Blar i Artikler / Articles på tidsskrift "Meat Science"
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Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopy
(Peer reviewed; Journal article, 2018)Degree of post-mortem proteolysis influences overall meat quality (e.g. tenderness and water holding capacity). Degradation of isolated pork myofibril proteins by μ-Calpain for 0, 15 or 45 min was analyzed using four ... -
Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects
(Peer reviewed; Journal article, 2022) -
Can postmortem proteolysis explain tenderness differences in various bovine muscles?
(Peer reviewed; Journal article, 2018)This study investigated the relationship between postmortem proteolysis, muscle pH decline, sarcomere length (SL), intramuscular fat (IMF) and Warner-Bratzler shear force (WBSF) in four bovine muscles (biceps femoris (BF), ... -
Consumer acceptance of minced meat patties from boars in four European countries
(Journal article; Peer reviewed, 2018) -
Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display
(Peer reviewed; Journal article, 2017)Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and ... -
Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter
(Journal article; Peer reviewed, 2018) -
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
(Peer reviewed; Journal article, 2013)The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested ... -
Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices
(Peer reviewed; Journal article, 2013) -
Meat consumption and consumer attitudes – A Norwegian perspective
(Peer reviewed; Journal article, 2022)Norway has lower meat consumption than other North European countries. Meat is acknowledged as important for food security in Norway, as Norway's agricultural possibilities are best suited for free-ranging and self-foraging ... -
Modelling of beef sensory quality for a better prediction of palatability
(Peer reviewed; Journal article, 2014) -
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks
(Peer reviewed; Journal article, 2013) -
Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy
(Journal article; Peer reviewed, 2018)Spectroscopic techniques can provide valuable information about post-mortem meat quality. In the current study, Raman, NIR and fluorescence spectroscopy was used to analyze pH, drip loss and intramuscular fat in pork ... -
Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy
(Peer reviewed; Journal article, 2021)The main purpose of this study was to investigate if Raman spectra recorded at the exact same position as drip loss measurements could improve prediction of drip loss in pork. One ventral and one dorsal cylindrical plug, ... -
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef
(Peer reviewed; Journal article, 2014)Moisture enhancement of meat through injection is a technology to improve the sensory properties and the weight of meat. However, the technology may increase the risk of food borne infections. Shiga toxinproducing Escherichia ... -
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef
(Peer reviewed; Journal article, 2014)Moisture enhancement of meat through injection is a technology to improve the sensory properties and the weight of meat. However, the technology may increase the risk of food borne infections. Shiga toxinproducing Escherichia ... -
Towards models for the prediction of beef meat quality during cooking
(Peer reviewed; Journal article, 2014) -
Vitamin K2 in different bovine muscles and breeds
(Peer reviewed; Journal article, 2014)