Search Results - "Madsen, N.T."

Scandinavian consumer preference for beef steaks packed with or without oxygen by Aaslyng, M.D., Tørngren, M.A., Madsen, N.T.

“…Beef steaks retail-packed with (80% O 2, 20% CO 2) or without oxygen (either skin-packed or gas-packed (69.6% N 2, 30% CO 2, 0.04% CO or 70% N 2, 30% CO 2))…”
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Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality by Vestergaard, M., Madsen, N.T., Bligaard, H.B., Bredahl, L., Rasmussen, P.T., Andersen, H.R.

“…Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased…”
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In-line image analysis in the slaughter industry, illustrated by Beef Carcass Classification by Borggaard, C., Madsen, N.T., Thodberg, H.H.

“…This paper describes a complete framework for the quantitative quality control of biological objects using computer vision. The techniques are described in the…”
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Fluorometry of Connective Tissue in Beef, Relative to Direction of Measurement by Swatland, H.J., Madsen, N.T., Nielsen, T.

“…Spectrofluorometry (365 nm excitation) using both microscopy and fibre optics showed that fluorescence of bovine tendon was stronger (from 430 to 510 nm) when…”
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