Search Results - "Olsen, E.V."

Determination of lean meat in pig carcasses with the Autofom classification system by Busk, H., Olsen, E.V., Brøndum, J.

“…A fully automatic classification equipment called Autofom for use at pig abattoirs has been developed and tested. It measures fat- and meat depth in carcasses…”
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Development of an index for the assessment of welfare of finishing pigs from farm to slaughter based on expert opinion by Brandt, P., Rousing, T., Herskin, M.S., Olsen, E.V., Aaslyng, M.D.

“…For pigs, the day of slaughter involves potential animal welfare threatening elements at different stages such as pick-up pens, loading, transport, unloading,…”
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Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in Pigs by Maribo, H., Olsen, E.V., Barton-Gade, P., J. Møller, A.

“…The aim of this work was to investigate the temperature and pH changes taking place at the slaughter line and during the chilling process, and the subsequent…”
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The impact of sensory quality of pork on consumer preference by Aaslyng, Margit D., Oksama, Marjatta, Olsen, Eli V., Bejerholm, Camilla, Baltzer, Maiken, Andersen, Grethe, Bredie, Wender L.P., Byrne, Derek V., Gabrielsen, Gorm

“…Danish consumers from Roskilde, a town near the Danish capital Copenhagen ( n = 213), and from Holstebro, a provincial town in the north-western part of…”
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On-line measurements in pig carcass classification: Repeatability and variation caused by the operator and the copy of instrument by Olsen, Eli V., Candek-Potokar, Marjeta, Oksama, Marjatta, Kien, Stefan, Lisiak, Dariusz, Busk, Hans

“…For nearly all pigs slaughtered in the EU, the lean meat content is assessed on-line at the slaughter line. The assessment is made indirectly by an instrument…”
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Specific and selective biosensor for Salmonella and its detection in the environment by Olsen, E.V, Pathirana, S.T, Samoylov, A.M, Barbaree, J.M, Chin, B.A, Neely, W.C, Vodyanoy, V

“…The specific and selective detection of Salmonella typhymurium based on the use of a polyclonal antibody immobilized by the Langmuir–Blodgett method on the…”
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Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs by Maribo, Hanne, Olsen, Eli V., Barton-Gade, Patricia, Møller, Anders Juel, Karlsson, Anders

“…The aim of this study was to investigate how early cooling of carcasses after slaughter by showering with cold water affected the rate of the pH fall post…”
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