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Matforsk AS



Online transflectance NIR imaging of foods

7 March 2007 | By Vegard H. Segtnan, Jens Petter Wold and Martin Høy, Matforsk AS, Norway and Jens T. Thielemann and Jon Tschudi, SINTEF ICT, Norway

Most solid foods are heterogeneous on one level or another. Minced meat or an intact piece of meat, for example, will have smaller or larger local regions that are almost pure fat, pure lean meat or pure connective tissue. For such heterogeneous foods the distribution of the local differences is…


Bacterial tolerance – the consequences

21 November 2005 | By Even Heir and Solveig Langsrud, Matforsk AS, Norwegian Food Research Institute, Norway

Failure in cleaning and disinfection increases the ability of bacteria to survive, adapt and establish in food processing equipment or other environments, with the potential to transfer to food products. The antimicrobial effects of disinfectants depend upon several factors. This article focuses on the properties and mechanisms of bacteria involved…


Prolonged shelf life of MAP fish

3 May 2005 | By Anlaug Ådland Hansen, Dept. of Animal and Aquacultural Sciences and Thomas Eie, Dept. Of Chemistry, Biotechnology and Food Science, Matforsk AS, Norwegian Food Research Institute, Norwegian University of Life Sciences

Modified atmosphere packaging (MAP) of fish extends the shelf life of high quality products at low temperatures by inhibiting bacterial growth, oxidative reactions and unwanted components such as TMA (trimethylamine). CO2 is the most important gas used in MAP because of its negative effect on bacterial growth. An initial alteration…