{"id":134889,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/calidad-tecnologica-de-la-carne-destinada-a-la-elaboracion-de-jamon-curado-en-la-region-de-murcia-y-consecuencias-de-su-transformacion\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"calidad-tecnologica-de-la-carne-destinada-a-la-elaboracion-de-jamon-curado-en-la-region-de-murcia-y-consecuencias-de-su-transformacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/calidad-tecnologica-de-la-carne-destinada-a-la-elaboracion-de-jamon-curado-en-la-region-de-murcia-y-consecuencias-de-su-transformacion\/","title":{"rendered":"Calidad tecnologica de la carne destinada a la elaboracion de jamon curado en la region de murcia y consecuencias de su transformacion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Sancho Jose Ba\u00f1on Arias <\/strong><\/h2>\n<p>Se estudia la calidad de la carne que la industria de la region destina a la elaboracion de jamon curado al objeto de poner en practica medidas de control que contribuyan a obtener un producto normalizado y de mayor calidad.  valoramos la eficacia de los equipos utilizados en linea de sacrificio para detectar jamones pse y dfd. La medida de conductividad electrica es la mas eficaz para detectar piezas pse a las 2h pm y el ph a las 24h para las dfd. Se observa escasa incidencia de piezas dfd (0,8%) y un elevado numero de perniles pse (18%), por lo que se estudia la aptitud tecnologica de estos ultimos para el curado.  el analisis fisico-quimico indica que el jamon curado es un alimento muy heterogeneo con una musculatura interna caracterizada por un alto grado de humedad, salado y proteolisis, y una musculatura externa mas oscura y desecada.  el empleo de carnes pse aumenta el grado de secado, salado y proteolisis del jamon curado debido a su baja cra e intensa actividad proteasica. La congelacion acentua el caracter exudativo y proteolitico de la carne, iguala su aptitud tecnologica, afectando sobre todo a las proteinas musculares que mantienen un mejor estado fisico tras la carnizacion, por ello los cambios fisico quimicos solo son apreciables en el jamon normal. El empe\u00f1o de perniles pse no afecta a la valoracion del jamon curado en el mercado, si bien, el consumidor habitual el mas interesante desde el punto de vista comercial, tiende mas a diferenciarlo y a rechazarlo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Calidad tecnologica de la carne destinada a la elaboracion de jamon curado en la region de murcia y consecuencias de su transformacion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Calidad tecnologica de la carne destinada a la elaboracion de jamon curado en la region de murcia y consecuencias de su transformacion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Sancho Jose Ba\u00f1on Arias <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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: Jose Laencina Sanchez <\/li>\n<li>Juan  Jos\u00e9 Cordoba Ramos (vocal)<\/li>\n<li>Rosa Oria Almudi (vocal)<\/li>\n<li>Mar\u00eda Isabel Jaime Moreno (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sancho Jose Ba\u00f1on Arias Se estudia la calidad de la carne que la industria de la region [&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 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