carnes rojas Flashcards

1
Q

muchas bacterias como

A

pseudomas

acinectobacter, morexella, etc son MUCHAS

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2
Q

q hace q descomposicion se a tan rapida

A

todos sus factores en especial que tiene act de agua muy elevada

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3
Q

bacterias

A

psicotróficas

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4
Q

act de agua alta

A

0.97

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5
Q

la act mas alta de agua es

A

1

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6
Q

ph promedio es

A

5.5

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7
Q

muchas bacterias tienen estas características

A

x eso hay tantas

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8
Q

tipos de mos

A

psicotroficas - frio
anaerobias
anaerobias facultativas. puede sobrevivir con aire
aerobios

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9
Q

cuando hay bact anaerobias al empaquetar se

A

infla

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10
Q

ya q se descompone se nota principalmente

A

color y oxidación se ve opaca toma tonos grises y marrones , olor a rancio

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11
Q

descomposición de q nutrientes en escatol

A

proteinas

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12
Q

olor a rancio es descomposición de

A

lípidos

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13
Q

última escala para saber si se hecha a perderr

A

textura, acumulación de CO2

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14
Q

como hacemos para conservarla

A

congelacion, desecación, curado

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15
Q

cecina es q tipo de conservación

A

curado

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