SiPA focuses its activities on products of animal origin, having developed much of its activity in the meat sector, which is the fourth productive sector in Spain, and within the meat sector has worked more in the pork sector, which is the first of Europe. The aim of the SiPA is to highlight the scientific and technical knowledge acquired during more than 25 years of research in the food sector of animal origin, through a unique advanced infrastructure to provide analysis and innovation services to UEX researchers . Since its creation, SiPA has interacted strongly with the meat sector. Thus, it has developed a wide variety of services related to technology and quality, innovation and food safety, for research groups, regional or multinational private companies related to the meat and meat products sector. SiPA is certified under the ISO 9001 quality standard.

n the present project, the SIPA will be responsible for the analysis of the proteolysis index, the chemical composition and the fatty acid profile of the subcutaneous fat of the experimental fresh hams (Task 2.3.). Likewise, it will participate in the elaboration of work protocols for said works (Task 1.3.), And in the tasks of general diffusion and sensitization (Task 3.1.) And start-up of the project (Task 4.1.).