Determinación de carnes pse, normal y dfd en cerdos faenados en el camal Cafrilosa de la ciudad de Loja

Determinación de carnes pse, normal y dfd en cerdos faenados en el camal Cafrilosa de la ciudad de Loja

The meat quality is determined by ante-mortem, mortem and post – mortem factors, which are related among them and affect the nutritional, organoleptic, techno- logical and hygienic properties of the carcass. The ante-mortem treatment is decisive in PSE (pale, soft and exudative), normal and DFD (Dar...

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Bibliographic Details
Main Author: Sarmiento Castillo, Gabriela Alexandra (author)
Format: bachelorThesis
Language:spa
Published: 2021
Subjects:
CERDO
FAENAR
CARNE
Online Access:https://dspace.unl.edu.ec/jspui/handle/123456789/23745
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https://dspace.unl.edu.ec/jspui/handle/123456789/23745

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