{"id":115605,"date":"2014-08-05T00:00:00","date_gmt":"2014-08-05T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/extension-de-la-vida-comercial-de-la-carne-de-cordero-mediante-suplementacion-dietetica-con-extracto-de-romero\/"},"modified":"2014-08-05T00:00:00","modified_gmt":"2014-08-05T00:00:00","slug":"extension-de-la-vida-comercial-de-la-carne-de-cordero-mediante-suplementacion-dietetica-con-extracto-de-romero","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/extension-de-la-vida-comercial-de-la-carne-de-cordero-mediante-suplementacion-dietetica-con-extracto-de-romero\/","title":{"rendered":"Extensi\u00f3n de la vida comercial de la carne de cordero mediante suplementaci\u00f3n diet\u00e9tica con extracto de romero"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rafael Serrano Espada <\/strong><\/h2>\n<p>1.Objetivos: -general: 1. Extender la vida \u00fatil de la carne cruda y cocinada de cordero, conservada en condiciones usuales de comercializaci\u00f3n al por menor, mediante la suplementaci\u00f3n diet\u00e9tica con extractos tipificados de romero compuestos por \u00e1cido carn\u00f3sico y carnosol. -espec\u00edficos: 1. Optimizar el m\u00e9todo de suplementaci\u00f3n de la dieta considerando la \u00e9poca de administraci\u00f3n, la proporci\u00f3n de \u00e1cido carn\u00f3sico y carnosol y la dosis de extracto en el pienso. 1.1. Determinar el efecto de la \u00e9poca de administraci\u00f3n (gestaci\u00f3n, lactaci\u00f3n y cebo) sobre la calidad y vida comercial de la carne. 1.2 determinar el efecto del ratio \u00e1cido carn\u00f3sico\/carnosol sobre la calidad y vida comercial de la carne. 1.3 establecer la dosis conservante m\u00ednima efectiva en carne con el objeto de optimizar la relaci\u00f3n dosis-efecto de los suplementos ovinos. 2.Metodolog\u00eda: la investigaci\u00f3n se realiz\u00f3 en tres fases. En un primer experimento se suministraron 600 mg kg-1 de un extracto de romero (er) compuesto por \u00e1cido carn\u00f3sico y carnosol (2:1) a la ovejas gestantes y lactantes, y tambi\u00e9n a los corderos de cebo. En un segundo experimento se suministraron 600 mg kg-1 de un er enriquecido en carnosol (1:1) s\u00f3lo a los corderos de cebo. En un tercer experimento se repiti\u00f3 el ensayo anterior reduciendo la dosis de er 1:1 a 200 y 400 mg kg-1. La carne cruda (lomo) fue envasada en atm\u00f3sfera protectora (70\/30 o2\/co2) y almacenada hasta 21 d\u00edas en una vitrina a 2 \u00c2\u00bac y 800 lx. La carne cocinada (hamburguesas de pierna) fue envasada en aerobiosis hasta 4 d\u00edas en una vitrina a 2 \u00c2\u00bac y 800 lx. El deterioro de la carne se determin\u00f3 en base a diversos par\u00e1metros f\u00edsico-qu\u00edmicos (ph, color cielab, \u00edndice tbars y carbonilos totales), microbiol\u00f3gicos (aerobios mes\u00f3filos, psicr\u00f3filos, enterobacterias y mohos y levaduras) y sensoriales (apariencia, olor, flavor y textura). 3.Conclusiones: primera. La suplementaci\u00f3n diet\u00e9tica de los corderos ternascos de raza segure\u00f1a con extractos tipificados de romero, ricos en \u00e1cido carn\u00f3sico y carnosol, mejora la capacidad conservante end\u00f3gena de la carne, debido a que inhibe la oxidaci\u00f3n y, en menor medida, el deterioro microbiol\u00f3gico de la misma.  segunda.  La extensi\u00f3n de dicha suplementaci\u00f3n a las ovejas durante la gestaci\u00f3n y lactaci\u00f3n no mejora la capacidad de conservaci\u00f3n de la carne, siendo aconsejable limitar el tratamiento diet\u00e9tico a los corderos de cebo por motivos econ\u00f3micos. tercera. La carne cruda reforzada con conservantes end\u00f3genos de romero es m\u00e1s resistente a la decoloraci\u00f3n, a la oxidaci\u00f3n lip\u00eddica y proteica, y a la proliferaci\u00f3n de microorganismos, de modo que su deterioro sensorial es m\u00e1s lento y su tiempo de vida comercial es m\u00e1s prolongado.  cuarta. La ingesta de carnosol es clave para la eficacia antioxidante de este tipo de extractos de romero, ya que al enriquecer el extracto con carnosol se consigue retrasar la oxidaci\u00f3n y el enranciamiento de la carne cocinada, lo que a su vez indicar\u00eda cierta termorresistencia de los conservantes end\u00f3genos asimilados por los ovinos y depositados en el m\u00fasculo.  quinta. Se recomienda suplementar a los corderos de cebo con al menos 200 mg de extracto enriquecido en carnosol por kilogramo de pienso para mejorar la calidad tecnol\u00f3gica de la carne cruda y aumentar dicha dosis a 600 mg para extender el efecto conservante a la carne cocinada.  sexta. La incorporaci\u00f3n a trav\u00e9s de la dieta de diterpenos de romero ha resultado ser una estrategia eficaz para mejorar la calidad tecnol\u00f3gica de la carne de cordero sin necesidad de a\u00f1adir conservantes.  1.Objectives: -general: 1. Extending shelf life of raw and cooked lamb meat preserved at retail through dietary supplementation with typified rosemary extracts composed by carnosic acid and carnosol. -specific: 1. Optimizing the diet supplementation method considering the administration time, the carnosic acid\/carnosol ratio and the extract dose in feed. 1.1. Determining the effect of administration time (gestation, lactation and feed) on quality and shelf life of meat. 1.2. Determining the effect of the carnosic acid\/carnosol ratio on quality and shelf life of meat. 1.3 establish the minimum effective dose to preserve meat in order to optimize the dose-effect relationship of sheep supplements. 2.Methodology: the research was divided in three experiments. In a first experiment, pregnant and lactating ewes and lambs were given a feed supplemented with a rosemary extract (re), consisting of carnosic acid and carnosol (2:1), in a dose of 600 mg per kg feed. In a second experiment, lambs were given a feed supplemented with a re enriched with carnosol (1:1) in a dose of 600 mg per kg feed. In a third experiment, the previous test was repeated using reduced doses of re (200 and 400 mg per kg feed). Raw meat (loin) was packaged under modified atmosphere (70\/30 o2\/co2) and stored up to 21 days in a display cabinet at 2 \u00c2\u00bac and 800 lx. Cooked meat (burger) was packaged aerobically and stored up to 4 days in a display cabinet at 2 \u00c2\u00bac and 800 lx. Meat deterioration was determined using physical-chemical parameters (ph, cielab colour, tbars index and total carbonyls), microbiological parameters (total viable counts, total psychrophilic bacteria, enterobacteriaceae and moulds and yeasts) and sensory parameters (appearance, odour, flavour and texture). 3.Conclusions: first. The dietary supplementation of segure\u00f1a lambs with typified rosemary extracts, rich in carnosic acid and carnosol, improves the endogenous preservative capacity of meat due to oxidation inhibition and, in a lesser extent, to microbiological deterioration decrease. second. The additional supplementation of ewes during gestation and lactation does not improve the preservative capacity of meat, being recommendable to limit the dietary treatment to lambs for economic reasons.  third. Raw meat improved with endogenous preservatives is more resistant against discolouration, lipid and protein oxidation and microorganism proliferation, therefore its sensory deterioration is slower and its shelf life is longer.  fourth. Carnosol intake is key to the antioxidant effectiveness of these rosemary extracts, considering that enrichment of the extract with carnosol retards oxidation and rancidity of cooked meat. This could indicate some thermal resistance in endogenous preservatives assimilated and deposited in sheep&apos;s muscle. fifth. It is recommended supplementing lambs with at least 200 mg of carnosol enriched extract per kilogram of feed to improve the technological quality of raw meat. To extend the preservative effect to cooked meat that dose must be increased until 600 mg.  sixth. The dietary incorporation of rosemary diterpenes is an effective strategy to improve lamb meat technological quality without the addition of chemical preservatives.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Extensi\u00f3n de la vida comercial de la carne de cordero mediante suplementaci\u00f3n diet\u00e9tica con extracto de romero<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Extensi\u00f3n de la vida comercial de la carne de cordero mediante suplementaci\u00f3n diet\u00e9tica con extracto de romero <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rafael Serrano Espada <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 08\/05\/2014<\/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>Sancho Jose Ba\u00f1on Arias<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Antonio Sotomayor sanchez <\/li>\n<li>Mar\u00eda pilar Hern\u00e1ndez p\u00e9rez (vocal)<\/li>\n<li>sonia Andr\u00e9s llorente (vocal)<\/li>\n<li>Mar\u00eda del mar Campo arribas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rafael Serrano Espada 1.Objetivos: -general: 1. Extender la vida \u00fatil de la carne cruda y cocinada de [&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":[4526,8235,1594],"tags":[93841,107548,189527,228609,163433,77053],"class_list":["post-115605","post","type-post","status-publish","format-standard","hentry","category-conservacion-de-alimentos","category-murcia","category-tecnologia-de-los-alimentos","tag-jose-antonio-sotomayor-sanchez","tag-maria-del-mar-campo-arribas","tag-maria-pilar-hernandez-perez","tag-rafael-serrano-espada","tag-sancho-jose-banon-arias","tag-sonia-andres-llorente"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/115605","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=115605"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/115605\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=115605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=115605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=115605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}