Marina Gispert

usuarios_autor_invitado Autor

Academic degrees

Industrial engineer, with specialisation in chemistry, 1981.

Agricultural engineer. Polytechnic University of Girona, 1985.

Pedagogical aptitude course. Institute of Education Sciences. Polytechnic University of Girona, 1981.

Research activities

She has worked in many national and European projects. She has collaborated and participated in cooperation missions in Costa Rica, Chile, Brazil and Uruguay. She has also done the same in a cattle classification project in Colombia together with the FEDEGAN and the National Council of the Beef Chain in 2012.

She has an H index of 23, with more than 60 publications in international indexed journals. The dissemination of her works is very high, as well as her participation in Congresses (both national and international), Technical Workshops, etc.

Other research achievements

She attends, as a National Expert, in matters related to the classification of pig carcasses in the European Union, and also as a consultant for the Ministry of Agriculture, Food and Environment (MAGRAMA) since June 2002.

She collaborates in matters related to the certification of equipments for the classification of beef carcasses.

She is the person in charge of the training of the public administration inspectors that carry out the checking of the weighing, presentation and classifying of pig carcasses at the abattoirs.

She is member of several Management Committees, one of which is in Catalonia and is part of the SIPCAP (pig carcasses weighing, identification and classifying system).

She is jointly responsible for the module in the Animal Production and Health MSc course focused on quality and product optimisation matters.

Equipos para la clasificación de piezas comerciales

En el año 2001 se sacrificaron en España 36 millones de cerdos (representan un 18% del total de la producción porcina sacrificada en la UE-15), de los cuales 216.418 Tm se destinaron a exportación como carnes frescas, congeladas o refrigeradas (Fuente: MAPA). Este número tan elevado de canales que se obtiene en nuestro país lleva consigo la necesidad de clasificar estas canales en función del destino de las mismas con el fin de optimizar al máximo la producción.

Aceptabilidad de los consumidores y características sensoriales de la carne de cerdos inmunocastrados

Debido a que los consumidores son el último eslabón en la cadena alimentaria y, consecuentemente los que sufren el problema de las carnes con olor sexual, es importante la realización de estudios de consumidores para conocer la aceptabilidad de la carne procedente de machos inmunocastrados, en comparación con los otros tipos de carnes que se pueden encontrar en el mercado, castrados, enteros o hembras.