Abteilung Produktqualität tierischer Erzeugnisse

[["dc.contributor.advisorcorporation","Georg-August-Universität Göttingen"],["dc.contributor.author","Trautmann, Johanna"],["dc.date.accessioned","2022-03-28T12:57:00Z"],["dc.date.available","2022-03-28T12:57:00Z"],["dc.date.issued","2016"],["dc.identifier.isbn","978-3-7369-9329-7"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/105193"],["dc.language.iso","en"],["dc.publisher","Cuvillier Verlag"],["dc.publisher.place","Göttingen"],["dc.title","Sensory quality control of boar taint"],["dc.type","thesis"],["dc.type.internalPublication","unknown"],["dc.type.subtype","dissertation"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","468"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","473"],["dc.bibliographiccitation.volume","94"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Frieden, Luc"],["dc.contributor.author","Tholen, Ernst"],["dc.contributor.author","Fischer, J."],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T09:22:16Z"],["dc.date.available","2018-11-07T09:22:16Z"],["dc.date.issued","2013"],["dc.description.abstract","This study investigated the impact of two information conditions and two androstenone concentrations on the acceptability of fermented sausages made from boar meat. Two batches of salamis were produced by mixing bellies and lean meat resulting in average androstenone levels of 0.408 mu g/g vs. 1.585 mu g/g melted fat, respectively. Skatole levels were kept below 0.05 mu g/g melted fat in the final products. The consumers were provided with either the information that the products consisted of 100% pork or 100% boar meat. In total, 478 visitors of an animal husbandry fair, assumed to be familiar with the consequences of not castrating male piglets, evaluated the salami following a monadic between-subject design. The information did not significantly affect the hedonic scores. The percentage of dislikes was very low, i.e. 3 vs. 6% (p = 0.24) for salami LOW and HIGH, respectively. The batch with lower androstenone content was liked slightly but significantly better (p = 0.03). (C) 2013 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2013.03.031"],["dc.identifier.isi","000319638500007"],["dc.identifier.pmid","23624436"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/29300"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Consumer acceptance of fermented sausages made from boars is not distracted by respective information"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","67"],["dc.bibliographiccitation.issue","1"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","74"],["dc.bibliographiccitation.volume","88"],["dc.contributor.author","Koch, Tim"],["dc.contributor.author","Lakshmanan, Sannachi"],["dc.contributor.author","Brand, Sebastian"],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Raum, Kay"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T08:56:53Z"],["dc.date.available","2018-11-07T08:56:53Z"],["dc.date.issued","2011"],["dc.description.abstract","Ultrasound is regarded as a promising method to determine the intramuscular fat content of pork loin. At intact carcasses, the signal passes the backfat whose ultrasound parameters (sound velocity and attenuation) have not been fully investigated. This study intended to collect a dataset of ultrasound parameters for individual backfat layers and to elucidate relationships with structural and compositional characteristics. In-vitro measurements at 10 MHz were conducted on backfat samples of pork carcasses representative for German populations. The average sound velocity ranged from 1436 +/- 9 to 1470 +/- 37 ms(-1) for the fat layers, and 1682 +/- 23 ms(-1) for skin. Velocity of the compound backfat decreased with overall thickness. Attenuation was not affected by thickness ranging between 1.6 +/- 0.7 and 2.7 +/- 1.5 dB MHz(-1) cm(-1) for all layers. Sound velocity was negatively correlated with fat content and dry matter. The obtained results are anticipated to improve signal correction prior to spectral analysis of ultrasound measurements at intact carcasses. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2010.12.004"],["dc.identifier.isi","000287560200010"],["dc.identifier.pmid","21196087"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/23256"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: II. Skin and backfat"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","133"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","139"],["dc.bibliographiccitation.volume","116"],["dc.contributor.author","Liu, Xiaoye"],["dc.contributor.author","Schmidt, Heinar"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T10:14:02Z"],["dc.date.available","2018-11-07T10:14:02Z"],["dc.date.issued","2016"],["dc.description.abstract","The feasibility of Raman spectroscopy for boar taint detection and classification was investigated using tainted and untainted backfat samples of 46 boars. For this exploratory study, backfat samples were selected according to their levels of androstenone and skatole as determined by gas chromatography and their sensory score by a trained panel. Raman spectra were collected with a portable device at freshly cut surfaces of frozen-thawed samples. Both inner and outer layers of subcutaneous fat were studied. Their varying level of unsaturation was reflected in the Raman spectra. Partial least squares regression discriminant analysis (PLS-DA) was applied to the spectra together with various pre-processing methods. A model using only spectra obtained at the inner layer resulted in the highest classification accuracy for boar taint (81% of samples correctly classified). The discrimination is shown to reflect differences in the degree of fatty add saturation between tainted and untainted boars. In conclusion, the findings suggest that with further development Raman spectroscopy may be used to classify boar taint. (C) 2016 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2016.02.015"],["dc.identifier.isi","000372942500017"],["dc.identifier.pmid","26882212"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/40548"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1873-4138"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Feasibility of boar taint classification using a portable Raman device"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","129"],["dc.bibliographiccitation.journal","Hematological Oncology"],["dc.bibliographiccitation.lastpage","130"],["dc.bibliographiccitation.volume","35"],["dc.contributor.author","Pfreundschuh, M."],["dc.contributor.author","Christofyllakis, K."],["dc.contributor.author","Altmann, B."],["dc.contributor.author","Ziepert, M."],["dc.contributor.author","Haenel, M."],["dc.contributor.author","Viardot, A."],["dc.contributor.author","Neubauer, A."],["dc.contributor.author","Held, G."],["dc.contributor.author","Truemper, L."],["dc.contributor.author","Dreyling, M."],["dc.contributor.author","Murawski, N."],["dc.date.accessioned","2021-12-08T12:30:34Z"],["dc.date.available","2021-12-08T12:30:34Z"],["dc.date.issued","2017"],["dc.identifier.doi","10.1002/hon.2437_119"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/96478"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-476"],["dc.relation.issn","0278-0232"],["dc.rights.uri","http://doi.wiley.com/10.1002/tdm_license_1"],["dc.title","Radiotherapy to Bulky Disease Pet-Negative after Immunochemotherapy can be Spared in Elderly DLBCL Patients: Results of a Planned Interim Analysis of the first 187 Patients with Bulky Disease treated in the Optimal > 60 Study of the DSHNHL"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","435"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","440"],["dc.bibliographiccitation.volume","91"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Grave, Anne"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Buecking, Mark"],["dc.contributor.author","Wicke, Michael"],["dc.date.accessioned","2018-11-07T09:08:07Z"],["dc.date.available","2018-11-07T09:08:07Z"],["dc.date.issued","2012"],["dc.description.abstract","The prevention of unpleasant boar taint is the main reason for castration of male piglets. For animal welfare reasons, castration is announced to be banned in the European Community. This study aimed to investigate whether androstenone, skatole and indole in backfat of boars may be reduced by different scalding technologies. To discriminate ante and post mortem effects, carcasses were sampled before and after scalding in two abattoirs using either horizontal (TANK) or vertical (TUNNEL) scalding. Backfat samples were analysed using gas chromatography (androstenone) and liquid chromatography (skatole, indole). Neither TANK nor TUNNEL scalding did significantly reduce malodorous compounds. Skatole and androstenone in backfat obtained after scalding averaged 112 +/- 123 ng/g and 1196 +/- 885 ng/g melted fat, respectively; significant differences between abattoirs were observed for skatole. Increased skatole levels were tentatively assigned to longer transport duration. Concluding from recent consumer research and subsequent application of suggested sensory rejection thresholds for androstenone (2000 ng/g) and skatole (150 ng/g), nearly 30% of the carcasses may be unacceptably tainted. (C) 2012 Elsevier Ltd. All rights reserved."],["dc.description.sponsorship","Tonnies Fleisch"],["dc.identifier.doi","10.1016/j.meatsci.2012.02.028"],["dc.identifier.isi","000304296300008"],["dc.identifier.pmid","22445490"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/25953"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Different scalding techniques do not affect boar taint"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","236"],["dc.bibliographiccitation.issue","2"],["dc.bibliographiccitation.journal","British Journal of Haematology"],["dc.bibliographiccitation.lastpage","245"],["dc.bibliographiccitation.volume","180"],["dc.contributor.author","Hohloch, K."],["dc.contributor.author","Altmann, B."],["dc.contributor.author","Pfreundschuh, M."],["dc.contributor.author","Loeffler, M."],["dc.contributor.author","Schmitz, N."],["dc.contributor.author","Zettl, F."],["dc.contributor.author","Ziepert, M."],["dc.contributor.author","Trümper, L."],["dc.date.accessioned","2021-06-01T10:47:11Z"],["dc.date.available","2021-06-01T10:47:11Z"],["dc.date.issued","2017"],["dc.identifier.doi","10.1111/bjh.15029"],["dc.identifier.issn","0007-1048"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/85514"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-425"],["dc.relation.issn","0007-1048"],["dc.title","Obesity negatively impacts outcome in elderly female patients with aggressive B-cell lymphomas treated with R-CHOP: results from prospective trials of the German high grade non-Hodgkin's lymphoma trial group"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.artnumber","S0306919221001718"],["dc.bibliographiccitation.firstpage","102192"],["dc.bibliographiccitation.journal","Food Policy"],["dc.bibliographiccitation.volume","106"],["dc.contributor.author","Altmann, Brianne A."],["dc.contributor.author","Anders, Sven"],["dc.contributor.author","Risius, Antje"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2022-02-01T10:32:03Z"],["dc.date.available","2022-02-01T10:32:03Z"],["dc.date.issued","2022"],["dc.identifier.doi","10.1016/j.foodpol.2021.102192"],["dc.identifier.pii","S0306919221001718"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/99012"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-517"],["dc.relation.issn","0306-9192"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.rights.uri","https://www.elsevier.com/tdm/userlicense/1.0/"],["dc.title","Information effects on consumer preferences for alternative animal feedstuffs"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","605"],["dc.bibliographiccitation.issue","6"],["dc.bibliographiccitation.journal","Archives Animal Breeding"],["dc.bibliographiccitation.lastpage","618"],["dc.bibliographiccitation.volume","50"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Link, Gregor"],["dc.contributor.author","Murani, Eduard"],["dc.contributor.author","Wimmers, Klaus"],["dc.contributor.author","Wicke, Michael"],["dc.date.accessioned","2018-11-07T11:06:00Z"],["dc.date.available","2018-11-07T11:06:00Z"],["dc.date.issued","2007"],["dc.description.abstract","While focussing on drip loss, the aim of this investigation was to evaluate routine parameters of technological meat quality, conductivity, pH for prediction of drip loss and means to discriminate Superior carcasses suitable for premium meat programs at slaughter. Thus, 534 carcasses of three commercially available crossbred pigs were examined and effects of crossbreed type and stress susceptibility type (MHS genotype NN or NP) on carcass traits and meat quality characteristics were evaluated. The animals were produced and slaughtered under commercial conditions. Finally we simulated a meat quality program based on electrical conductivity measurements that aimed at exclusion of inferior carcasses in terms of drip loss. NN carcasses yielded 2 % less drip loss compared to NP carcasses. Comparing the crossbreds, breed S pigs appeared most favourable because of lowest drip. Most probably that is due to the 25 % Duroc proportion of that crossbred compared to 0 % Duroc in the competitive crossbreds. Of all quality indicators obtained, conductivity measured 24 It p.m. (EC24) was closest related to drip loss. Above all breeds, a remarkable decrease of drip can be achieved by application of EC24 measurements and corresponding sorting of the carcasses. Therefore, to establish a meat quality program, careful consideration of crossbred, MHS genotype and discrimination of superior carcasses at slaughter based on EC24 measurements is recommended."],["dc.identifier.isi","000251323600007"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/52202"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0003-9438"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Evaluation of three pig crossbreed types with respect to strategies to improve the meat quality: MHS genotype rather than crossbreed type influences drip loss"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","216"],["dc.bibliographiccitation.issue","1"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","225"],["dc.bibliographiccitation.volume","90"],["dc.contributor.author","Lakshmanan, Sannachi"],["dc.contributor.author","Koch, T."],["dc.contributor.author","Brand, S."],["dc.contributor.author","Maennicke, N."],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Raum, Kay"],["dc.date.accessioned","2018-11-07T09:16:24Z"],["dc.date.available","2018-11-07T09:16:24Z"],["dc.date.issued","2012"],["dc.description.abstract","A novel method for non-destructive intramuscular fat (IMF) estimation via spectral ultrasound backscatter analysis of signals obtained from pig carcasses early post mortem is described. A commercial hand-held ultrasound device (center frequency: 2.7 MHz) was modified to focus the sound beam to the longissimus muscle at the 2nd/3rd last rib. Time-resolved ultrasound backscatter signals of loin muscle were recorded 45 min p.m. on 82 pig carcass sides. Backfat width (d(BF) = 18.9 +/- 3.8 mm) and muscle attenuation (alpha(muscle) =.77 +/- 15 dB MHz(-1) cm(-1)) were assessed from the measured pulse echo data. Other propagation properties of skin, backfat and muscle tissue obtained in a previous investigation were incorporated into the signal pre-processing to minimize parameter estimation artifacts. Spectral and cepstral parameters were derived from time-gated backscattered signals measured in the central muscle region. The range of intramuscular fat (IMF) determined by ether extraction was representative for German pig populations (.7% <= IMF(chem) <= 3.6%, coefficient of variation CV(IMF(chem))= 44.8%). Variations of IMF were associated with variations of backfat width (CV(d(BF))= 20.2%), muscle attenuation (CV(alpha(muscle))= 19.3%), and slope of the backscattered amplitude spectrum (CV(m)= 28.8%). A full cross validated multiple linear regression model using these parameters resulted in good predictability of IMF(chem) (R(2)=.76, RMSEP = .34%). Among all tested carcasses, 73% could be correctly classified into one of three IMF classes (LOW: <1%, MID: 1-2%, HIGH: > 2%). Using a single threshold (2% IMF), about 92% of all carcasses were correctly classified. With respect to the inherent variability of IMF within a single muscle and the different tissue volumes used for the chemical and ultrasound based IMF estimations the remaining prediction errors are acceptable. Compared to previous ultrasound based studies, the number of acoustic parameters used for the IMF prediction could be reduced. Moreover, the used parameters are based on time-of-Flight and spectral slope estimations, which are i) more robust with respect to measurement artifacts and ii) have a causal link to structural variations associated with IMF variations in pork loin. (C) 2011 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2011.07.004"],["dc.identifier.isi","000296003400032"],["dc.identifier.pmid","21816544"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/27925"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Prediction of the intramuscular fat content in loin muscle of pig carcasses by quantitative time-resolved ultrasound"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]