Innovation in the Development, Characterization and Storage of Meat Products (INMEAT)
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Descripción
Objetivos
Grupo de investigación científica para el estudio de la carne y productos cárnicos principalmente, aunque también aborda estudios de otras matrices alimentarias. Las investigaciones de este grupo están encaminadas en la obtención de productos de calidad saludables, seguros y sostenibles, aportándoles así un valor añadido.
Lineas de Investigación
Innovación en el desarrollo de productos cárnicos más saludables, seguros y sostenibles
Desarrollo de análogos de grasa animal empleando novedosas estrategias de estructuración
Mejora de la calidad y seguridad de la carne y los productos cárnicos
Aplicación de tecnologías tradicionales e innovadoras en el procesado y conservación de alimentos principalmente de origen animal
Caracterización estructural, nutricional, sensorial y funcional de alimentos fundamentalmente de origen animal
Estudio de las características estructurales, empleando técnicas de espectroscopía vibracional (espectroscopia Raman e infrarroja), de los componentes de la carne, productos cárnicos y otras matrices alimentarias
Estudios de aminas biógenas en los alimentos.
Capacidades
El grupo avanza en la investigación científica y de desarrollo tecnológico con un enfoque multidisciplinar para el estudio de la carne y productos cárnicos principalmente, aunque también aborda estudios de otras matrices alimentarias. Para ello lleva a cabo distintos proyectos de investigación Nacionales e Internacionales, además de proyectos con empresas.
Genera una importante producción científica.
Contribuye en la formación de personal investigador y técnico, de estudiantes y profesionales y académicos tanto nacionales como internacionales.
Colabora en distintas actividades de divulgación científica.
Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach. Food Chemistry, 340, 128095 (2021). https://doi.org/10.1016/j.foodchem.2020.128095.
Muñoz-González, I., Ruiz-Capillas, C., Salvador, M., Herrero, A.M. (2021). Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties. Food Chemistry, 339, 128049. https://doi.org/10.1016/j.foodchem.2020.128049
Ruiz-Capillas C, Herrero AM. (2021). Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy. Foods, 10(2) 341. https://doi.org/10.3390/foods10020341
Maria Barone; Marija Banovic; Daniele Asioli; Erin Wallace; Claudia Ruiz-Capillas; Simona Grasso. (2021). The Usual Suspect: How to Co-Create Healthier Meat Products. Food Research International, 143 (110304). ). https://doi.org/10.1016/j.foodres.2021.110304
Herrero, A. M. and Ruiz-Capillas, C. (2021). Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products. Current Opinion in Food Science, 39, 1- 6. https://doi.org/10.1016/j.cofs.2020.12.010
Selani, M.M., Herrero, A.H. & Ruiz-Capillas, C. (2022). Plant antioxidants in dry fermented meat products with a healthier lipid profile. Foods, 11(22), 3558. https://doi.org/10.3390/foods11223558
Projects, Contracts, Agreements
FEDER projects
Innovative multifunctional ingredients as meat analogues and their application in strategies to develop healthy, safe and sustainable meat products (RETOCARNICO)
Main Researcher: C. Ruiz-Capillas and A. M. Herrero / Start Date: 01/01/2020 / End Date: 12/31/2023 / Institution: MCIU/AEI/ERDF, EU / Reference number: PID2019-107542RB-C21 Research Group: Innovation in the Development, Characterization and Storage of Meat Products (INMEAT)
Consumer attitudes towards healthier meat products
Main Researcher: Dra. Claudia Ruiz-Capillas / Start Date: 12/01/2020 / End Date: 12/31/2020 / Institution: FEDER / Reference number: 20206 Research Group: Innovation in the Development, Characterization and Storage of Meat Products (INMEAT)
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