Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
datmeat processing » data processing (Expander búsqueda), payment processing (Expander búsqueda), document processing (Expander búsqueda)
meat processing » text processing (Expander búsqueda), event processing (Expander búsqueda), data processing (Expander búsqueda)
datmeat processing » data processing (Expander búsqueda), payment processing (Expander búsqueda), document processing (Expander búsqueda)
meat processing » text processing (Expander búsqueda), event processing (Expander búsqueda), data processing (Expander búsqueda)
1
artículo
Publicado 2021
Enlace
Enlace
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...
2
artículo
Publicado 2021
Enlace
Enlace
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
Enlace
Enlace
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 2024
Enlace
Enlace
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...
5
artículo
Publicado 2024
Enlace
Enlace
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...
6
artículo
Publicado 2024
Enlace
Enlace
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...
7
artículo
Publicado 2025
Enlace
Enlace
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...
8
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...
9
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...
10
artículo
Publicado 2018
Enlace
Enlace
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.
11
artículo
The objective of the research was to determine the optimum parameters of rabbit meat canning for human consumption. Rabbit meat is a protein-rich food with less fat than red meats. Six months old male rabbits, which had an average weight of 1.900 g were used, a brine solution was used in three concentrations at 1.8%, 2% and 2.2% of sodium chloride, the process sterilization of the preserves was performed in an autoclave at a constant temperature of 122 ° C. in the retort, and working times of 30, 35 and 40 minutes, the cooling was performed by circulating water inside the autoclave, cooled to a temperature of 45 ° C . Approximately to be removed from the autoclave; The product was stored under moderate light conditions at room temperature (25 ° C) and incubation temperature (37 ° C) for 90 days. The results of the organoleptic evaluation indicated that the best treatments were the fo...
12
tesis de grado
Publicado 2022
Enlace
Enlace
El matadero Municipal de Pacora brinda sus instalaciones a matarifes locales para realizar el servicio de faenado con la finalidad de abastecer de carne de ganado vacuno, porcino, caprino el mercado local, actualmente el matadero no cuenta con las condiciones adecuadas debido a que no se cumple con el 35,29% de los requisitos generales y el 60% de los requisitos de diseño del decreto supremo DS 015- 2012-AG, afectando así la inocuidad de la carne obtenida. Para corroborar ello se realizó un análisis microbiológico y los resultados obtenidos mostraron un recuento mayor en aerobios mesófilos de 105 ufc/g, lo cual hace al producto rechazable. La presente investigación tiene como objetivo principal rediseñar el Matadero Municipal de Pacora y así poder obtener un producto inocuo. Para ello se realizó un un check list de los requisitos del decreto se analizó la demanda de ganado, lo...
13
artículo
Publicado 2018
Enlace
Enlace
The use of antibiotic growth promoters (AGP) is already unsustainable in poultry production and research is being carried out in different parts of the world to replace them with principles that do not generate resistance and provide beneficial actions on performance. Oregano adapts to these specifications; another strategy is the supplementation of digestive enzymes that allow using of food, since the stop using AGP generates decrease in this aspect, among others. The supply, through diet, oregano and enzymes was tested according to the following processes: P1, Positive test (diet with AGP); P2, Negative test (without AGP); P3, diet with 0.005% enzymes; P4, 0.05% oregano; P5, 0.005% of enzymes and 0.05% of oregano; P6, 0.1% oregano; P7, 0.005% enzymes and 0.1% oregano. Amount to 280 one-day-old female and male Cobb 500 chickens were used, from Inveragro San Martín de Porras SAC Company...
14
tesis de grado
Publicado 2024
Enlace
Enlace
El consumo de la carne de cuy (cobaya) ha ido aumentando en los últimos años en las regiones andinas. Esta investigación tuvo por objetivo analizar cómo se caracterizan e interrelacionan las variables que componen el mercado de la carne de cuy y los actores asociados a la misma. Bajo un alcance exploratorio y descriptivo no experimental y por medio de la herramienta MICMAC (matriz de impactos cruzados), se realizó un análisis estructural que permitió identificar el nivel de dependencia e influencia de las variables del sistema, las cuales fueron consensuadas por un grupo selecto de especialistas; así como su interdependencia con los principales stakeholders involucrados. Los resultados obtenidos muestran que las variables con mayor impacto en el mercado –y cuyo control permitiría optimizar el funcionamiento del sistema- se vinculan a las celebraciones costumbristas, el hábito...
15
artículo
Publicado 2008
Enlace
Enlace
Los residuos líquidos producidos en un centro de beneficio o matadero son efluentes que contienen sangre, rumen, pelos, grasas, proteínas. La generación de vertidos de aguas residuales tiene una carga orgánica, DBO y de nutrientes media-alta (sangre) con un contenido importante de sólidos en suspensión (rumen), grasas y aceites, así como vertidos líquidos de la operación de escaldado y lavado de carcazas, limpieza de equipos e instalaciones. En el campo del tratamiento de aguas residuales de mataderos, la flotación por aire disuelto (DAF) se usa, entre otros, para la separación de grasas, aceites, y sangre coloidal, en los cuales el DAF ha demostrado ser el sistema de separación de fases más eficiente. Durante todas las experiencias la temperatura del agua varió entre 20 y 22 °C. El punto de muestreo fue el efluente que ingresa al DAF. Las características fueron: pH = 7,2...
16
artículo
The meat processing industry is believed to produce highly polluted wastewater. Analysis of such wastewater indicated that the waste was highly contaminated with organic compounds as indicated by DQO (mg/L), DBO (mg/L ), and TSS (mg/L ). Moreover, oil and grease concentrations reached mg/L treatment of raw wastewater using Dissolved Air Flotation (DAF) was studied. Efficiency of the DAF for the removal of DBO, DQO, and oil and grease was 80%, 75% y 95 % .The overall efficiency of the treatment units provided good quality effluent.
17
artículo
Publicado 2022
Enlace
Enlace
The aim of this study was to evaluate the effect of the inclusion of a phytobiotic composed of essential oil of Rosmarinus officinalis, herbal choline, Cynara scolymus meal and Silybum marianum on the productive parameters and the drip losses of the carcass of broilers raised in the humid tropics. In total, 4800 male Ross AP chickens were used, housed in 10 open poultry shed and at ambient temperature (27-37 °C). The birds were distributed in a completely random model composed of five repetitions and two treatments: (D1) control diet with commercial base feed, (D2) commercial base feed with the inclusion of the phytobiotic at 400 g/t. The experimental period lasted 42 days and weight gain, feed intake, feed conversion rate and productivity index were determined. For the evaluation of meat quality, drip losses and malondialdehyde production were measured. On day 42, the animals that cons...
18
artículo
Publicado 2021
Enlace
Enlace
The aim of this study was to determine the pH and the count of mesophiles in black prochilodus (“boquichico”) meat (Prochidolus nigricans), from the markets of the city of Pucallpa, Ucayali. In total, 115 samples of boquichico specimens were collected from the 23 stalls distributed in the 5 markets of the city (5 samples per stall, considering the stall as a lot), through a non-probabilistic convenience sampling. The processing was carried out by measuring the pH of the meat and the analysis for the count of mesophiles with the SPC method (aerobic plate count). The averages of the pH values in boquichico meat by market were below the neutral value (pH=7.0), but were higher in the samples from markets 3 and 5; likewise, the mesophilic counts in meat exceeded the Maximum Allowable Limits in 4 of the 23 stalls (two from market N° 1, one from market N° 2 and one from market N° 3). It ...
19
artículo
Publicado 2021
Enlace
Enlace
The aim of this study was to determine the pH and the count of mesophiles in black prochilodus (“boquichico”) meat (Prochidolus nigricans), from the markets of the city of Pucallpa, Ucayali. In total, 115 samples of boquichico specimens were collected from the 23 stalls distributed in the 5 markets of the city (5 samples per stall, considering the stall as a lot), through a non-probabilistic convenience sampling. The processing was carried out by measuring the pH of the meat and the analysis for the count of mesophiles with the SPC method (aerobic plate count). The averages of the pH values in boquichico meat by market were below the neutral value (pH=7.0), but were higher in the samples from markets 3 and 5; likewise, the mesophilic counts in meat exceeded the Maximum Allowable Limits in 4 of the 23 stalls (two from market N° 1, one from market N° 2 and one from market N° 3). It ...
20
artículo
Publicado 2019
Enlace
Enlace
The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
