Procesamiento y curado de la carne

Las actividades del sector cárnico se pueden dividir en tres etapas: sacrificio, corte de carne y procesamiento posterior. Cada etapa implica operaciones técnicas completamente diferentes que no deben considerarse como procesos separados e independientes. Existen interacciones significativas entre las etapas y las deficiencias en una etapa pueden tener un impacto negativo grave en el producto o proceso en una etapa posterior. Pueden influir en aspectos tecnológicos, bioquímicos o microbiológicos. -- FAO

  1. Fish Processing

    Recurso clave 1/11/1993 This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
    Fishery Processing Fishery Technology Fishing Products-P...

  2. The Butchershop in the Backyard Handbook

    The butchershop in the backyard program make it possible for the people to have a steady meat supply available all the time, not only occasionally. The program's prime purpose is not commercial. Its aim is to fight malnutrion right on te spot. At a later date, when that goal is achieved, the...
    meat cutting

  3. Butchering Livestock at Home

    1/1/1981 Butchering Livestock at Homeprovides simple and easy-to-understand instructions and illustrations of the butchering process.This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry,...
    Meat Processing Meat

  4. Guinea Pigs for Meat Production

    Recurso clave 1/1/1991 The high protein and high concentration of B vitamins found in meat make it an ideal part of the diet, very difficult to replace by plant foods, even with grain legumes that are nutritionally the closest plant foods to meat. Yet production of meat on the small farm almost dictates a way of life...
    Guinea Pig Meat Animals Meat Cavy

  5. Guidelines for slaughtering, meat cutting and further processing

    The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the...
    Meat

  6. The Nourishing Homestead: One Back-to-the-Land Family’s Plan for Cultivating Soil, Skills, and Spirit

    23/1/2015 A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life The Nourishing Homesteadtells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another. Ben and Penny Hewitt offer practical ways to grow...
    Nutrient Density Homesteading Soil Health Nutrition Education

  7. Meat & Muscle Biology Journal

    The purpose of the Journal is to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all antemortem and postmortem factors that influence the properties of meat that are marketed for human consumption. High quality basic and applied research...
    Meat Journal

  8. How to Butcher a Chicken

    It is my hope that you will be encouraged and empowered by the information presented here; that you will raise your own wholesome chickens for meat, process them yourself, and discover the satisfaction that comes with achieving greater food self sufficiency.
    Chicken Meat

  9. Basic Butchering of Livestock & Game

    This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering...
    Slaughter House meat cutting Meat

  10. Meat and meat products in human nutrition in developing countries

    The basis of a good diet - one adequate for growth, development and maintenance of health - is variety; a variety of foods can supply enough of the complete range of nutrients. Much of the malnutrition seen in the world is a result of relying too heavily on a single staple food. Improvements in...
    Meat

  11. Low-cost drying methods for developing countries

    Low-cost drying technologies suitable for rural farming areas are presented. Some of the important considerations with regard to their suitability include: 1. Low initial capital; 2. easy-to-operate with no complicated electronic/ mechanical protocol, and 3. effective in promoting better drying...
    Drying Meat Drying Vegetables

  12. Preservation of Fish and Meat

    20/1/2004 Preservation is the processing of foods so that they can be stored longer. Man is dependent on products of plant and animal origin for food. Because most of these products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been...
    Meat Food Preservation

  13. Simple techniques for production of dried meat

    Drying meat under natural temperatures, humidity and circulation of the air, including direct influence of sun rays, is the oldest method of meat preservation. It consists of a gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of...
    Drying Meat

  14. Ethnic meat products of the North African and Mediterranean countries: An overview

    Abstract, Journal of Ethnic Foods, 2018 Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, peopleof these countries consumed numerous meat products in such a way that...
    Meat Drying Meat

  15. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

    Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
    Fermentation Meat

  16. Welfare, Meat Quality, And Performance Of Pigs Housed In Large-Group, Deep-Litter Systems

    ABSTRACT Producers and consumers perceive that group rearing of slaughter pigs in deep bedded hoop barns is more welfare-friendly for pigs and produces pork with more desirable eating quality compared to conventional systems. However, little research supports this perception. Our objectives in...
    Deep Litter Pigs

  17. Agrodok 012, Preservation of Fish and Meat

    19/1/1994 This Agrodok is intended as a practical manual that reviews the simple techniques used to preserve fish and meat. The booklet gives guidelines for several preservation techniques. The methods described and the results achieved can, of course, differ locally. The general introduction deals with...
    Food Preservation Meat Processing Fish Preservation Meat Preservation Agrodok

  18. A comprehensive review of drying meat products and the associated effects and changes

    Front. Nutr., 28 November 2022,Sec. Food Chemistry,Volume 9 - 2022 |https://doi.org/10.3389/fnut.2022.1057366 Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures...

  19. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef

    Álvarez,S.,Álvarez,C.,Hamill,R.,Mullen,A. M., &O'Neill,E.Drying dynamics of meat highlighting areas of relevance to dry-aging of beef.Compr Rev Food Sci Food Saf.2021;20:5370–5392.https://doi.org/10.1111/1541-4337.12845 Drying of foods is a processing step, which has a variety of outcomes...

  20. The Present Status of Meat Processing and Preservation in the Pastoral Regions of Kenya

    Josphat N. Gichure* Catherine N. Kunyanga Pius M. Mathi Jasper K. Imungi Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625 Kangemi The meat value chain in pastoral regions is characterized by large post-slaughter losses due to lack of appropriate...
    East Africa

  21. Impact of Pre-Mortem Factors on Meat Quality

    1/1/2022 Meat quality is associated with the chemical composition and metabolic state of skeletal muscle. This Special Issue aims to compile the recent literature with a focus on meat quality and pre-mortem factors that affect muscle metabolism. It includes nine research articles about various types of...
    Meat Processing Meat Quality Meat Industry MDPI Open Access Books Downloads

  22. Slaughter and Preservation of Meat

    20/1/2005 All countries have animals that are raised as a source of nutrition. It may be an individually raised animal, or a small herd, that meets the need of meat protein for the people. With this comes a means of slaughter. The proper methods for preparation of meat for human consumption are important...

  23. Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources

    1/1/2021 *Available for Download Only The alleged responsibility of meats and processed meat products for some of our population's major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for...
    MDPI Downloads Nutrient Compostion Meat Processing Meat Quality Open Access Books