A5047447536- Meat and Animal Product Quality
- Muscle metabolism and nutrition
- Animal Nutrition and Physiology
- Spectroscopy and Chemometric Analyses
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Nutritional Studies and Diet
- Biochemical effects in animals
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Aquaculture Nutrition and Growth
- Sensory Analysis and Statistical Methods
- Exercise and Physiological Responses
- Pharmacological Effects and Assays
- Body Composition Measurement Techniques
- Identification and Quantification in Food
- Physiological and biochemical adaptations
- Genetic and phenotypic traits in livestock
- Metabolomics and Mass Spectrometry Studies
- Nuclear Physics and Applications
- Agriculture Sustainability and Environmental Impact
- Effects of Environmental Stressors on Livestock
- Diet and metabolism studies
- Spectroscopy Techniques in Biomedical and Chemical Research
Norwegian University of Life Sciences
2016-2025
University of Wisconsin–Madison
1979-2010
Nofima
2008
Université de Reims Champagne-Ardenne
2007
Forskning.no (Norway)
1995-2005
Posten (Norway)
2005
The Research Council of Norway
2001-2004
Oslo University Hospital
1995
Loughborough University
1989
State University of New York
1979-1984
Abstract Myosin solutions and suspensions have been monitored during heating at pH 6.0 by using dynamic rheological measurements. The storage modulus ( G ′), the loss ) phase angle (δ) all showed a marked dependence on ionic strength in temperature range 25–75°C. filamentous gels (ionic <0.34) displayed temporary reduction ′ temperatures between 50 60°C, presumably due to denaturation parts of rod portion myosin molecule. In same region concentration changed power 2. also dependence,...
This paper is based on a workshop held in Oslo, Norway November 2013, which experts discussed how to reach consensus the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake meat reduce cancer risk, particular colorectal (CRC). Epidemiological mechanistic data associations between CRC are inconsistent underlying mechanisms unclear. There need for further studies differences white meat, whole different types meats, as potential health risks may not...
Diet and physical activity apps are two types of health that aim to promote healthy eating energy expenditure through monitoring dietary intake activity. No clear evidence showing the effectiveness using these has been previously reported.This study aimed identify how diet (PA) affected their users. It also investigated if was associated with changes in PA.First, 3 semi-structured focus group discussions concerning app usability were conducted (15 users 8 nonusers; mean age 24.2 years, SD...
This study was performed in order to assess the effect of early post mortem structural changes muscle upon liquid-holding capacity wild cod, net-pen-fed cod (fed cod) and farmed salmon. The measured by a low speed centrifugation test. Transmission electron microscopy used discover ultrastructural both connective tissue myofibrils. Differential scanning calorimetric thermograms proteins were recorded elucidate whether fundamental differences did exist between raw material tested. Multivariate...
ABSTRACT The heat‐induced gelling of ovalbumin solutions (8.2%) has been studied as a function pH and ionic strength. At low strengths, plots gel rigidity against passed through maximum on each side the isoelectric point (PI). acid had higher absolute value occurred at net charge protein than one alkaline side. Increasing strength shifted two maxima away from PI. results suggest that is governed primarily by electrostatic forces.
The aim of this study was to investigate the correlation patterns between Fourier transform infrared (FT-IR) and Raman microspectroscopic data obtained from pork muscle tissue, which helped improve interpretation band assignment observed spectral features. tissue subjected different processing factors, including aging, salting, heat treatment, in order induce necessary degree variation spectra. For comparing information gained two spectroscopic techniques with respect experimental design,...
Abstract Formation of bovine myosin gels (10 mg ml −1 ) by heat treatment at pH 6 and an ionic strength 0.24 M has been monitored using the Bohlin Rheometer System in oscillatory mode. Rheological thermograms were determined with a general repeatability about 2% for given suspension. A pronounced maximum accompanying minimum storage modulus ( G ′) found 50 55°C, respectively. The loss ″) phase angle (δ) displayed complex behaviour as well, suggesting multitransition process. Presumably,...
Although odour perception impacts food preferences, the effect of genotypic variation odorant receptors (ORs) on sensory is unclear. Human OR7D4 responds to androstenone, and in predicts androstenone. Since androstenone naturally present meat derived from male pigs, we asked whether genotype correlates with either ability detect or evaluation cooked pork tainted varying levels within naturally-occurring range. Consistent previous findings, subjects two copies functional RT variant were more...
Novel freezing solutions are constantly being developed to reduce quality loss in meat production chains. However, there is limited focus on identifying the sensitive analytical tools needed directly validate product changes that result from potential improvements technology. To benchmark relevant research and production, we froze pork samples using traditional (−25 °C, −35 °C) cryogenic (−196 °C). Three classes of analyses were tested for their capacity separate different freeze treatments:...
FT-IR microspectroscopy and light microscopy were used to investigate pork muscle musculus semitendinosus samples, taken from three animals, that subjected brine salting at different concentrations (0.9, 3, 6, 9% NaCl). Differences in spectral characteristics microstructure observed meat animals differing initial pH varying salt concentrations. The data displayed changes the amide I region 1700 1600 cm-1. This range was analyzed by principal component analysis (PCA) partial least-squares...
ABSTRACT Autofluorescence spectra (excitation wavelengths 300, 332, 365, 380 and 400 nm) were obtained by an optical system to determine collagenous connective tissue (hydroxyproline) fat content in ground beef. Chemically determined contents ranged from 0.72–7.12% 1.5–17.7% fat. Partial least squares regression (66 samples) resulted the lowest root mean square error of 0.37% (R=0.97) 1.89% (R=0.84) for excitation 332 nm, respectively. The wavelength nm may be feasible simultaneous...
ABSTRACT At a heating rate of 1 o C/min suspensions (pH 6.0) isolated beef myofibrils were found to start forming gels at 43‐56 C, as detected by dynamic rheological measurements. The increase in gel storage modulus levelled off temperatures > 65 C. medium high (0.3‐0.6M) concentrations sodium chloride, addition pyrophosphate (plus magnesium chloride) had the following effects: (1) both protein extractability non‐heated and moduli heat‐induced markedly increased; (2) apparent activation...
Abstract Pulp and dilute fruit water (PFW) are by-products from the potato starch processing industry. Potato protein obtained an expanded bed adsorption (EBA) process is a value-added concentrate that can offer special technical properties in food systems. The influence of drying techniques on physiochemical, quality, functional (color, content, bulk density, rehydration properties, sorption isotherms, specific enzyme activity, solubility, denaturation) dehydrated effluent was investigated....
Peroxide is one of the compounds that are indicated to be toxic in human digestion system. Lean fresh meat samples were collected from beef, lamb, pork and chicken investigate their hydroperoxide formation potential. Total peroxides comminuted raw determined by analysing protein-bound water-methanol chloroform extracted phases. The amount total was ranked as: beef>pork>lamb>chicken. Hydroperoxide examined at different pH values incubation times, using beef samples. All transient, with a...
ObjectiveConsumers tend to have the perception that healthy equals less tasty. This study aimed identify whether information provided by Keyhole symbol, a widely used front-of-package symbol in Nordic countries indicate nutritional content, and percent daily values (%DVs) affect Norwegian adolescents' of healthiness snacks their intention buy them.DesignTwo tasks were evaluate with symbol: %DVs or no nutrition label. A third task was test abilities use (pairwise selections). survey obtained...
The aim of this study was to use a flavoromics approach identify key compounds responsible for sensory flavor lamb and sheep meat. investigation confined volatile from adipose tissue metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) solvent extraction-GC/MS, respectively. Partial least square regression analysis supported with variable selection were used correlate identified attributes. Several involved energy production via Krebs cycle...