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Processing of muscle foods: Meat and fish

Processing of muscle foods: Meat and Fish

This research group, headed by Professor Bjørg Egelandsdal, works on several aspects of muscle food quality from raw material through processing; the main emphasis being on meat.

Processing of muscle foods: Meat and fish

Muscle raw materials are raw materials that are much appreciated by consumers. The industry is substantial in size with a need for safe and healthy products of desired sensory quality entering the market. The industry is also in demand of well educated students being offered to them.

Processing of muscle foods: Meat and Fish (2017)
Bjørg Egelandsdal, Professor, PhD
Erik Slinde, Professor II (adjunct), PhD
Vladana Grabez, Post doctor
Sanja Krnetic
Lene Ruud, Engineer

Education

The unit is responsible for bachelor, master and Ph.D. courses in meat science and technology (MVI 181, MVI 271, MVI 381, MVI 481, MVI 482 and participates in MVI 100, MVI 281 and other courses).

Research
Production of quality meat and fish products is one of the more important issues dealt with in the group Our research activities reflect this focus. But we have presently the strongest interest in quality characteristics that are related to pro- and antioxidants og muscle foods.

Projects

1. Lamb and sheep meat quality
There is a great interest in identifying special qualities of both raw materials and products/ sheep from lamb. Presently we focus on raw material quality of different breeds from Norway and from Western Balkan.  We are also collaborating with the Norwegian industry both regarding raw material quality and dry cured meat products from this species.  

2. Beef  meat quality

The group has a new project (from 2013) regarding improving healthiness of red meat raw material and during processing. The project is a larger project with national and international collaboration. 
The group also collaborate with external laboratories and industry regarding measurements of meat qualities.

3. Pork meat quality

We only have a minor activity presently regarding pork meat.

Erik Slinde studies mitochondrial respiration
Erik Slinde studies mitochondrial respiration Photo: Bjrg Egelandsdal

4. Fish quality aspects related to mitochondria 

The group’s activity in regarding fish quality is dedicated to understand the importance of mitochondria  to bioenergetics and feed efficiency. We collaborate with the Institute of Marine Research.

5. Food Ecology

Our group is a key member of the Food Ecology Group at NMBU. That group has 2 pillars related to:
1) the use of animal models to identify healthy foods and 
2) understanding food choices throughout  life in a complex society.

Our group is implementing these pillars, where possible, in the above projects. Master students are welcome for projects.

Marije Oostindjer (visiting from Gro Amdam's research group at IKBM) and Qing Wang

More recent publications (will be updated)

Published 14. April 2009 - 15:00 - Updated 25. January 2018 - 15:26