Topic: Meat

Home Results Topics from A-Z Meat

Results

13. Apr 2023

Several steps closer to optimal utilisation of chicken

14. Nov 2022

Elderly people need a protein-rich diet, tenderer meat may be the solution

11. Oct 2021

Large variations between vegetarian burgers

02. Jun 2021

Similar quality of chicken fillets in more environmentally friendly plastic packaging

29. Jan 2020

CO2-saturation can increase the shelf life of chicken

16. Apr 2019

Few can taste differences between lamb and mutton

23. Nov 2017

Packaging of dry cured sausages – how to maintain colour and taste?

04. Aug 2017

Norwegian Technology May Solve Global Poultry Problem

18. May 2016

Convenience foods – with gourmet quality

25. Feb 2016

Sheep taste good at all ages

29. Jun 2015

Less food waste with better packaging of meat

Projects

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

2021 - 2025

Reduction of muscular defects in chickens

2021 - 2025

Poultrynsect

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

2020 - 2023

AnimalFatPlus

Healthier meat products with less saturated fat

2022 - 2025

bioACTive

Bioactive herbs for feed and packaging

2021 - 2023

Precision

Precision Food Production

2021 - 2025

SusHealth

Healthy and sustainable future with Norwegian agricultural products and ingredients

2021 - 2024

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

2021 - 2024

Hydroprot

Next generation tailor-made chicken products

2017 - 2021

SmartBio

Smart sensor and optimisation systems for future food biorefineries

2018 - 2021

VegMeatCRC

Sausages with added vegetables for prevention of colorectal cancer

2018 - 2021

Facilities

Meat Pilot Plant

Nofima's Meat Pilot Plant is at the disposal of our customers and has equipment for most meat production processes.

Food pilot plant

Food Pilot Plant Norway offers first-class facilities for research, education and product development of food and rest raw materials.

Research facilities at Måltidets hus

The research rooms and laboratories at Måltidets Hus make up a total area of about 1,000 m2.

Press releases

Publications

American Meat Science Association Guidelines for Meat Color Measurement

Meat and Muscle Biology, 2022
Academic article

In-line Raman spectroscopy for characterization of an industrial poultry raw material stream

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2023
Academic article

Proceeding:The effect of packaging methods, gas atmosphere and active packaging on the quality of chicken breast filets.

2012
Academic chapter/article/Conference paper

The impact on recyclable packaging concepts for chicken breast filets – in terms of shelf life, potential food waste and consumer perspectives

2022
Academic chapter/article/Conference paper

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

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Journal of Functional Foods, 2023
Academic article

ReVAL – Innovative Approaches for Food Waste Revalorisation towards High Value Markets (final report)

2022
Nofima’s reports

Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data

International journal of food microbiology, 2022
Academic article

Sustainable packaging for fish and meat: industry insights

2022
Academic chapter/article/Conference paper

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food Control, 2022
Academic article

Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysates

Journal of Functional Foods, 2022
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

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

International journal of food microbiology, 2021
Academic article

Genome-wide association study for methane emission traits in Danish Holstein cattle

Journal of Dairy Science (JDS), 2022
Academic article

Adaptive selection of a prion strain conformer corresponding to established North American CWD during propagation of novel emergent Norwegian strains in mice expressing elk or deer prion protein

PLoS Pathogens, 2021
Academic article

Mechanisms of transverse relaxation of water in muscle tissue

Food Control, 2022
Academic article

Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

Molecules, 2021
Academic article

Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets

Food Chemistry, 2022
Academic article

Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Process Biochemistry, 2021
Academic article

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

PLOS ONE, 2021
Academic article

Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry

Journal of Applied Microbiology, 2021
Academic article

Innmat er også mat

Kjøttbransjen, 2021
Article in business/trade/industry journal

Effect of liquid absorbent pads and packaging parameters on drip loss and quality of chicken breast fillets

Foods, 2021
Academic article

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

Foods, 2021
Academic article

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Foods, 2021
Academic article

Antibiotic resistance and phylogeny of pseudomonas spp. Isolated over three decades from chicken meat in the norwegian food chain

Microorganisms, 2021
Academic article

An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway

Acta agriculturæ Scandinavica. Section A, Animal science, 2020
Academic article

Feasibility of on/at Line Methods to Determine BoarTaint and Boar Taint Compounds: An Overview

Animals, 2020
Academic article

Vitamin K2 in different bovine muscles and breeds

Meat Science, 2014
Academic article

Results

Several steps closer to optimal utilisation of chicken

Elderly people need a protein-rich diet, tenderer meat may be the solution

Large variations between vegetarian burgers

Similar quality of chicken fillets in more environmentally friendly plastic packaging

CO2-saturation can increase the shelf life of chicken

Few can taste differences between lamb and mutton

Packaging of dry cured sausages – how to maintain colour and taste?

Norwegian Technology May Solve Global Poultry Problem

Convenience foods – with gourmet quality

Sheep taste good at all ages

Less food waste with better packaging of meat

Projects

Novel hybrid foods targeting future sustainability and health challenges

Reduction of muscular defects in chickens

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

Healthier meat products with less saturated fat

Bioactive herbs for feed and packaging

Precision Food Production

Healthy and sustainable future with Norwegian agricultural products and ingredients

Innovation, consumer insight and processing knowledge for sustainability and health

Next generation tailor-made chicken products

Smart sensor and optimisation systems for future food biorefineries

Sausages with added vegetables for prevention of colorectal cancer

Facilities

Meat Pilot Plant

Food pilot plant

Research facilities at Måltidets hus

Press releases

Publications

American Meat Science Association Guidelines for Meat Color Measurement

In-line Raman spectroscopy for characterization of an industrial poultry raw material stream

Proceeding:The effect of packaging methods, gas atmosphere and active packaging on the quality of chicken breast filets.

The impact on recyclable packaging concepts for chicken breast filets – in terms of shelf life, potential food waste and consumer perspectives

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.)

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

ReVAL – Innovative Approaches for Food Waste Revalorisation towards High Value Markets (final report)

Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data

Sustainable packaging for fish and meat: industry insights

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Multivariate correlation of infrared fingerprints and molecular weight distributions with bioactivity of poultry by-product protein hydrolysates

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

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

Genome-wide association study for methane emission traits in Danish Holstein cattle

Adaptive selection of a prion strain conformer corresponding to established North American CWD during propagation of novel emergent Norwegian strains in mice expressing elk or deer prion protein

Mechanisms of transverse relaxation of water in muscle tissue

Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products

Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets

Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry

Innmat er også mat

Effect of liquid absorbent pads and packaging parameters on drip loss and quality of chicken breast fillets

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Antibiotic resistance and phylogeny of pseudomonas spp. Isolated over three decades from chicken meat in the norwegian food chain

An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway

Feasibility of on/at Line Methods to Determine BoarTaint and Boar Taint Compounds: An Overview

Vitamin K2 in different bovine muscles and breeds

Associated Research Areas