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
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- 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...
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- 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...
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- 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...
- 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...
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