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  BIOQBIOQU U ÍMICAÍMICA DELDEL MÚ MÚ SCULOSCULO Cambios  post mortem.Procesos bioquímicos que ocurren durante la maduración de la carne.Infuencia sobre la calidad nal de producto . Dra.Dra.  Adriana Adriana PazosPazos Instuo Tecnología de Alimenos (ITA) INTAINTA Curso  Anual IPCVA !! de No iembre de #$$% &n ases  en la Industria de la Carne Vacuna' (undamentos ) Apli  caciones  TejidosTejidos dede llaa canalcanal ‐ muscular * mayoriario ‐ adiposo‐ óseo (13 – 18% p/p)  MMúsculoúsculo capacidadparaconraerse,enrespuesa a un esmulo ner!ioso e#ido muscular$ ‐ liso‐ cardíaco‐ esuel! co  MMúsculoúsculo esqueesquelétcolétco ã i&ras largas multnucleadas ã Iner!ado a partr del ' ã *nido a +uesos por endones ã onracciones+uesosycarlagos ã -ayoríadelamasacorporaldelos!ere&rados
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