Search Results - "Rødbotten, Rune"

Breaking down barriers: live or dehydrated dietary whole black soldier fly larvae supplementation in slow growing chickens preserve meat quality and sensory traits by Fiorilla, Edoardo, Gariglio, Marta, Gai, Francesco, Zambotto, Valeria, Bongiorno, Valentina, Cappone, Eleonora Erika, Rødbotten, Rune, Koga, Shiori, Rieder, Anne, Tengstrand, Erik, Pozzo, Sara, Daniele, Giulia Maria, Cianciabella, Marta, Predieri, Stefano, Forte, Claudio, Schiavone, Achille

“…This study investigated the effects of supplementing the diet of a slow-growing autochthonous chicken breed with dehydrated or live Black Soldier Fly Larvae…”
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Vitamin K2 improves proliferation and migration of bovine skeletal muscle cells in vitro by Rønning, Sissel Beate, Pedersen, Mona Elisabeth, Berg, Ragnhild Stenberg, Kirkhus, Bente, Rødbotten, Rune

“…Skeletal muscle function is highly dependent on the ability to regenerate, however, during ageing or disease, the proliferative capacity is reduced, leading to…”
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Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.) by Niklas, Agnieszka A., Borge, Grethe Iren A., Rødbotten, Rune, Berget, Ingunn, Müller, Mette H.B., Herrmann, Susan S., Granby, Kit, Kirkhus, Bente

“…[Display omitted] •The first study investigating the endogenous formation of multiple N-nitrosamines.•Non-volatile N-nitrosamines are reduced during in vitro…”
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Modelling of beef sensory quality for a better prediction of palatability by Hocquette, Jean-François, Van Wezemael, Lynn, Chriki, Sghaier, Legrand, Isabelle, Verbeke, Wim, Farmer, Linda, Scollan, Nigel D., Polkinghorne, Rod, Rødbotten, Rune, Allen, Paul, Pethick, David W.

“…Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for…”
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In-Line Estimation of Fat Marbling in Whole Beef Striploins ( Longissimus lumborum ) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin by Wold, Jens Petter, Solberg, Lars Erik, Gaarder, Mari Øvrum, Carlehøg, Mats, Sanden, Karen Wahlstrøm, Rødbotten, Rune

“…Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin ( ) and is closely connected to sensory properties…”
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The effect of technology information on consumer expectations and liking of beef by Van Wezemael, Lynn, Ueland, Øydis, Rødbotten, Rune, De Smet, Stefaan, Scholderer, Joachim, Verbeke, Wim

“…European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing…”
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The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture by Rødbotten, Rune, Böcker, Ulrike, Høst, Vibeke, Dankel, Katinka R., Sanden, Karen Wahlstrøm, Pedersen, Mona E., Ofstad, Ragni

“…•ESM reduced cooking loss and increased springiness in emulsion-type meat products with the high level of ESM.•ESM had antioxidative effects and increased…”
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Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force by Hildrum, Kjell Ivar, Rødbotten, Rune, Høy, Martin, Berg, Jan, Narum, Bjørg, Wold, Jens Petter

“…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…”
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Meat consumption and consumer attitudes – A Norwegian perspective by Ueland, Øydis, Rødbotten, Rune, Varela, Paula

“…Norway has lower meat consumption than other North European countries. Meat is acknowledged as important for food security in Norway, as Norway's agricultural…”
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Formation of Malondialdehyde, 4‑Hydroxynonenal, and 4‑Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon by Steppeler, Christina, Haugen, John-Erik, Rødbotten, Rune, Kirkhus, Bente

“…Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study,…”
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Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products by Monago-Maraña, Olga, Wold, Jens Petter, Rødbotten, Rune, Dankel, Katinka Riiser, Afseth, Nils Kristian

“…Raman, near-infrared and fluorescence spectroscopy were evaluated for determination of collagen content in ground meat. Two sample sets were used (i.e. ground…”
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Can postmortem proteolysis explain tenderness differences in various bovine muscles? by Veiseth-Kent, Eva, Pedersen, Mona E., Rønning, Sissel B., Rødbotten, Rune

“…This study investigated the relationship between postmortem proteolysis, muscle pH decline, sarcomere length (SL), intramuscular fat (IMF) and Warner-Bratzler…”
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Vitamin K2 in different bovine muscles and breeds by Rødbotten, Rune, Gundersen, Thomas, Vermeer, Cees, Kirkhus, Bente

“…Meat is a natural source of vitamin K, a vitamin associated with reduced bone loss and prevention of osteoporosis. Whether vitamin K content varies between…”
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Mobile abattoir versus conventional slaughterhouse—Impact on stress parameters and meat quality characteristics in Norwegian lambs by Eriksen, Marit Skog, Rødbotten, Rune, Grøndahl, Ann Margaret, Friestad, Mari, Andersen, Inger Lise, Mejdell, Cecilie M.

“…The aim of the present study was to investigate possible differences in certain stress parameters and meat quality characteristics between Norwegian lambs…”
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Chicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of selenium by Nyquist, Nicole F, Rødbotten, Rune, Thomassen, Magny, Haug, Anna

“…Chicken meat nutritional value with regard to fatty acid composition and selenium content depends on the choice of dietary oil and selenium level used in the…”
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Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate by Haug, Anna, Rødbotten, Rune, Mydland, Liv Torunn, Christophersen, Olav Albert

“…A feeding experiment involving histidine supplementation to broiler feed resulted in increased concentration of the histidine containing dipeptides anserine…”
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Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production by Henriksen, Heidi Cecilie, Næs, Tormod, Rødbotten, Rune, Aastveit, Are

“…The main goal of the present paper was to investigate the potential of near infrared spectroscopy (NIR) to be used in modelling of pulp properties in the paper…”
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Prediction of Important Sulphite Pulp Properties from near Infrared Spectra: A Feasibility Study and Comparison of Methods by Henriksen, Heidi Cecilie, Næs, Tormod, Rødbotten, Rune, Aastveit, Are

“…In the pulp and paper industry, there is a need to replace some of the time-consuming, expensive pulp analyses used today. These methods could be replaced by…”
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Prediction and Classification of Tenderness in Beef from Non-Invasive Diode Array Detected NIR Spectra by Rødbotten, Rune, Mevik, Bjørn-Helge, Hildrum, Kjell Ivar

“…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…”
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Effects of Concentrate Level on Carcass Composition, Tenderness and Growth Rate of Angus × NRF and Limousin × NRF Bulls by Rødbotten, Rune, Hildrum, Kjell Ivar, Berg, Jan

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