La esencia de un buen planteamiento experimental consiste en proyectar un experimento capaz de suministrar el tipo de información que se busca; así pues, mediante el desarrollo del presente trabajo, se pretende determinar la calidad de los productos cárnicos elaborados con grasas vegetales insaturadas, así como su rendimiento y, por ende, su costo respecto a los productos tradicionales. Se plantea, entonces, un diseño experimental mediante el control de variables, tales como, tipo de grasa, temperatura de utilización y tiempo de cutteado, teniendo en cuenta los fenómenos fisicoquímicos y bioquímicos que ocurren durante el proceso, iniciando el control con la composición de la carne y la grasa, como materias primas destinadas a este fin. En este diseño se utiliza un modelo estadístico de planeamiento factorial completo con tres variables y dos niveles para un número de quince ensayos con una réplica. y así, obtener la ecuación que dé solución al problema identificado para posibilitar, de esta manera, la utilización de las grasas insaturadas dentro de un proceso de elaboración de emulsiones cárnicas.The essence of a good experimental position consists on projecting an experiment so that him it is able to in fact give therefore the type of information that is looked for, by means of the development of the present work it is looked for to determine which the quality of the meat products will be elaborated with unsaturated vegetable fats, which its yield will be and for ende its cost regarding the traditional products, in and of itself the present investigation outlines an experimental design by means of the control of such variables as type of fat, use temperature and time of cutteado, keeping in mind the physiochemical and biochemical phenomena that happen beginning the control from the composition of the meat and fat during the trial, as raw materials dedicated to this end, for he/she thought about it the experimental design using a statistical model of complete factorial planning with 3 variables and 2 levels for a number of 15 rehearsals with a replica. Identified the variables to control as type of fat, temperature of use of the fats and the time of cutteado, the outlined experimental design is applied and you ends up obtaining the equation that gives solution to the identified problem that facilitates to use the unsaturated fats inside a process of elaboration of meat emulsions.