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1
artículo
Publicado 2024
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Los aceites esenciales extraídos de diversas partes de las plantas han sido empleados desde tiempos ancestrales con fines medicinales, condimentarios, conservantes y aromatizantes. En este estudio, se llevó a cabo una exhaustiva revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se empleó la metodología PRISMA para recopilar la información, obteniendo un total de 15 documentos técnicos y 17 documentos específicos sobre aceites de plantas aromáticas y sus efectos en productos cárnicos, siguiendo criterios de inclusión y considerando palabras clave relevantes. En conclusión, la inclusión de aceites esenciales en la elaboración de productos cárnicos no solo favorece su conservación, sino que también mejora sus características organolépticas y añade funcionalidad al producto final. Este estudio destaca la importancia de los aceites es...
2
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
3
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
4
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
5
artículo
Publicado 2024
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The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products’ production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as...
6
artículo
Publicado 2024
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The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products’ production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as...
7
artículo
Publicado 2024
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This work proposes an electronic equipment which determines the marbling grade in beef rib eye according to the American grading scale using digital image processing and machine learning, achieving an 88.89 % coincidence level with grading done by beef specialists. Existing solutions which use image processing usually require calibration methods due to working in non-controlled environments. Furthermore, they only acquire the fat distribution from the longissimus dorsi muscle with an approximate accuracy of 80 %, without referring the distribution to any quality standard. In this work, meat samples are placed in a food grade stainless-steel enclosure with a touch screen and a digital RGB camera. The device acquires an image of the rib eye, which is then analyzed using techniques such as adaptive histogram analysis based on the HSV color model, histogram peaks detection for grayscale thre...
8
artículo
Publicado 2024
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Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
9
artículo
Publicado 2024
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Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
10
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
11
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
12
artículo
Publicado 2025
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The association of processed food consumption with health problems has sparked interest among consumers and the food industry in the production of healthier and more sustainable foods. Processed meats, which are made from the skeletal muscle of edible animal species, have unfavorable characteristics due to the incorporation of ingredients and synthetic additives associated with the occurrence of diseases and allergies. In this context, this review presents the pijuayo as a healthy and sustainable alternative in the formulation of meat and fish products. The nutritional benefits of this Amazonian resource are described, as well as its uses reported in the literature. The pulp, peel, stem, and oil extracts of pijuayo have been used to replace animal fat and to act as extenders and colorants in processed meats. The benefits include the enhance of sensory characteristics and acceptability re...
13
artículo
Publicado 2017
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Metacognition as a learning process allows our mind to have the ability to turn on itself and analyze our own thoughts and our knowledge. For this reason, it is important that the teachinglearning processes are strengthened in order to achieve a satisfactory learning in students and give them a better knowledge of their abilities. In this regard, the present article will address the topic of metacognition, its dimensions, metacognitive strategies and metacognition classes in order to provide a contribution to Education at all levels.
14
artículo
Publicado 2017
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Metacognition as a learning process allows our mind to have the ability to turn on itself and analyze our own thoughts and our knowledge. For this reason, it is important that the teachinglearning processes are strengthened in order to achieve a satisfactory learning in students and give them a better knowledge of their abilities. In this regard, the present article will address the topic of metacognition, its dimensions, metacognitive strategies and metacognition classes in order to provide a contribution to Education at all levels.
15
artículo
Publicado 2022
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Mixed martial arts (MMA) has always been surrounded by controversy due to the unusual muscle development of its participants, so it is crucial to know the strategies that have been implemented to reduce doping cases. The main purpose of this paper is to describe the various cases of doping detected by USADA in UFC MMA participants. In addition, strategies that are being developed to reduce cases of positive doping are proposed. From the UFC USADA database, doping cases were extracted, obtaining the substance or substances involved; the formula, physiological effect and the athletes involved; the dates of the sampling; if it was out of competition or in-competition and the sanction time. The substances that were most involved were found to be Ostarine (22), Clomiphene (9), Diuretics (10) and Stanozolol (9). Some sanctions were diminished because they were treated with contamination of sup...
16
artículo
Publicado 2023
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This article presents the virtues and results of the order for payment process applied in other latitudes to show that it is a process that, far from the discussion of its legal nature, manages to resolve conflicts submitted to this in a reasonable time. Then, the minor labor processes that are processed under Law No. 29497 are analyzed. It is concluded that these processes can be adapted or submitted to the order for payment process, which would allow their processing and resolution to be carried out within a reasonable time, thus achieving the speed proclaimed by the new labor procedural law.
17
artículo
Publicado 2018
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We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.
18
artículo
Publicado 2022
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Language describes approach/avoidance intentionality by means of attitudinal verbs (e.g., accept vs. reject). The right superior temporal sulcus (rSTS) has been shown to be recruited in processing action goals and approach intentionality in social contexts. In this study, we examine whether transcranial direct current stimulation (tDCS) of this area improves the processing of attitudinal verbs (either of approach or avoidance) in the context of affirmative and negative sentences [e.g., Julio (did not)/included meat on the grocery list]. After being subjected to tDCS, 46 participants were given sentences for passive reading. Sentences were displayed in segments with a fixed time of exposition, and a verb, either the one mentioned in the sentence or an alternative one was displayed 1,500 ms after the sentence (e.g., included vs. excluded, in the example). Participants were told to read the...
19
artículo
Publicado 2021
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La negociación es una actividad inherente al ser humano, que se realiza prácticamente de manera cotidiana, aunque la misma no se internalice de forma consciente. En este sentido, el presente trabajo tiene como objetivo, afianzar la idea de que la técnica de negociación debe abordarse en ambientes políticos, judiciales y extrajudiciales como vía ideal para la solución de conflictos de diversa índole, principalmente en aquellos donde el Estado juega un papel fundamental, como principal interesado en la paz, al prever su ordenamiento jurídico, todos los mecanismos que facilitan el desiderátum de una armónica convivencia, en el contexto de un contrato social. Para esto se mostrará cómo surge la disciplina, en un tránsito que va desde la ´Teoría de Juegos´, pasando por la ´Teoría de Decisiones´, hasta llegar de manera sinérgica a una metodología que debe cont...
20
artículo
Publicado 2021
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Negotiation is an activity inherent to the human being, which is carried out practically on a daily basis, even if it is not consciously internalized. In this sense, this work aims to strengthen the idea that the negotiating technique should be addressed in political, judicial and extrajudicial environments as an ideal means for the resolution of conflicts of various kinds, mainly in those where the State plays a fundamental role, as the main interest in peace, in providing for its legal order, all the mechanisms that facilitate the desidertum of a harmonious coexistence, in the context of a social contract. For this will show how discipline arises, in a transit that goes from the "Game Library", through the "Decision Library", to reach synergistically a methodology that must be contemplated in an inessible way, in every conflict addressed by man. In this sense, as a methodol...
