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...

• 第一著者: Rocafuerte Arias, Junior Steven (author)
• フォーマット: bachelorThesis
• 出版事項: 2024
• 主題: Factores genéticos; Carne; pH; PSE
• オンライン･アクセス: http://dspace.utb.edu.ec/handle/49000/17105