Implementación de métodos combinados para la conservación de carne de res.

Abstract

Beef is extracted in the post-refrigeration phase from the healthy and safe muscles of cattle; its nutritional composition and biochemical properties make it belong to the group of perishable foods. Preservation methods are important, since they apply physical, chemical and technological techniques that avoid deterioration of sensory properties, maintaining the quality and preserving the safety of the food. The conversion of muscle into meat is governed by the rigor-mortis and maturation stages, in which biochemical mechanisms can occur that deteriorate preservation: lipid oxidation, autolytic enzymatic activity and the presence of microorganisms, the latter can be endogenously and exogenously contaminated in any post-slaughter production process. These mechanisms directly affect organoleptic characteristics such as texture, color, flavor, odor and appearance of the meat. There are also factors that influence the microbiological deterioration of meat, such as buffering capacity and pH, water activity, storage temperature, packaging or protective atmosphere, which diminish sensory quality and increase the possibility of the formation of toxic substances in the food. There are properties that have great technological and commercial value, such as tenderness, flavor and color, so it is important to prevent meat deterioration.