Castrated bulls give more tender beef - and more of it
Photo: Rune RødbottenCopyright: Nofima
8. February 2010
“It is entirely possible to produce more tender beef than we do today, and I believe that Norwegian consumers aren’t getting the best meat quality,” says Rune Rødbotten, post doc. researcher at Nofima Mat and the Norwegian University of Life Sciences.
Mould and cured meats
Photo: Mads OpsahlCopyright: Animalia
1. February 2010
Mould in the production of cured meats can be the cause of production loss through poor quality and increased production costs. Mould fungi can also be the cause of health problems among consumers. How should cured meat producers meet these challenges?
Mould and HACCP
Copyright: Animalia
1. February 2010
Mould can be a problem with some food products, such as bread, cheese, cured meats and jam. In companies that produce such foods, questions about how mould should be handled and about potential health risks for the consumer are raised in the HACCP plan.
Nutritional and climate research is on the move
Photo: Illustrasjon: Trine V. Håbjørg1. February 2010
People in the food industry believe research and development efforts should be put into nutrition, climate, understanding the consumer, innovation and food safety in the years to come. That is the advice they are giving the Research Council and the EU.
Fresh reindeer meat, please
19. January 2010
There is a lot of demand for fresh reindeer meat, but it is almost only possible to buy it frozen. Researchers from Nofima Mat have been finding out what packaging and storage methods are best for keeping reindeer meat in top condition.
Nofima Mat
Research on food, taste and food for health
Network programmes for food companies
Pilot plants
Featured
2nd European fish and seafood conference
Health and the consumer,Sustainability, Seafood processing technology and Non destructive quality measurement.
March 9. - 10. 2010 in Stavanger.
