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http://dspace.udla.edu.ec/handle/33000/10991Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Andrade Ojeda, David Francisco | - |
| dc.creator | Peña Gallegos, Daniel Sebastián | - |
| dc.date.accessioned | 2019-05-22T22:22:06Z | - |
| dc.date.available | 2019-05-22T22:22:06Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | Peña Gallegos, D. S. (2019). Valorar la influencia del tiempo y tipo de transporte en factores de calidad cárnica porcina en la empresa pública de rastro de Santo Domingo (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TMVZ-2019-22 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/10991 | - |
| dc.description | The pork meat is among the foods with the highest consumption in the world. The consumption per capita of this product is in constant growth in the whole world except for people who for religious reasons its consumption is prohibited; There are two types of meat quality, the first is nutritional and the second is the organoleptic quality which refers to the appreciation of the meat that the consumer has against the product. These characteristics influence the type of market or use that it will have. The present investigative work was carried out in the Municipal Public Company of Trace and Squares of Livestock Santo Domingo (EPMRPG-SD); in order to determine if the time and type of transport influence the pH, temperature and water retention capacity of the meat of slaughtered pigs during the month of September of the year 2018. A total of 299 animals were sampled, which met all the inclusion criteria, it was determined that 68.6 percent of animals arrived in trucks, 73.9 percent fulfilled a transport time of 0 to 2 hours, by running the chi-square statistical analysis in the SPSS program it was obtained that the temperature and the capacity of water retention presented a significant difference when evaluating the type of transport; When adding the transport time and the time of stay in the pens, the temperature from the fourth hour and the water retention capacity at the sixth hour presented significant difference (P less than 0.05). In conclusion, the transport time did not influence the pH, temperature and water holding capacity while the type of transport and the total time influenced the temperature and water retention capacity of the pork meat. | en |
| dc.description.abstract | La carne porcina se encuentra dentro de los alimentos con mayor consumo en el mundo... | es_ES |
| dc.format.extent | 83 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2019 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | BIENESTAR ANIMAL | es_ES |
| dc.subject | FAENAMIENTO | es_ES |
| dc.subject | GESTIÓN DE CALIDAD-CARNE | es_ES |
| dc.subject | INDUSTRIA CÁRNICA PORCINA | es_ES |
| dc.title | Valorar la influencia del tiempo y tipo de transporte en factores de calidad cárnica porcina en la empresa pública de rastro de Santo Domingo | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Medicina Veterinaria y Zootecnia | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TMVZ-2019-22.pdf | 1,57 MB | Adobe PDF | Visualizar/Abrir |
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