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UF 0352

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About this activity

Condicionament de la carn per a la seva comercialització

Created by

Ariadna Garreta
Ariadna Garreta
Spain

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UF 0352
 

UF 0352Online version

Condicionament de la carn per a la seva comercialització

by Ariadna Garreta
A
B
C
D
E
F
G
H
I
J
L
M
N
Ñ
O
P
Q
R
S
T
U
V
X
Z

Empieza por A

proteïna globular que forma los microfilamentos

Empieza por B

Tipo de carne muy rica en vitamina B

Empieza por C

Proteinas del tejido conjuntivo

Empieza por D

Empieza por E

Tejido muscular de control voluntario

Empieza por F

Vitamina presente en la carne, ácido...

Empieza por G

La carne que más contiene este componente de la carne, es la carne de cerdo

Empieza por H

Molécula aromática de la carne

Empieza por I

Grasa que da jugosidad a la carne

Contiene la J

Color de la carne de la cual es responsable la mioglobina

Empieza por L

Ácido importante relacionado con el pH de la carne

Empieza por M

Víscera presente en la canal de aves

Contiene la N

Tejido MER en animales de cualquier edad. Tejido que une los intestinos con la pared que rodea el estómago

Contiene la Ñ

Visceras rojas (2 unidades por animal)

Empieza por O

Característica organoléptica de la carne, que se detecta durante la cocción

Empieza por P

Ácidos grasos "buenos" muy presentes en el pescado

Contiene la Q

Despojos comestibles (Menuts en català)

Empieza por R

Alteración de la carne cuando se congela pre-rigor

Empieza por S

unidad funcional mas pequeñas de la fibra muscular

Empieza por T

Proceso que se produce durante la maduración de la carne

Contiene la U

Grasa que se encuentra debajo de la piel

Empieza por V

Órganos de las cavidades torácicas, abdominales, pélvica, la tráquea y el esófago

Contiene la X

Factor que afecta al pH de la carne; hembras o machos

Empieza por Z

Mineral presente en la carne

 
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