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...
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| Formatua: | bachelorThesis |
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2024
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| Sarrera elektronikoa: | http://dspace.utb.edu.ec/handle/49000/17105 |
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