References
- Alvseike, O., Prieto, M., Bjørnstad, P. H. & Mason, A. (2020). Intact gastro-intestinal tract removal from pig carcasses in a novel meat factory cell approach. Acta Veterinaria Scandinavica, 62(47). doi:10.1186/s13028-020-00546-y.
- Alvseike, O., Prieto, M., Torkveen, K., Ruud, C. & Nesbakken, T. (2018). Meat inspection and hygiene in a meat factory cell – an alternative concept. Food Control, 90, 32–39. doi:10.1016/j.foodcont.2018.02.014.
- Alvseike, O., Røssvoll, E., Røtterud, O. J., Nesbakken, T., Skjerve, E., Prieto, M., Sandberg, M., Johannessen, G., Økland, M., Urdahl, A. M. & Hauge, S. J. (2019). Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and hygiene performance rating. Food Control, 101, 233–240. doi:10.1016/j.foodcont.2019.01.033.
- Alvseike, O., Sverdvik, H., O’Farrell, M. & Berg, P. (2017). Meat factory cell – a concept for the future? In D. J. Troy, C. McDonell, L. Hinds & J. Kerry (eds.) 63rd International Congress of Meat Science and Technology (Cork: Wageningen Academic Publishers), p. 494–495.
- Andersen, H. J. (1999). What is pork Quality? 50th Annual Meeting of the European Association for Animal Production, August 22–26. Zurich. pp. 19–26.
- Animalia, KLF & Nortura. (2016). Den norske kjøttbransjes retningslinje av 14.06.2012 for sikring av hygienisk råvarekvalitet ved slakting av storfe, sau og gris (Oslo).
- Carpenter, R., Lyon, D. & Hasdell, T. A. (2000). Appendix A – some useful tables for sensory tests. In R. Carpenter, D. Lyon, & T. A Hasdell (Eds.), Guidelines for Sensory Analysis in Food Product Development and Quality Control. 2nd ed. (Gaithersburg, MD: Aspen Publishers), p. 177–180.
- Causeur, D., Daumas, G., Dhorne, T., Engel, B., Font, I., Furnols, M. & Højsgaard, S. (2003). Statistical Handbook for Assessing Pig Classification Methods: Recommendations from the EUPIGCLASS Project Group. 132.
- Channon, H. A., Kerr, M. G. & Walker, P. J. (2004). Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin. Meat Science, 66(4), 881–888.
- Choe, J. H., Choi, M. H., Rhee, M. S. & Kim, B. C. (2016). Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. Asian-Australasian Journal of Animal Sciences, 29(7), 1029–1036. doi:10.5713/ajas.15.0482.
- Cross, H. R., West, R. L. & Dutson, T. R. (1981). Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science, 5(4), 261–266. doi:10.1016/0309-1740(81)90016-4.
- DeVol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D. & Carr, T. R. (1988). Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal of Animal Science, 66(2), 385–395. doi:10.2527/jas1988.662385x.
- Eikelenboom, G. & Hoving-Bolink, A. H. H. (1994). The effects of ultimate pH on eating quality of pork. In 40th International Congress of Meat Science and Technology: Meat 40-Fies. Vol. 29 (The Hague: Scientific Secretariart 40th ICoMST), p. 1–3.
- Ertbjerg, P. & Puolanne, E. (2017). Muscle structure, sarcomere length and influences on meat quality: A review. Meat Science, 132, 139–152. doi:10.1016/j.meatsci.2017.04.261.
- European Commission. (2005). Commission regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union. L 338/1:26.
- Feldhusen, F. & Kühne, M. (1992). Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork. Meat Science, 32(2), 161–171. doi:10.1016/0309-1740(92)90103-B.
- Food Science Australia. (2001). Effect of hot boning on meat quality. Meat Technology Update: 6.
- Food Standards Australia New Zealand. (2018). Compendium of Microbiological Criteria for Food (Kingston). 978-0-642-34594-3.
- Fox, J. & Bouchet-Valat, M. (2021). Rcmdr: R Commander.
- Gangsei, L. E., Bjerke, F., Røe, M. & Alvseike, O. (2018). Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting pattern. Meat Science, 137, 98–105. doi:10.1016/j.meatsci.2017.11.010.
- Haug, A., Vhile, S. G., Berg, J., Hove, K. & Egelandsdal, B. (2018). Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims. Meat Science, 145, 461–468. doi:10.1016/j.meatsci.2018.07.015.
- Hermansen, P. (1983). Comparison of modified atmosphere versus vacuum packaging to extend the shelf life of retail fresh meat cuts. Proceedings of the Annual Reciprocal Meat Conference, 35, 60–64.
- Huff-Lonergan, E. & Page, J. (2001). The Role of Carcass Chilling in the Development of Pork Quality (National Pork Board, American Meat Science Association Fact Sheet), pp. 1–7.
- Kim, Y. H. B., Warner, R. D. & Rosenvold, K. (2014). Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: A review. Animal Production Science, 54, 375–395. doi:10.1071/AN13329.
- Lawless, H. T. & Heymann, H. (2010). Sensory Evaluation of Food. 2nd ed. (New York: Springer). doi:10.1007/978-1-4419-6488-5.
- Lawrie, R. A. & Ledward, D. A. (2006). Lawrie’s Meat Science. 7th ed. (Place Unknown: Woodhead Publishing Limited and CRC Press).
- Li, C., Wu, J., Zhang, N., Zhang, S., Liu, J., Li, J., Li, H., Feng, X., Han, Y., Zhu, Z., Xu, X. (2009). Effects of boning method and postmortem aging on meat quality characteristics of pork loin. Animal Science Journal, 80(5), 591–596. doi:10.1111/j.1740-0929.2009.00677.x.
- Marsh, B. B. (1981). Properties and behavior of prerigor meat. In Reciprocal Meat Conference Proceedings. Vol. 34 (Champaign, IL: American Meat Science Association), pp. 75–80.
- Meat & Livestock Australia. (2004). Validation of the Chilling of Hot Boned Manufacturing Meat and Primals (North Sydney).
- Meinert, L., Christiansen, S. C., Kristensen, L., Bjergegaard, C. & Aaslyng, M. D. (2008). Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses. Meat Science, 80(2), 304–314.
- Ockerman, H. W. & Basu, L. (2004). Carcass chilling and boning. In Werner Klint Jensen, Carrick Devine, & Michael Dikeman (Eds.), Encyclopedia of Meat Sciences (Oxford: Elsevier), p. 144–149.
- Peryam, D. R. & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11, 9–14.
- Pisula, A. & Tyburcy, A. (1996). Hot processing of meat. Meat Science, 43(S), 125–134.
- R Core Team. (2021). R: A language and environment for statistical computing.
- Reagan, J. O. (1983). Hot processing of pork whole muscle cuts. Reciprocal Meat Conference Proceedings, Vol. 36, Champaign, IL. p. 71–73.
- Rees, M. P., Trout, G. R. & Warner, R. D. (2002). Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after acelerated boning. Meat Science, 60, 113–124.
- Røssvoll, E., Røtterud, O. J., Hauge, S. J. & Alvseike, O. (2018). A comparison of two evisceration methods on hygienic quality in the pelvic area of sheep carcasses. Meat Science, 137, 134–138. doi:10.1016/j.meatsci.2017.11.025.
- Savell, J. W., Mueller, S. L. & Baird, B. E. (2005). The chilling of carcasses. Meat Science, 70, 449–459. doi:10.1016/j.meatsci.2004.06.027.
- Sinkinson, C. (2017). Triangle test. In L. Rogers (ed.) Discrimination Testing in Sensory Science: A Practical Handbook (Place Unknown: Woodhead Publishing), p. 153–170. doi:10.1016/B978-0-08-101009-9.00007-1.
- Stella, S., Garavaglia, D., Francini, G., Viganò, V., Bernardi, C. & Tirloni, E. (2019). Evaluation of the weight loss of raw beef cuts vacuum-packaged with two different techniques. Italian Journal of Food Safety, 8(4), 184–187. doi:10.4081/ijfs.2019.8111.
- Tower, L. (2016). Pork Meat Quality: Understanding Industry Measurements and Guidelines. PIC Technology Update.
- Troy, D. J. (2006). Hot-boning of meat: A new perspective. In L. M. L. Nollet & F. Toldrá (eds.) Advanced Technologies for Meat Processing (Boca Raton, FL: Taylor & Francis), p. 73–85.
- U.S Food & Drug Administration. (1997). HACCP Principles & Application Guidelines.
- Valente, C., Møller, H., Johnsen, F. M., Saxegård, S., Brunsdon, E. R. & Alvseike, O. (2020). Life cycle sustainability assessment of a novel slaughter concept. Journal of Cleaner Production, 272, 122651. doi:10.1016/j.jclepro.2020.122651.
- van der Wal, P. G., Engel, B., van Beek, G. & Veerkamp, C. H. (1995). Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality. Meat Science, 40(2), 193–202. doi:10.1016/0309-1740(94)00029-7.
- Waylan, A. & Kastner, C. (2004). Hot boning and chilling. In W. K. Jensen, C. Devine & M. Dikeman (eds.) Encyclopedia of meat sciences (New York: Elsevier), pp. 606–613.
- Wheeler, T. L., Shackelford, S. D. & Koohmaraie, M. (2000). Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science, 78(4), 958–965. doi:10.2527/2000.784958x.