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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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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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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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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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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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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Near infrared spectroscopy : a potentially useful method for rapid determination of fat and protein content in homogenized diets von ALMENDINGEN, K, MELTZER, H. M, PEDERSEN, J. I, NILSEN, B. N, ELLEKJAER, M

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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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