Rune Rødbotten

I am employed as a researcher in the raw materials and process optimisation department, where my main focus is on investigating what determines the quality of red meat. A recurring theme in my research has been understanding the factors that influence the tenderness in meat. In addition to improving the dining experience, I am concerned with the positive effects meat has on our health, as well as how we can best utilize the residual “plus products” from slaughter. I have a master’s (Cand. Scient) in organic synthesis from the University of Oslo, and a PhD (Dr. Scient) in Animal Technology from NLH (now the University of Life Sciences). The title of my PhD thesis is “Prediction of beef tenderness by NIR spectroscopy, and examination of the influence of ante- and post-mortem factors on tenderness”.

My Projects

Precision Food Production

Healthier meat products with less saturated fat

Innovation, consumer insight and processing knowledge for sustainability and health

Healthy and sustainable future with Norwegian agricultural products and ingredients

Future Feed in a Sustainable Food System

The use of live insect larvae to improve sustainability and animal welfare of organic chicken production

Sausages with added vegetables for prevention of colorectal cancer

My publications

Breaking down barriers: live or dehydrated dietary whole black soldier fly larvae supplementation in slow growing chickens preserve meat quality and sensory traits

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.)

D3.3 Report on meat composition of medium growing poultry breed

D3.4 Report on meat composition of medium growing poultry breed

Meat consumption and consumer attitudes – A Norwegian perspective

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

The Arctic as a food-producing region

Innmat er også mat

Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products.

The Arctic as a Food Producing Region. Final Project Report Prepared for the Arctic Council’s Sustainable Development Working Group

Når er funnet sant nok til å formidles?

Spis kjøtt som inneholder mye vitamin K2 og bli sterk

The Arctic as a Food Producing Region. Phase 1: Current status in five Arctic countries

Vitamin K2 improves proliferation and migration of bovine skeletal muscle cells in vitro

Can postmortem proteolysis explain tenderness differences in various bovine muscles?

Welfare Criteria in Reindeer Husbandry

Kartlegging av restråstoff fra jordbruket

Vitamin K2 improves proliferation of bovine skeletal muscle cells in vitro

Bioaktivitet av peptidfraksjoner fra restråstoff – fremstilling, funksjon og markedsmuligheter

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon

Protein changes in muscles with varying meat tenderness

Modelling of beef sensory quality for a better prediction of palatability

Vitamin K2 in different bovine muscles and breeds

Mobile abattoir versus conventional slaughterhouse—Impact on stress parameters and meat quality characteristics in Norwegian lambs

God kjøttkvalitet på lam – uavhengig av slakteri

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

Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle

The effect of technology information on consumer expectations and liking of beef

Meat and health: how to improve the nutritional quality of broiler meat

Bog er mørere enn ytrefilet

Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force

Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate

Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production

Prediction of important sulphite pulp properties from near infrared spectra: a feasibility study and comparison of methods

Effects of concentrate level on carcass composition, tenderness and growth rate of Angus x NRF and Limousin x NRF bulls

Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M. longissimus dorsi of Norwegian cattle

Prediction and classification of tenderness in beef from non-invasive diode array detected NIR spectra

Prediction of beef quality attributes from early post mortem near infrared reflectance spectra