Tecnologías Emergentes Usadas en el Envasado y Procesamiento de Productos Cárnicos Convencionales y No Convencionales
Palabras clave:
productos cárnicos, calidad, vida útil, seguridad
Resumen
La preocupación por la contaminación de alimentos y la importancia de proteger al público de los riesgos asociados han impulsado la adopción de métodos emergentes en el procesamiento y conservación de carnes. Estas tecnologías juegan un rol crucial en la prolongación de la vida útil e influyen en la calidad de los productos cárnicos. El objetivo de este estudio fue analizar las tecnologías emergentes aplicadas en el envasado y procesamiento de la industria cárnica. La metodología consistió en una revisión bibliográfica bajo el enfoque cualitativo, utilizando el análisis crítico-síntesis de diversas fuentes como resúmenes, trabajos de investigación completos y libros recopilados de bases de datos especializadas como Science Direct, Elsevier, Springer, Scopus, PubMed y MDPI. La metodología de análisis incluyó etapas de lectura y evaluación crítica, extracción de información, síntesis y organización de datos, así como la formulación de opiniones y conclusiones basadas en la información recopilada. Entre los resultados destaca que las diferentes tecnologías emergentes aplicadas en productos cárnicos tanto convencionales como no convencionales, están ligadas al envasado inteligente que se encuentran en desarrollo, concluyendo que ofrecen soluciones innovadoras para prolongar la vida útil, seguridad y calidad del producto cárnico, pero necesitan ser evaluadas para su implementación.
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Publicado
2024-08-02
Cómo citar
Idrogo Torres, Y. K., & Delgado Tapia, D. E. (2024). Tecnologías Emergentes Usadas en el Envasado y Procesamiento de Productos Cárnicos Convencionales y No Convencionales. Ciencia Latina Revista Científica Multidisciplinar, 8(4), 518-537. https://doi.org/10.37811/cl_rcm.v8i4.12295
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Ciencias Sociales y Humanas
Derechos de autor 2024 Yesly Karina Idrogo Torres, Doris Elena Delgado Tapia
Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0.
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