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About this activity

Responde las siguientes preguntas relacionadas a la unidad 2 de la experiencia educativa tecnología de alimentos de origen animal

Created by

Karla López
Karla López
Mexico

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Carne y productos cárnicos
 

Carne y productos cárnicosOnline version

Responde las siguientes preguntas relacionadas a la unidad 2 de la experiencia educativa tecnología de alimentos de origen animal

by Karla López
1

Carnes es: Todas las partes de un animal que han sido dictaminadas como inocuas y aptas para el consumo humano o se destinan para este fin

2

Los Tejidos principales del animal son: músculo, tejido conectivo, grasa y hueso

3

La metamioglobina da color rojo brillante

4

Son ejemplos de tejido amarillo colágeno y elastina

5

Funciona como reserva energética y como amortiguadora de órganos internos la grasa

6

Tiene menos colesterol el pollo con piel que la carne de res y de cerdo magras

7

El sacrificio del animal influye en la calidad de la carne

8

Las enzimas que degradan el tejido muscular y conectivo en el rigor mortis se llaman proteasas

9

El salado consiste en conservar la carne mediante la adición de sustancias curantes como la sal

10

La salchicha tipo viena es un embutido curado escaldado

11

El enrojecimiento imperfecto se da por un mal mezclado del producto

12

El sabor amargo en los productos cárnicos se da por la presencia de bilis y canales biliares en las materias primas

13

Una cocción insuficiente o la falta de refrigeración son causas de putrefacción en cárnicos

 
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