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
Holdbarhed af kødprodukter - kort eller lang?

Carsten Jensen, Jens Scheller Andersen, Anders Kuhr Petersen& Kurt Hansen
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
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
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