TÉCNICAS DE COCCIÓN Y FACTORES QUE AFECTAN LA CALIDAD DE LA CARNE DE CERDO
DOI:
https://doi.org/10.69823/avacient.v3n1a8Palabras clave:
Carne, cerdo, cocción, proteínas, grasasResumen
La ganadería intensiva ha revolucionado la producción y consumo de carne, consolidándose como una fuente esencial de grasas y proteínas. Este trabajo recopila datos sobre las técnicas de cocción, su influencia en las propiedades nutricionales de la carne porcina y los factores que inciden en su calidad. Los métodos de cocción de la carne de cerdo resultan en pérdidas considerables de materia, las cuales varían dependiendo del proceso y el músculo utilizado. También pueden provocar la desnaturalización de proteínas y afectar sus propiedades físicas, incluyendo la distribución del agua, textura y color. Estos métodos de cocción afectan las propiedades sensoriales y la composición nutricional, incluso las reacciones químicas, como la de Maillard, encargada de generar sabores y aromas distintivos. La intensidad de esta reacción aumenta en la medida que el tiempo y la temperatura se incrementan. Las variaciones en las propiedades nutricionales destacan la necesidad de elegir la técnica adecuada para cocinar la carne porcina, además de considerar el sabor y textura. Los métodos de cocción desempeñan un papel crucial en la variación de la calidad nutricional de la carne de cerdo.
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