Minor Species Production Learners receive training  about the Industrialization of meat from the mobile in classroom at  the  Technologists in Agroindustrial,  Livestock and Touristic Complex,  SENA in Apartado, Antioquia.

Picture take by: Aidy Luz Argumedo.

Picture take by: Cleris Janeth Serpa.

Apprentices   performing  cleanup activities  and  material  separation.

Picture take by: Johan Vallejo.

Ingredients for the elaboracion sausage.

Lean beef.

Pork..

Pork backfat.

Condiments.

Nitral salt.

Sausage Colorant.

Common salt.

Flour.

Pepper.

liquid smoke.

Red paprika.

Green onion.

Garlic salt.

Cumin.

Polyphosphate.

Ice.

 

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

 Picture take by: Johan Vallejo.

Process meat mixture in machine.

                                                   Picture take by: Aidy Luz Argumedo.

Apprentices  mixing  raw materials.

          Picture take by: Aidy Luz Argumedo.

Picture take by: Johan Vallejo.

 Picture take by: Aidy Luz Argumedo.

                       Picture take by: Aidy Luz Argumedo.

Process meat mixture previously cleaned and grounded. According to criteria of food handling.

Picture take by: Cleris Janeth Serpa.

Picture take by: Johan Vallejo.

Picture take by: Johan Vallejo.

Mix meat ready for chorizo ​​sausages.

Picture take by: Cleris Janeth Serpa.

Filling machine to stuff sausages.

Picture take by: Aidy Luz Argumedo.

Apprentices Making sausages portioning for packaging. 

 

Picture take by: Aidy Luz Argumedo.

Picture take by: Cleris Janeth Serpa.

Picture take by: Aidy Luz Argumedo.

Picture take by: Aidy Luz Argumedo.

Finished product.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Preparation of cheese.

Picture take by: Cleris Janeth Serpa.

The cheese is a blend of protein, fat and other milk components. This mixture is separated from the liquid (clotting).

There are many types of cheese. Usually identified the following:

1. Fresh . ---- No acids ----Curd.                
                                             ----Peasant.

                    ---- Acids    ----  Double cream.

                                ---- Pear.

                                ---- Mozarella.

                                           ----  Quesillo.

2. Matured.     -------- Cammenbert.

                             -------- blue.

                             -------- Rockenford.

       1. Standardization of milk.

A level  of artisanal cheeses are made from raw milk, but in industrial processing milk is subjected to a heat treatment at relatively low temperatures. 

         Picture take  by: Cleris Janeth Serpa.

   Picture take  by: Cleris Janeth Serpa.

2.    Putting bacteria in to the  milk (Inoculation). 

Before cheese was produced from raw milk that was acidified spontaneously. This should  not be done for health reasons. Lactic cultures should be added to milk to cause acidification sanitized. The finished product must have a certain acidity that influences their preservation and their characteristics such as consistency and flavor.

 Picture take  by: Cleris Janeth Serpa.

 Picture take  by: Cleris Janeth Serpa.

  Picture take  by: Cleris Janeth Serpa.

3.  Coagulation of milk

It is the process  by which proteins become insoluble and solidify transforming milk into a semisolid,  gelatinous substance.

Rennet  is an enzyme that coagulates the milk. Enzymes of animal and microbial. The authentic rennet is extracted from the stomachs of calves dried infants. This enzyme is also known as renin or ferment lab.

Picture take  by: Cleris Janeth Serpa.

 4.       Cutting the curd

With the main goal of allowing greater draining the curd is cut into pieces of different   sizes  as desired to develop a hard cheese, semi-hard or soft.

The court differs depending on the type of cheese to make, if you want a soft cheese pieces should be 1.5 to 2.0 cm., 1.0 cm for semi-hard cheeses. and 0.5 cm for hard cheeses.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

 5.  Draining.

Removal of serum, this is obtained as a result of coagulation of the milk.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

 Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

6.      Molding and Pressing.

It is performed to give the cheese as desired. One fabric must be used between the curd and the mold to prevent   sticking to the walls and clogging the holes through  which the  serum  will drain during  pressing.  Stainless steel , wood or plastic  molds are used.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

7.    Salty Serum.

The Serum is removed and placed directly on the salt grains of curd in the coagulation bath. Stir for a few minutes and then proceed with the draining. Usually done for fresh cheeses.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

8. Aging.

It is a period that may last from a few days to several months or even one year or more, in which the cheeses remain stored under certain conditions of temperature and humidity according to the type of cheese, in order to allow the development of products from fat metabolism, proteins and sugars by the action of microbial enzymes, natural or added and which give the characteristic cheese flavor and aroma.

 Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Swine reproduction process by the method of direct mounts.

Picture taken by: Cleris Serpa Ospina

The Lemnaceae

Picture taken by: Cleris Serpa Ospina

The Lemnaceae small aquatic plants that float freely on the water surfaces, grows in lakes, ponds and water bodies with slow flow.

It has a high nutritional value, duckweed also has a high Xanthophyll content (700 ppm), carotenoid used as pigmenting in poultry, so that this plant proteins besides providing replaces the use of commercial pigments.

CLEM Production unit

Picture Take by: Cleris Janeth Serpa

Swine  production unit of the Latin American Center for minor species, Tulua, Valle del Cauca, Colombia

 Picture Take by: Cleris Janeth Serpa 

Poultry production of the Latin American center of minor species - Tulua, Valle del Cauca. Colombia

Pig breeds

Pig breeds.

Production pig is currently based on European and American races, as these guarantee the quality required by both producers (reproductive characteristics) as consumers (meat quality) Today's races.  is the result of breeding to a specialized function: reproduction and production

Source: Colanta's calendar 2011.

Breeds used for meat production (paternal line)

Breeds Used For Meat Production (Paternal Line)

Race: Pitrain

Origin: Belgium

Weight (Kg):

Female: 280   -   Male: 300

Litter Size: 9 9.5 Suckers

Carcass Yield (%): 77

Source: Colanta's calendar 2011.

Breed: Hampshire

Origin: American

Weight (kg): Female: 225 to 315

Male: 360 to 450

Litter size: 8.2 5.10 Piglets

Carcass yield (%): 80.82

Source: Colanta's calendar 2011.

Latin American breeds

Breed: Bald

Origin: Mexico

Feature:

It Has medium body partially or completely hairless. Slate-colored or gray, straight profile, medium-sized ears fall over the eyes, legs fully bent. It's specialty is beef fat. Prolific and hardy breed.

Source: Colanta's calendar 2011.

Genetically improved breeds

Breed: Camborough 22

Feature:Line used as mother. It has a docile temperament, early sexual maturity with optimum ovulation rate, resulting in a greater number of piglets per litter from the first delivery, rapid return to estrus after weaning with good fertility, high prolificacy. Excellent quality of meat for the market. higher performance, lower fat, higher percentage of lean tissue. This animal has good conformation and is rustic.

Source: Colanta's calendar 2011.

Breed: Poland China

Origin: American

Weight (kg):

Female: 290 A 425

Male: 380 to 450

Litter size: 7.5 9.5 Piglets

Carcass yield (%): 83

Source: Colanta's calendar 2011.

Breed: Landrace

Source: Danish

Weight (kg):

Female: 225 to 315

Male: 290 to 400

Puppies: 9 TO 11 Piglets

Carcass yield (%): 81.6

Source: Colanta's calendar 2011.

The Duroc breed is native to the United States. This breed is widespread throughout the world, although breeding especially in Europe and the United States. It has carved a niche because of its good qualities of both growth and meat quality, as it is very lean. is known for its hardiness and meat produce a high degree of fat infiltration. Great for the ham and loin transformed, massively used for the production of white pig, like ham or Teruel Trévelez as for the production of Iberian pigs (Dehesa de Extremadura, ham and ham Guijuelo Huelva).

It is distinguished by the characteristics of the channel and feed efficiency. Strong hooves and legs, Duroc make an excellent choice for breeding difficult conditions, resistant to disease and hot climates. This breed is also characterized by having large litters, a feature that is often preserved in crossbreeding programs. It also has good growth rate and feed conversion (feed to depose kilos live weight).

Race is used as a basis to act as ending in hybridization programs early and Iberian breeds. Noted for its high prolificacy (number of piglets per litter), good meat production, perfect adaptation to the environment and excellent response to the demands of the meat industry.

It is normally used as patrilineal crosses both two and three-way because it creates very large litters with piglets very vigorous at birth, which significantly reduces mortality in lactation. It is far less used as maternal line, as though he attributed a greater "resistance" does not supply thereby lower compared maternal characteristics such as race or Landrace Large White.

Source: http://www.razanostra.com/duroc.asp

Source: Colanta's calendar 2011.

Breed: Large Black

Origin: English

Weight (kg): Female: 225 A 360

Male: 270 to 400

Litter size: 9.5 11.5 Piglets

Carcass yield (%): 81.5

  

Picture Take by: Cleris Janeth Serpa, SENA CLEM Tulua, Valle del Cauca. Colombia

Predominant  Colombia.

Breed: Zungo

Location: Department mainly in the Atlantic coast of the Sinu River valley, in the department of Cordoba.