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LA CARNE Y LA CLASIFICACIÓN DE PRODUCT PRODUCTOS OS CÁRNICOS José David Torres Torres Gonzalez Gonzalez
Cartagena de Indias Universidad Universidad de Cartagena Ingeniería de Alimentos Nutrición
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CARNE •
(Según NTC 1325) “tejido muscular de mamíferos y aves acompañado acompañado
también de tejido conjuntivo, adiposo, y óseo.
•
Su importancia en la dieta radica en el aporte De Proteínas alto valor biológico = alto contenido aminoácidos esenciales.
Ácidos grasos saturados =
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CLASIFICACION •
Según el contenido pigmento (hemoglobina)
•
Carne roja:
Ejemplo: Vacuno, ovino, porcino, caprino, y equino •
Carne blanca:
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DIFERENTES TIPOS
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