{"id":8843,"date":"2020-08-10T09:54:19","date_gmt":"2020-08-10T07:54:19","guid":{"rendered":"https:\/\/anafric.es\/el-gust-es-el-primer-criteri-a-lhora-dapreciar-la-carn-de-bovi\/"},"modified":"2020-08-10T09:54:19","modified_gmt":"2020-08-10T07:54:19","slug":"el-gust-es-el-primer-criteri-a-lhora-dapreciar-la-carn-de-bovi","status":"publish","type":"post","link":"https:\/\/anafric.es\/ca\/el-gust-es-el-primer-criteri-a-lhora-dapreciar-la-carn-de-bovi\/","title":{"rendered":"El gust \u00e9s el primer criteri a l&#8217;hora d&#8217;apreciar la carn de bov\u00ed"},"content":{"rendered":"<p>Diversos centres de recerca agroaliment\u00e0ria a Fran\u00e7a han estudiat l&#8217;apreciaci\u00f3 general de la carn de bov\u00ed per part dels consumidors. Entre la <strong>tendresa<\/strong>, la <strong>sucul\u00e8ncia<\/strong> i <strong>el gust<\/strong>, aquest \u00faltim destaca com la dimensi\u00f3 sensorial que m\u00e9s contribueix a l&#8217;apreciaci\u00f3 general (39%), seguit de la tendresa (31%) i la sucul\u00e8ncia (24%).<\/p>\n<p>La millora en la tendresa de la carn en les \u00faltimes d\u00e8cades podria explicar per qu\u00e8 el gust es destaca avui com la dimensi\u00f3 sensorial m\u00e9s involucrada en l&#8217;apreciaci\u00f3 general, segons el treball publicat a <strong>Meat Science<\/strong>. La sucul\u00e8ncia sembla ser el factor menys decisiu encara que la seva qualificaci\u00f3 possiblement est\u00e0 influenciada per les altres dimensions.<\/p>\n<p>El gust i l&#8217;aroma es conjuguen per produir la sensaci\u00f3 que el consumidor experimenta a l&#8217;menjar. Aquesta sensaci\u00f3 prov\u00e9 de l&#8217;olor que penetra a trav\u00e9s del nas i de el gust salat, dol\u00e7, agre i amarg que es percep a la boca. En el gust de la carn incideix el tipus d&#8217;esp\u00e8cie animal, dieta, m\u00e8tode de cocci\u00f3 i m\u00e8tode de preservaci\u00f3 (per exemple, fumat o curat).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Diversos centres de recerca agroaliment\u00e0ria a Fran\u00e7a han estudiat l&#8217;apreciaci\u00f3 general de la carn de bov\u00ed per part dels consumidors. Entre la tendresa, la sucul\u00e8ncia i el gust, aquest \u00faltim destaca com la dimensi\u00f3 sensorial que m\u00e9s contribueix a l&#8217;apreciaci\u00f3 general (39%), seguit de la tendresa (31%) i la sucul\u00e8ncia (24%).<\/p>\n","protected":false},"author":2,"featured_media":4451,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[123,126,821,179,105,58],"tags":[100,98,108,101,50],"class_list":["post-8843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric","category-fans-del-vacuno","category-molt-fans-del-que-es-nostre","category-provacuno","category-sector","category-vacuno-es","tag-anafric","tag-carne","tag-carne-roja","tag-empresas-carnicas","tag-vacuno-es"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts\/8843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/comments?post=8843"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts\/8843\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/media\/4451"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/media?parent=8843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/categories?post=8843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/tags?post=8843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}