Peroxiredoxin-6--A potential protein marker for meat tenderness in bovine longissimus thoracis muscle von Jia, X, Veiseth-Kent, E, Grove, H, Kuziora, P, Aass, L, Hildrum, K.I, Hollung, K

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Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle von Veiseth-Kent, E, Hollung, K, Ofstad, R, Aass, L, Hildrum, K.I

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On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy von Tøgersen, G, Arnesen, J.F, Nilsen, B.N, Hildrum, K.I

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On-line NIR analysis of fat, water and protein in industrial scale ground meat batches von Tøgersen, G., Isaksson, T., Nilsen, B.N., Bakker, E.A., Hildrum, K.I.

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Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi von Sørheim, O., Idland, J., Halvorsen, E.C., Frøystein, T., Lea, P., Hildrum, K.I.

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Control of Lightness and Firmness of Cold and Reheated Frankfurter-Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter von Egelandsdal, B, Dingstad, G.I, Tøgersen, G, Hildrum, K.I

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Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi von Hildrum, K.I., Solvang, M., Nilsen, B.N., Frøystein, T., Berg, J.

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Prediction of sensory characteristics of beef by near-infrared spectroscopy von Hildrum, K.I., Nilsen, B.N., Mielnik, M., Næs, T.

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On-line, proximate analysis of ground beef directly at a meat grinder outlet von Isaksson, T., Nilsen, B.N., Tøgersen, G., Hammond, R.P., Hildrum, K.I.

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Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle1 von Veiseth-Kent, E., Hollung, K., Ofstad, R., Aass, L., Hildrum, K. I.

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Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy von Isaksson, Tomas, Tøgersen, Geir, Iversen, Arve, Hildrum, Kjell Ivar

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Prediction of beef quality attributes from early post mortem near infrared reflectance spectra von Rødbotten, R, Nilsen, B.N, Hildrum, K.I

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Muscle stretching techniques for improving meat tenderness von Sørheim, Oddvin, Hildrum, Kjell Ivar

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Peroxiredoxin-6—A potential protein marker for meat tenderness in bovine longissimus thoracis muscle1 von Jia, X., Veiseth-Kent, E., Grove, H., Kuziora, P., Aass, L., Hildrum, K. I., Hollung, K.

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Identification of animal species in ground meat mixtures by multivariate analysis of isoelectric focusing protein profiles von Skarpeid, Hans-Jacob, Kvaal, Knut, Hildrum, Kjell Ivar

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Determination of the previous maximum temperature of heat-treated minced meat by near infrared reflectance spectroscopy von Isaksson, T, Ellekjaer, M.H.R, Hildrum, K.I

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Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis von Jia, Xiaohong, Hollung, Kristin, Therkildsen, Margrethe, Hildrum, Kjell Ivar, Bendixen, Emøke

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EARLY POSTMORTEM MUSCLE SHORTENING AND TENSION IN RELATION TO TENDERNESS IN BEEF M. LONGISSIMUS von ROSENVOLD, K., ANDERSEN, H. J., SLINDE, E., HILDRUM, K. I.

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EFFECTS OF CHILLING RATE AND LOW VOLTAGE ELECTRICAL STIMULATION ON SENSORY PROPERTIES OF OVINE M. LONGISSIMUS von HILDRUM, K.I., NILSEN, B.N., BEKKEN, A., NAES, T.

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On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra von Egelandsdal, Bjørg, Wold, Jens Petter, Sponnich, Arve, Neegård, Steinar, Hildrum, Kjell Ivar

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