Influencia del pH y temperatura en el músculo de la carne vacuno y porcino, durante el proceso de faenamiento
World meat consumption reveals a clear preference for pork (36%) and beef (23%), which reveals global dietary patterns. Meat quality depends largely on genetic factors such as breed, which will determine tenderness, juiciness and flavor. Genetic crossbreeding can condition the texture and compositio...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | bachelorThesis |
| Veröffentlicht: |
2024
|
| Schlagworte: | |
| Online Zugang: | http://dspace.utb.edu.ec/handle/49000/17105 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen