Publication: Uso de electrones acelerados para aumentar la vida útil de lomo de cerdo
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2016-08-17
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Universidad Complutense de Madrid
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Abstract
La industria cárnica es la cuarta parcela industrial de España, detrás de los sectores de la dimensión de la industria automovilística, la del petróleo y combustibles y la energía eléctrica. Es el primer subsector exportador del segmento agroalimentario. En 2014, exportó un total de 1,53 millones de Tm de productos frescos y 148.552 Tm de elaborados, lo que representó unas ventas de 4.467 M€, con una balanza comercial muy positiva, específicamente del 356% en 2013. El sector cárnico es, pues, una industria estratégica que es necesario defender, auxiliar y mantener en constante innovación. Esta tesis es un intento de esta naturaleza referido a lomo fresco y adobado de la especie porcina. Ante la pregunta planteada por la industria: “¿Es posible aumentar la vida útil de lomo de cerdo fresco y adobado mediante la aplicación de electrones acelerados?”, subyacía la posibilidad de exportar carne fresca refrigerada a grandes distancias, como las requeridas para la distribución en países de la UE y terceros países y, en especial, cuando se atiende a países asiáticos, como Corea o Japón, donde, debido al carácter perecedero de la carne, se requiere el transporte en estado congelado. Bajo los principios de auxiliar, asistir e impulsar la industria cárnica española, se atendió a la propuesta y se acometió la investigación que se recoge en esta tesis...
The meat industry is the fourth largest industrial segment of Spain, just behind of automotive, fuel and oil, and electrical energy industries. It is the leading exporter of the Spanish in the food and beverage sector. In 2014, 1.53 million tons of fresh meat and 148,552 tons of processed meat products were exported accounting for 4,467 M € sales with a very positive commercial balance sheet, namely a 356% in 2013. The meat segment is, therefore, a strategical industry, which is necessary to protect, to assist and to maintain in constant innovation. The present thesis is an attempt of this kind referred to both fresh and marinated pork loin. The work is justified by the following inquiry raised by the industry, "Is it possible to extend the shelf-life of fresh and marinated pork loin through the application of accelerated electrons?" This is an issue of great concern in the long-distance, international trade of fresh meat, such as those required for distribution in EU countries and third countries, particularly in Asian countries, such as Korea or Japan where meat is required to be transported in a frozen state due to its perishable nature. Under the principles of aid, assistance and promotion of the Spanish meat industry, the proposal was attended and the research listed herein was conducted...
The meat industry is the fourth largest industrial segment of Spain, just behind of automotive, fuel and oil, and electrical energy industries. It is the leading exporter of the Spanish in the food and beverage sector. In 2014, 1.53 million tons of fresh meat and 148,552 tons of processed meat products were exported accounting for 4,467 M € sales with a very positive commercial balance sheet, namely a 356% in 2013. The meat segment is, therefore, a strategical industry, which is necessary to protect, to assist and to maintain in constant innovation. The present thesis is an attempt of this kind referred to both fresh and marinated pork loin. The work is justified by the following inquiry raised by the industry, "Is it possible to extend the shelf-life of fresh and marinated pork loin through the application of accelerated electrons?" This is an issue of great concern in the long-distance, international trade of fresh meat, such as those required for distribution in EU countries and third countries, particularly in Asian countries, such as Korea or Japan where meat is required to be transported in a frozen state due to its perishable nature. Under the principles of aid, assistance and promotion of the Spanish meat industry, the proposal was attended and the research listed herein was conducted...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 21/01/2016. Tesis formato europeo (compendio de artículos)