Erik Slinde

Best Publications

• Color and Heat Denaturation of Myoglobin Forms in Ground Beef

  M.C. Hunt;O. Sørheim;E. Slinde

  308
  Citations

• Growth and composition of the swimming muscle of adult Atlantic salmon (Salmo salar L.) during long-term sustained swimming

  Unknown

  162
  Citations

• The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)

  B. Roth;D. Moeller;J.O. Veland;A. Imsland

  147
  Citations

• Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh

  Unknown

  133
  Citations

• Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

  Unknown

  115
  Citations

• Composition of muscle fibre types and connective tissue in bovine M. semitendinosus and its relation to tenderness.

  Unknown

  104
  Citations

• Sedimentation coefficient and buoyant density of brown adipose tissue mitochondria from guinea pigs

  Erik Slinde;Jan I. Pedersen;Torgeir Flatmark

  94
  Citations

• Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets

  G Skrede;T Storebakken;A Skrede;S Sahlstrøm

  77
  Citations

• Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken

  Unknown

  74
  Citations

• Seasonal variations in muscle growth dynamics and selected quality attributes in Atlantic halibut (Hippoglossus hippoglossus L.) fed dietary lipids containing soybean and/or herring oil under different rearing regimes

  T. Haugen;A. Kiessling;R.E. Olsen;M.B. Rørå

  62
  Citations

• Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions

  Unknown

  58
  Citations

• Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage

  Unknown

  45
  Citations

• Porcine stress and meat quality : causes and possible solutions to the problems

  Unknown

  44
  Citations

• Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus

  S.D. Todorov;K.S.C. Koep;C.A. Van Reenen;L.C. Hoffman

  43
  Citations

• Field evaluation of live chilling with CO2 on stunning Atlantic salmon (Salmo salar) and the subsequent effect on quality

  Unknown

  42
  Citations

• Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink (Mustela vison)

  Unknown

  35
  Citations

• Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis

  Bjorn Roth;Endre Grimsbø;Erik Slinde;Atle Foss

  35
  Citations

• Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

  Unknown

  33
  Citations

• Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer.

  Ellen C. Triumf;Roger W. Purchas;Maria Mielnik;Hanne K. Maehre

  32
  Citations

• Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness1

  Unknown

  32
  Citations