Browsing Brage NMBU by Author "Berg, Per"
Now showing items 1-7 of 7
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Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
Storrustløkken, Linda; Devle, Hanne Marie; Haseth, Torunn T.; Egelandsdal, Bjørg; Næss-Andresen, Carl Fredrik; Hollung, Kristin; Berg, Per; Ekeberg, Dag; Alvseike, Ole (Peer reviewed; Journal article, 2015) -
Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat
Gjerlaug-Enger, Eli; Haug, Anna; Gaarder, Mari; Ljøkjel, Kari; Sveipe Stenseth, Ragna; Sigfridson, Kerstin; Egelandsdal, Bjørg; Saarem, Kristin; Berg, Per (Journal article; Peer reviewed, 2014)The concentration of omega-3 fatty acids and selenium (Se) is generally too low in the Western diet. But as the nutrient composition of pork meat and adipose tissue is influenced by the feed given to the animals, the product ... -
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
Grabez, Vladana; Bjelanovic, Milena; Rohloff, Jens; Martinovic, Aleksandra; Berg, Per; Tomovic, Vladimir; Rogic, Biljana; Egelandsdal, Bjørg (Peer reviewed; Journal article, 2019)The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites ... -
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
Grabez, Vladana; Coll Brasas, Elena; Fulladosa, Elena; Hallenstvedt, Elin; Thauland Håseth, Torunn; Øverland, Margareth; Berg, Per; Egelandsdal, Bjørg (Peer reviewed; Journal article, 2022) -
The potential for predicting purge in packaged meat using low field NMR
Zhu, Han; O'Farrell, Marion; Hansen, Eddy Walther; Andersen, Petter; Berg, Per; Egelandsdal, Bjørg Tordis (Journal article; Peer reviewed, 2017)The ability of NMR to predict purge from vacuum-packed pork that was stored for 9 days was investigated. T2 relaxation was measured at 24 h post mortem (p.m.) and again after 9 days of chilled storage. NMR measurements ... -
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
Grabez, Vladana; Bjelanovic, Milena; Rohloff, Jens; Martinovic, Aleksandra; Berg, Per; Tomovic, Vladimir; Rogic, Biljana; Egelandsdal, Bjørg (Journal article; Peer reviewed, 2019) -
Utvikling av en sunnere spekepølse tilsatt kostfiber og mindre salt
Andersen, Ida Brurberg (Master thesis, 2016-08-10)Spekepølse er et populært kjøttprodukt til brødmåltider. Spekepølser inneholder mye mettet fett og salt og oppfattes derfor som et usunt produkt. Dagens kostråd anbefaler å spise matvarer som inneholder mindre mettet fett, ...