Meat and Meat Products

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The Meat and Meat Products group (CARPROCAR) 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

  • Nutritional Improvement of meat products (development of functional meat products, improvement of the lipid profile, reduction of nitrites, fat and salt).
  • Improvement of the quality and safety of meat products (increase in their useful life), as well as valorization of 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.
  • Carries out technology transfer within the framework of projects with different sectors of the industry.
  • Ability to train research and technical personnel, through the completion of doctoral theses and reception of national and international students/scientists.
  • We should also note the group’s international dimension, as evidenced through various activities (projects, hosting research, etc.).Great capacity in science dissemination tasks through different media.


  • Procedimiento de obtención de productos cárnicos saludables con algas.
  • Author(s): Susana Cofrades Barbero, Inés López López, Claudia Ruiz-Capillas Pérez, Francisco Jiménez Colmenero.
  • Number: P201030390.
  • Date: 2010.
  • Licensed: No.


Scientific Personnel:

Technical personnel:

  • Arancha Saiz Carrasco



  • 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. Saiz, A., Pérez-Mateos, M. Garcimartín, A., Redondo-Castillejo, RA., Benedí, J. and M. D. Álvarez. The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods 2022, 11, 738.
  • Cofrades, S., Hernández-Martín, M., Garcimartín, A., Saiz, A., López-Oliva, M.E., Benedí, J. and M.D. Álvarez. Impact of Silicon Addition on the Development   of Gelled Pork Lard Emulsions with Controlled Lipid Digestibil-ity for Application as Fat Replacers. Gels, 2023, 9, 728.
  • Cofrades, S., Gómez-Estaca, J., Álvarez, M.D., Garcimartín, A. Macho-González, A., Benedí J. and T. Pintado. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels, 2024, 10, 33.
  • Espinales, C., Baldeon, M.,  Bravo, C.,Toledo, H., Carballo, J.,  Romero-Pena, M., and Caceres, P.J. Strategies for Healthier Meat Foods: An Overview. Preventive Nutrition and Food Science 29 (1), 18-30 (2024).