Innovations in beef processing and products

Kondjoyan, A., Chevolleau, S., Grève, E., Gatellier, P., Santé-Lhoutellier, V., Bruel, S., Touzet, C., Portanguen, S., Debrauwer, L (2009) Formation of Heterocyclic Amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam Food Chemistry, 119, 19-26.

Lebert, A., Gros, Jj. B., Dussap, C. G., and Daudin, J. D. (2009) Measurement and prediction of some physico-chemical properties (pH and aw) of food products, Récents Progrès en Génie des Procédés (98), 729-735.

Hildrum, Rødbotten, Høy, Berg, Narum, Wold (2009) Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force Meat Science

KONDJOYAN, A. CHEVOLLEAU, S., GREVE, E., GATELLIER, P., SANTE-LHOUTELLIER, V., BRUEL, S., TOUZET, C., PORTANGUEN, S., DEBRAUWER, L. (2009) Modelling of the formation of Heterocyclic Amines in slices of longissimus thoracis and semi membranosus beef muscles subjected to jets of hot air Food chemistry

OILLIC, S., PORTANGUEN, S., LEMOINE, E., GROS, J.B., KONDJOYAN, A. (may 26-29, 2009) Détermination de la conductivité thermique des viandes cuites par technique inverse at Congrès de la Société Française de Thermique

KONDJOYAN, A., CHEVOLLEAU, S., GREVE, E., GATELLIER, P., SANTE-LHOUTELLIER, V., BRUEL, S., TOUZET, C., PORTANGUEN, S., DEBRAUWER, L. (16.20 August 2009) Prediction of Heterocyclic Amines formation during cooking in non-marinated beef meat. at 55th International Congress of Meat Science and Technology

OILLIC, S., LEMOINE, E., PORTANGUEN, S., GROS, J.B., KONDJOYAN, A. (16.20 August 2009) Modelling mass transfer during the wet cooking of beef meat. at 55th International Congress of Meat Science and Technology

KONDJOYAN, A (16.20 August 2009) Modelling the kinetics of formation of Heterocyclic Amines in slices of beef muscles subjected to heat treatments at
Rødbotten, Berg (5-6. February 2010) Fôrstyrke, tilvekst og kjøttkvalitet på okser og kastrater at Biff 2010

Mielnik, M., Solgaard, K., Skaret, J (24-25. September 2009) Impact of marinating process on technological and sensory properties of beef muscles. at 4th International conference on quality and safety in food production chain, Wroclaw, Poland

Lapendrie A., Parafita E (16-21 août 2009 ) Blade tenderization and injection effects on beef semitendinosus muscle tenderness and technological yield at 55th ICOMST (International Congress of Meat Science and Technology)

Oillic S., Portanguen S., Lemoine E., Gros J-B., Kondjoyan A. (26-29 mai 2009 ) Détermination de la conductivité thermique de la viande par technique inverse. at Congrès de la Société Française de Thermique,

Oillic S., Lemoine E., Portanguen S., Gros J-B., Kondjoyan A. (16-21 août 2009 ) Modeling mass transfert during the wet cooking of beef meat. at 55th ICOMST (International Congress of Meat Science and Technology)

LISTRAT, A., LEPETIT, J. (16-20 August 2009) Swelling and elastic modulus of collagen fibres: effect of pH and thermal treatment. at 55th International Congress of Meat Science and Technology

PORTANGUEN, S., LEBERT, A., KONDJOYAN, A. (16-20 August 2009) at 55th International Congress of Meat Science and Technology

BOUHRARA, M., DAMEZ, J.-L., CLERJON, S., BENMOUSSA, A, PORTANGUEN, S., CHEVARIN, C., KONDJOYAN, A., BONNY, J.-M. (16-20 August 2009) MRI assessment of deformation and cooking loss during beef meat heating at 55th International Congress of Meat Science and Technology

Rødbotten, Berg, Skaret, Wold, Johnson (16-21. August 2009) A comparison between the US and the Norwegian Warner-Bratzler shear force method at ICoMST 2009

Kondjoyan, A., (2009) Modelling the kinetics of formation of Heterocyclic Amines in slices of beef muscles subjected to heat treatments. at Invited conference. ProSafeBeef Symposium, 21 August 2009, Copenhagen, Denmark.

Kondjoyan, A., Chevolleau, S., Grève, E., Gatellier, P., Santé-Lhoutellier, V., Bruel, S., Touzet, C., Portanguen, S., Debrauwer, L.. (2009) (2009) . Prediction of Heterocyclic Amines formation during cooking in non-marinated beef meat. at 55th International Congress of Meat Science and Technology, 16-20 August Copenhagen, Denmark

Langsrud S (6th of February 2009) Microorganisms in the food processing environment. at NEF-dagene, February 6. 2009, Lillestrøm, Norway

Langsrud S (3rd of December 2008) Disinfection resistance in the food industry, Cleaning and disinfection conference: at Managing new challenges, December 3. 2008, Campden, UK

Heir E. (March 25th and 26th 2009) Effect of recipe and process parameters on reduction of enterohaemorrhagic Escherichia coli in Norwegian type dry fermented sausage. at Prosafebeef conference: Advancing beef safety through research and innovation. Dublin, Ireland, March 25-26 2009.

Listrat A. and Lepetit J. (2009) Swelling and elastic modulus of collagen fibres: Effect of pH and thermal treatment. at 55th Int. Cong. of Meat Science and Technology pp PE 7.15, Copenhagen, Denmark.

Oillic, S., Lemoine, E., Portanguen, S., Gros, J.B., Kondjoyan, A. (2009) . Modelling mass transfer during the wet cooking of beef meat. at 55th International Congress of Meat Science and Technology, 16-20 August 2009, Copenhagen, Denmark, PE.4.57, 199.00, 4p.

Lapendrie A., Parafita E (16-21 août 2009 ) Blade tenderization and injection effects on beef semitendinosus muscle tenderness and technological yield at 55th ICOMST (International Congress of Meat Science and Technology)

Oillic S., Portanguen S., Lemoine E., Gros J-B., Kondjoyan A. (26-29 mai 2009 ) Détermination de la conductivité thermique de la viande par technique inverse. at Congrès de la Société Française de Thermique,

Oillic S., Lemoine E., Portanguen S., Gros J-B., Kondjoyan A. (16-21 août 2009 ) Modeling mass transfert during the wet cooking of beef meat. at 55th ICOMST (International Congress of Meat Science and Technology)

Chamot S, Hannevik S, Åsli AW, Chavant P, Bernardi T., Desvaux M., Heir E, Hebraud M (2008) (6th to 8th of October 2008) Evaluation of two methods to assess the ability of bacteria to adhere and form biofilm on abiotic surfaces. at Biofilms III. 3rd International Conference, Munich, Oct. 6.-8. 2008

Chamot S., Hannevik S., Wold Åsli A., Chavant P., Bernardi T., Desvaux M., Heir E., and Hébraud M. (2009) (March 25th and 26th 2009) Bacterial adhesion and biofilm formation: assessment of novel and standard microtiter plate assays. ProSafeBeef conference: at Ashtown Food Research CentreConference on Advancing Beef Safety through Research
March 25 to 26th 2010

Picgirard L. (2009) Cuisson industrielle des viandes : mécanismes et contraintes. Viandes et Produits Carnés