{"id":143445,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-objetiva-de-la-calidad-de-la-carne-porcina-en-diferentes-condiciones-de-sacrificio\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"evaluacion-objetiva-de-la-calidad-de-la-carne-porcina-en-diferentes-condiciones-de-sacrificio","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/evaluacion-objetiva-de-la-calidad-de-la-carne-porcina-en-diferentes-condiciones-de-sacrificio\/","title":{"rendered":"Evaluacion objetiva de la calidad de la carne porcina en diferentes condiciones de sacrificio."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Julio Pedauye Ruiz <\/strong><\/h2>\n<p>Se estudia la calidad de lacarne (pse-palida, blanca y exudativa-, dfd-dura, firme y seca- y normal) de 433 canales de porcino procedentes de tres mataderos industriales de la region de murcia, con diferentes metodos de aturdimiento de los animales y conciones de refrigeracion de las canales. La calidad fue determinada por metodos instrumentales en linea de sacrificio; dispersion interna de la luz (dil), conductividad electrica (ce) y ph, y metodos analiticos. En funcion de los valores de dil, ce y ph se establecieron las distintas categorias de calidad, dfd, moderadamente dfd, normal moderadamente pse y pse. Se observa una escasa incidencia del defecto pse y una cierta tendencia a desarrollar la condicion dfd. Respecto a los factores ante y postmortem estudiados se observa que: 1) los machos presentan peor calidad que las hembras respecto a:  menor cra y ph final, mas agua, menos grasa intramuscular, mayor espesor del paniculo y mayor palidez, 2) la mejor calidad de carne se obtiene con tiempos de espera en los corrales comprendidos entre 4 y 6 horas, 3) los metodos de aturdimiento estudiados no afectan de modo significativo en la calidad de carne y 4) la refrigeracion rapida de las canales disminuye el desarrollo de la condicion pse y permite obtener carnes de mayor calidad tecnologica (con mas cra y proteinas solubles).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluacion objetiva de la calidad de la carne porcina en diferentes condiciones de sacrificio.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluacion objetiva de la calidad de la carne porcina en diferentes condiciones de sacrificio. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Julio Pedauye Ruiz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1993<\/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: Francisco Moreno Medina <\/li>\n<li>Francisco Leon Crespo (vocal)<\/li>\n<li>Yolanda Barcina Angulo (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Julio Pedauye Ruiz Se estudia la calidad de lacarne (pse-palida, blanca y exudativa-, dfd-dura, firme y seca- [&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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