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meat processing » event processing (Expander búsqueda), data processing (Expander búsqueda), a processing (Expander búsqueda)
text processing » event processing (Expander búsqueda), fruit processing (Expander búsqueda)
meat processing » event processing (Expander búsqueda), data processing (Expander búsqueda), a processing (Expander búsqueda)
text processing » event processing (Expander búsqueda), fruit processing (Expander búsqueda)
1
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...
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 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...
5
artículo
Publicado 2015
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The research is a comparative method, transversal. It had the pur¬pose to compare the goals and motivations in choosing a profes¬sional career in 347 students of university first terms in Kinder¬garten Education, Primary Education, and Languages, all of them in a range of 20 to 22 years old. An instrument with three versions was elaborated, based on the theoretical framework proposed by Gámez y Marrero (2003). The evidences confirm significant dif¬ferences in the goals and motivations; these differences are more noticeable between students of the careers of Primary Education and Languages (sig. <.001), and between Kindergarten Education and Languages (sig.<.001). Finally, the goals and motivations were largely differentiated according to the gender (sig.<. 005), being the average for women (prom.=139.3/sig.<.005).
6
artículo
Publicado 2015
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This is a comparative correlational research aimed to investigate the predictability of speed reading and cognitive processes in syntactic and semantic levels when making inferences; also to find their relationships and to compare each with the type of school management and the age in 304 students in 4th and 5th grades in primary school in the districts of Los Olivos, Comas, San Juan de Lurigancho, San Martin de Porres and Carabayllo, located in Lima, Peru. Pruebas de medición de procesos cognitivos de la Batería BECOLE (BECOLE measurement of cognitive processes test) by Galve (2005); prueba evaluación de elaboración inferencial-PELI (PELI assessment of making inferences test) (PELI) by Holguin (2013) and medición de la velocidad lectora temporalizada-METVELO3 (METVELO 3 - reading speed timing measurement); were used. The instruments responded in favor of reliability, content and co...
7
artículo
Publicado 2006
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The problem of inferential comprehension of specialized texts by students of general studies at a private university (N=717) was the main axis of analysis in this study. The intention was to know the strategies that they used to understand a scientific text. When we analyzed by means of the factorial analysis the cognitive activities they undertook when reading a text of Psychology, we reached a solution of two factors: F1, macro structural processing; and F2 model of the situation. The intervention of the professors was recommended who must promote their approach to the text and teach them adequate strategies for the comprehension of scientific texts of the courses they are in charge.
8
artículo
Publicado 2006
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The problem of inferential comprehension of specialized texts by students of general studies at a private university (N=717) was the main axis of analysis in this study. The intention was to know the strategies that they used to understand a scientific text. When we analyzed by means of the factorial analysis the cognitive activities they undertook when reading a text of Psychology, we reached a solution of two factors: F1, macro structural processing; and F2 model of the situation. The intervention of the professors was recommended who must promote their approach to the text and teach them adequate strategies for the comprehension of scientific texts of the courses they are in charge.
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
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...
11
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...
12
artículo
Publicado 2023
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While composing vocal music, it is usually required an extra “set of rules” that is generally related with the language of the text used in the music. Each language has characteristics connected with its pronunciation, prosody, meaning, etc., that are necessary in order to set the text in a way that is understandable, but also some of these “quirks” can be exploitable and shape the music in a way that is closer to the sound, rhythm or even the culture carried by the language. This first paper on the topic addresses the use of Latin language in musical composition, as many others have tackled its pronunciation in performance but there is not much written about how a composer can use the language confidence and efficiency. In this paper, the concepts of syllable length and tonic accent in Latin will be introduced and they will be explained and applied through musical examples from ...
13
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...
14
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...
15
artículo
Publicado 2024
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Objective: To verify the effectiveness of the technological resource Aula Digital (Digital lassroom) in the development of the competency “reading various types of texts” in boys and girls of the 4th cycle at Institución Educativa N.º 32140 Antonio Brack Egg in Ambo (Peru), 2022. Methods: This study followed a quantitative approach and employed a quasiexperimental design. The population consisted of 54 students from the educational institution. A checklist was used to evaluate the pretest and posttest, and Student’s t-test was applied for statistical analysis. Results: Findings indicatedthat in both the experimental and control groups, 19.9% responded “yes” and 80.1% responded “no,” with a difference of 60.2% between the groups. The p-value was 0.000, which is below the statistical significance threshold of 0.05. Additionally, the posttest mean score of the experiment...
16
artículo
Publicado 2020
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Research on graphic organizers and reading comprehension has taken up new reins in the knowledge about the reader's mental processes, but it has been avoided to understand the levels in the reading process. The importance of organizers often focuses on the power they demonstrate to allow the reader to analyze and map ideas, especially concept maps and mind maps. In this study, we propose to determine the effects of graphic organizers on text comprehension at the school stage. The study is quantitative of quasi-experimental design. It was developed in 42 students from the primary level of Callao, Peru. The results allow concluding that the graphic organizers improved the comprehension of texts in general. The evidences remit significant differences with scores compared at the literal level. The results of inferential understanding presented data that revealed improvement, although it was ...
17
artículo
Publicado 2020
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The article examines the development of speech in elementary school students. The research objective is to determine the status of coherent speech development in 3rd-grade students in the process of constructive and artistic activity. The article defines the criteria (structural and compositional, communicative and productive, and communicative and creative), indicators, and levels of development of coherent speech in elementary school students in the process of constructive and artistic activity. Each criterion includes a group of qualitative content-disclosing indicators and characterizes the achievements of students in the intended type of activity. Based on this, the authors have developed a methodological tool that allows them to diagnose coherent speech development in 3rd-grade students in the process of constructive and artistic activity and to conduct a precise quantitative diffe...
18
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.
19
artículo
Publicado 2023
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All stages of the scientific research process require communication, be it oral, written or audiovisual, for this purpose the knowledge producer (researcher) uses various academic-institutional strategies in order to construct science in writing. For this task of writing an academic text better, be it a research plan, academic report, final research report, scientific article, academic article, or another similar one, we appeal to the theory initiated by G. Genette (1989) called transtextuality, transcendence of the text. One of the modalities is intertextuality understood as the explicit or implicit co-presence of texts in one; This inevitable phenomenon is evident in the communication of science as soon as the various reference strategies are used, which make the academic text that is constructed result in a linguistic network based on the microstructure, macrostructure and textual sup...
20
artículo
Publicado 2023
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Based on a reflection on the reduced place of national history in the official educational proposal, the contents that appear in school textbooks on the processes that led to the Peruvian emancipation are analyzed, as well as the difficulties related to the development of virtual classes as a consequence of the health emergency. The centralism of the official educational proposal, despite some efforts to influence regional processes, is also mentioned. A brief account of what has already been said on the subject is presented, reflecting on the concrete problems of teachers, such as the difficulty to access, renew or improve their classroom materials, and also commenting on the problems of students in the classroom and outside it, such as poor connectivity, emotional problems at family and individual level and the eventual school dropout, situations that were aggravated by the usual disd...
