Results

Procarte: Use of emerging thecnologies to guarantee the safety of ready-to-eat (RTE) meat products

• Pathogen reduction by E-beam
• Pathongen reduction by high presure
• Antimicribial effect of lactoferrin (LF) and derivates (PDLF and AMILF)
• Microbial variavility studies

Detrapat: Incidence, prevalence and detection of pathongens through fast techniques in the meat indutstry and RTE meat products

• Aplication of PCR and RTi-PCR to detect Salmonella spp. and L.monocytogenes in RTE meat products
• Investigation and quantification of Salmonella and L.monocytogenes in dry sausages
• PCR and RT-PCR methods for E.coli O157:H7 and toxigenic organisms' detection in meat products
• Sampling methods and prevalence of Listeria monocytogenes in meat industries
• Incidence of Aeromonas in meat and meat products
• Detection of enteric viruses in meat products

Nitrared: Implicaciones de la reducción de los niveles de nitratos y nitritos en la seguridad, vida útil y características sensoriales y tecnológicas de los productos cárnicos curados

• Effect of the added nitrifiers en el color of raw-cured meat products
• Effect of the levels of nitrifiers on the typical microbiota of raw-cured meat products

Funcioca: Development of healthy, nutritious and functional meat based products

• Reformulation of meat products
• Oxidation of the lipidic fraction