News from DMRI Research & Innovation - October - December 2016

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News from DMRI Research & Innovation

News from DMRI Research & Innovation - October - December 2016

For full text or other information please
contact Lena Sloth

Only DMRI employees listed

Anette Granly Koch & Margit Dall Aaslyng
Meatingpoint magazine
Is smoking a stand-alone strategy to mask boar taint?

 

Anette Granly Koch & Tomas Jacobsen
Meatingpoint magazine
Shelf life of meat products - a mathematical model will help you to determine shlf life

 

Annemarie Gunvig & Anette Granly Koch
Fødevaremagasinet
Holdbarhed af kødprodukter - kort eller lang?


Carsten Jensen, Jens Scheller Andersen, Anders Kuhr Petersen& Kurt Hansen
EP2664240
A scoring machine


Eli V. Olsen, Lars Bager Christensen & Dennis Brandborg Nielsen
Meat Science
A review of computed tomography and manual dissection for calibration of devices for pig carcass classification
 

Helle Daugaard Larsen, Leif Lykke, Margit Dall Aaslyng & Lars O. Blaabjerg
WO2016/193368
Pre-stunning or stunning of animals with a combination of air (O2), CO2 and N2O
 

Lars Bager Christensen
Plus Proces
Sensorstyret produktion og bedre råvareudnyttelse

 

Margit Dall Aaslyng
Livestock Science
A good taste in the meat , a good taste in the mouth - Animal welfare as an aspect of pork quality in three European countries

 

Margit Dall Aaslyng
Meat Science
Percieved importance and responsibility for market-driven pig welfare

 

Margit Dall Aaslyng, Birgitte Winther Lund & Kiirsten Jensen
Food and nutrition Science
Inhibition of heterocyclic aromatic amines in pork chops using complex marinades with natural antioxidants


 

Peter Andersen
WO/2016/150984
Tool for removal of meat pieces such as tenderloin from a carcass

 

Ursula Kehlet & Margit Dall Aaslyng
Meat Science
Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effect on sensory quality and subjective appetite sensations