Irma Caro

About

Irma Caro is a Professor at the University of Valladolid, Spain. Her research areas include meat quality traits, lipid metabolism, and food technology, as evidenced by her recent articles on the impact of dietary supplements and storage methods on meat products. She has explored innovative solutions such as the development of fermented beverages from discarded food and methods to enhance the quality and stability of meat. Her work emphasizes the relationships between nutrition, animal welfare, and meat quality in production systems.