Lineas de investigacion

Meat and Meat Products (CARPROCAR)

Description

Objetives

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
Capacidades

Skills

  • 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.).

Patents

  • 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.

Personnel

Group Leader:

Members:

Contact:

  • 91 549 23 00
  • jcarballo@ictan.csic.es

Keywords

Meat products, Functional foods, Process reformulation, Meat emulsions, Bioactive compounds, Biogenic amines

Publications

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) https://doi.org/10.1016/j.foodres.2017.08.039

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). http://dx.doi.org/10.1016/j.foodres.2016.06.029

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). https://doi.org/10.3390/foods9060830

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.

Projects, Contracts, Agreements

FEDER projects

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)

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