{"id":13026,"date":"2022-02-28T11:02:29","date_gmt":"2022-02-28T10:02:29","guid":{"rendered":"https:\/\/transferencia.irta.cat\/?post_type=activitats&#038;p=13026"},"modified":"2022-03-09T13:38:24","modified_gmt":"2022-03-09T12:38:24","slug":"jornada-gastronomica-de-ternera-madurada","status":"publish","type":"activitats","link":"https:\/\/transferencia.irta.cat\/es\/activitats\/jornada-gastronomica-de-ternera-madurada\/","title":{"rendered":"Optimizaci\u00f3n del sistema de maduraci\u00f3n de la carne de vacuno"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La maduraci\u00f3n en seco ofrece una buena oportunidad para valorizar gastron\u00f3micamente la carne de vaca.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El grupo operativo GO-MADURACI\u00d3 ha permitido optimizar el proceso para producir carne madurada, planteando mejoras de actuaci\u00f3n entre las distintas empresas participantes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La jornada pretende explicar los protocolos que se han definido en el proyecto, desde la selecci\u00f3n inicial de los animales hasta el control y finalizaci\u00f3n del proceso de maduraci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La jornada finalizar\u00e1 con una degustaci\u00f3n de la carne madurada en seco obtenida siguiendo los protocolos optimizados en el grupo operativo.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Imagen1.jpg\" alt=\"\" class=\"wp-image-13002\" width=\"354\" height=\"400\" srcset=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Imagen1.jpg 657w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Imagen1-266x300.jpg 266w\" sizes=\"auto, (max-width: 354px) 100vw, 354px\" \/><\/figure>\n","protected":false},"featured_media":13002,"template":"","categories":[627,626,628,629],"tags":[],"objectius_estrategics":[1207,1208,1210],"ods":[],"programa_irta":[1233],"trainings":[],"class_list":["post-13026","activitats","type-activitats","status-publish","has-post-thumbnail","hentry","category-consumidores-alimentacion","category-industrias-agroalimentarias","category-seguridad-conservacion","category-tecnologia-alimentaria","objectius_estrategics-reduccion-antimicrobianos","objectius_estrategics-reduccion-perdidas-alimentos","objectius_estrategics-seguridad-alimentaria","programa_irta-i1-industrias-agroalimentarias"],"acf":{"codi":"","data":"24\/03\/2022","data_fi":"","horari":"10:00h - 14:00h","idioma":"Catalan","original_language":"ca","preu":"Gratu\u00eft","places":"-1","ciutat":"Monistrol de Calders","lloc_de_realitzacio":"<p>La Masia del Sol\u00e0<br \/>\nCrta Sabadell A Prats Km 32,5, 08275 Monistrol de Calders,<br \/>\nBarcelona.<\/p>\n","ubicacio":{"address":"La Masia del Sol\u00e0, Monistrol de Calders, Espanya","lat":41.7588488,"lng":2.0129978,"zoom":14,"place_id":"ChIJX14G9mzlpBIRJKCuYSycCLo","name":"La Masia del Sol\u00e0","city":"Monistrol de Calders","state":"Catalu\u00f1a","state_short":"CT","post_code":"08275","country":"Espanya","country_short":"ES"},"imatge_ubicacio":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/la-masia-del-sola.jpg","persona_contacte_nom":"Javier Tobal","persona_contacte_email":"javier.tobal@irta.cat","programa":{"ID":13192,"id":13192,"title":"Monistrol Calders_GOMAD_2403_220517","filename":"Monistrol-Calders_GOMAD_2403_220517.pdf","filesize":351153,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Monistrol-Calders_GOMAD_2403_220517.pdf","link":"https:\/\/transferencia.irta.cat\/es\/activitats\/jornada-gastronomica-de-ternera-madurada\/monistrol-calders_gomad_2403_220517-2\/","alt":"","author":"2","description":"","caption":"","name":"monistrol-calders_gomad_2403_220517-2","status":"inherit","uploaded_to":13026,"date":"2022-03-09 12:32:50","modified":"2022-03-09 12:32:50","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/transferencia.irta.cat\/wp-includes\/images\/media\/document.png"},"programacio":"<p><strong>9.00 h Inscripciones y entrega de la documentaci\u00f3n<\/strong><\/p>\n<hr \/>\n<p><strong>9:30 h Presentaci\u00f3n de la jornada<\/strong><br \/>\nSR. Jordi Mart\u00ed, gerente de MAFRICA.<\/p>\n<hr \/>\n<p><strong>9.40 h Grupo Operativo Maduraci\u00f3n. Presentaci\u00f3n del proyecto<\/strong><br \/>\nSr. Gerard Masferrer, Departamento I+D+i, M\u00c1FRICA.<\/p>\n<hr \/>\n<p><strong>10.00 h. Valorizaci\u00f3n de la carne de vaca. Una oportunidad <\/strong><strong>gastron\u00f3mica<\/strong><br \/>\nD\u00aa. N\u00faria Panella Riera, Programa de Calidad y tecnolog\u00edas alimentarias del IRTA.<\/p>\n<hr \/>\n<p><strong>10.30 h Pausa<\/strong><\/p>\n<hr \/>\n<p><strong>11.10 h M\u00e9todo de maduraci\u00f3n aplicado en Mafrica. Resultado del grupo operativo<\/strong><br \/>\nSr. Carlos Juan, Departamento I+D+i, MAFRICA.<\/p>\n<hr \/>\n<p><strong>11.20 h \u00bfC\u00f3mo se realiza una degustaci\u00f3n de carne?<\/strong><br \/>\nD\u00aa. N\u00faria Panella-Riera, Programa de Calidad y tecnolog\u00edas alimentarias del IRTA.<\/p>\n<hr \/>\n<p><strong>11.30 h Degustaci\u00f3n de carne madurada obtenida en el marco del grupo operativo<\/strong><\/p>\n<hr \/>\n<p><strong>13.00 h Clausura de la jornada<\/strong><\/p>\n","ponents":false,"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/PATT-2022-desglossat-20-ANYS.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/07\/dacc-2.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/02\/IRTA_logo_R.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Grupjan\u00e9.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Mafrica.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/logo-pepitu-copia-1-162x145-1.png","nom":"","link":""}],"patrocina":false,"colabora":false,"serveis":false,"materials":false,"activitats_relacionades":false,"te_enquesta":true,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":false,"wait_list":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Optimizaci\u00f3n del sistema de maduraci\u00f3n de la carne de vacuno - IRTA<\/title>\n<meta name=\"description\" content=\"La maduraci\u00f3n en seco ofrece una buena oportunidad para valorizar gastron\u00f3micamente la carne de vaca. 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