Influencia del pH y temperatura en el músculo de la carne vacuno y porcino, durante el proceso de faenamiento
| dc.contributor.advisor | Salazar Llorente, Enrique | |
| dc.contributor.author | Rocafuerte Arias, Junior Steven | |
| dc.date.accessioned | 2024-09-02T13:46:49Z | |
| dc.date.available | 2024-09-02T13:46:49Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17105 | |
| dc.description | World meat consumption reveals a clear preference for pork (36%) and beef (23%), which reveals global dietary patterns. Meat quality depends largely on genetic factors such as breed, which will determine tenderness, juiciness and flavor. Genetic crossbreeding can condition the texture and composition of the meat derived, affecting lactic acid production and final pH. Before slaughter, the desensitization of animals, either by means of electrical or compressed air systems, aims to minimize animal stress and ensure humane treatment. These practices seek to maintain high standards in the meat industry, where correct handling from the beginning to the maturation and refrigeration phase is essential to avoid problems such as PSE and DFD meat, and to ensure quality meat. In beef, a high pH (pH < 5.8) makes the meat tougher, while a pH of 5.5 improves tenderness. On the other hand, in pork, a low pH (< 5.5) can facilitate the appearance of PSE meats; but if the pH is medium (5.5-5.6), it improves tenderness and flavor. On the other hand, temperature control at very low values (0-4°C) stimulates meat maturation, preserves flavor and prevents denaturation of all proteins. Control of these parameters is essential to ensure the final quality of the meat, preserving the freshness, texture and flavor desirable to consumers. | es_ES |
| dc.description | World meat consumption reveals a clear preference for pork (36%) and beef (23%), which reveals global dietary patterns. Meat quality depends largely on genetic factors such as breed, which will determine tenderness, juiciness and flavor. Genetic crossbreeding can condition the texture and composition of the meat derived, affecting lactic acid production and final pH. Before slaughter, the desensitization of animals, either by means of electrical or compressed air systems, aims to minimize animal stress and ensure humane treatment. These practices seek to maintain high standards in the meat industry, where correct handling from the beginning to the maturation and refrigeration phase is essential to avoid problems such as PSE and DFD meat, and to ensure quality meat. In beef, a high pH (pH < 5.8) makes the meat tougher, while a pH of 5.5 improves tenderness. On the other hand, in pork, a low pH (< 5.5) can facilitate the appearance of PSE meats; but if the pH is medium (5.5-5.6), it improves tenderness and flavor. On the other hand, temperature control at very low values (0-4°C) stimulates meat maturation, preserves flavor and prevents denaturation of all proteins. Control of these parameters is essential to ensure the final quality of the meat, preserving the freshness, texture and flavor desirable to consumers. | es_ES |
| dc.description.abstract | El consumo mundial de carne revela una clara preferencia por las carnes de porcino (36%) y de vacuno (23%), lo que pone de manifiesto patrones alimentarios globales. La calidad de la carne depende en gran medida de factores genéticos como la raza, que determinará la terneza, jugosidad y sabor los cruces genéticos puede condicionar la textura y la composición de la carne derivada, afectando la producción de ácido láctico y el pH final. Antes del sacrificio, la insensibilización de los animales, ya sea mediante sistemas eléctricos o por aire comprimido, persigue minimizar el estrés animal y asegurar un trato humanitario. Estas prácticas procuran mantener unos elevados estándares en la industria cárnica, donde el manejo correcto desde el principio hasta la fase de maduración y refrigeración es primordial para evitar problemáticas como la carne PSE y DFD, para asegurar una carne de calidad. En la carne de vacuno, un pH alto (pH < 5,8) confiere un endurecimiento a la carne, mientras que un pH de 5,5 mejora la terneza. En cambio, en la carne de porcino un pH bajo (< 5,5) puede facilitar la aparición de las carnes PSE; pero si el pH es medio (5,5-5,6), mejora la terneza y el sabor. Por otro lado, el control de la temperatura a unos valores muy bajos (0-4°C) estimula la maduración de la carne, conserva el sabor y evita la desnaturalización de todas las proteínas. Es esencial el control de estos parámetros para asegurar la calidad final de la carne, preservando la frescura, la textura y el sabor deseables para los consumidores | es_ES |
| dc.format.extent | 31 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Factores genéticos | es_ES |
| dc.subject | Carne | es_ES |
| dc.subject | pH | es_ES |
| dc.subject | PSE | es_ES |
| dc.title | Influencia del pH y temperatura en el músculo de la carne vacuno y porcino, durante el proceso de faenamiento | es_ES |
| dc.type | bachelorThesis | es_ES |
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