Rodrigo Tarté

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Associate Professor

Iowa State University

United States

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About

Rodrigo Tarté is an Associate Professor at Iowa State University, United States. His research focuses on food science, particularly in the areas of meat processing and preservation technologies. His recent publications include studies on clean label ingredients, nitrite alternatives in meat products, and the use of nitrite-embedded packaging to enhance food safety and quality.

Recent Grants

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Development and application of improved high-oleic soybean oil-containing biphasic gel systems as animal fat mimetics in coarse-ground meat and plant-based products

Open Date: 2022-10-01

Close Date: 2023-09-01

Grant: Close

Clean-label ingredients for fresh pork enhancement solutions

Open Date: 2021-09-01

Close Date: 2023-04-01

Grant: Close

High oleic oil based bigels as an alternative to animal fat in coarse ground meat products

Open Date: 2019-10-01

Close Date: 2022-05-01

Grant: Close

Evaluation of conventional and high oleic soybean oil oleogels utilized to improve the nutritional profile of meat products

Open Date: 2018-10-01

Close Date: 2019-09-01

Grant: Close

Utilization of conventional and high oleic soybean oil oleogels to improve the nutritional profile of meat products

Open Date: 2017-10-01

Close Date: 2018-09-01

Articles (18)

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2022

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2022

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2022

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2022

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2021

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2021

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2021

Collaborators (3)

Angela Shaw

Professor

Texas Tech University

UNITED STATES

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Nuria C. Acevedo

UNITED STATES

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Siyuan Sheng

Cornell University

UNITED STATES

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Rodrigo Tarté

Research Interests

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About

Recent Grants

Articles (18)

Evaluation of Clean Label Ingredients as Phosphate Alternatives in Enhanced Fresh Pork

Residual nitrite and nitrate in processed meats and meat analogues in the United States

Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage

Effect of Nitrite-Embedded Packaging Film on Growth of<i> Listeria</i><i> monocytogenes</i> in Nitrite-free and Conventionally-cured Bologna Sausage

Nitrite-embedded film develops cured color in nitrite-free bologna sausage packaged following thermal processing

Modification and simplification of Rongey's method for measurement of meat batter stability

Flash heating process for efficient meat preservation

Beef Handling Practices Among Consumers in the U.S. Virgin Islands

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

Development and characterization of the freeze-thaw and oxidative stability of edible rice bran wax-gelatin biphasic gels

Leveraging Understanding of Meat Flavor for Product Success

Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausage

Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations

Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Collaborators (3)

Angela Shaw

Nuria C. Acevedo

Siyuan Sheng

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