| |
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA La Estanzuela; INIA Tacuarembó; INIA Treinta y Tres. |
|
Fecha : |
09/10/2014 |
|
Actualizado : |
06/07/2017 |
|
Tipo de producción científica : |
Artículos en Revistas Agropecuarias |
|
Autor : |
CARRASCO-LETELIER, L.; VÁZQUEZ, D.; D´OTTONE, F.; RESQUÍN, F.; SCOZ, R.; VILARO, F.; RODRIGUEZ, G.; VICENTE, E.; TERRA, J.A. |
|
Afiliación : |
LEONIDAS CARRASCO-LETELIER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FEDERICO AGUSTIN D´OTTONE DI LORENZO, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; JOSE FERNANDO RESQUIN PEREZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO JAVIER SCOZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; FRANCISCO LUIS VILARO PAREJA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; GUSTAVO ROBERTO RODRIGUEZ LAGOUTTE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS ESTEBAN VICENTE CASTRO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JOSÉ ALFREDO TERRA FERNÁNDEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Balance energético de cadenas agro-industriales de interés para la producción de bioenergías. |
|
Fecha de publicación : |
2013 |
|
Fuente / Imprenta : |
Revista INIA Uruguay, 2013, no. 32, p. 46-50 |
|
Serie : |
(Revista INIA; 32) |
|
ISSN : |
1510-9011 |
|
Idioma : |
Español |
|
Palabras claves : |
CAMPO NATURAL; GENERACIÒN DE ENERGÍA. |
|
Thesagro : |
AGROINDUSTRIA; GENERACION DE ENERGIA. |
|
Asunto categoría : |
--
E21 Agroindustria |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/7045/1/112761050413113529.pdf
|
|
Marc : |
LEADER 00781naa a2200277 a 4500
001 1050434
005 2017-07-06
008 2013 bl uuuu u00u1 u #d
022 $a1510-9011
100 1 $aCARRASCO-LETELIER, L.
245 $aBalance energético de cadenas agro-industriales de interés para la producción de bioenergías.
260 $c2013
490 $a(Revista INIA; 32)
650 $aAGROINDUSTRIA
650 $aGENERACION DE ENERGIA
653 $aCAMPO NATURAL
653 $aGENERACIÒN DE ENERGÍA
700 1 $aVÁZQUEZ, D.
700 1 $aD´OTTONE, F.
700 1 $aRESQUÍN, F.
700 1 $aSCOZ, R.
700 1 $aVILARO, F.
700 1 $aRODRIGUEZ, G.
700 1 $aVICENTE, E.
700 1 $aTERRA, J.A.
773 $tRevista INIA Uruguay, 2013, no. 32, p. 46-50
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA La Estanzuela (LE) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA Tacuarembó. |
|
Fecha actual : |
21/02/2014 |
|
Actualizado : |
02/06/2017 |
|
Tipo de producción científica : |
Abstracts/Resúmenes |
|
Autor : |
BRITO, G.; PRINGLE, D.; SAN JULIÁN, R.; MONTOSSI, F. |
|
Afiliación : |
GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DEAN PRINGLE, The University of Georgia, Animal Science Department, Athens, Georgia, USA.; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Predicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings. |
|
Fecha de publicación : |
2004 |
|
Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki, 2004. |
|
Idioma : |
Inglés |
|
Contenido : |
In the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it. MenosIn the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes).
The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the
relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as
Australia (Guarantee tenderne... Presentar Todo |
|
Palabras claves : |
FOOD INDUSTRY. |
|
Asunto categoría : |
L01 Ganadería |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6809/1/ICOMST-2004.pdf
|
|
Marc : |
LEADER 02465nam a2200157 a 4500
001 1023180
005 2017-06-02
008 2004 bl uuuu u01u1 u #d
100 1 $aBRITO, G.
245 $aPredicting and segregating beef tenderness among uruguayan steer carcasses under commercial conditions using posmortem carcass traits, ph, temperature and colorimeter readings.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinki$c2004
520 $aIn the food industry consumer-oriented quality approaches are more and more used if we consider the large development of marketing. The perception of the quality could be defined prior to purchase (beliefs and attitudes), at the point of purchase (intrinsic and extrinsic cues) and upon consumption (sensory attributes). The National Beef Tenderness Survey conducted in US (1990), documented a relative high incidence of toughness problems among different beef cuts for sale and identified the need to improve retail beef tenderness (George et al., 1999). The US beef industry has made it a priority to address the inconsistency in beef tenderness and has been developed strategies to ensure that all beef has acceptably tender. The development of tenderness based classification systems makes possible to identify carcasses with superior tenderness and add value to these carcasses that are undervalued in current systems. Studies have demonstrated that consumers recognized consistently differences in tenderness and they are willing to pay for this attribute (Boleman et al., 1997). Most of these systems evaluated by research are based on the relationship between muscle pH (Purchas, 1990; Wulf and Page, 2000), color (Wulf et al., 1997; Vote et al., 2003) and temperature (Jones and Tatum, 1994) with meat tenderness. This strategy to improve consistency of meat palatability ?tenderness as main factor- is also followed by principal meat export countries, such as Australia (Guarantee tenderness) and New Zealand (NZ Beef and Lamb Quality Mark). Uruguay, as a meat export country in South America ought to follow this approach making a diagnostic of the variation of this attribute and according to the information gathered identifying the critical control points along the meat chain to ensure the consistency on it.
653 $aFOOD INDUSTRY
700 1 $aPRINGLE, D.
700 1 $aSAN JULIÁN, R.
700 1 $aMONTOSSI, F.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Tacuarembó (TBO) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
