World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
27
Citations
4642
World Ranking
2755
National Ranking
44

Overview

Katja Rosenvold is affiliated with the Ministry of Primary Industries in New Zealand. Their research background spans multiple fields within agricultural and biological sciences as well as engineering, with a focus on meat and animal product quality and advanced chemical sensor technologies.

Their main fields of study include:

  • Agricultural and Biological Sciences
  • Engineering

Within these fields, Katja's work specifically covers several subfields such as:

  • Animal Science and Zoology
  • Biomedical Engineering
  • Food Science

The main topics addressed in their research are:

  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Sensory Analysis and Statistical Methods

Katja Rosenvold has contributed to scientific knowledge through publications in peer-reviewed venues. Their publication record includes work published in:

  • Animal Production Science

One notable recent paper authored by Katja is "Electrical stimulation extends the time limits for very fast chilling of lamb loins," published in 2020 in Animal Production Science.

Collaborative research plays a role in their work, with frequent coauthors including:

  • R.H. Jacob
  • Michael North
  • Robert Kemp
  • Robyn D. Warner

Best Publications

  • Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

    Kelly L. Pearce;Katja Rosenvold;Henrik J. Andersen;Henrik J. Andersen;David L. Hopkins

  • Factors of significance for pork quality-a review.

    Katja Rosenvold;Henrik J Andersen

  • Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

    René Lametsch;Anders Karlsson;Katja Rosenvold;Henrik Jørgen Andersen

  • Physiological and structural events post mortem of importance for drip loss in pork

    Annette Schäfer;Katja Rosenvold;Peter P Purslow;Henrik J Andersen

  • Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

    Yuan H. Brad Kim;Yuan H. Brad Kim;Robyn D. Warner;Katja Rosenvold

  • Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs.

    K Rosenvold;J S Petersen;H N Lwerke;S K Jensen

  • Physical changes of significance for early post mortem water distribution in porcine M. longissimus.

    Hanne Christine Bertram;Annette Schäfer;Katja Rosenvold;Henrik Jørgen Andersen

  • The significance of pre-slaughter stress and diet on colour and colour stability of pork

    Katja Rosenvold;Henrik J Andersen

  • Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

    G. Wu;M.M. Farouk;S. Clerens;K. Rosenvold

  • Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity

    Y. Deng;K. Rosenvold;A.H. Karlsson;P. Horn

  • The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH.

    D.J. Pulford;S. Fraga Vazquez;D.F. Frost;E. Fraser-Smith

  • Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

    Yuan H. Brad Kim;Matilde Frandsen;Katja Rosenvold

  • The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

    Katja Rosenvold;Mike North;Carrick Devine;Elisabeth Micklander

  • Strategic finishing feeding as a tool in the control of pork quality

    K Rosenvold;H.N Lærke;S.K Jensen;A.H Karlsson

  • Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress.

    K Rosenvold;H.N Lærke;S.K Jensen;A.H Karlsson

  • Dietary manipulation of pro- and macroglycogen in porcine skeletal muscle.

    K. Rosenvold;B. Essén-Gustavsson;Henrik Jørgen Andersen

  • Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork

    J.F. Young;H.C. Bertram;K. Rosenvold;G. Lindahl

  • Retail colour display life of chilled lamb as affected by processing conditions and storage temperature.

    Katja Rosenvold;Eva Wiklund

  • Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy.

    Katja Rosenvold;Elisabeth Micklander;Per Waaben Hansen;Robert Burling-Claridge

  • Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

    Robyn D. Warner;Robyn D. Warner;Robin H. Jacob;Robin H. Jacob;Katja Rosenvold;Simone Rochfort

  • Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy

    Marlon M. Reis;Katja Rosenvold

  • Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.

    Yuan H. Brad Kim;Genevieve Luc;Katja Rosenvold

  • High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining

    Yuan H. Brad Kim;Adam Stuart;Gitte Nygaard;Katja Rosenvold

Frequent Co-Authors

Henrik J. Andersen
Henrik J. Andersen Arla Foods (Denmark)
Yuan H. Brad Kim
Yuan H. Brad Kim Purdue University West Lafayette
Anders Karlsson
Anders Karlsson Swedish University of Agricultural Sciences
Robyn D. Warner
Robyn D. Warner University of Melbourne
Søren Krogh Jensen
Søren Krogh Jensen Aarhus University
Robin H. Jacob
Robin H. Jacob Government of Western Australia
Hanne Christine Bertram
Hanne Christine Bertram Aarhus University
Kerstin Lundström
Kerstin Lundström Swedish University of Agricultural Sciences
Helle Nygaard Lærke
Helle Nygaard Lærke Aarhus University

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For students interested in Animal Science and Veterinary fields, exploring related online degrees can broaden career opportunities and enhance professional skills. One promising area is counseling, which can complement animal care professions, especially in roles involving therapy animals or animal-assisted interventions.

Students seeking flexible and reputable programs may consider online APA accredited PsyD programs. These programs offer rigorous clinical training without the GRE barrier, ideal for those aiming to specialize in psychological services.

Another valuable path is addiction counseling, where understanding behavioral issues is key. Accredited programs like those listed under accredited online colleges for drug and alcohol counseling provide essential tools for supporting clients with substance abuse challenges—skills that may intersect with veterinary care in certain contexts.

For individuals interested in family dynamics and support systems, marriage and family masters programs offer comprehensive training that can be applied in diverse counseling roles, including those involving pet-owner relationships.

Finally, pursuing advanced expertise through the cheapest online PhD in counseling programs can open doors to leadership and research positions, benefiting professionals who want to impact both human and animal well-being on a systemic level.

Best Scientists Citing Katja Rosenvold

Trending Scientists

Recently Published Articles