Lineas de investigacion

Meat and Meat Products (CARPROCAR)



The Meat and Meat Products group engages essentially in research on both basic/applied science and technological applications designed to improve the quality and safety of meat and meat products, and also on the development of healthier meat products

Research Lines

  • Development of potentially functional meat products
  • Quality and safety of meat products and valorization of meat and meat products
  • Chemical, physical and structural changes in components and properties of meat products
  • Application of traditional and emerging technologies to meat products


  • The group pursues consolidated lines of scientific and technological research within the framework of nationally- and internationally-funded projects, in cooperation with various different research groups, which have produced numerous SCI publications. We also engage in technology transfer through projects with various industrial sectors. We do a great deal of training of research and technical personnel, directing doctoral theses and national and international students/scientists. We should also note the group’s international dimension, as evidenced through various activities (projects, hosting research, etc.).


  • Procedimiento de obtención de productos cárnicos saludables con algas. P201030390. No licenciada. 2010. Susana Cofrades Barbero, Inés López López, Claudia Ruiz-Capillas Pérez, Francisco Jiménez Colmenero.


Hospital, X., Hierro, E., Arnau, J., Carballo, J., Aguirre, J.S., Gratacós-Cubarsí, M. and Fernández, M. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham. Food Research International 101, 82-87 (2017)

Cofrades, S., Benedí, J., Garcimartin, A., Sánchez-Muniz, F., Jimenez-Colmenero, F. A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties. Food Research International 99, 1084-1094 (2017).

Ruiz-Capillas C., and Herrero, A.M. Impact of Biogenic Amines on Food Quality and Safety. Foods, 8, 2, 62, (2019). DOI: 10.3390/foods8020062

Pintado, T. and Cofrades, S. Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods. 9(6), 830, (2020).

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).

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: Meat and Meat Products (CARPROCAR)

Biopolymer-based emulsions with controlled lipid digestibility for development of functional meat products as a strategy to manage Type 3

Main Researcher: S. Cofrades y J. Benedí / Start Date: 01/01/2020 / End Date: 12/31/2023 / Institution: MCIU/AEI/ERDF, EU / Reference number: PID2019-103872RB-I00
Research Group: Innovative Processes and Food Quality (INNOTECHFOOD)

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: Meat and Meat Products (CARPROCAR)

Innovation in Safe and Healthy Meat Products

Main Researcher: J. Carballo / Start Date: 01/01/2019 / End Date: 12/31/2021 / Institution: AEI/ERDF, EU / Reference number: AGL2017-90699-REDC
Research Group: Meat and Meat Products (CARPROCAR)

PhD Thesis, Master's Thesis and Degree Thesis

Display PhD Thesis, Master's Thesis and Degree Thesis

Tesis Doctoral: Desarrollo de emulsiones dobles y emulsiones dobles gelificadas como análogos de grasa y su aplicación en productos cárnicos funcionales (2018)

Author: María Freire Rodriguez / Director: Francisco Jiménez Colmenero, Susana Cofrades Barbero y Ricard Bou

Institution: Universidad Complutense de Madrid

Tesis Doctoral: Estrategias de reformulación de productos cárnicos más saludables basadas en la incorporación de emulsiones gelificadas en frío estabilizadas con chía (Salvia hispánica, L.) o avena (Avena sativa, L.) (2017)

Author: Tatiana Pintado del Campo / Director: Claudia Ruiz-Capillas Pérez, Ana Mª Herrero Herranz y Francisco Jiménez Colmenero

Institution: Universidad Complutense de Madrid

Tesis Doctoral: Effect of dietary polyphenol-rich grape by-products on growth performance, some physiological parameters, meat and meat products quality in chickens (2016)

Author: Maria Nardoia / Director: Prof. Donato Casamassima , Dr. Agustin Brenes, and Claudia Ruiz-Capillas

Institution: University of Molise (Italy)

Tesis Doctoral: Agente de carga a base de konjac y partículas de hidrogel como nuevos sistemas de incorporación de aceites en productos cárnicos. (2015)

Author: Lorena Salcedo Sandoval / Director: S. Cofrades Barbero, C. Ruiz-Capillas y F. Jiménez Colmenero.

Institution: Universidad Complutense de Madrid