Zobrazeno 1 - 10
of 48
pro vyhledávání: '"P.A. Koolmees"'
Publikováno v:
Pferdeheilkunde Equine Medicine. 25:28-37
The development of a profession is a dynamic process. According to sociological theories a profession is only established if three processes have taken place: 1) differentiation, 2) legitimation, 3) institutionalisation. With respect to the veterinar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79f6c73cd7edaec60b68e2f6490c11a8
https://doi.org/10.21836/pem20090105
https://doi.org/10.21836/pem20090105
Publikováno v:
Journal of Food Protection. 67:2747-2755
The natural sausage casings industry is large and worldwide, and casings prepared from the small intestine of sheep form a large part of it. Food safety authorities in several countries have been concerned about the risk to consumers from the bovine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3b0f68f2b15dbc3ef73ca48064923b5
https://doi.org/10.4315/0362-028x-67.12.2747
https://doi.org/10.4315/0362-028x-67.12.2747
Autor:
Henk P. Haagsman, Aldert A. Bergwerff, P.A. Koolmees, Joop A. de Baaij, Karim R. Sultan, Monique H.G. Tersteeg
Publikováno v:
Analytica Chimica Acta. 520:183-192
An assay based on Western blotting and detection of central nervous system (CNS)-specific antigens was developed to detect brain tissue in processed (heated) meat products. Bands of antigen-bound primary antibodies were visualised through secondary a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b351e1b91a15a57224c9cca3b0c474e
https://doi.org/10.1016/j.aca.2004.03.023
https://doi.org/10.1016/j.aca.2004.03.023
Publikováno v:
Meat Science. 61:67-72
Immunohistochemical methods were used to determine whether brain tissue could be detected in test batches of meat products prepared with known levels of this tissue (0, 1, 5, 10, or 20% bovine brain tissue or 5% porcine brain tissue). Four different,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5337edf5b53b64efff12adeb9c1b42f
https://doi.org/10.1016/s0309-1740(01)00164-4
https://doi.org/10.1016/s0309-1740(01)00164-4
Autor:
P.A. Koolmees
Publikováno v:
Schweizer Archiv für Tierheilkunde. 144:24-31
For a long time,veterinarians used to do their work rather inconspicuously.The inner circle of the veterinary world was virtually unknown to the public. However, due to the recent outbreaks of BSE and swine fever and the changing human-animal relatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da60b9baa0e0d187724967dc6b745fa3
https://doi.org/10.1024/0036-7281.144.1.24
https://doi.org/10.1024/0036-7281.144.1.24
Publikováno v:
Meat Science. 51:163-174
Sausage containers, derived from animal intestines, are usually preserved by salting and/or drying. Adequately salted final products are microbiologically fully acceptable. However casings, even those packed in dry salt, sometimes deteriorate in qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9532dbe01c48c472a87ce7d7a73f33b
https://doi.org/10.1016/s0309-1740(98)00118-1
https://doi.org/10.1016/s0309-1740(98)00118-1
Publikováno v:
Meat Science. 41:7-17
Tenderisation of bovine Mm. longissimus dorsi and triceps brachii and factors impacting tenderisation were studied. Mm. longissimus dorsi and triceps brachii of 12 Friesian-Holstein cows (age 3–11 years; 212–349 kg carcass weight) were sampled at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5a9553c72c1880c76c60ab0912121b1
https://doi.org/10.1016/0309-1740(94)00066-g
https://doi.org/10.1016/0309-1740(94)00066-g
Publikováno v:
Meat Science 38 (1994)
Meat Science, 38, 453-476
Meat Science, 38, 453-476
The pattern of changes of lightness (L(∗)) for porcine lean meat batters (PLMBs) with time was divided in two phases: chopping process (Phase 1) resulting in a sharp increase of L(∗), and the subsequent storage of the batters for 24 h at 15°C (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e70f95cd809e8a72dbe175b4da6f4f4
https://doi.org/10.1016/0309-1740(94)90071-x
https://doi.org/10.1016/0309-1740(94)90071-x
Autor:
Johannes C. M. Vernooij, Joris J. Wijnker, Monique H.G. Tersteeg, P.A. Koolmees, B.R. Berends
Publikováno v:
Journal of food protection. 71(6)
A histological study was undertaken to determine the efficiency in the removal of the mucosa and Peyer's patches by standard processing of bovine intestines into natural sausage casings. The second objective was to calculate the quantity of lymphoid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a787e76501409fde70ac6752e4612cf7
https://pubmed.ncbi.nlm.nih.gov/18592746
https://pubmed.ncbi.nlm.nih.gov/18592746
Autor:
Monique H.G. Zijderveld, P.A. Koolmees
Publikováno v:
Meat Science. 27:55-60
A series of experiments was conducted in an attempt to immunohistochemically identify specific muscle proteins in raw bovine muscle, meat batters and finely comminuted meat products. Three different antibodies were investigated—monoclonal anti-acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f94ed9cbaa09ce03a83689caee135801
https://doi.org/10.1016/0309-1740(90)90028-5
https://doi.org/10.1016/0309-1740(90)90028-5