Processing of Muscle Foods: Meat and Fish


The reserach group 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).


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.

Group members

Bjørg Egelandsdal, Professor, PhD
Erik Slinde, Professor II (adjunct), PhD
Vladana Grabez, Post doctor
Lene Ruud, Engineer 


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.  

Beef meat quality

The group has a project 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.

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.

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.

Published 16. September 2021 - 19:09 - Updated 16. September 2021 - 19:12