Twitter @juangangel El deterioro de la carne se caracteriza por cualquier cambio físico químico que esta sufra en el periodo trascurrido desde el beneficio del animal hasta el consumo, y que lo haga inaceptable para el consumidor. El tiempo de vida de útil de carne depende de factores como: su almacenamiento, temperatura de conservación y tiempo. Juan Gonzalo Angel Restrepo www.tvagro.tv
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