Rune Rødbotten PhD Scientist +47 952 48 059 +47 64 97 04 93 rune.rodbotten@nofima.no Ås Raw materials and process optimization See publications in Cristin My Projects AnimalFatPlus Healthier meat products with less saturated fat 2022 - 2025 Poultrynsect The use of live insect larvae to improve sustainability and animal welfare of organic chicken production 2020 - 2023 VegMeatCRC Sausages with added vegetables for prevention of colorectal cancer 2018 - 2021 My publications Rune Rødbotten has 36 publications at Nofima: 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.) Food Research International, 2023 Academic article Meat consumption and consumer attitudes – A Norwegian perspective Meat Science, 2022 Academic article In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin Foods, 2022 Academic article The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture Applied Food Research, 2022 Academic article The Arctic as a food-producing region 2021 Academic chapter/article/Conference paper Innmat er også mat Kjøttbransjen, 2021 Article in business/trade/industry journal Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products. Lebensmittel-Wissenschaft + Technologie, 2021 Academic article The Arctic as a Food Producing Region. Final Project Report Prepared for the Arctic Council’s Sustainable Development Working Group 2019 Report Når er funnet sant nok til å formidles? Dagens næringsliv, 2018 Short communication Spis kjøtt som inneholder mye vitamin K2 og bli sterk Kjøttbransjen, 2018 Article in business/trade/industry journal The Arctic as a Food Producing Region. Phase 1: Current status in five Arctic countries 2018 Nofima’s reports Vitamin K2 improves proliferation and migration of bovine skeletal muscle cells in vitro PLOS ONE, 2018 Academic article Can postmortem proteolysis explain tenderness differences in various bovine muscles? Meat Science, 2018 Academic article Welfare Criteria in Reindeer Husbandry 2017 Report Kartlegging av restråstoff fra jordbruket 2016 Nofima’s reports Vitamin K2 improves proliferation of bovine skeletal muscle cells in vitro 2016 Academic chapter/article/Conference paper Bioaktivitet av peptidfraksjoner fra restråstoff – fremstilling, funksjon og markedsmuligheter 2016 Nofima’s reports Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon Journal of Agricultural and Food Chemistry, 2016 Academic article Protein changes in muscles with varying meat tenderness 2014 Academic chapter/article/Conference paper Modelling of beef sensory quality for a better prediction of palatability Meat Science, 2014 Academic article Vitamin K2 in different bovine muscles and breeds Meat Science, 2014 Academic article Mobile abattoir versus conventional slaughterhouse—Impact on stress parameters and meat quality characteristics in Norwegian lambs Applied Animal Behaviour Science, 2013 Academic article God kjøttkvalitet på lam – uavhengig av slakteri Kjøttbransjen, 2013 Article in business/trade/industry journal 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 Lipids in Health and Disease, 2013 Academic article Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle Acta agriculturæ Scandinavica. Section A, Animal science, 2012 Academic article The effect of technology information on consumer expectations and liking of beef Meat Science, 2012 Academic article Meat and health: how to improve the nutritional quality of broiler meat 2011 Academic chapter/article/Conference paper Bog er mørere enn ytrefilet Kjøttbransjen, 2009 Article in business/trade/industry journal Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force Meat Science, 2009 Academic article Increased broiler muscle carnosine and anserine following histidine supplementation of commercial broiler feed concentrate Acta agriculturæ Scandinavica. Section A, Animal science, 2008 Academic article Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production Chemometrics and Intelligent Laboratory Systems, 2005 Academic article Prediction of important sulphite pulp properties from near infrared spectra: a feasibility study and comparison of methods Journal of Near Infrared Spectroscopy, 2004 Academic article Effects of concentrate level on carcass composition, tenderness and growth rate of Angus x NRF and Limousin x NRF bulls Acta agriculturæ Scandinavica. Section A, Animal science, 2002 Academic article Relative influence of low-voltage electrical stimulation, chilling rate and ageing time on tenderness of M. longissimus dorsi of Norwegian cattle Acta agriculturæ Scandinavica. Section A, Animal science, 2001 Academic article Prediction and classification of tenderness in beef from non-invasive diode array detected NIR spectra Journal of Near Infrared Spectroscopy, 2001 Academic article Prediction of beef quality attributes from early post mortem near infrared reflectance spectra 2000 Academic chapter/article/Conference paper
See publications in Cristin
