I have been working on food, physicochemical, organoleptic and nutritional safety of meat, poultry and derived products from my doctorate through the study of classical methods and the improvements or difficulties of the new technologies applied to this food matrix. As new processes, until now I have worked mainly in high pressure and irradiation processing. Recently I have presented two different objectives: a) the study of cold plasma and UV-C to reduce microbial counts in meat and derived products (mainly prepared for consumption), as well as spaces in contact with meat; b) the use of optical sensors in line to control meat processes such as rotating whole pieces or cutting and emulsifying in order to increase yields and benefits.