Meat Science

2017 The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin
2016 Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility.
2016 Psychrophile spoilers dominate the bacterial microbiome in musculature samples of slaughter pigs.
2015 Release of copper from embedded solid copper bullets into muscle and fat tissues of fallow deer (Dama dama), roe deer (Capreolus capreolus), and wild boar (Sus scrofa) and effect of copper content on oxidative stability of heat-processed meat.
2013 Effectiveness of a polyamide film releasing lactic acid on the growth of E. coli O157:H7, Enterobacteriaceae and Total Aerobic Count on vacuum-packed beef.
2012 The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
2011 Application of Classification and Regression Tree (CART) analysis on the microflora of minced meat for classification according to Reg. (EC) 2073/2005.
2011 Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures.
2009 Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under the same farming conditions 2 Fatty acid profile and cholesterol.
2009 Content of polyamines in by-products of slaughter pigs.
2008 Carcass and meat quality traits of wild boar (Sus scrofas. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under same farming conditions. 1. Carcass quantity and meat dressing.
2008 Energy supply patterns for finishing steers: Feed conversion efficiency, components of bodyweight gain and meat quality.
2006 The antioxidative properties of Holy basil and Galangal in cooked ground pork.
2002 Ultrastructural changes during aging in M. longissimus thoracis from moose and reindeer.
1999 Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics.

• Paulsen, Peter
  2005 - 2025
• Hilbert, Friederike
  2001

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