A5015048905- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Biochemical effects in animals
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
- Polyamine Metabolism and Applications
- Antioxidant Activity and Oxidative Stress
- Radiation Effects and Dosimetry
- Plasma Applications and Diagnostics
- Phytochemicals and Antioxidant Activities
- Agriculture Sustainability and Environmental Impact
- Collagen: Extraction and Characterization
- Milk Quality and Mastitis in Dairy Cows
- Nutrition, Genetics, and Disease
- Odor and Emission Control Technologies
- Tea Polyphenols and Effects
- Effects of Environmental Stressors on Livestock
- Animal Genetics and Reproduction
- Fermentation and Sensory Analysis
- Animal Behavior and Welfare Studies
- Animal Diversity and Health Studies
- Probiotics and Fermented Foods
University of Veterinary Medicine Vienna
2020-2025
University of Wisconsin–Madison
2014-2021
University of Copenhagen
2011-2021
To investigate the preservative effect of composite biopreservatives on goat meat during chilled storage, three (chitosan, tea polyphenols and grape seed extract) were selected. Meat samples soaked in at previously optimized concentrations, prior to storage 4 °C for 12 days. quality parameters including pH, TBARS, TVB-N, color, sensory index total viable count evaluated. 16S rDNA high-throughput sequencing combined with bioinformatics was used assess changes bacterial community, while...
Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. “Nitrite-free” (i.e., uncured) organic contain from natural sources (e.g., spices water). We studied the quality of ham salami (conventional cured; uncured). Residual nitrite nitrate, N-nitrosamines, microbial load, surface color, water activity, pH were determined, considering one week refrigerated storage open or unopened packages. organic,...
Summary Collagen peptides from fish exhibit excellent bioactive and functional properties, which have great potential as ingredients in the food industry. However, off‐flavour collagen limits their comprehensive application Therefore, removing is of importance. In this regard, review firstly recaps formation mechanism main compounds fish. Furthermore, detection methods for are described. More importantly, removal derived fish, such physical, chemical, biotechnological combination methods,...
Wild-grown mushroom species chanterelle (Cantharellus cibarius) and porcini (Boletus edulis), available at Austrian local markets, were evaluated regarding microbial sensory quality, content of biogenic amines, proximate chemical composition. Chemical composition varied widely with species, but showed no correlation quality load. Chanterelles characterized by high levels aerobic mesophilic counts, regardless quality. In both poor was associated increased counts Enterobacteriaceae. mushrooms,...
There is a growing market for the use of hydrolysates from animal side-streams production high-protein supplements. However, there can be issues with development off-flavors, either due to raw material in question or hydrolysis process itself. This study examined volatile compounds during hemoglobin. Briefly, porcine hemoglobin was hydrolyzed by 0.5% papain up 5 h, and analyzed via gas chromatography-mass spectrometry. The results showed that significant number time, e.g., certain Maillard...
Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography sensory oxidation flavor a trained panel at weeks 1, 7, 13 refrigerated storage. A water/oil-soluble extract 400 mg/kg proved the most effective antioxidant cured deli turkey (CDT). In chicken fillet (CF), water-soluble was efficient, especially combination with phosphate. pulled pork (PP), none as...
Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and products. can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harvest times) were tested their ability to reduce lipid (peroxide value (PV) thiobarbituric acid reactive substances (TBARS)) in ground, uncured, cooked porcine bovine (60%/40% mixture) during 14 days refrigerated storage. Additionally, total phenolic content was...
Summary Ability of commercial rosemary extracts (REs) alone and in combination with sodium tripolyphosphate (P) to inhibit lipid oxidation uncured deli turkey (UDT) was examined via headspace hexanal flavour. Sliced UDT packaged (75% N 2 /25% CO ) stored 13 weeks at 4 °C. Addition P decreased 2.4‐fold ( < 0.05) increased mean pH from 5.94 6.30 0.05). water/lipid‐soluble RE did not formation UDT. water‐soluble 2.2‐fold The 33‐fold ninefold Oxidation flavour highest without added...