La industria microfinanciera en el Istmo Centroamericano y México: la evolución del mercado microcrediticio, el alcance y el desempeño de sus instituciones microfinancieras

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La industria cinematográfica en México y su participación en la cadena global de valor

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Impacto asimétrico de la crisis global sobre la industria automotriz: Canadá y México comparados. Perspectivas para el futuro

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La industria maquiladora electrónica en la frontera norte de México y el medio ambiente

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Propuestas de política para mejorar la competitividad y la diversificación de la industria maquiladora de exportación en Honduras ante los retos del CAFTA

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Efectos de la capacitación en la competitividad de la industria manufacturera

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Evolución reciente y retos de la industria manufacturera de exportación en Centroamérica, México y República Dominicana: una perspectiva regional y sectorial

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Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

La industria de microfinanzas en Guatemala: estudio de casos

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La industria microfinanciera en Nicaragua: el rol de las instituciones de microfinanzas

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La industria del gas natural y las modalidades de regulación en América Latina

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Parâmetros qualitativos da carne de cordeiros submetidos aos modelos de produção orgânico e convencional

This work aimed to evaluate qualitative parameters of meat, sensorial analysis, ivermecin residue and heavy metals from 48 Ile de France lambs submitted to organic and conventional production models which were slaughtered at 32 kg of body weight. Lamb meat from organic model had larger yellowness w to compawithto conventional mo to 45 minutes after the slaught anbut L * and a* parameters were not affeced;, however, not eady the color of lamb meat 24 hours after the slaugter, not influenced by treatments. There was not effect of treatments in pH and temperatureat 45 minutes and 24 hours after the slaughter, in water holding capacity and in shear force, while the cooking losses were influenced by treatments. In the meat of lambs submitted to organic model, the subjective tenderness and the global acceptance were lower when compared to convencional model. Treatments didn't influence arsenic, cadmium and lead meat tenor. Inexistence of ivermectin was verified in meat from organic and conventional production models.

Crisis de la industria del gas natural en Argentina

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Condiciones y características de operación de la industria minera en América Latina, durante el bienio 2004-2005

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Indicadores de productividad para la industria portuaria: aplicación en América Latina y el Caribe

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