@misc{11992, author = {{Morejón Caraballo, Sophie and Rohm, Harald and Struck, Susanne}}, location = {{Lemgo}}, title = {{{Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation}}}, year = {{2024}}, } @misc{11993, author = {{Sert Tuncer, Deniz and Struck, Susanne and Rohm, Harald}}, location = {{Apeldoorn, NL}}, title = {{{A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate}}}, year = {{2024}}, } @misc{12149, author = {{Struck, Susanne}}, location = {{Berlin}}, title = {{{Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen}}}, year = {{2024}}, } @misc{12254, abstract = {{Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm.}}, author = {{Caraballo, Sophie Morejón and Trültzsch, Stephanie and Struck, Susanne and Rohm, Harald}}, booktitle = {{ LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)}}, issn = {{1096-1127}}, keywords = {{Sieving, Air classification, Particle size, Water binding, Foaming, Emulsification}}, publisher = {{Elsevier BV}}, title = {{{Dry fractionation of sunflower press cake as tool to improve its technofunctional properties}}}, doi = {{10.1016/j.lwt.2024.117148}}, volume = {{214}}, year = {{2024}}, } @misc{13510, author = {{Upmann, Matthias}}, location = {{Hohenroda }}, title = {{{Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?}}}, year = {{2024}}, } @misc{13511, author = {{Upmann, Matthias}}, location = {{Kassel}}, title = {{{Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln}}}, year = {{2024}}, } @misc{13512, author = {{Upmann, Matthias}}, location = {{Bonn}}, title = {{{Prozessüberwachung von hitzebehandelten Fleischerzeugnissen}}}, year = {{2024}}, } @misc{13513, author = {{Upmann, Matthias}}, location = {{Bad Sassendorf }}, title = {{{Fleischqualität von Mastrindern }}}, year = {{2024}}, } @misc{13514, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?}}}, year = {{2024}}, } @misc{10996, author = {{Tholen, Janna and Zimmermann, Moritz and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Berlin}}, title = {{{Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung}}}, year = {{2024}}, } @misc{10997, author = {{Tholen, Janna and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Leipzig}}, title = {{{Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen}}}, year = {{2024}}, } @misc{12784, abstract = {{During pig slaughter, contaminants such as intestinal and stomach contents, bile, tubular rail fat, and reddish foam from the respiratory tract frequently appear on carcasses, potentially compromising meat safety. This study examined the impact of these contaminants on the bacterial loads of pig carcasses, using total bacterial counts and Enterobacteriaceae counts as hygiene indicators. Examination of the substances as such showed that intestinal and stomach contents were particularly conspicuous to undermine the carcase hygiene due to total bacterial counts of similar to 6.0 log10 CFU g-1 (intestinal content) and 5.5 log10 CFU g-1 (stomach content). Tubular rail fat showed varying contamination levels, from low (3.1 log10 CFU g-1) to high (6.4 log10 CFU g-1). The reddish foam had moderate contamination (4.3 log10 CFU g-1). Enterobacteriaceae levels mirrored these results at a lower level. Subsequently, a comparative study analysing bacterial levels in contaminated and in noncontaminated pork rind regions was performed. Even small amounts of intestinal and stomach contents led to significant increases in total bacterial counts of up to 3 log10 CFU cm-(2) and in Enterobacteriaceae counts (up to 5 log10 CFU cm-(2)). Other contaminants did not significantly raise bacterial levels: their total viable counts around 3.5 log10 CFU cm-(2) were similar to those of uncontaminated carcass areas. Nevertheless, they should be removed before further processing.}}, author = {{Tholen, Janna and Upmann, Matthias}}, booktitle = {{Letters in Applied Microbiology}}, issn = {{1472-765X}}, keywords = {{bile, stomach content, intestinal content, tubular rail fat, carcass contamination, slaughter hygiene}}, number = {{12}}, publisher = {{Wiley-Blackwell}}, title = {{{Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses }}}, doi = {{https://doi.org/10.1093/lambio/ovae125}}, volume = {{77}}, year = {{2024}}, } @misc{13723, abstract = {{The introduction of error feedback systems can lead to a reduction in the occurrence of errors. Therefore, it was investigated whether the proportion of contaminated carcasses can be reduced by installing a feedback system (preInspector) indicating an accumulation of contamination on a pig slaughter line. The technical equipment for the workplace of a „preInspector“ was installed on the slaughter line between the evisceration and official meat inspection. The person working there operated various hand buttons („buzzers“) depending on the type of carcass defects that occurred. In this case, contamination with tubular rail fat and faecal contamination, on the belly and/or on the back, were registered. Other defects were related to the plucks (tongue, trachea, oesophagus, lungs, heart, diaphragm, liver), intestinal package, hair and claw removal. After inspecting the carcass halves and activating the buzzer, the signals were collected. The detection was automatically assigned to the corresponding pig. The average slaughter rate was 1200 pigs per hour. As soon as the number of contaminations rose above a threshold of 50 contaminations per 60-minute time interval, a light signal was triggered at the corresponding workstations on the slaughter line. On average, 981 positive buzzer activities related to contaminations per day were detected, with large fluctuations of the frequency between 323 and 1,752. An influence on the frequency of contamination occurrence through the feedback to the corresponding workstations was not observed.}}, author = {{Tholen, Janna and Upmann, Matthias}}, booktitle = {{Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene}}, issn = {{0003-925X}}, keywords = {{Contamination, industrial pig slaughter, faecal contamination, hygiene feedback system}}, number = {{6}}, pages = {{156--160}}, publisher = {{Schaper}}, title = {{{Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination}}}, doi = {{10.53194/0003-925X-75-156}}, volume = {{75}}, year = {{2024}}, } @misc{13724, abstract = {{Im Rahmen der Podiumsdiskussion wurden 24 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in der September- und dieser Oktober-Ausgabe sowie in der November-Ausgabe der FLEISCHWIRTSCHAFT zusammenfassend dargestellt wird.}}, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X }}, number = {{10}}, pages = {{26--29}}, publisher = {{dfv-Mediengruppe, Dt. Fachverl.}}, title = {{{Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil}}}, volume = {{104}}, year = {{2024}}, } @misc{13725, abstract = {{Im Rahmen der Podiumsdiskussion wurden 24 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in der September-, der Oktober- und in dieser November-Ausgabe der FLEISCHWIRTSCHAFT zusammenfassend dargestellt wird.}}, author = {{Weyland, Gerd and Upmann, Matthias}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X}}, number = {{11}}, pages = {{30--33}}, publisher = {{dfv-Mediengruppe, Dt. Fachverl.}}, title = {{{Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil}}}, volume = {{104}}, year = {{2024}}, } @misc{11910, abstract = {{Im Rahmen der Podiumsdiskussion wurden 24 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in dieser und den folgenden Ausgaben der FLEISCHWIRTSCHAFT zusammenfassend dargestellt wird.}}, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X }}, number = {{9}}, pages = {{14--21}}, publisher = {{Deutscher Fachverlag}}, title = {{{Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil}}}, volume = {{104}}, year = {{2024}}, } @misc{10554, author = {{Tholen, Janna and Schulze Althoff, Gereon and Voss, A. and Upmann, Matthias}}, booktitle = {{63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023}}, location = {{Garmisch-Partenkirchen}}, publisher = {{Verlag der DVG Service GmbH, Gießen}}, title = {{{Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem}}}, year = {{2023}}, } @misc{10995, author = {{Tholen, Janna and Mohr, Jessica and Bruns, Michael and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Berlin}}, title = {{{Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern}}}, year = {{2023}}, } @misc{10998, author = {{Tholen, Janna and Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse}}}, year = {{2023}}, } @misc{13012, abstract = {{The aim of the study is to provide an up-to date overall evaluation of visual contamination occurring on the slaughter line in order to provide a basis for implementing contamination control measures and to the hygienic quality of the processes. For this purpose, 627 contaminated pig carcasses in an industrial slaughterhouse in north western Germany were examined in 2021 for its distribution of type, areal extent and localization of slaughter contamination. Prior to official meat inspection, two persons visually scanned dorsal and ventral surfaces of the eviscerated but not yet split pig carcasses from cranial to caudal and recorded types, areal extent and localization of the contamination. The main contamination type were intestinal contents, bile, stomach contents, tubular rail fat and “others”, which mostly consisted of a reddish foam from the respiratory tract. 103 out of 627 contaminated animals showed more than one contamination, which leads to a total number of 754 contaminations detected. Intestinal contents accounted for almost half of all contaminations and “others” for 30%. Forelimb, back and ham together counted for 70% of the contaminated regions. The affected area was smaller than that of a one euro coin (diameter about 23 mm) in 86% of the cases.}}, author = {{Tholen, Janna and Grosse-Kleimann, J. and Schulze Althoff, G. and Kreienbrock, L. and Upmann, Matthias}}, booktitle = {{Meat Science}}, issn = {{1873-4138}}, keywords = {{Abattoir, Slaughter hygiene, Evisceration, Pork production, Pig carcass contamination, Fecal contamination, Bile contamination, Meat inspection}}, number = {{2}}, publisher = {{Elsevier BV}}, title = {{{Type, areal extent and localization of carcass contaminations during industrial pig slaughter}}}, doi = {{10.1016/j.meatsci.2023.109365}}, volume = {{208}}, year = {{2023}}, } @misc{8443, author = {{Upmann, Matthias and Tholen, Janna and Schulze Althoff, Gereon}}, location = {{Leipzig}}, title = {{{Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz}}}, year = {{2022}}, } @misc{9416, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X }}, location = {{Lemgo}}, number = {{11}}, pages = {{42--46}}, publisher = {{dfv-Mediengruppe, Dt. Fachverl. }}, title = {{{Was ist erlaubt, was verboten?}}}, volume = {{101}}, year = {{2022}}, } @misc{9417, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X}}, location = {{Lemgo}}, number = {{12}}, pages = {{50--55}}, publisher = {{dfv-Mediengruppe, Dt. Fachverl.}}, title = {{{Was ist erlaubt, was verboten?}}}, volume = {{101}}, year = {{2022}}, }