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.
The picture shows last year’s visiting scientist to IKBM from Massey University, New Zealand with Master Student Ellen Triumf and senior scientist Maria Mielnik from Nofima- Food:
All wondering why Norwegian rein deer meat is so blue?
Foto: Bjørg Egelandsdal
Muscle raw materials are very expensive raw materials that are much appreciated by consumers. The industry is substantial 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.
Recent Master Degrees (2008) 1. Kathinka Arntzen: High pressure processing effects on lipid oxidation in fermented sausage. 2. Anne Aase: The fatty acid composition of European dry cured hams. 3. Jørn Hole: Acid resistant E.coli in dry cured fermented sausages. Carried out at NOFIMA-Food. 4. Ole Moskhaug: Microbial quality of minced moose. 5. Camilla Baustad: The influence of breed and age at slaughter on carcass traits and pork quality 6. Ellen Triumf: Comparison of venison meat from New Zealand and rein deer meat from Norway.
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 MVI382).
Research Production of quality meat products is one of the more important issues that the research is focused on. This is a topic addressed in research products such dry cured hams, meat products from entire males, marinated products or products from meat and fish with a high W3:W6 ratio.
Projects and its students Modeling of mass and energy transfer in complex food products. In collaboration with Isaksson’s research group, IKBM.
Krill for food and feed. In collaboration with APC and Isaksson’s research group, IKBM. EU project.(Multi-institutional project)
Saccus Vasculosus, neuroglobin, stress and welfare during welfare of salmon: Managed by Prof Erik Slinde. Office Institute of Marine Research/IKBM. Sponsored by NFR (Multi-institutional project ).
Formation of flavour components from polyunsaturated lipids and how these are influenced by the presence of molecular pro- and antioxidants and mitochondria: Post Doc Jon Volden & Ph D student Vinh Phung Dissertation 2012. Sponsored by NFR (Multi-institutional project ).
Boar meat – Consumer aspects and exploitation of resources: Ph.D. student Kathrine Lunde. Office at Animalia and IKBM. Dissertation 2010. Sponsored by NFR (Multi-institutional project ).
Production improvements of salted/cured meat and fish:.Ph. D. student: Torunn T. Håseth, Office at Nofima-Food & Animalia. Dissertation spring 2009. Sponsered by NFR. ( Multiinstitutional project).
Innovative functional marinating for better shelflife, healthier and tastier meat and fish products. Ph. D student: Bjørn Schirmer, Office at Nofima-Food & Animalia. Dissertation autumn 2009. Sponsered by NFR.(Multiinstitutional project).
Participates in the project Enzyme-pork II; a multi-institutional project sponsored by NFR. (2 External Ph. D.students)
