{"id":95,"date":"2024-06-13T17:36:20","date_gmt":"2024-06-13T20:36:20","guid":{"rendered":"https:\/\/noveltecnica.com\/?p=95"},"modified":"2024-09-03T13:15:51","modified_gmt":"2024-09-03T16:15:51","slug":"articulo-1","status":"publish","type":"post","link":"https:\/\/noveltecnica.com\/index.php\/2024\/06\/13\/articulo-1\/","title":{"rendered":"Faena de pollos"},"content":{"rendered":"\n<p>En la faena de pollos, la descontaminaci\u00f3n de las piezas faenadas es un tema no f\u00e1cil de abordar. En los chillers se trabaja normalmente con cloro, y para que \u00e9ste no altere el sabor de la carne, se debe manejar muy cuidadosamente su concentraci\u00f3n en el ba\u00f1o, la que tampoco se puede bajar demasiado porque no se logra el efecto de reducci\u00f3n de carga microbiol\u00f3gica buscado.<\/p>\n\n\n\n<p>El OZONO es la mejor alternativa para la desinfecci\u00f3n ya que no genera residuos qu\u00edmicos ni confiere sabores a la carne.<\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\"  class=\"wp-block-file__embed\" data=\"https:\/\/noveltecnica.com\/wp-content\/uploads\/2024\/08\/Folleto-para-frigorificos-\u2013-Faena-de-pollos.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Incrustado de Folleto-para-frigorificos-\u2013-Faena-de-pollos.\"><\/object><a id=\"wp-block-file--media-7bcd715a-ebf6-400f-9951-d176bf835235\" href=\"https:\/\/noveltecnica.com\/wp-content\/uploads\/2024\/08\/Folleto-para-frigorificos-\u2013-Faena-de-pollos.pdf\">Folleto-para-frigorificos-\u2013-Faena-de-pollos<\/a><a href=\"https:\/\/noveltecnica.com\/wp-content\/uploads\/2024\/08\/Folleto-para-frigorificos-\u2013-Faena-de-pollos.pdf\" class=\"wp-block-file__button wp-element-button\" download aria-describedby=\"wp-block-file--media-7bcd715a-ebf6-400f-9951-d176bf835235\">Descarga<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>En la faena de pollos, la descontaminaci\u00f3n de las piezas faenadas es un tema no f\u00e1cil de abordar. En los chillers se trabaja normalmente con cloro, y para que \u00e9ste no altere el sabor de la carne, se debe manejar muy cuidadosamente su concentraci\u00f3n en el ba\u00f1o, la que tampoco se puede bajar demasiado porque &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/noveltecnica.com\/index.php\/2024\/06\/13\/articulo-1\/\" class=\"more-link\">Segu\u00ed leyendo<span class=\"screen-reader-text\"> &#8220;Faena de pollos&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/posts\/95"}],"collection":[{"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/comments?post=95"}],"version-history":[{"count":7,"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/posts\/95\/revisions"}],"predecessor-version":[{"id":290,"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/posts\/95\/revisions\/290"}],"wp:attachment":[{"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/media?parent=95"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/categories?post=95"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/noveltecnica.com\/index.php\/wp-json\/wp\/v2\/tags?post=95"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}