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Cortes especializados de cerdo

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Juan Camilo Arias Robledo

on 2 October 2012

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Transcript of Cortes especializados de cerdo

Cortes especializados
de carne de Cerdo. Juan Camilo Arias Robledo
Universidad Nacional de Colombia
Sede Bogotá
Facultad de Medicina Veterinaria y de Zootecnia
Grupo de Estudio de Porcinos de la Universidad Nacional Chuleta Lomo Cabeza del lomo Tocino papada Brazuelo paleta Lagarto /Murillo Codito / Ossobuco Pesuñas Costillas Panceta / Tocineta Tocino barriguero Lagarto /
Murillo Posterior Pierna Pernil Solomillo Cadera ¿Que nos trae hoy aqui? ¿Que nos hace diferentes? Calidad de la carne Los factores mas importantes de la calidad. Rendimiento y
composición
bruta: Cantidad de producto vendible, Relación de grasa removible, tamaño y forma muscular. Apariencia y
características
tecnológicas: Textura y color de la grasa, Cantidad de marmoreo (GIM), color, capacidad de retención de fluidos (WHC), composición química de la carne magra. Palatabilidad: Textura y terneza, jugosidad, sabor. Salubridad: Calidad nutricional, seguridad quimica, seguridad microbiológica. Calidad etica: Una correcta crianza de animales. Yield refers to how much of a product is sold. Therefore, the more products available to sell, the higher the potential profit to gain. In the meat industry, a larger muscle to bone ratio will result in greater profit for the producer. However, composition is also important. Having a higher ratio of muscle to fat is the main goal for the European and North American consumers. At the same time minimum fat is required because of the taste issue concern (Warris, 2000). Generally consumers decide to purchase meat based on its appearance. The colour of the meat greatly affects its saleability. Also, its water-holding capacity (WHC) is also important to the consumer. It can be said that appearance and technological characteristics are connected. The importance of WHC can be classified into three sections; firstly, poor WHC can be connected to the appearance of the meat. WHC is obvious to the consumer when examining the Styrofoam packaging in the retail stores. Poor WHC results in the drip remaining in the package - resulting in a negative appearance of the meat. Secondly, the drip loss is connected to the weight of the meat. In processed meats, poor WHC may reduce water retention and therefore yield of product is reduced. Finally, the juiciness of the meat after cooking is also affected by the WHC. Poor WHC meat may be dry or taste may be negatively affected. Beside colour and WHC, there is also a relationship between appearance and intramuscular fat (IMF) or marbling. This is also an important factor for determining appearance of the meat. High marbling is a requirement for some consumers such as in Japan, whereas low marbling is required by some other countries as in France (Monin, 1998; Warris, 2000) Palatability Palatability or eating quality of meat can be defined by three characteristics. Those are tenderness, juiciness, and flavour or odour. In most countries, people want their meat tender, but that is not the case for many African countries, where they prefer their meat chewy. Juiciness of the meat is mainly related to the WHC of the meat or low IMF level. Flavour and odour are closely related. Generally flavour is linked to water-soluble materials, and odour is related to fat-soluble volatile elements. If the meat smells unpleasant, it is mostly related to the quality of the meat. It can be an indicator of the spoilage. But it is not always the case. For instance, some unpleasant smell can be caused by the boar’s taint of male pigs (Warris, 2000). According to the Canadian Food Inspection Agency, "Wholesomeness" is defined as free from decomposition, bacteria of public health significance or substances toxic or aesthetically offensive to man. Wholesomeness has two components. First, meat should be safe to eat. This means the meat must be free from parasites, microbiological pathogens and hazardous chemicals (Heitzman, 1996). Second, people want meat to be beneficial to their health in contributing minerals, vitamins, high value protein, and possibly essential fatty acids, such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids to their diet (McCance and Widdowson, 1997). Ethical quality The last major component of meat quality is the ethical quality. Many people have concern about the meat they consume. They believe meat should come from animals that have been bred, reared, handled and slaughtered in ways that promote their welfare and in systems that are sustainable and environmentally friendly. In other words, this system should be sympathetic to animal welfare. The Canada Pork Council (CPC) represents Canadian hog producers. CPC has gathered hog producers, animal care scientists and regulators to define good husbandry practices (Forian, 2006) "A cut above the rest" Algunos músculos importantes M. Longuissimus Dorsi. M. psoas Major. Anqueta Carré con hueso Tocino Bondiola Churrasquito Pechito con manta Paleta Codillo Manitos Matambrito /
Panceta Solomillo /
lomo Patitas Jamón Cuadril
Nalga
Peceto
Cuadrada
Bola de lomo Cortes del Cerdo Cortes especializados de carne de Cerdo. Muchas Gracias ¿Preguntas? Lomo de cerdo Lomo de cerdo mariposa Músculo alargado ubicado en la parte inferior de las costillas. Lomo de cerdo Baby Lomo de cerdo Baby Posta Lomo de Pescadito Costillas de cerdo Es el costillar del cerdo. Corte no muy grueso, graso pero con excelente sabor. Costilla San Luis Costilla
especial Costilla en Tiras Chuleta de cerdo Corte de la parte alta de la chata
unida al hueso del costillar. Corte Mariposa Rib de cerdo Pierna de cerdo Milanesa de cerdo Bondiola de cerdo Bife de bondiola Cabeza de lomo de cerdo Comprende la piel y las capas de carne que se encuentran en la panza del cerdo. Está compuesta de la piel, tocino (grasa) y entreverado de carne Tocino carnudo Tocino graso Espinazo de cerdo Coditos de cerdo Ubicado entre la unión de los dos huesos de la pata donde se forma el codo. El codo tiene un sabor fuerte y es muy aromático, contiene abundante grasa. Paticas de cerdo Constituida por las extremidades inferiores del cerdo Andrée, S., Martin, D., Ostemeyer, U., Rehbein, H., & Schwägele, F. (2012). Determining metabolic profiles of food of animal origin. [Bestimmung metabolischer Profile von Lebensmitteln tierischer Herkunft] Fleischwirtschaft, 92(5), 103-107. Retrieved from www.scopus.com

Quintanilla, R., Pena, R. N., Gallardo, D., Cánovas, A., Ramírez, O., Díaz, I., Amills, M. (2011). Porcine intramuscular fat content and composition are regulated by quantitative trait loci with muscle-specific effects. Journal of Animal Science, 89(10), 2963-2971. Retrieved from www.scopus.com

Heinz, G., Hautzniger, P. (2007). Meat processing technology for small to medium-scale producers. Food & Agricultire organization of the United Nations (FAO), Regional Office for Asia & the Pasific. Bangkok. Bibliografía Fuente: FAO 2012 El Codex Alimentarius define la carne como “todas las partes de un animal que han sido dictaminadas como inocuas y aptas para el consumo humano o se destinan para este fin”. La carne se compone de agua, proteínas y aminoácidos, minerales, grasas y ácidos grasos, vitaminas y otros componentes bioactivos, así como pequeñas cantidades de carbohidratos. Composición nutricional de las carnes por 100 g Fuente: FAO 2012
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