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Articles
- ICoMST 2017
- ICoMST 2023
- ICoMST 2008
- ICoMST 2019
- ICoMST 2018
- ICoMST 2016
- ICoMST 2022
- ICoMST 2005
- ICoMST 2015
- ICoMST 2003
- ICoMST 2010
- ICoMST 2021
- ICoMST 2015 - Recommendations of microbiological safe cooking of meat at temperatures below 75°C
- ICoMST 2015 - Well tasting, protein enriched meals for healthy ageing
- ICoMST 2016 - Reduction of C.Botulinum spores at the meat surface using c-band microwaves
- ICoMST 2016 - Enhancing crispiness of pork belly by tri-gas MAP
- ICoMST 2016 - Pig bristles - An underestimated biomass resource
- ICoMST 2017 - Optimising heat treatment of meat products using low cooking temperatures
- ICoMST 2017 - Thawing of pork loin
- ICoMST 2017 - Meat flavour in pork and beef - From animal to meal
- ICoMST 2017 - Mathematical modelling of shelf life in MAP packed meat
- ICoMST 2018 - Online CT for assessment of meat quality
- ICoMST 2018 - Case studies of packaging and processing solutions to improve meat quality
- ICoMST 2018 - Using CT skanning to measure tissue volume - what is the problem?
- ICoMST 2018 - Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes
- ICoMST 2019 - Cleaning 2.0 – we need a revolution
- ICoMST 2019 - Extraction of proteins from slaughterhouse side streams
- ICoMST 2019 - Optimal handling of entire male pigs at the day of slaughter
Cases
- ICoMST 2013
- ICoMST International Congress of Meat Science and Technology
- ICoMST 2014
- ICoMST 2012
- ICoMST 2012 - Traceability system for slaughter of unmarked pigs
- ICoMST 2012 - How to use 'tainted' boar meat for processed whole meat cuts
- ICoMST 2012 - Nutritional composition of Danish Beef
- ICoMST 2012 - Vision based classification and payment of broilers
- ICoMST 2012 - Emerging technologies for detection of foreign bodies
- ICoMST 2012 - Vision based meat tracking
- ICoMST 2012 - How to make safe, juicy and rose beef patties
- ICoMST 2012 - Eating quality of five different pig crossbreeds using sensory and consumer science
- ICoMST 2012 - Comparison of product yield for entire males and castrate pigs based on CT-scanning
- ICoMST 2012 - Serving a high meat protein lunch reduces subsequent energy intake at dinner
- ICoMST 2012 - Documentation of animal welfare of pigs on the day of slaughter
- ICoMST 2013 - New healthy meat products containing vegetables
- ICoMST 2013 - Assessment and incidence of skin damage in slaughter pigs
- ICoMST 2013 - Danish consumers sensitivity towards the boar taint compounds skatole and androstenone
- ICoMST 2013 - Meat products containing hydrolysed by-products - a health perspective
- ICoMST 2014 - Minimising protein oxidation in retail-packed minced beef using three-gas MA-packaging
- ICoMST 2014 - Are these concentrations correlated to sensory attributes?
- ICoMST 2014 - DMRI Predict - a tool to determine shelf life of fresh meat