{"id":84454,"date":"2000-10-05T00:00:00","date_gmt":"2000-10-05T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/validacion-de-metodos-anala%c2%adticos-aplicados-al-analisis-de-carne-y-productos-carnicos\/"},"modified":"2000-10-05T00:00:00","modified_gmt":"2000-10-05T00:00:00","slug":"validacion-de-metodos-anala%c2%adticos-aplicados-al-analisis-de-carne-y-productos-carnicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/validacion-de-metodos-anala%c2%adticos-aplicados-al-analisis-de-carne-y-productos-carnicos\/","title":{"rendered":"Validaci\u00f3n de m\u00e9todos anal\u00edticos aplicados al an\u00e1lisis de carne y productos c\u00e1rnicos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Manuel Dorado Gonz\u00e1lez <\/strong><\/h2>\n<p>La memoria doctoral incluye en primer lugar un amplio estudio bibliogr\u00e1fico de la normativa, tanto nacional como comunitaria, referente a la acreditaci\u00f3n y certificaci\u00f3n de laboratorios de an\u00e1lisis, la validaci\u00f3n de los diferentes m\u00e9todos an\u00e1liticos de alimentos y la legislaci\u00f3n sobre la carne y los productos c\u00e1rnicos y sus par\u00e1metros de calidad.  a continuaci\u00f3n, en el apartado de material y m\u00e9todos, se describen los m\u00e9todos de calibraci\u00f3n y\/o verificaci\u00f3n del material y de los equipos de laboratorio utilizados en el trabajo, as\u00ed como los m\u00e9todos de an\u00e1lisis de los diferentes par\u00e1metros de la carne que se pretenden validar, objetivo principal del trabajo. Los par\u00e1metros analizados se seleccionan de forma que sean representataivos de la calidad de los productos c\u00e1rnicos. Se incluyen as\u00ed diferentes componentes nutricionales (humedad, grasa, prote\u00edna), aditivos (di\u00f3xido de azufre, f\u00f3sforo, nitritos, \u00e1cido asc\u00f3rbico, almid\u00f3n, cloruros) y residuos (clembuterol).  la selecci\u00f3n de las muestras de carne y productos c\u00e1rnicos utilizadas en la validaci\u00f3n de los m\u00e9todos se realiza en funci\u00f3n de su diferente contenido graso (bajo, medioy alto) y tratamiento tecnol\u00f3gico (muestras frescas, curadas y cocidas), para determinar si dichos factores pueden ejercer influencia en la determinaci\u00f3n de los diferentes par\u00e1metros.  finalmente, se discuten los resultados obtenidos en la calibraci\u00f3n\/verificaci\u00f3n del material de laboratorio y de los diferentes equipos, as\u00ed como los obtendios en el estudio de validaci\u00f3n de cada uno de los par\u00e1metros anal\u00edticos, considerando la influencia que ejerce el tipo de matriz alimentaria y su trataminto tecnol\u00f3gico sobre la validaci\u00f3n y estableciendo las conclusiones finales del trabajo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Validaci\u00f3n de m\u00e9todos anal\u00edticos aplicados al an\u00e1lisis de carne y productos c\u00e1rnicos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Validaci\u00f3n de m\u00e9todos anal\u00edticos aplicados al an\u00e1lisis de carne y productos c\u00e1rnicos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Manuel Dorado Gonz\u00e1lez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Alcal\u00e1<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 10\/05\/2000<\/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> Masoud Musa Taisir A.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: vicente Vilas sanchez <\/li>\n<li>Jaime Fernandez rico (vocal)<\/li>\n<li>Mar\u00eda del rosario Mart\u00edn de santos (vocal)<\/li>\n<li>Francisco Jimenez-colmenero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Manuel Dorado Gonz\u00e1lez La memoria doctoral incluye en primer lugar un amplio estudio bibliogr\u00e1fico de la normativa, [&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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