboration of well-known dishes of international culinary art. Most of the roast restaurants of the Patate canton in Ecuador do not know the types of cuts that can be made in beef, nor their adequate temperature and cooking terms. The ignorance of the standardization of the types of cut to offer to the clients causes that substitutingproducts opaque the roasts. This paperaimsto evaluate the real situation of this deficiency. The Iadovtechnique is used for this end because it has proven effectivenessin investigating the causes that producea particular social behaviour based on a survey. The neutrosophicIadovpermitsrespondents to express their opinions expressed inform of linguistic terms; it is more natural and therefore produces more truthful results