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Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach

Acta veterinaria scandinavica, 2020-08, Vol.62 (1), p.1-47, Article 47

2020

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Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Foods, 2022-08, Vol.11 (15), p.2331

2022

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Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes

Poultry science, 2022-05, Vol.101 (5), p.101749-101749, Article 101749

2022

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Are pandemics associated with intensive livestock production?

Veterinarski glasnik, 2021, Vol.75 (1), p.33-41

2021

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Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

Sensors (Basel, Switzerland), 2016-02, Vol.16 (2), p.182-182

2016

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Pigs: A stepwise RGB-D novel pig carcass cutting dataset

Data in brief, 2022-04, Vol.41, p.107945-107945, Article 107945

2022

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Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice

PloS one, 2017-04, Vol.12 (4), p.e0176001

2017

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3D model based adaptive cutting system for the meat factory cell: Overcoming natural variability

Smart agricultural technology, 2024-03, Vol.7, p.100388, Article 100388

2024

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Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2022-12, Vol.17 (4), p.363-375

2022

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Quality assessment of fresh meat cuts as a performance indicator of knives specifically adapted for robot-assisted operations

Management science letters, 2023, Vol.13 (2), p.108-117

2023

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Time for Change: The Case of Robotic Food Processing [Industry Activities]

IEEE robotics & automation magazine, 2023-06, Vol.30 (2), p.116-122

2023

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Meat inspection and hygiene in a Meat Factory Cell – An alternative concept

Food control, 2018-08, Vol.90, p.32-39

2018

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Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms

Food control, 2022-02, Vol.132, p.108530, Article 108530

2022

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Life cycle sustainability assessment of a novel slaughter concept

Journal of cleaner production, 2020-11, Vol.272, p.122651, Article 122651

2020

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Drivers, opportunities, and challenges of the European risk-based meat safety assurance system

Food control, 2021-06, Vol.124, p.107870, Article 107870

2021

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Challenges and opportunities in the implementation of new meat inspection systems in Europe

Trends in Food Science & Technology, 2021-10, Vol.116, p.460-467

2021

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Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries

Food control, 2022-02, Vol.132, p.108394, Article 108394

2022

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Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

Food control, 2022-11, Vol.141, p.109160-109160, Article 109160

2022

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Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects

Meat science, 2022-12, Vol.194, p.108980-108980, Article 108980

2022

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Assessment of in-plant decontamination of broiler carcasses by immersion in hot water and lactic acid in Norway

Food control, 2023-10, Vol.152, p.109873, Article 109873

2023

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Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway

Food control, 2023-04, Vol.146, p.109526, Article 109526

2023

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Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating

Food control, 2019-07, Vol.101, p.233-240

2019

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Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting pattern

Meat science, 2018-03, Vol.137, p.98-105

2018

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Objective carcass grading for bovine animals based on carcass length

Acta agriculturae Scandinavica. Section A, Animal science, 2021-04, Vol.70 (2), p.113-121

2021

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Enumeration of Escherichia coli in swab samples from pre- and post-chilled pork and lamb carcasses using 3M™ Petrifilm™ Select E. coli and Simplate® Coliforms/E. coli

Meat science, 2017-08, Vol.130, p.26-29

2017

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Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Understanding metabolic phenomena accompanying high levels of yeast in broiler chicken diets and resulting carcass weight and meat quality changes

Are pandemics associated with intensive livestock production?

Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

Pigs: A stepwise RGB-D novel pig carcass cutting dataset

Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice

3D model based adaptive cutting system for the meat factory cell: Overcoming natural variability

Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability

Quality assessment of fresh meat cuts as a performance indicator of knives specifically adapted for robot-assisted operations

Time for Change: The Case of Robotic Food Processing [Industry Activities]

Meat inspection and hygiene in a Meat Factory Cell – An alternative concept

Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms

Life cycle sustainability assessment of a novel slaughter concept

Drivers, opportunities, and challenges of the European risk-based meat safety assurance system

Challenges and opportunities in the implementation of new meat inspection systems in Europe

Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review

Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects

Assessment of in-plant decontamination of broiler carcasses by immersion in hot water and lactic acid in Norway

Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway

Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating

Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting pattern

Objective carcass grading for bovine animals based on carcass length

Enumeration of Escherichia coli in swab samples from pre- and post-chilled pork and lamb carcasses using 3M™ Petrifilm™ Select E. coli and Simplate® Coliforms/E. coli

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