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MEAT PROCESSES
Omar Goyes
Created on September 12, 2023
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Transcript
MEAT PROCESSES
Meat Process
Presented by: Omar Andrés Goyes Hernández
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CONTENT
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1. Training Purpose
5. Conservation methods
6. Conclusions
2. Introduction
7. Bibliographic References
3. Quality of raw materials
8. Credits
4. Meat industry processes
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1. Training Purpose
Through this training course, the different concepts regarding meat processes will be strengthened in the apprentice and will contribute to the development of evidence during their learning process.
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2. Introduction
Meat processes require certain theoretical knowledge for their application when obtaining a meat product. In this course you will learn: the conditions of the raw materials, the production techniques and their conservation methods.
Let's explore through learning and discover the world of meat processes!
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3. Quality of raw materials
In the processing of meat derivatives, it is key to verify the quality of the raw material that will be used to obtain any product. Sensory analysis is the most used in the meat industry, evaluating characteristics of the raw material such as color, smell and flavor. Furthermore, it is important to control the temperature and the amount of fat present in the meat, which allows for optimal formulation of the meat product.
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4. Meat industry processes
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5. Conservation methods
Conservation methods allow preserving and prolonging the useful life of meat products, in order to maintain the physicochemical and microbiological characteristics of each product.
KNOW THE CONSERVATION METHODS!!!
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6. CONCLUSIONS
This COURSE provides basic concepts for the processing of meat derivatives. The different meat processes, the characteristics of the raw material and its conservation methods, important for the student's learning process, have been identified. By knowing these topics, students are able to apply them in the production of any meat product, applying the different production techniques and obtaining excellent quality products. In addition, knowing the different processes used in the meat industry. In the meat industry, the development of quality products is key, but with a high degree of innovation and above all maintaining the useful life of the product through different conservation methods. With this OVI, continuous and autonomous learning is supported, allowing users to explore the basic concepts in meat processes.
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7. Refrencias Bibliograficas
- Bustamante Marín, E. (2020). Conservación de carnes. San Andres Tuxtla
- Canal PRO. (31 de mayo de 2022). Carne para el mundo – Control de calidad en frigorífico. [Archivo de Video]. YouTube. https://www.youtube.com/watch?v=fCckHSHpQh4.
- Goyes Hernandez, O. (2005). Curso: Salsamentaria Básica – De la Teoría a la Practica. SENA
- Ministerio de Educación de la Ciudad Autónoma de Buenos Aires (s.f.). Tutorial Book Creator: Aplicación en línea para crear libros digitales. https://www.calameo.com/books/003672651f6b30eec8afe.
- Galán, E. (2010). El guion didáctico para materiales multimedia. http://www.biblioteca.org.ar/libros/151027.pdf
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Eureka!
8. Credits NATIONAL LEARNING SERVICE - SENA Omar Andrés Goyes Hernández MEAT PROCESSES COURSE SENA 2023
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Thank you very much for your attention!!!
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