Biochemistry of Meat and Meat Products
The group is placed into the Food Biochemistry field, mainly in the study of meat and meat-derived products. This includes the study of the biochemical reactions responsible for the transformation of muscle into meat and meat products. From this perspective, the group is working in the development of new techniques dealing with meat enzymology, together with the identification and characterization of proteins and peptides coming from different farm animals that are frequently employed in the food industry. This includes the use of different and complementary techniques such as liquid chromatography, immunochemistry, gel electrophoresis, isoelectric focusing and enzyme reactions, together with high throughput technologies such as mass spectrometry applied to Proteomics, Peptidomics and Metabolomics.