169 results on '"Alvseike, Ole"'
Search Results
2. Extension of the gamma concept to handle changing environment during shelf-life. Applied to an example with Listeria monocytogenes in salads with changing pH.
3. 3D model based adaptive cutting system for the meat factory cell: Overcoming natural variability
4. A comparison of European surveillance programs for Campylobacter in broilers
5. Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway
6. Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability
7. A European survey on post-mortem inspection of finishing pigs: Total condemnation criteria to declare meat unfit for human consumption
8. Meat safety legislation and its opportunities and hurdles for innovative approaches: A review
9. Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes
10. Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms
11. Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries
12. Drivers, opportunities, and challenges of the European risk-based meat safety assurance system
13. RoBUTCHER: A novel robotic meat factory cell platform.
14. Mutations with known links to pork quality defects in Norwegian and German pig populations.
15. Are pandemics associated with intensive livestock production?
16. Life cycle sustainability assessment of a novel slaughter concept
17. Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating
18. 3D model based adaptive cutting system for the meat factor cell: Overcoming natural variability
19. Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
20. A comparison of European surveillance programs for campylobacter in broilers
21. Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach
22. Time for Change: The Case of Robotic Food Processing [Industry Activities]
23. Assessment of in-plant decontamination of broiler carcasses by immersion in hot water and lactic acid in Norway
24. Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC)
25. Quality assessment of fresh meat cuts as a performance indicator of knives specifically adapted for robot-assisted operations
26. The significance of clean and dirty animals for bacterial dynamics along the beef chain
27. Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat
28. Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects
29. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
30. A European survey on post-mortem inspection of finishing pigs:Total condemnation criteria to declare meat unfit for human consumption
31. Pigs: A stepwise RGB-D novel pig carcass cutting dataset
32. Challenges and opportunities in the implementation of new meat inspection systems in Europe
33. Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams
34. Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
35. Development and validation of a regression model for Listeria monocytogenes growth in roast beefs
36. Drivers, opportunities, and challenges of the European risk-based meat safety assurance system
37. Objective carcass grading for bovine animals based on carcass length
38. Additional post-morteminspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability
39. The agreement in isolation of Salmonella enterica IIIb 61:k:1,5,(7) from rectal swabs, faecal samples and ileo-caecal lymph nodes from sheep
40. Toward detecting boar taint compounds using low. power microwave sensors
41. Prevalence of a Salmonella subspecies diarizonae in Norwegian sheep herds
42. The prevalence and dynamics of Salmonella enterica IIIb 61:k:1,5,(7) in sheep flocks in Norway
43. Growth of Salmonella choleraesuis subspecies diarizonae serovar 61:k:1,5,(7) in broth and fresh mutton
44. Probability of detection of Salmonella using different analytical procedures, with emphasis on subspecies diarizonae serovar 61:k:1,5,(7) [ S. IIIb 61:k:1,5,(7)]
45. Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat
46. A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products
47. Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting pattern
48. A comparison of two evisceration methods on hygienic quality in the pelvic area of sheep carcasses
49. Enumeration of Escherichia coli in swab samples from pre- and post-chilled pork and lamb carcasses using 3M™ Petrifilm™ Select E. coli and Simplate® Coliforms/ E. coli
50. Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.