Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Kjell Ivar Hildrum"'
Publikováno v:
Food Chemistry. 121:275-281
The main objective of this study was to compare the effects of three different processing treatments on sensory attributes and instrumental quality measurements of raw Atlantic salmon (Salmo salar) fillets. Salmon was either pre-rigor filleted and re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47cc81415f21fc54a550293cb9b4a725
https://doi.org/10.1016/j.foodchem.2009.12.009
https://doi.org/10.1016/j.foodchem.2009.12.009
Publikováno v:
Meat Science. 83:302-307
The aim was to examine how well different beef muscles from Norwegian Red bulls respond to the consumer needs. Ten carcasses were slaughtered at a commercial abbatoir, chilled at 4 °C for 48 h, and 10 muscles excised. After ageing for 9 days at 4 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::973ed6d2b56d308ca010f32c737656a1
https://doi.org/10.1016/j.meatsci.2009.05.016
https://doi.org/10.1016/j.meatsci.2009.05.016
Publikováno v:
Meat Science. 77:97-104
The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of the meat. In contrast to traditional biochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4294648c108945192fbfa643edff9486
https://doi.org/10.1016/j.meatsci.2007.03.018
https://doi.org/10.1016/j.meatsci.2007.03.018
Autor:
Kjell Ivar Hildrum, Gerard Downey
Publikováno v:
Near-Infrared Spectroscopy in Agriculture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aed9c70cf6673ac5a6af72371edff3f
https://doi.org/10.2134/agronmonogr44.c21
https://doi.org/10.2134/agronmonogr44.c21
Publikováno v:
Journal of Near Infrared Spectroscopy. 12:367-376
In-line monitoring of the proximal composition of ground beef on a conveyer belt has been tested using a near infrared (NIR) reflectance instrument with a diode array detector. Sixty batches of coarsely ground beef were processed under industry condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9e4fba44c627a22945265441cca2959
https://doi.org/10.1255/jnirs.445
https://doi.org/10.1255/jnirs.445
Publikováno v:
Journal of Muscle Foods. 14:265-280
The purpose of this study was to investigate muscle tension and shortening in relation to tenderness in beef M. longissimus. Initially, an intercalibration of six identical rigormeters using a polyacrylamide standard showed that the rigormeters gave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f75b146e7b20c74848e1d0e2280195d9
https://doi.org/10.1111/j.1745-4573.2003.tb00706.x
https://doi.org/10.1111/j.1745-4573.2003.tb00706.x
Publikováno v:
Journal of Sensory Studies. 17:365-378
The tenderness of carcasses of ten bulls of Norwegian Red breed was analyzed by sensory and mechanical analyses. Four samples representing the range of tenderness in the material were served to 118 consumers in an in-house test. The consumers rated t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4155255d13ef254231a69e989312549
https://doi.org/10.1111/j.1745-459x.2002.tb00353.x
https://doi.org/10.1111/j.1745-459x.2002.tb00353.x
Autor:
Oddvin Sørheim, Kjell Ivar Hildrum
Publikováno v:
Trends in Food Science & Technology. 13:127-135
Methods for stretching or restraining pre-rigor single muscles or muscles in a carcass have been given increasing attention due to their ability to reliably improve tenderness and reduce the variation in tenderness of meat. The Tenderstretch method w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::751c9652aca01a872429c5ab376cd0d8
https://doi.org/10.1016/s0924-2244(02)00069-9
https://doi.org/10.1016/s0924-2244(02)00069-9
Publikováno v:
Acta Agriculturae Scandinavica, Section A - Animal Science. 52:72-80
In total, 56 bulls of Angus 2 NRF or Limousin 2 NRF were fed two levels (either 2.5 or 5.0 kg animal -1 day -1 ) of concentrate from 12 weeks of age to slaughter in a 2 2 2 factorial design with cross-breed and concentrate level as fixed factors. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf898673ccc121d34f0ef2d43f0855d0
https://doi.org/10.1080/09064700212073
https://doi.org/10.1080/09064700212073
Publikováno v:
Journal of Near Infrared Spectroscopy. 9:199-210
NIR absorbance spectra of 48 beef samples were recorded 2, 9 and 21 days post mortem in the wavelength range 950–1700 nm with a Zeiss MCS 511 instrument equipped with diode array detector. These spectra were used to predict tenderness of the meat s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54164500d54f4944cfbe2543a8ad4263
https://doi.org/10.1255/jnirs.306
https://doi.org/10.1255/jnirs.306