1. Effects of metabolic substrates on myoglobin redox forms in packaged ground beef. (June 2016) Authors: Bjelanovic, M.; Egelandsdal, B.; Phung, V.T.; Langsrud, Ø.; Sørheim, O.; Hunt, M.; Slinde, E. Journal: Food packaging and shelf life Issue: Volume 8(2016) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Glutamine and succinate stabilize shelf-life color of frozen and thawed meat by stimulation of mitochondrial respiration. (February 2016) Authors: Egelandsdal, B.T.; Berg, P.; Wahlgren, M.; Slinde, E. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour. (15th November 2015) Authors: Yi, G.; Grabež, V.; Bjelanovic, M.; Slinde, E.; Olsen, K.; Langsrud, O.; Phung, V.T.; Haug, A.; Oostindjer, M.; Egelandsdal, B. Journal: Food chemistry Issue: Volume 187(2015) Page Start: 563 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness. Issue 4 (1st April 2015) Authors: Grabež, V.; Kathri, M.; Phung, V.; Moe, K. M.; Slinde, E.; Skaugen, M.; Saarem, K.; Egelandsdal, B. Journal: Journal of animal science Issue: Volume 93:Issue 4(2015) Page Start: 1967 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗