22 results on '"Alvseike, Ole"'
Search Results
2. Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
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Grabež, Vladana, Egelandsdal, Bjørg, Cruz, Ana, Hallenstvedt, Elin, Mydland, Liv Torunn, Alvseike, Ole, Kåsin, Karoline, Ruud, Lene, Karlsen, Victoria, and Øverland, Margareth
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- 2022
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3. A comparison of European surveillance programs for campylobacter in broilers
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Olsen, Abbey, Bonardi, Silvia, Barco, Lisa, Sandberg, Marianne, Langkabel, Nina, Roasto, Mati, Majewski, Michał, Brugger, Brigitte, Kautto, Arja H., Blagojevic, Bojan, Cota, Joao B., Nagel-Alne, Gunvor Elise, Huneau, Adeline, Laukkanen-Ninios, Riikka, Lebouquin-Leneveu, Sophie, Alvseike, Ole, Fredriksson-Ahomaa, Maria, Vieira-Pinto, Madalena, Kaukonen, Eija, Olsen, Abbey, Bonardi, Silvia, Barco, Lisa, Sandberg, Marianne, Langkabel, Nina, Roasto, Mati, Majewski, Michał, Brugger, Brigitte, Kautto, Arja H., Blagojevic, Bojan, Cota, Joao B., Nagel-Alne, Gunvor Elise, Huneau, Adeline, Laukkanen-Ninios, Riikka, Lebouquin-Leneveu, Sophie, Alvseike, Ole, Fredriksson-Ahomaa, Maria, Vieira-Pinto, Madalena, and Kaukonen, Eija
- Abstract
Campylobacter is an important foodborne pathogen as it is associated with significant disease burden across Europe. Among various sources, Campylobacter infections in humans are often related to the consumption of undercooked poultry meat or improper handling of poultry meat. Many European countries have implemented measures to reduce human exposure to Campylobacter from broiler meat. In this paper, surveillance programs implemented in some European countries is summarized. Our findings reveal that many European countries test neck skin samples for Campylobacter as per the Process Hygiene Criteria (PHC) set by the European Regulation. Variations to the legal plan are seen in some countries, as in Norway and Iceland, where weekly sampling is performed during infection peak periods only, or in Iceland, where the Campylobacter limit is set at 500 CFU/g instead of 1000 CFU/g. Furthermore, northern European countries have implemented national Campylobacter surveillance plans. Denmark tests cloaca samples at slaughterhouses and meat samples at retail, while Finland, Norway, and Sweden test ceca at slaughterhouses. In contrast, Iceland tests feces on farms. Iceland and Norway test flocks close to the slaughter date and when a farm tests positive, competent authority implement measures such as logistic slaughter, heat treatment or freeze the meat from these flocks. In Iceland, frozen meat is further processed prior to being put on the market. While the incidence of campylobacteriosis has declined in all European countries except France since the introduction of PHC in 2018, it is uncertain whether this decrease is due to prevalence reduction or underreporting during the COVID-19 pandemic. Future investigations with more comprehensive data, devoid of potential confounding factors, are necessary to validate this potential trend. However, it is evident that the implementation of national action plans can be successful in reducing the i
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- 2024
4. RoBUTCHER: A novel robotic meat factory cell platform.
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Mason, Alex, de Medeiros Esper, Ian, Korostynska, Olga, Cordova-Lopez, Luis Eduardo, Romanov, Dmytro, Pinceková, Michaela, Bjørnstad, Per Håkon, Alvseike, Ole, Popov, Anton, Smolkin, Oleh, Manko, Maksym, Christensen, Lars Bager, Takács, Kristóf, and Haidegger, Tamás
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INDUSTRIAL robots ,ARTIFICIAL intelligence ,MANUFACTURING processes ,PORK processing ,BIOLOGICAL variation - Abstract
Automation is critically important for sustainability in meat production, where heavy reliance on human labour is a growing challenge. In this work, a novel robotic Meat Factory Cell (MFC) platform presents the opportunity for unconventional automation in pork meat processing, particularly abattoirs. Instead of following line-based approaches, which are the main option today, it uses robotics and Artificial Intelligence (AI) to perform complex cutting and manipulation operations on entire unchilled pork carcasses, with awareness of biological variation and deformation. The long-term goal of the MFC is to take a pork carcass as an input and produce seven primal outputs: hams, shoulders, saddle, belly and entire organ set. However, the MFC platform is under continuous development – therefore, this paper aims to demonstrate it through a specific use-case: shoulder removal. The system is evaluated based on data from testing and development sessions (June–November 2022), with a total of 34 attempted shoulder removals. Data regarding the MFCs' ability to handle variation, in addition to success rate and process timing models are presented. Qualitative feedback from skilled butchers is also discussed. The authors propose that, as well as technical development of the platform, it is important to consider new ways of comparing unconventional systems with their conventional counterparts. Innovative manufacturing systems have more to offer than raw speed and volume; traits such as flexibility, robustness and scalability – particularly economic scalability – should play a prominent role. Future legislation and standards must also encourage innovation rather than hinder innovative robotics solutions. [ABSTRACT FROM AUTHOR]
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- 2024
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5. Are pandemics associated with intensive livestock production?
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Alvseike Ole, Tollersrud Tore, and Blagojević Bojan
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covid-19 ,livestock ,pandemics ,zoonoses ,Veterinary medicine ,SF600-1100 - Abstract
Covid-19 has awakened the world to the importance of infectious diseases. However, it also affected several people, including researchers, as well as some organizations to blame the pandemic on intensive livestock production. Several factors contribute to the fact that the next pandemic is less likely to come from intensive livestock farming than from wild animals and traditional small-scale livestock production. However, there are also the facts that support the role of intensive production in spreading of diseases. One Health - the interaction between the health of humans, animals and the environment has received a lot of attention. Livestock production plays a role in these interactions, but is not a primary driver for the development of new pandemics.
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- 2021
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6. Life cycle sustainability assessment of a novel slaughter concept
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Valente, Clara, Møller, Hanne, Johnsen, Fredrik Moltu, Saxegård, Simon, Brunsdon, Elin Rasten, and Alvseike, Ole Arne
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- 2020
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7. 3D model based adaptive cutting system for the meat factor cell: Overcoming natural variability
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de Medeiros Esper, Ian, primary, Gangsei, Lars Erik, additional, Cordova-Lopez, Luis Eduardo, additional, Romanov, Dmytro, additional, Bjørnstad, Per Håkon, additional, Alvseike, Ole, additional, From, Pål Johan, additional, and Mason, Alex, additional
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- 2023
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8. Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach
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Alvseike, Ole, Prieto, Miguel, Bjørnstad, Per Håkon, and Mason, Alex
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- 2020
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9. Quality assessment of fresh meat cuts as a performance indicator of knives specifically adapted for robot-assisted operations
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Røer, Helle, primary, Korostynska, Olga, additional, Bjerke, Frøydis, additional, Romanov, Dmytro, additional, Cordova-Lopez, Luis Eduardo, additional, Mason, Alex, additional, Bjørnstad, Per Håkon, additional, Håseth, Torunn Thauland, additional, and Alvseike, Ole, additional
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- 2023
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10. Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects
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Suliga, Paweł Piotr, Abie, Sisay Mebre, Egelandsdal, Bjørg, Alvseike, Ole Arne, Johny, Amritha, Kathiresan, Purushothaman, and Münch, Daniel
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Food Science - Abstract
During post-mortem conversion from muscle to meat, diverse quality anomalies can emerge. Recent pork defects are often accompanied by deteriorating fibre structure. Here we investigate how bioimpedance response, an indicator of structural disintegration, can help in detecting quality defects. We, first, measured the relationship between standard meat quality variables (pH
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- 2022
11. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
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Barcenilla, Coral, primary, Álvarez-Ordóñez, Avelino, additional, López, Mercedes, additional, Alvseike, Ole, additional, and Prieto, Miguel, additional
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- 2022
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12. Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability
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Laukkanen-Ninios, Riikka, Ghidini, Sergio, Gómez Laguna, Jaime, Langkabel, Nina, Santos, Susana, Maurer, Patric, Meemken, Diana, Alban, Lis, Alvseike, Ole, Vieira-Pinto, Madalena, Laukkanen-Ninios, Riikka, Ghidini, Sergio, Gómez Laguna, Jaime, Langkabel, Nina, Santos, Susana, Maurer, Patric, Meemken, Diana, Alban, Lis, Alvseike, Ole, and Vieira-Pinto, Madalena
- Abstract
In the EU, a post-mortem inspection of finishing pigs comprises visual inspections of the carcass and offal followed by additional examinations, such as palpation and incision of parts, when needed. Moreover, it can include various laboratory tests. Since European meat inspection is regulated by the EU, one may assume that post-mortem inspection is performed in the same way in the Member States. However, previous studies showed that variations exist. This article shows the results of a survey performed in September 2020 on how visual meat inspection of finishing pigs is applied in Europe. By using a questionnaire, palpations, incisions and other procedures for 10 gross pathological findings and laboratory methods applied by official veterinarians to evaluate the fitness of meat for human consumption were assessed. We received 44 responses from 26 European countries. Most respondents reported that visual meat inspection was a generally applied inspection method. The main reason for not applying visual meat inspection was export requirements. The most important reasons for applying palpations and incisions in addition to visual inspection were findings detected in ante- or post-mortem inspection. There was considerable variation in the use of palpations and incisions, other post-mortem procedures and laboratory tests to assess meat fitness for human consumption. The respondents mentioned some country-specific practices, but we also observed variations within the responding official veterinarians that could not be explained by country of origin or years of work experience. Additional detailed studies on the variation are needed before harmonisation of meat inspection procedures are attempted.
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- 2022
13. A European survey on post-mortem inspection of finishing pigs:Total condemnation criteria to declare meat unfit for human consumption
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Vieira-Pinto, Madalena, Langkabel, Nina, Santos, Susana, Alban, Lis, Laguna, Jaime Gómez, Blagojevic, Bojan, Meemken, Diana, Bonardi, Silvia, Antunović, Boris, Ghidini, Sergio, Maurer, Patric, Alvseike, Ole, Laukkanen-Ninios, Riikka, Vieira-Pinto, Madalena, Langkabel, Nina, Santos, Susana, Alban, Lis, Laguna, Jaime Gómez, Blagojevic, Bojan, Meemken, Diana, Bonardi, Silvia, Antunović, Boris, Ghidini, Sergio, Maurer, Patric, Alvseike, Ole, and Laukkanen-Ninios, Riikka
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Meat inspection (MI) is essential to verify compliance with legal requirements related to human and animal health and animal welfare protections. Judgement criteria applied during MI, resulting in condemnation data of importance, among other things, for livestock producers and for benchmarking reasons. However, although the Meat Inspection Regulation sets out judgement criteria, most are generic, favouring flexibility, but also subjectivity. To address the degree of variation on total condemnation (TC) criteria applied during post-mortem inspection (PMI) of finishing pigs, an online survey was prepared aiming to collect this information from several European countries. The focus was on TC criteria regarding the following PMI findings: abscesses, arthritis, cachexia, erysipelas, icterus, Mycobacterium-like lesions, osteomyelitis, peritonitis, pleuritis and pneumonia. From September to November 2020, a total of 44 completed questionnaires were obtained from 26 European countries. The results showed a substantial variation in the TC criteria in place in the participating countries. One of the main reasons for the variability seen in the respondents' reported answers was related to the indicators used to define a generalised condition related to the 10 PMI findings addressed, making harmonisation a challenge and avoiding to draw conclusions when comparing condemnation causes between abattoirs. This implies that it would make sense to look into how a generalised condition can be identified/described and how it should be judged. The results should be used as inspiration towards possible harmonisation, improving decision-making, and permitting comparative analysis between different reports to allow trend analyses and benchmarking.
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- 2022
14. Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries
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Alban, Lis, Vieira-Pinto, Madalena, Meemken, Diana, Maurer, Patric, Ghidini, Sergio, Santos, Susana, Laguna, Jaime Gómez, Laukkanen-Ninios, Riikka, Alvseike, Ole, Langkabel, Nina, Alban, Lis, Vieira-Pinto, Madalena, Meemken, Diana, Maurer, Patric, Ghidini, Sergio, Santos, Susana, Laguna, Jaime Gómez, Laukkanen-Ninios, Riikka, Alvseike, Ole, and Langkabel, Nina
- Abstract
The overall objectives of meat inspection are to contribute to food safety, animal welfare, and animal health. In the European Union (EU), there is a request for a modernised meat inspection system that addresses these objectives in a more valid, feasible and cost-effective way than does the traditional system. One part of the modernisation deals with the coding system to register meat inspection findings. Although unified standards are set at the EU level for judgement criteria regarding fitness of meat for consumption, different national systems are in force. The question is the extent of the differences and whether there is a basis for harmonisation. To investigate this, information was gathered about the code systems in Denmark, Finland, Germany, Italy, Norway, Portugal and Spain. Moreover, meat inspection data covering pigs slaughtered in 2019 were collected. A comparison of the number of codes available, the terminology and the frequencies of the findings registered was undertaken. Codes with a similar meaning were grouped. Hereby, two lists were compiled showing the most common codes leading to total and to partial condemnation. Substantial variations in the percentage of condemned pigs and in the terms used were identified, and possible reasons behind this are discussed. Moreover, a strengths-weaknesses-opportunities-threats (SWOT)-like analysis was applied to the coding systems. Finally, the reasons for unfitness of meat given in the EU Food Inspection Regulation 2019/627 were compared to the national code lists. The results show the systems in force varied substantially, and each system had its advantages and disadvantages. The diverse terminology observed made it a challenge to compare data between countries. Development of harmonised terminology for meat inspection findings is suggested, enabling comparison of data between abattoirs, regions, and countries, while respecting the national epidemiological situation, the local food safety culture, and the
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- 2022
15. Pigs: A stepwise RGB-D novel pig carcass cutting dataset
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de Medeiros Esper, Ian, primary, Cordova-Lopez, Luiz Eduardo, additional, Romanov, Dmytro, additional, Alvseike, Ole, additional, From, Pål Johan, additional, and Mason, Alex, additional
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- 2022
- Full Text
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16. Drivers, opportunities, and challenges of the European risk-based meat safety assurance system
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Blagojevic, Bojan, Nesbakken, Truls, Alvseike, Ole, Vågsholm, Ivar, Antic, Dragan, Johler, Sophia, Houf, Kurt, Meemken, Diana, Nastasijevic, Ivan, Vieira Pinto, Madalena, Antunovic, Boris, Georgiev, Milen, Alban, Lis, Blagojevic, Bojan, Nesbakken, Truls, Alvseike, Ole, Vågsholm, Ivar, Antic, Dragan, Johler, Sophia, Houf, Kurt, Meemken, Diana, Nastasijevic, Ivan, Vieira Pinto, Madalena, Antunovic, Boris, Georgiev, Milen, and Alban, Lis
- Abstract
The traditional meat safety system has significantly contributed to public health protection throughout the last century. However, it has been recognised that this system suffers many flaws – the main being its limited ability to control the currently most important meat-borne hazards. The European Food Safety Authority evaluated meat inspection in the public health context, prioritised meat-borne hazards and proposed a generic framework for a new, risk-based meat safety assurance system. The proposed system aims to combine a range of preventive and control measures, applied at farms and abattoirs and integrated longitudinally, where official meat inspection is incorporated with producers' food safety management systems into a coherent whole. The modernisation process has recently started as a direct result of changes to relevant legislation in the European Union. Many challenges have been experienced while many opportunities are foreseen. More focus on targeted and risk-based inspection along the supply chain as well as use of new technologies may be a cost-effective and feasible way forward. Practical implementation of the system is expected to be a slow and careful process followed by thorough development, fine-tuning, and testing of practical feasibility and general impacts. Further progress that will lead to the full implementation is dependent on intensive research to fill knowledge gaps, enhance education and training and foster close collaboration of all the new system's stakeholders.
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- 2021
17. Challenges and opportunities in the implementation of new meat inspection systems in Europe
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Antunović, Boris, Blagojević, Bojan, Johler, Sophia, Guldimann, Claudia, Vieira-Pinto, Madalena, Vågsholm, Ivar, Meemken, Diana, Alvseike, Ole, Georgiev, Milen, Alban, Lis, Antunović, Boris, Blagojević, Bojan, Johler, Sophia, Guldimann, Claudia, Vieira-Pinto, Madalena, Vågsholm, Ivar, Meemken, Diana, Alvseike, Ole, Georgiev, Milen, and Alban, Lis
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Background The traditional meat inspection system is often found to be inefficient. Meat inspection in European countries is in a phase of modernisation to reflect improvements in livestock health and advances in understanding meat safety. The key point of progress is to replace the traditional meat inspection with risk-based meat inspection, including the elements of a meat safety assurance system (MSAS). Scope and approach Modernisation of meat inspection was launched by the European Food Safety Authority's (EFSA) opinions and recommendations in the period 2011–2013 and consequent amendments to the EU meat inspection legislation in the period 2014–2019. For this study, the EU-funded RIBMINS COST Action conducted a comprehensive survey using an in-depth questionnaire to estimate the level of implementation of new risk-based meat inspection systems in Europe, stakeholders' confidence in the new systems and the main identified obstacles. Key findings and conclusions The implementation of new meat inspection systems is still ongoing, as they have been fully implemented in just 61%, 42% and 38% of the surveyed countries in the pig, bovine, and poultry sectors, respectively. The main identified obstacles are existing trade agreements with 3rd countries, costs of implementation, inadequate food chain information and resistance from meat inspectors. Improvement of all components of the current meat inspection systems is a prerequisite for further modernisation.
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- 2021
18. Drivers, opportunities, and challenges of the European risk-based meat safety assurance system
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Blagojevic, Bojan; https://orcid.org/0000-0003-0005-2559, Nesbakken, Truls, Alvseike, Ole, Vågsholm, Ivar, Antic, Dragan, Johler, Sophia, Houf, Kurt, Meemken, Diana; https://orcid.org/0000-0002-4824-048X, Nastasijevic, Ivan, Vieira Pinto, Madalena, Antunovic, Boris, Georgiev, Milen, Alban, Lis, Blagojevic, Bojan; https://orcid.org/0000-0003-0005-2559, Nesbakken, Truls, Alvseike, Ole, Vågsholm, Ivar, Antic, Dragan, Johler, Sophia, Houf, Kurt, Meemken, Diana; https://orcid.org/0000-0002-4824-048X, Nastasijevic, Ivan, Vieira Pinto, Madalena, Antunovic, Boris, Georgiev, Milen, and Alban, Lis
- Abstract
The traditional meat safety system has significantly contributed to public health protection throughout the last century. However, it has been recognised that this system suffers many flaws – the main being its limited ability to control the currently most important meat-borne hazards. The European Food Safety Authority evaluated meat inspection in the public health context, prioritised meat-borne hazards and proposed a generic framework for a new, risk-based meat safety assurance system. The proposed system aims to combine a range of preventive and control measures, applied at farms and abattoirs and integrated longitudinally, where official meat inspection is incorporated with producers' food safety management systems into a coherent whole. The modernisation process has recently started as a direct result of changes to relevant legislation in the European Union. Many challenges have been experienced while many opportunities are foreseen. More focus on targeted and risk-based inspection along the supply chain as well as use of new technologies may be a cost-effective and feasible way forward. Practical implementation of the system is expected to be a slow and careful process followed by thorough development, fine-tuning, and testing of practical feasibility and general impacts. Further progress that will lead to the full implementation is dependent on intensive research to fill knowledge gaps, enhance education and training and foster close collaboration of all the new system's stakeholders.
- Published
- 2021
19. Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice
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Steppeler, Christina, primary, Sødring, Marianne, additional, Egelandsdal, Bjørg, additional, Kirkhus, Bente, additional, Oostindjer, Marije, additional, Alvseike, Ole, additional, Gangsei, Lars Erik, additional, Hovland, Ellen-Margrethe, additional, Pierre, Fabrice, additional, and Paulsen, Jan Erik, additional
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- 2017
- Full Text
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20. Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy
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Mason, Alex, primary, Abdullah, Badr, additional, Muradov, Magomed, additional, Korostynska, Olga, additional, Al-Shamma’a, Ahmed, additional, Bjarnadottir, Stefania, additional, Lunde, Kathrine, additional, and Alvseike, Ole, additional
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- 2016
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21. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
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Tecnologia de los Alimentos, Barcenilla, Coral, Álvarez Ordóñez, Avelino, López Fernández, María Mercedes, Alvseike, Ole, Prieto Maradona, Miguel, Tecnologia de los Alimentos, Barcenilla, Coral, Álvarez Ordóñez, Avelino, López Fernández, María Mercedes, Alvseike, Ole, and Prieto Maradona, Miguel
- Abstract
[EN] Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
22. Linear multiresponse models : theoretical developments and applications in porcine
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Gangsei, Lars Erik, Sæbø, Solve, Almøy, Trygve, Alvseike, Ole, and Kongsro, Jørgen
- Abstract
The main topic of this PhD–thesis is how to minimize the prediction error for multi–response linear regression models. Two different applications are analysed, (i) bivariate response with missing data and (ii) image analysis from computed tomography (ct). Both applications were initialized by practical problems in porcine. Hovedtemaet i denne PhD–avhandlingen er metodikk for å redusere prediksjonsfeil i linære regresjonsmodeller med flere responsvariabler. To ulike bruksområder, (i) bivariat respons med manglende data og (ii) 3D bildeanalyse av data fra computertomografi (ct), blir behandlet. Begge har utganspunkt i praktiske problemstillinger fra svineproduksjon.
- Published
- 2018
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