<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-8196</journal-id>
<journal-title><![CDATA[Epistemus (Sonora)]]></journal-title>
<abbrev-journal-title><![CDATA[Epistemus (Sonora)]]></abbrev-journal-title>
<issn>2007-8196</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-81962022000200055</article-id>
<article-id pub-id-type="doi">10.36790/epistemus.v16i33.227</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aprendiendo a revalorizar los subproductos y su aplicación en productos cárnicos]]></article-title>
<article-title xml:lang="en"><![CDATA[Learning to Revalue By-Products and their Application in Meat Products]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ordaz-Rodríguez]]></surname>
<given-names><![CDATA[Silvia Betzabe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Abadía-García]]></surname>
<given-names><![CDATA[Lucía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Femat-Díaz]]></surname>
<given-names><![CDATA[Aurora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza-Sánchez]]></surname>
<given-names><![CDATA[Magdalena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Querétaro  ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>16</volume>
<numero>33</numero>
<fpage>55</fpage>
<lpage>62</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-81962022000200055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-81962022000200055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-81962022000200055&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Uno de los grandes problemas que enfrenta la sociedad actual, es la enorme cantidad de desechos que se generan en la industria agroalimentaria. Estos subproductos, que aún poseen compuestos potencialmente útiles, pueden representar una nueva fuente de recursos renovables para su uso como aditivos alimentarios. Lo anterior, puede permitir establecer iniciativas de desarrollo sostenible para mitigar problemas ambientales, y al mismo tiempo, desarrollar productos con un valor nutricional mejorado. Recientemente, se ha buscado incluir ingredientes y conservadores más naturales en la producción de alimentos. Es en la industria cárnica, donde se tiene especialmente un problema de descomposición y oxidación de los productos. El objetivo del presente artículo de divulgación es dar a conocer el trabajo que, desde la ciencia de los alimentos, se hace por mejorar el procesamiento y la calidad de los productos cárnicos, a través del uso de subproductos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract One of society's major problems today is the enormous amount of waste generated by the agri-food industry. These by-products, which still contain potentially valuable compounds, can represent a new source of renewable resources as food additives. This may allow the establishment of sustainable development initiatives to mitigate environmental problems and, at the same time, develop products with improved nutritional value. Recently, it has been searched included more natural ingredients and preservatives in food production. In the meat industry, there is a particular problem of decomposition and oxidation of products. The objective of this article is to publicize the work being done in food science to improve the processing and quality of meat products through the use of by-products.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Subproductos]]></kwd>
<kwd lng="es"><![CDATA[Revalorización]]></kwd>
<kwd lng="es"><![CDATA[Aditivos naturales]]></kwd>
<kwd lng="es"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[Alimento funcional]]></kwd>
<kwd lng="en"><![CDATA[By-products]]></kwd>
<kwd lng="en"><![CDATA[Revaluation]]></kwd>
<kwd lng="en"><![CDATA[Natural additives]]></kwd>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[Functional food]]></kwd>
</kwd-group>
</article-meta>
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