{"id":11215,"date":"2001-08-06T00:00:00","date_gmt":"2001-08-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aptitud-de-tres-cruces-geneticos-de-cerdo-blanco-de-la-raza-duroc-para-la-fabricacion-de-jamon-curado\/"},"modified":"2001-08-06T00:00:00","modified_gmt":"2001-08-06T00:00:00","slug":"aptitud-de-tres-cruces-geneticos-de-cerdo-blanco-de-la-raza-duroc-para-la-fabricacion-de-jamon-curado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aptitud-de-tres-cruces-geneticos-de-cerdo-blanco-de-la-raza-duroc-para-la-fabricacion-de-jamon-curado\/","title":{"rendered":"Aptitud de tres cruces gen\u00e9ticos de cerdo blanco de la raza duroc para la fabricaci\u00f3n de jam\u00f3n curado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> M. Almudena Soriano P\u00e9rez <\/strong><\/h2>\n<p>Se han comparado los par\u00e1metros productivos, de matadero y sala de despiece, as\u00ed como la calidad de los jamones frescos y curados de tres cruces gen\u00e9ticos de cerdo blanco derivados de la raza duroc.  los \u00edndices de calidad, analizados en los m\u00fasculos semimembranosus y biceps femoris, fueron: el ph, la conductividad el\u00e9ctrica, los par\u00e1metros composicionales (humedad, grasa, prote\u00edna y sales), que aportaron una informaci\u00f3n b\u00e1sica del producto; la concentraci\u00f3n de mioglobina (en el pernil fresco) y de nitrosopigmentos y de pigmentos totales (en el jam\u00f3n curado), como medidas del color; la actividad enzim\u00e1tica, el nitr\u00f3geno no proteico,la estructura y la cantidad relativa de las prote\u00ednas mediante electroforesis desnaturalizante en gel de poliacrilamidna (sds-page), con objeto de conocer el desarrollo de la proteolisis; y la textura de forma instrumental como medida de las caracteristicas reol\u00f3gicas.  se form\u00f3 y entren\u00f3 a un apnel de an\u00e1lisis sensorial especializado en jam\u00f3n curado, que valor\u00f3 la calidad de las muestras procedentes de los tres cruces gen\u00e9ticos.  se obtuvo que los dos cruces geneticos que conten\u00edna un 75% de sangre durco,sustituida por sangre large white, dio lugar a par\u00e1metros productivos,  de matadero y sala de despiece m\u00e1s favorable desde el punto de vista econ\u00f3mico; en los jamones se desarrollo una mayor proteolisis en el mismo tiempo de curado y mejor\u00f3 su calidad organol\u00e9ptica.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aptitud de tres cruces gen\u00e9ticos de cerdo blanco de la raza duroc para la fabricaci\u00f3n de jam\u00f3n curado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aptitud de tres cruces gen\u00e9ticos de cerdo blanco de la raza duroc para la fabricaci\u00f3n de jam\u00f3n curado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M. Almudena Soriano P\u00e9rez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 08\/06\/2001<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Antonia Garc\u00eda Ru\u00edz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: elvira Costell iba\u00f1ez <\/li>\n<li>Jos\u00e9 Flores dur\u00e1n (vocal)<\/li>\n<li>Jes\u00fas Ventanas barroso (vocal)<\/li>\n<li>josep m. Monfort bolivar (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M. Almudena Soriano P\u00e9rez Se han comparado los par\u00e1metros productivos, de matadero y sala de despiece, as\u00ed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[4429,18451,332,1594],"tags":[7930,27408,13817,16939,13818,36872],"class_list":["post-11215","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-castilla-la-mancha","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","tag-antonia-garcia-ruiz","tag-elvira-costell-ibanez","tag-jesus-ventanas-barroso","tag-jose-flores-duran","tag-josep-m-monfort-bolivar","tag-m-almudena-soriano-perez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/11215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=11215"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/11215\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=11215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=11215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=11215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}