{"id":115311,"date":"2026-04-13T03:07:22","date_gmt":"2026-04-13T03:07:22","guid":{"rendered":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/?p=115311"},"modified":"2026-04-13T20:24:59","modified_gmt":"2026-04-13T20:24:59","slug":"sensorialmente-cata-de-carneada-una-degustacion-bien-criolla","status":"publish","type":"post","link":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/sensorialmente-cata-de-carneada-una-degustacion-bien-criolla\/","title":{"rendered":"[Sensorialmente] Cata de carneada, una degustaci\u00f3n bien criolla"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Bajo el enfoque de la ciencia de los alimentos, la cultura gastron\u00f3mica y el an\u00e1lisis sensorial, veremos la experiencia detr\u00e1s de la cata sensorial aplicada a la carneada tradicional. \u00bfTe anim\u00e1s?<\/strong><\/h3>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Escribe: Mag. Hern\u00e1n Allasia<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>1. DATOS GENERALES<\/strong><\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 <strong>Tipo de experiencia:<\/strong> Cata sensorial aplicada a carneada tradicional<br>\u2022 <strong>Enfoque: <\/strong>Ciencia de los alimentos + cultura gastron\u00f3mica + an\u00e1lisis sensorial<br>\u2022 <strong>Duraci\u00f3n estimada: <\/strong>2,5 a 3 horas<br>\u2022 <strong>Modalidad: <\/strong>Guiada con intervenci\u00f3n t\u00e9cnica<br>\u2022 <strong>Perfil del p\u00fablico:<\/strong> General, gastron\u00f3mico y t\u00e9cnico<\/p>\n\n\n\n<p><strong>2. OBJETIVOS<\/strong><\/p>\n\n\n\n<p style=\"margin-top:0rem;margin-right:35px;margin-bottom:0rem;margin-left:35px\">\u2022 Identificar atributos sensoriales en carnes y derivados<br>\u2022 Comprender transformaciones f\u00edsico-qu\u00edmicas (cocci\u00f3n, curado, fermentaci\u00f3n)<br>\u2022 Desarrollar vocabulario sensorial aplicado<br>\u2022 Integrar tradici\u00f3n y an\u00e1lisis t\u00e9cnico en alimentos<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"812\" src=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/carneada.webp?resize=1024%2C812&#038;ssl=1\" alt=\"\" class=\"wp-image-115315\" srcset=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/carneada.webp?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/carneada.webp?resize=300%2C238&amp;ssl=1 300w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/carneada.webp?resize=768%2C609&amp;ssl=1 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>3. METODOLOG\u00cdA SENSORIAL<\/strong><\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 <strong>Secuencia:<\/strong> Observaci\u00f3n visual \u2192 An\u00e1lisis olfativo \u2192 Evaluaci\u00f3n en boca \u2192 Persistencia<br>\u2022 <strong>Atributos:<\/strong> Aroma, Sabor, Textura, Jugosidad, Intensidad, Persistencia<br>\u2022 <strong>Escala: <\/strong>1 (bajo) a 5 (alto)<\/p>\n\n\n\n<p><strong>4. DESARROLLO DE LA EXPERIENCIA<\/strong><\/p>\n\n\n\n<p><strong>ETAPA 1 \u2013 RECEPCI\u00d3N:<\/strong> Chorip\u00e1n, morcilla, achuras, embutidos.<\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\"><strong>\u2022 Foco:<\/strong> Maillard, especias, grasa\/crocancia.<br>\u2022<strong> Ejercicio:<\/strong> describir con 3 atributos.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"972\" src=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/picada-fiambres-y-quesos.jpeg?resize=1024%2C972&#038;ssl=1\" alt=\"\" class=\"wp-image-115314\" srcset=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/picada-fiambres-y-quesos.jpeg?resize=1024%2C972&amp;ssl=1 1024w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/picada-fiambres-y-quesos.jpeg?resize=300%2C285&amp;ssl=1 300w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/picada-fiambres-y-quesos.jpeg?resize=768%2C729&amp;ssl=1 768w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/picada-fiambres-y-quesos.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>ETAPA 2 \u2013 ENTRADAS:<\/strong> Provoleta, empanadas, escabeche, criolla.<\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 Foco: grasa vs acidez, temperatura, textura.<br>\u2022 Ejercicio: comparar contrastes.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>ETAPA 3 \u2013 PLATO PRINCIPAL: <\/strong>Lech\u00f3n, costillar, matambre, vacuno.<\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 Foco: col\u00e1geno, grasa, estructura proteica.<br>\u2022 Ejercicio: evaluar jugosidad, terneza, intensidad, persistencia.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"533\" src=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/costillares-a-la-llama.jpeg?resize=1024%2C533&#038;ssl=1\" alt=\"\" class=\"wp-image-115313\" srcset=\"https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/costillares-a-la-llama.jpeg?resize=1024%2C533&amp;ssl=1 1024w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/costillares-a-la-llama.jpeg?resize=300%2C156&amp;ssl=1 300w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/costillares-a-la-llama.jpeg?resize=768%2C400&amp;ssl=1 768w, https:\/\/i0.wp.com\/elregionalvm.com.ar\/noticias-villa-maria\/wp-content\/uploads\/2026\/04\/costillares-a-la-llama.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>ETAPA 4 \u2013 ESTACI\u00d3N SENSORIAL:<\/strong> Quesos, mieles, frutos secos, dulce de leche.<\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 Foco: dulce-salado, perfiles arom\u00e1ticos, textura.<br>\u2022 Ejercicio: maridajes.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>ETAPA 5 \u2013 POSTRES: <\/strong>Flan, arroz con leche, pastafrola, vigilante.<\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 Foco: gelificaci\u00f3n, dulzor, textura.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>5. BEBIDAS Y ARMONIZACI\u00d3N<\/strong><\/p>\n\n\n\n<p>Vinos tintos, cerveza artesanal, aguas saborizadas.<\/p>\n\n\n\n<p style=\"margin-right:35px;margin-left:35px\">\u2022 Foco: taninos-prote\u00ednas, amargor, limpieza del paladar.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>6. CIERRE<\/strong><\/p>\n\n\n\n<p>Integraci\u00f3n sensorial, conclusiones y memoria gustativa.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bajo el enfoque de la ciencia de los alimentos, la cultura gastron\u00f3mica y el an\u00e1lisis sensorial, veremos la experiencia detr\u00e1s de la cata sensorial aplicada a la carneada tradicional. \u00bfTe anim\u00e1s? Escribe: Mag. Hern\u00e1n Allasia 1. DATOS GENERALES \u2022 Tipo de experiencia: Cata sensorial aplicada a carneada tradicional\u2022 Enfoque: Ciencia de los alimentos + cultura [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":37875,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":""},"categories":[2675,2323],"tags":[2052,25485,21122,870,25488,24564,8562,24975],"class_list":["post-115311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delicias","category-notas-secundarias","tag-alimentos","tag-carneada","tag-carnes","tag-cata","tag-criollo","tag-degustacion","tag-quesos","tag-sensorialmente"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>[Sensorialmente] Cata de carneada, una degustaci\u00f3n bien criolla - El Regional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/sensorialmente-cata-de-carneada-una-degustacion-bien-criolla\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[Sensorialmente] Cata de carneada, una degustaci\u00f3n bien criolla - El Regional\" \/>\n<meta property=\"og:description\" content=\"Bajo el enfoque de la ciencia de los alimentos, la cultura gastron\u00f3mica y el an\u00e1lisis sensorial, veremos la experiencia detr\u00e1s de la cata sensorial aplicada a la carneada tradicional. \u00bfTe anim\u00e1s? 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