{"id":116173,"date":"2018-03-11T10:45:07","date_gmt":"2018-03-11T10:45:07","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estrategias-productivas-y-alimentarias-para-mejorar-la-calidad-de-la-canal-y-de-la-carne-de-chato-murciano\/"},"modified":"2018-03-11T10:45:07","modified_gmt":"2018-03-11T10:45:07","slug":"estrategias-productivas-y-alimentarias-para-mejorar-la-calidad-de-la-canal-y-de-la-carne-de-chato-murciano","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/estrategias-productivas-y-alimentarias-para-mejorar-la-calidad-de-la-canal-y-de-la-carne-de-chato-murciano\/","title":{"rendered":"Estrategias productivas y alimentarias para mejorar la calidad de la canal y de la carne de chato murciano"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Sonia Mariella Auqui Silvera <\/strong><\/h2>\n<p>Resumen en la presente tesis doctoral se estudi\u00f3 el efecto del peso al sacrificio en la calidad de la canal y de la carne de cerdos chato murciano as\u00ed como tambi\u00e9n el efecto de la incorporaci\u00f3n de 1000 ppm de extracto de romero en la alimentaci\u00f3n animal sobre la calidad tanto en la carne fresca como en productos c\u00e1rnicos crudo-curados (salchich\u00f3n y longaniza imperial) evaluados durante el almacenamiento.  para ello se dise\u00f1aron tres estudios diferentes. En el primero (1) se utilizaron un total de 42 animales divididos en dos grupos de peso (n=21), peso ligero &quot;pl&quot; (147,98\u00c2\u00b1  kg) y peso pesado &quot;pp&quot; (176,07\u00c2\u00b1 kg). Para la segundo ensayo (2) se emplearon un total de 21 animales, alimentados durante la etapa de engorde con pienso convencional (grupo control &quot;c&quot;, n=10) o bien con la incorporaci\u00f3n de 1000 ppm de extracto de romero desodorizado en el pienso (grupo extracto &quot;er&quot;, n=11), y para el tercero (3) se evalu\u00f3 el efecto de la alimentaci\u00f3n animal con extracto de romero, sobre la calidad y vida \u00fatil de los productos crudo-curado salchich\u00f3n (s) y longaniza imperial (l), utiliz\u00e1ndose como materia prima para su elaboraci\u00f3n aquella procedente de piezas c\u00e1rnicas obtenidas del segundo estudio.  la calidad de la canal se evalu\u00f3 mediante el estudio de las caracter\u00edsticas morfom\u00e9tricas (longitud de la canal, espesor de pan\u00edculo adiposo, rendimiento) de la misma. La calidad de la carne se determin\u00f3 a partir de par\u00e1metros f\u00edsico-qu\u00edmicos (ph, capacidad de retenci\u00f3n de agua, humedad, prote\u00edna, grasa, cenizas, perfil de \u00e1cidos grasos, color cielab y estabilidad oxidativa), microbiol\u00f3gicos (recuentos de aerobios, psicr\u00f3filos, enterobacterias, bacterias \u00e1cido l\u00e1cticas, coliformes, mohos y levaduras) y sensoriales (en carne fresca y cocinada, atributos de olor, color y sabor). La calidad de los productos c\u00e1rnicos se evalu\u00f3 siguiendo los mismos criterios que para la calidad de carne, incluyendo actividad de agua, acidez, nitrito residual y perfil de textura.  los resultados obtenidos indican que en general, el peso del animal no modifica la calidad de la canal ni de la carne, pudi\u00e9ndose observar peque\u00f1as variaciones en el contenido de grasa intramuscular y colesterol y en el perfil de \u00e1cidos grasos.   no se observ\u00f3 un efecto significativo del tratamiento (c y er) sobre la composici\u00f3n proximal de la carne, excepto para el contenido en grasa intramuscular. La incorporaci\u00f3n de 1000 ppm de extracto de romero en la alimentaci\u00f3n de los cerdos, no produjo cambios destacables en los par\u00e1metros tecnol\u00f3gicos analizados en la carne. Sin embargo, si se apreciaron menores recuentos microbiol\u00f3gicos en carne procedente de animales suplementados con el extracto, apreci\u00e1ndose un efecto antimicrobiano del mismo. El tiempo de almacenamiento tuvo un efecto significativo sobre todos los par\u00e1metros estudiados en ambos lotes (c y er). As\u00ed, la oxidaci\u00f3n lip\u00eddica experiment\u00f3 un aumento, y se apreci\u00f3 un deterioro del color de la carne, al mismo tiempo que aumentaron los recuentos microbianos y el deterioro de los atributos sensoriales.  los resultados de los lotes de salchich\u00f3n y longaniza, en general, no muestran diferencias significativas en base a la suplementaci\u00f3n con extracto de romero, si bien los lotes rs1 y rl1 presentaron mayor estabilidad oxidativa. Entre los tratamientos, el comportamiento es similar al presentado para carne fresca, en cuanto a la composici\u00f3n proximal, par\u00e1metros f\u00edsico-qu\u00edmicos, microbiol\u00f3gicos y sensoriales. Las diferencias observadas en cuanto al efecto del almacenamiento es el esperado en estos productos durante el periodo de almacenamiento.   summary the effect of slaughter weight on carcass quality and meat chato murciano pig as well as the effect of the addition of 1000 ppm rosemary extract in animal feed on meat quality in fresh as in dry-cured meat products typical spanish (salchich\u00f3n y longaniza imperial) evaluated during storage was studied in the present phd thesis.  for this three different studies were designed. In the first (1) a total of 42 animals divided into two weight groups (n=21). Light weight &quot;pl&quot; (\u00c2\u00b1 147,98 kg.) And heavy weight &quot;pp&quot; (\u00c2\u00b1 176,07 kg) were used. For the second experiment (2) a total of 21 animals fed during the fattening stage with standard feed (control group &quot;c&quot;, n=10) or with addition of 1000 ppm of deodorized rosemary extract in the feed (extract group &quot;er&quot;, n=11) were investigated, and for the third (3) the effect of feed with rosemary extract on the quality and shelf life of dry-cured products salchich\u00f3n (s) and longaniza (l) were evaluated, using as raw material for processing meat pieces obtained in the second study.  the carcass quality was evaluated by studying the morphometric characteristics (carcass length, adipose tissue thickness and yield) of it. The meat quality was determined from the physico-chemical parameters (ph, water holding capacity, moisture, protein, fat, ash, fatty acid profile, oxidative stability and cielab colour), microbiological (aerobic count, psychrophilic, enterobacteriaceae, lactic acid bacteria, coliforms, moulds and yeasts) and sensory (in fresh and cooked meat, attributes of odour, colour and flavor). The quality of meat products was evaluated using the same criteria for the quality of meat, including water activity, acidity, residual nitrite, texture profile.  in general, the results indicate that the weight of the animal does not change the quality of the carcass or meat, being able to see slight variations in the content of intramuscular fat and cholesterol and fatty acids profile.  no significant effect of treatment (c and er) on the proximate composition of meat, except for intramuscular fat content was observed. The addition of 1000 ppm of rosemary extract in the feeding of pigs produced no notable changes technological parameters analyzed in the meat. However, lower microbiological counts were observed in meat from supplemented with the extract, showing a antimicrobial effect of the same. Storage time had a significant effect on all parameters studied in both batch (c and er). Thus, the lipid oxidation experienced an increase, and deterioration of colour meat was observed, at the same time increased the microbial counts and deterioration of the sensory attributes.  the results of lots of salchich\u00f3n and longaniza, generally not show significant differences based on supplementation with rosemary extract, althought rs1 and rl1 lots showed higher oxidative stability. Between the treatments, the behavior are similar to that reported for fresh meat, as to proximate composition, physico-chemical, microbiological and sensory parameters. The observed difference in the effect of storage is expected in these products during the storage period.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estrategias productivas y alimentarias para mejorar la calidad de la canal y de la carne de chato murciano<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estrategias productivas y alimentarias para mejorar la calidad de la canal y de la carne de chato murciano <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Sonia Mariella Auqui Silvera <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 22\/07\/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>Mar\u00eda Dolores Garrido Fern\u00e1ndez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  belen Lopez morales <\/li>\n<li>Mar\u00eda  carmen Jimenez garcia (vocal)<\/li>\n<li>Jos\u00e9 Mar\u00eda Cayuela garcia (vocal)<\/li>\n<li>Jos\u00e9 angel Perez alvarez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sonia Mariella Auqui Silvera Resumen en la presente tesis doctoral se estudi\u00f3 el efecto del peso al 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