Biochemistry, Technology and Innovation of meat and meat products

Food Science

Biochemistry, Technology and Innovation of meat and meat products

Description

The group has a long and extensive experience in the chemical, biochemical and instrumental analysis of the meat. Focused on the study of the biochemical mechanisms involved in the processing of meat and meat products with a view to improving the sensory quality, safety and nutritional value. Worldwide pioneer in the purification and characterization of muscle enzymes and enzymes of lactic acid bacteria and yeasts. Highlight the knowledge of proteolysis, and the generation of bioactive peptides which are identified and characterized. Also the extensive experience on lipolysis and the flavor of meat and meat products, especially in the study and identification of aroma compounds. The group has led and / or participated in projects in the 3rd, 4, 5, 6 and 7 Framework Programme of the European Union, led a large number of projects in the National Plan, consecutively since 1987, and has made numerous contracts with companies.

Objectives

- Study of the mechanisms (chemical, enzymatic and microbiological) for the generation and perception of colour, aroma and flavour in meat products. - Characterization of aroma compounds by olfactometry analysis. - Proteomic characterization of proteins and peptides as markers of quality and bioactivity. - Development of rapid methodologies for monitoring and improving manufacturing processes and for the detection of illegal substances and / or contaminants. - Metabolomic study of meat and meat products to establish the profile of compounds with functional activity and development of enzymatic mechanisms to enhance their presence in these products and subproducts. - Development of high quality sensory and nutritive meat products with reduced salt and / or fat or improved lipid profile.

Research staff