Search filters

List of works by Katja Rosenvold

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

scientific article

Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy

scientific article published on 18 October 2013

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle ⬇️

scientific article published on December 21, 2010

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins ⬇️

scientific article published on December 7, 2011

Factors of significance for pork quality—a review ⬇️

scientific article published on July 1, 2003

Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate

scientific article published on 8 August 2006

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining ⬇️

scientific article published on December 14, 2011

Physical changes of significance for early post mortem water distribution in porcine M. longissimus

scientific article

Physiological and structural events post mortem of importance for drip loss in pork ⬇️

scientific article published on August 1, 2002

Postmortem proteome changes of porcine muscle related to tenderness.

scientific article published in November 2003

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

scientific article published on 15 May 2013

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.

scientific article published on 24 May 2016

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

scientific article published on 05 April 2012

Retail colour display life of chilled lamb as affected by processing conditions and storage temperature ⬇️

scientific article published on January 21, 2011

Significance of preslaughter stress and different tissue PUFA levels on the oxidative status and stability of porcine muscle and meat

scientific article published in November 2003

Significance of vitamin E supplementation, dietary content of polyunsaturated fatty acids, and preslaughter stress on oxidative status in pig as reflected in cell integrity and antioxidative enzyme activities in porcine muscle

scientific article

Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy

scientific article published on 20 February 2009

The calibration temperature of pH-glass electrodes: significance for meat quality classification

scientific article published on 01 December 2002

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

scientific article published on 16 October 2007

The significance of pre-slaughter stress and diet on colour and colour stability of pork ⬇️

scientific article published on 01 February 2003

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review

scientific article

Paulina is supported by:

About Paulina

Help