{"id":5686,"date":"2021-04-26T14:30:48","date_gmt":"2021-04-26T14:30:48","guid":{"rendered":"http:\/\/enmente.com.co\/usmeat-colombia\/?p=5686"},"modified":"2021-04-28T16:03:29","modified_gmt":"2021-04-28T16:03:29","slug":"efectos-sensoriales-en-los-ahumados","status":"publish","type":"post","link":"https:\/\/enmente.com.co\/usmeat-colombia\/efectos-sensoriales-en-los-ahumados\/","title":{"rendered":"EFECTOS SENSORIALES EN LOS AHUMADOS"},"content":{"rendered":"[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb id=\u00bbbanergris\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb 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max_width_mobile=\u00bbdefault\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb150″][vc_row_inner column_margin=\u00bb50px\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1614634432628{margin-right: 10% !important;margin-left: 10% !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]La tradici\u00f3n del BBQ en EE.UU se ha mantenido en el tiempo. En los eventos sociales de la America Colonial se hablaba de carne de caza ahumada lentamente sobre fuego a le\u00f1a. George Washington fue conocido por organizar grandes reuniones sociales en Mount Vernon, donde le ofrec\u00eda a sus invitados una gran variedad de carnes ahumadas. Los estilos de BBQ han traspasado fronteras y se han extendido de costa a costa, convirti\u00e9ndose en una preparaci\u00f3n t\u00edpica de EE.UU. Los sectores Foodservice y retail han incrementado enormemente las opciones de carne ahumada. En los \u00faltimos 5 a\u00f1os, la oferta de BBQ ha incrementado casi 30%. A pesar de la popularidad de la carne ahumada, existen pocas investigaciones enfocadas en la \u00abciencia detr\u00e1s del low and slow\u00bb<\/em>[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]La madera utilizada para ahumar la carne depende de los \u00e1rboles oriundos de cada zona. El BBQ del Sureste de EE.UU. tiende a utilizar maderas duras como: la pecana, el nogal o el roble. El BBQ de carne de vacuno de la zona central de Texas tiende a usar roble, mientras que las maderas frutales como, la manzana y la cereza, llenan los ahumadores del Midwest. Estas tradiciones regionales sobre los tipos de ahumado se han introducido fuertemente y ahora se habla respecto al maridaje adecuado con la carne. Los ret\u00f3ricos del BBQ hacen afirmaciones como, los consumidores prefieren la carne de cerdo ahumada con maderas frutales o que el brisket combina mejor con el roble o la mezquite.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb150″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbright\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb5736″ background_image_position=\u00bbcenter center\u00bb background_image_loading=\u00bbdefault\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1619620117674{margin-left: 10% !important;}\u00bb]\"\"<\/p>\n

Estas tradiciones del BBQ les han dicho, en esencia, a los consumidores lo que pueden sentir del sabor del ahumado. \u00bfLos consumidores realmente pueden diferenciar los sabores en el BBQ debido al tipo de madera? \u00bfLa temperatura de combusti\u00f3n de la madera influye en el sabor del ahumado? Posiblemente los Pit Masters del BBQ respondan que s\u00ed a esas preguntas.
\nLa madera estructuralmente est\u00e1 compuesta por 3 pol\u00edmeros org\u00e1nicos: celulosa, hemicelulosa y lignina. Cada pol\u00edmero tiene diferente temperatura de combusti\u00f3n y cada uno produce diferentes compuestos org\u00e1nicos que contribuyen al sabor del ahumado. La resistencia en aceptar el dogma del BBQ condujo a la siguiente investigaci\u00f3n en NC State.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb5734″ background_image_position=\u00bbcenter center\u00bb background_image_loading=\u00bbdefault\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][image_with_animation image_url=\u00bb5693″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][\/vc_column][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbright\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1619619816613{margin-right: 10% !important;margin-left: 10% !important;}\u00bb]\n

Materiales<\/h2>\n

y M\u00e9todos:<\/h2>\n

\"\"<\/p>\n

Se utiliz\u00f3 madera de nogal, cerezo y mezquite para generar dos tipos de ahumados diferentes en unas pork spareribs. Los tipos de ahumados se basaron controlando la temperatura de combusti\u00f3n para cada tipo de madera. El ahumado de alta temperatura (AAT) fue creado mediante combusti\u00f3n de le\u00f1os partidos que ard\u00edan a 537 \u00baC \u2013 648 \u00baC. El ahumado a baja temperatura (ABT) se produjo por combusti\u00f3n incompleta o astillas de madera que ard\u00edan a 260 \u00baC \u2013 316 \u00baC. Los tratamientos de alta temperatura se denominaron: nogal alto (NA), cerezo alto (CA) y mezquite alto (MA). Los tratamientos de baja temperatura se denominaron: nogal bajo (NB), cerezo bajo (CB) y mezquite bajo (MB)[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb5693″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text css=\u00bb.vc_custom_1619447918454{margin-right: 10% !important;margin-left: 10% !important;}\u00bb]\n

Materiales<\/h2>\n

y M\u00e9todos:<\/h2>\n

\"\"<\/p>\n

Se utiliz\u00f3 madera de nogal, cerezo y mezquite para generar dos tipos de ahumados diferentes en unas pork spareribs. Los tipos de ahumados se basaron controlando la temperatura de combusti\u00f3n para cada tipo de madera. El ahumado de alta temperatura (AAT) fue creado mediante combusti\u00f3n de le\u00f1os partidos que ard\u00edan a 537 \u00baC \u2013 648 \u00baC. El ahumado a baja temperatura (ABT) se produjo por combusti\u00f3n incompleta o astillas de madera que ard\u00edan a 260 \u00baC \u2013 316 \u00baC. Los tratamientos de alta temperatura se denominaron como: nogal alto (NA), cerezo alto (CA) y mezquite alto (MA). Los tratamientos de baja temperatura se denominaron: nogal bajo (NB), cerezo bajo (CB) y mezquite bajo (MB).[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1619619886570{margin-right: 10% !important;margin-left: 10% !important;}\u00bb]Se escogi\u00f3 trabajar con St. Louis ribs. El tama\u00f1o y la forma de las piezas, permiti\u00f3 a los investigadores crear muestras sensoriales consistentes. Las costillas se cocinaron y ahumaron en hornos comerciales (Enviro-Pak, Clackamas, OR) donde se pod\u00eda controlar la temperatura y la humedad durante todo el proceso. Racks completos de costillas fueron sometidos a un ahumado de alta o baja temperatura para obtener las muestras. Se sigui\u00f3 el mismo programa de cocci\u00f3n para los 6 tratamientos: 62 \u00baC por 30 minutos, 71 \u00baC por 30 minutos y terminado a 87 \u00baC por 3 horas con humo continuo, a una humedad relativa del 35%. Los consumidores seleccionados (n=205) se dividieron en consumidores avisados (CA \/ n=103) a los que se les revel\u00f3 el tratamiento de ahumado antes de servirles las muestras. Y consumidores no avisados (CNA \/ n=102) a los que no se les dijo el tratamiento de las costillas. Este dise\u00f1o se us\u00f3 para eliminar el sesgo de los consumidores en funci\u00f3n al tipo de ahumado. Luego se les pidi\u00f3 a los consumidores que den su opini\u00f3n a trav\u00e9s de una prueba de aceptaci\u00f3n en la que se calific\u00f3 la aceptaci\u00f3n general y la percepci\u00f3n de los otros atributos de las costillas. Los 6 tratamientos de costillas ahumadas fueron tambi\u00e9n evaluados a trav\u00e9s de un an\u00e1lisis descriptivo, en el que participaron panelistas altamente entrenados (n=8) siguiendo las t\u00e9cnicas adecuadas de procedimiento del panel.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbright\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][image_with_animation image_url=\u00bb5738″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbright\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb column_element_spacing=\u00bbdefault\u00bb centered_text=\u00bbtrue\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb5738″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbright\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text css=\u00bb.vc_custom_1619619886570{margin-right: 10% !important;margin-left: 10% !important;}\u00bb]Se escogi\u00f3 trabajar con St. Louis ribs. El tama\u00f1o y la forma de las piezas, permiti\u00f3 a los investigadores crear muestras sensoriales consistentes. Las costillas se cocinaron y ahumaron en hornos comerciales (Enviro-Pak, Clackamas, OR) donde se pod\u00eda controlar la temperatura y la humedad durante todo el proceso. Racks completos de costillas fueron sometidos a un ahumado de alta o baja temperatura para obtener las muestras. Se sigui\u00f3 el mismo programa de cocci\u00f3n para los 6 tratamientos: 62 \u00baC por 30 minutos, 71 \u00baC por 30 minutos y terminado a 87 \u00baC por 3 horas con humo continuo, a una humedad relativa del 35%. Los consumidores seleccionados (n=205) se dividieron en consumidores avisados (CA \/ n=103) a los que se les revel\u00f3 el tratamiento de ahumado antes de servirles las muestras. Y consumidores no avisados (CNA \/ n=102) a los que no se les dijo el tratamiento de las costillas. Este dise\u00f1o se us\u00f3 para eliminar el sesgo de los consumidores en funci\u00f3n al tipo de ahumado. Luego se les pidi\u00f3 a los consumidores que den su opini\u00f3n a trav\u00e9s de una prueba de aceptaci\u00f3n en la que se calific\u00f3 la aceptaci\u00f3n general y la percepci\u00f3n de los otros atributos de las costillas. Los 6 tratamientos de costillas ahumadas fueron tambi\u00e9n evaluados a trav\u00e9s de un an\u00e1lisis descriptivo, en el que participaron panelistas altamente entrenados (n=8) siguiendo las t\u00e9cnicas adecuadas de procedimiento del panel.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_image=\u00bb5689″ bg_position=\u00bbcenter center\u00bb background_image_loading=\u00bbdefault\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text]\n

Resultados y discusi\u00f3n<\/h2>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bb50px\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1614635392905{margin-right: 10% !important;margin-left: 10% !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]Cuando se pidi\u00f3 a los consumidores que caracterizaran el sabor del ahumado, en general fueron incapaces de identificar descriptores espec\u00edficos para los diferentes tratamientos. Haberles avisado el tratamiento a los consumidores, no influy\u00f3 la puntuaci\u00f3n del gusto o aceptaci\u00f3n (P>0.05). Sin embargo, los consumidores avisados fueron capaces de asignar diferentes sabores a las muestras en funci\u00f3n a los tipos de madera, en comparaci\u00f3n con los consumidores no avisados. El hecho que los consumidores puedan proporcionar descripciones sensoriales cuando se les avisa antes de iniciada la prueba, indica que tienen suposiciones o creencias preexistentes sobre los sabores asociados a los tipos de madera.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]Tanto el tipo de madera como la temperatura fueron determinantes (P<0.05) para la aceptaci\u00f3n en general de los consumidores, el sabor del ahumado, el agrado por el aspecto\/color y el agrado por el aroma de las costillas ahumadas en BBQ. Las costillas ahumadas con maderas de nogal y cerezo a alta temperatura fueron las preferidas por los consumidores. Las costillas ahumadas a baja temperatura con mezquite recibieron menores puntuaciones de aceptaci\u00f3n, en comparaci\u00f3n con las costillas ahumadas con nogal y cerezo. Los panelistas entrenados fueron capaces de distinguir y caracterizar los sabores en funci\u00f3n del tipo de madera usado para el ahumado.Tambi\u00e9n asociaron las muestras tratadas con humo de mezquite con un mayor aroma a humo, un menor sabor frutado\/cereza y una menor percepci\u00f3n de dulzor comparado con las costillas ahumadas con madera de nogal o cerezo.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bbrgba(175,175,175,0.2)\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_row_inner column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/6″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][vc_column_inner column_padding=\u00bbpadding-10-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb2\/3″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]\n

Conclusiones<\/h2>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/6″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner content_placement=\u00bbmiddle\u00bb column_margin=\u00bb60px\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1619448491375{margin-right: 10% !important;margin-left: 10% !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]Los consumidores fueron incapaces de identificar los sabores del ahumado, a no ser que sean avisados antes de la muestra. Los panelistas entrenados fueron capaces de identificar las diferencias de sabor espec\u00edficas seg\u00fan el tipo de madera y la temperatura de combusti\u00f3n.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]Los consumidores a los que se les proporcion\u00f3 informaci\u00f3n espec\u00edfica relacionada con el tratamiento del ahumado fueron capaces de identificar sabores espec\u00edficos. Por lo tanto, puede haber oportunidades para identificar estrat\u00e9gicamente en la etiqueta y comercializaci\u00f3n la carne ahumada en funci\u00f3n al tipo de madera.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_image=\u00bb5687″ bg_position=\u00bbcenter center\u00bb background_image_loading=\u00bbdefault\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb centered_text=\u00bbtrue\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_row_inner column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1619448429002{margin-right: 20% !important;margin-left: 20% !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb bg_image_animation=\u00bbnone\u00bb border_type=\u00bbsimple\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbSmall Line\u00bb line_alignment=\u00bbcenter\u00bb line_thickness=\u00bb2″ divider_color=\u00bbextra-color-1″ custom_line_width=\u00bb1200″][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text]\n

By Juan A. Ascencio and Dana J. Hanson, Department of Food,
\nBioprocessing & Nutrition Sciences, NC State University<\/h4>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb10″][divider line_type=\u00bbSmall Line\u00bb line_alignment=\u00bbcenter\u00bb line_thickness=\u00bb2″ divider_color=\u00bbextra-color-1″ custom_line_width=\u00bb600″][vc_column_text]\n

Art\u00edculo publicado por AMSA (American Meat Science Association) y traducido al espa\u00f1ol por U.S Meat Export Federation.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb id=\u00bbbanergris\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb column_element_spacing=\u00bbdefault\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb…<\/p>\n","protected":false},"author":1,"featured_media":5687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[51],"tags":[45,52,48,142,143],"yoast_head":"\nEFECTOS SENSORIALES EN LOS AHUMADOS - 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