No abstract

Péptidos bioactivos de suero de leche y caseínas liberados por la actividad proteolítica de Lactobacillus casei Shirota y Streptococcus thermophilus iv "Más aún, quien con espíritu humilde y ánimo constante se esfuerza por escrutar lo escondido de las cosas, aun sin saberlo, esta como guiado por la mano de Dios, que, sosteniendo todas las cosas, hace que sean lo que son."Gaudium et spes,

This research work was carried out in a municipal trail (TIF) in the North of Veracruz, Mexico, with the aim of physically analyzing the quality of beef. A sample of 90 male cattle, which were divided into the following groups:   F1  pure Brahman  (n=30), F2 Brahman Crossses/ Holstein (n=30) y  F3 Brahman Crosses/ Brown Swiis (n=30), male cattle was used at 24 months of age. They received the same management and a food ration based on harinoline, soybean paste, grain corn, grain sage and a mixture of vitamins-minerals, which was offered to 3.5.0% (NRC, 2000) fresh water and forage to free access, averaging the 350 kg completed in intensive corral for slaughter during the 60 days of the experiment. The variables analyzed were: flesh color, fat color, marbling and texture. The results were evaluated through the STADISTIC programme, showing generally that cuts of meat from young uncastrated males with two years of age presented category A, characterized by white fat, with a deep red color, soft texture and abundant marbling in a rating of 11 and 12. Noting that young animals showed the best physical qualities in beef.

Perfil de producción de péptidos bioactivos durante la fermentación de leche porLactobacillus casei y Streptococcus thermophilus Gracias…A Dios, por ponernos en un mundo tan complejo y bello, para desenmarañarlo y admirarlo.A mi Ma por las mañas y la confianza.A mi Pa por el carácter y la libertad.A Abby por las risas y locuras.A Aimeé por el cariño y la fuerza.A mis abues por sus oraciones, que funcionaron.A mis tíos (Angel y Silvia, Thani y Alex) por la hospitalidad y los momentos.A Gela por animarme, hacerme dudar, y hacerme decidir.A Karina por las pláticas que impiden trabajar y el pan.A los amigos y cuates por serlo.Al doctor Mariano y la maestra Lore por su confianza y apoyo.A todos en la PP2, por su ayuda en el trabajo, por las comidas, pláticas,…A la doctora Alma, la maestra Lore, el doctor Jorge y la doctora Carmen por sus consejos y atención.Y al último, especialmente a Cochis (Jar8, alias Jonathan Daniel), por todo, que es mucho; pero en especial, por mi media hora diaria, que me hizo olvidar la distancia por instantes y sobrevivir.

This research work was carried out in a municipal trail (TIF) in the North of Veracruz, Mexico, with the aim of physically analyzing the quality of beef. A sample of 90 male cattle, which were divided into the following groups:   F1  pure Brahman  (n=30), F2 Brahman Crossses/ Holstein (n=30) y  F3 Brahman Crosses/ Brown Swiis (n=30), male cattle was used at 24 months of age. They received the same management and a food ration based on harinoline, soybean paste, grain corn, grain sage and a mixture of vitamins-minerals, which was offered to 3.5.0% (NRC, 2000) fresh water and forage to free access, averaging the 350 kg completed in intensive corral for slaughter during the 60 days of the experiment. The variables analyzed were: flesh color, fat color, marbling and texture. The results were evaluated through the STADISTIC programme, showing generally that cuts of meat from young uncastrated males with two years of age presented category A, characterized by white fat, with a deep red color, soft texture and abundant marbling in a rating of 11 and 12. Noting that young animals showed the best physical qualities in beef.