{"id":21557,"date":"2003-07-02T00:00:00","date_gmt":"2003-07-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-calidad-de-la-canal-y-de-la-carne-del-cerdo-chato-murciano\/"},"modified":"2003-07-02T00:00:00","modified_gmt":"2003-07-02T00:00:00","slug":"estudio-de-la-calidad-de-la-canal-y-de-la-carne-del-cerdo-chato-murciano","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/murcia\/estudio-de-la-calidad-de-la-canal-y-de-la-carne-del-cerdo-chato-murciano\/","title":{"rendered":"Estudio de la calidad de la canal y de la carne del cerdo chato murciano"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Angel Poto Remacha <\/strong><\/h2>\n<p>Se estudian 31 cerdos de raza chato murciano pertenecientes al centro de capacitaci\u00f3n y experiencias agrarias de lorca, procedentes del programa para su recuperaci\u00f3n. El dise\u00f1o experimental se plante\u00f3 con todos los cerdos castrados que llegaron al peso adulto (media de 124,9 kg) en 10,6 meses de vida.  se analizaron seis variables de las caracter\u00edsticas de la canal y diez variables morfom\u00e9tricas, as\u00ed como el peso promedio de 15 piezas c\u00e1rnicas resultantes del despiece tradicional y, preferentemente, el porcentaje sobre la canal de las llamadas piezas nobles (% lomos con cabeza, % jamones y % paletas). Paralelamente se estudian cuatro variables caracter\u00edsticas de la calidad de la carne: tipo de fibra muscular (tipos metab\u00f3licos, porcentajes dentro de los m\u00fasculos elegidos, \u00e1rea y di\u00e1metro m\u00ednimo), ph, color y % de grasa intramuscular.  los tipos de fibras musculares fueron estudiados utilizando las t\u00e9cnicas matpasa (preincubaciones alcalinas y \u00e1cidas). Tambi\u00e9n fueron utilizadas las t\u00e9cnicas nadh-tr y a-mgpdh  se presentan los estad\u00edsticos descriptivos de todas las variables y las correlaciones entre ellos, as\u00ed como el nivel de confianza estad\u00edstica. adem\u00e1s, se reflejan los gr\u00e1ficos e histogramas de frecuencia de los distintos tipos de fibras e informaci\u00f3n fotogr\u00e1fica sobre algunos resultados.  de los resultados obtenidos concluimos con una clara especializaci\u00f3n de la raza porcina chato murciano hacia transformados c\u00e1rnicos genuinos, tanto por la buena evoluci\u00f3n del ph de la carne, por su color y % de grasa intramuscular, as\u00ed como por los tipos de fibras musculares que la integran y su morfolog\u00eda. se observa tambi\u00e9n que la canal del cerdo chato murciano pertenece a una raza con ac\u00famulo de grasa subcut\u00e1nea, con buenos rendimientos y gran porcentaje de piezas c\u00e1rnicas de alto valor a\u00f1adido en la transformaci\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la calidad de la canal y de la carne del cerdo chato murciano<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la calidad de la canal y de la carne del cerdo chato murciano <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Angel Poto Remacha <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 07\/02\/2003<\/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>Francisco Gil Cano<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Bernabe salazar <\/li>\n<li>Juan  vicente Delgado bermejo (vocal)<\/li>\n<li>Jos\u00e9 Mar\u00eda Vazquez auton (vocal)<\/li>\n<li>Francisco Mascarello (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Angel Poto Remacha Se estudian 31 cerdos de raza chato murciano pertenecientes al centro de capacitaci\u00f3n y [&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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