@misc{13497,
  abstract     = {{As production of food from animal origin is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all process steps with appropriate measures to detect contamination as soon as possible. To evaluate the effectiveness of reduction measures integrated into the slaughtering process, a baseline of contamination needs to be defined. Therefore, this review aimed to address sampling techniques and units used to describe levels of contamination on pig carcasses in routine slaughter by means of a narrative survey. Although Salmonella, Yersinia and Campylobacter are amongst the most relevant foodborne pathogens in pork production, we focussed on indicators of process hygiene such as Total Viable Count, Enterobacteriaceae, Coliforms and Escherichia coli. To compare the selected studies and trials, stratification by sampled matrix, sampling method, process step and unit was necessary. This investigation showed a wide variety of sampling techniques within those factors, which hinders the comparability of results across different studies. Furthermore, the reporting of standard statistical metrics was often inadequate, emphasising the need to harmonise sampling techniques and methodological reporting for both scientific and practical perspectives. Therefore, this review assessed the sampling methods used at each process step and for each sampled matrix individually and identified the missing statistical metrics. Establishing this foundation is essential for selecting the most relevant matrices and methods and for developing a guide to improve data quality and comparability across future studies.}},
  author       = {{Kirse, Alina and Wyink, Bastian and von Haacke, Henrike and Alter, Thomas and Bandick, Niels and Langkabel, Nina and Meemken, Diana and Upmann, Matthias and Kreienbrock, Lothar}},
  booktitle    = {{Food Safety and Risk}},
  issn         = {{2731-9245}},
  keywords     = {{Swine, Abattoir, Slaughter hygiene, Data harmonisation, Microbial count, PICO process}},
  number       = {{1}},
  publisher    = {{BioMed Central }},
  title        = {{{Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter}}},
  doi          = {{10.1186/s40550-025-00129-7}},
  volume       = {{13}},
  year         = {{2026}},
}

@misc{13508,
  abstract     = {{Im Rahmen der Podiumsdiskussion wurden 32 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in vorherigen und dieser Ausgabe der FLEISCHWIRTSCHAFT zusammenfassend dargestellt sind.}},
  author       = {{Upmann, Matthias and Weyland, Gerd}},
  booktitle    = {{Fleischwirtschaft}},
  issn         = {{0015-363X}},
  location     = {{Lemgo}},
  number       = {{1/2}},
  pages        = {{28--35}},
  publisher    = {{dfv-Mediengruppe, Dt. Fachverl.}},
  title        = {{{Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil}}},
  volume       = {{106}},
  year         = {{2026}},
}

@unpublished{13629,
  abstract     = {{Plant-based meat alternatives continue to gain market relevance due to sustainability, ethical, and health considerations. However, replicating the texture, cohesion, and sensory attributes of animal-derived meat remains a major technological challenge. Microbial transglutaminase (mTGase), an enzyme that catalyzes covalent cross-linking between glutamine and lysine residues in proteins, has emerged as a promising structuring tool for improving protein network formation in plant-based systems. Produced via microbial fermentation, mTGase is calcium-independent and active across a broad range of food-processing conditions. This review summarizes the mechanism of action of mTGase, its reactivity toward major plant protein sources, and its functional role in comminuted, emulsified, and structured plant-based meat products. Particular emphasis is placed on the integration of mTGase with physical structuring technologies such as extrusion and shear-cell processing. Overall, mTGase represents a versatile enzymatic strategy for enhancing texture and cohesion while reducing reliance on synthetic binders in clean-label plant-based meat alternatives.}},
  author       = {{Süßle, Eberhard}},
  keywords     = {{microbial transglutaminase, plant-based meat, protein cross-linking, meat analogues, texture modification, regulatory classification, consumer perception, market adoption}},
  pages        = {{5}},
  publisher    = {{Technische Hochschule Ostwestfalen-Lippe}},
  title        = {{{Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption}}},
  doi          = {{10.25644/7yns-b575}},
  year         = {{2026}},
}

@misc{13721,
  abstract     = {{In this study, we examined the possibility of detecting different types of materials that contaminate carcasses during industrial pig slaughter using video image analysis and artificial intelligence (AI). A camera system was installed between evisceration and postmortem meat inspection on an industrial pig slaughter line with a capacity of 12,000 pigs per day. The pigs were photographed using five 2D cameras, and the images were analysed for contamination using an AI-based algorithm. The setup, which was developed and installed by CLK GmbH, performed under industrial conditions. In order to train the system, specifications were created for the most frequently occurring types of contamination, namely, intestinal contents, bile, stomach contents, and tubular rail fat. Afterward, the system was trained using annotated images. In principle, the system was able to recognize all types of contamination on the camera images; even pinhead-sized contaminations were visible. The agreement between the algorithm and the results of an expert assessor who assessed the images online agreed in 60% of the judgements. The agreement between experts using onsite assessment and those using online assessment by images was 73%. Thus, the kappa measure of agreement was κ = 0.1215 (p = 0.0199). Significantly higher recognition rates appear to be possible by adjusting the algorithm and increasing the number of training images. Thus, the system is a useful tool to preselect contaminated carcasses and to support postmortem inspection.}},
  author       = {{Tholen, Janna and Kirse, Alina and Voß, Alexander and Schulze Althoff, Gereon and Strotkötter, Lea and Kreienbrock, Lothar and Upmann, Matthias}},
  booktitle    = {{Frontiers in Food Science and Technology}},
  issn         = {{2674-1121}},
  keywords     = {{artificial intelligence (AI), bile contamination, contamination detection, faecal contamination, slaughter hygiene, tubular rail fat}},
  publisher    = {{Frontiers Media SA}},
  title        = {{{Detection of carcass contamination using video image analysis during industrial pig slaughter}}},
  doi          = {{10.3389/frfst.2026.1698416}},
  volume       = {{6}},
  year         = {{2026}},
}

@misc{13501,
  author       = {{Upmann, Matthias and Harner, Johann}},
  location     = {{Bonn}},
  title        = {{{Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen}}},
  year         = {{2025}},
}

@misc{13502,
  author       = {{Upmann, Matthias}},
  location     = {{Gerlingen }},
  title        = {{{Frühzeitige Zartheitserkennung des Roastbeefs - Realität oder Fiktion?}}},
  year         = {{2025}},
}

@misc{13503,
  author       = {{Upmann, Matthias}},
  location     = {{Rennes (F)}},
  title        = {{{Detecting pig carcass contamination by video image analysis. Paving the way for target-oriented decontamination steps.}}},
  year         = {{2025}},
}

@misc{13504,
  author       = {{Upmann, Matthias}},
  location     = {{Lemgo}},
  title        = {{{Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?}}},
  year         = {{2025}},
}

@misc{13505,
  author       = {{Tholen, Janna and Upmann, Matthias}},
  location     = {{Hannover }},
  title        = {{{Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes}}},
  year         = {{2025}},
}

@misc{13506,
  abstract     = {{The aim of this study was to evaluate the efficiency of a steam-vacuum treatment of the surface of industrially slaughtered pig carcasses after evisceration but before chilling. Both the reduction of the microbial load after contamination with stomach contents, bile, or tubular rail fat and color changes of the carcass surface were investigated. Up to 25 samples per type of contamination were examined within an experimental setting under regular slaughterhouse conditions. The steam-vacuum treatment was applied on the approximately 30 cm long carcass rind between 2 and 8 s. This led to a statistically significant reduction (p < 0.0001) in total bacterial counts of up to 2 log10 levels to values near or below the lower detection limit for all types of contamination considered (stomach contents (−1.2 log CFU/cm2) (p < 0.0001), bile (−1.6 log CFU/cm2) (p < 0.0001) and tubular fat (−2.2 log CFU/cm2) (p < 0.0001). Noncontaminated, nontreated carcasses underwent a color change of ΔE = 2.5 ± 1.2 (ΔE represents the overall color difference, where higher values indicate more noticeable color changes.) during storage of the carcass surface at 2 °C after 24 and 48 h. After steam-vacuum treatment, no statistically significant color differences (24 h storage: 2 s p = 0.7403, 4 s p = 0.8769, 6 s p = 0.1755, 8 s p = 0.0971; 48 h storage: 2 s p = 0.9710, 4 s p = 0.9967, 6 s p = 0.5648, 8 s p = 0.5360) were observed compared to untreated carcasses after storage (ΔE = 3.2 ± 1.3). Stomach content could be completely removed by the steam-vacuum treatment without affecting the color (48 h storage: 2 s p = 0.9704, 4 s p = 1.000, 6 s p = 1.000, 8 s p = 0.9996) compared with the control group. The color changes caused by bile (ΔE = 12.9 ± 4.12; p < 0.0001) and tubular rail fat (ΔE = 8 ± 3; p < 0.0001) could not be reversed completely by vacuum steam treatment. After contamination and decontamination, significant color differences remained in the b* (yellowness) range for bile (p < 0.0001) and in all three color ranges for tubular rail fat (p < 0.0001). Overall, steam-vacuum treatment appears to be a suitable microbiological decontamination method, as the microbial levels after treatment were below the detection limit.}},
  author       = {{Tholen, Janna and Kirse, Alina and von Haacke, Henrike and Kreienbrock, Lothar and Strotkötter, Lea and Althoff, Gereon Schulze and Upmann, Matthias}},
  booktitle    = {{Journal of Food Protection}},
  issn         = {{1944-9097}},
  keywords     = {{Bile contamination, Fecal contamination, Pig carcass color, Pig carcass decontamination, Slaughter hygiene, Tubular rail fat contamination}},
  number       = {{2}},
  publisher    = {{IAFP}},
  title        = {{{Steam-Vacuum Treatment of Pig Carcass Surfaces}}},
  doi          = {{10.1016/j.jfp.2025.100687}},
  volume       = {{89}},
  year         = {{2025}},
}

@misc{13507,
  abstract     = {{Im Rahmen der Podiumsdiskussion wurden 32 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in dieser und der vorherigen und den folgenden Ausgaben der FLEISCHWIRTSCHAFT zusammenfassend dargestellt sind. }},
  author       = {{Upmann, Matthias and Weyland, Gerd}},
  booktitle    = {{Fleischwirtschaft}},
  issn         = {{0015-363X}},
  location     = {{Lemgo}},
  number       = {{12}},
  pages        = {{36--39}},
  publisher    = {{dfv-Mediengruppe, Dt. Fachverl.}},
  title        = {{{Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil}}},
  volume       = {{105}},
  year         = {{2025}},
}

@misc{13509,
  abstract     = {{Im Rahmen der Podiumsdiskussion wurden 32 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}},
  location     = {{Lemgo}},
  number       = {{11}},
  pages        = {{46--47}},
  publisher    = {{dfv-Mediengruppe, Dt. Fachverl. }},
  title        = {{{Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil}}},
  volume       = {{105}},
  year         = {{2025}},
}

@misc{13163,
  author       = {{Struck, Susanne}},
  location     = {{Bad Sassendorf}},
  title        = {{{Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen}}},
  year         = {{2025}},
}

@misc{13315,
  abstract     = {{Determining cell density and viability with (semi‐)automated methods enables rapid cell cultivation analysis. However, scientific validation is required, typically by comparing results to manual counting. To address this, we present a method to evaluate and compare two cell counting methods exemplified by a manual and a semi‐automated method (Countstar BioTech). Experiments followed validation parameters aligned with the International Council for Harmonization (ICH) Q2(R1) guideline and a dilution series design based on ISO 20391‐2:2019. Both the semi‐automated and manual methods showed comparable specificity and linearity for Chinese hamster ovary (CHO)‐K1 cells. The semi‐automated method exhibited superior repeatability for total cell density, whereas cell viability results showed no significant difference.}},
  author       = {{Uhlendorff, Selina and Odefey, Ulrich and Frahm, Björn and Pein-Hackelbusch, Miriam}},
  booktitle    = {{Chemie Ingenieur Technik}},
  issn         = {{1522-2640}},
  keywords     = {{Cell density, Cell enumeration, Cell viability, CHO-K1}},
  number       = {{1-2}},
  pages        = {{57–68}},
  publisher    = {{Wiley}},
  title        = {{{Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture}}},
  doi          = {{10.1002/cite.70048}},
  volume       = {{98}},
  year         = {{2025}},
}

@misc{13326,
  abstract     = {{Objective

The aim of this study was to compare the fattening performance and pork quality of 10 pigs from the endangered breed Bentheim Black Pied (BBS) with 30 F1 pigs from the widely used Danish hybrid pig (Large White x Danish Landrace) crossed with BBS (BHP), all fattened up under free-range conditions.

Material and Methods

A total of 40 pigs were fattened up under a restrictive feeding regime on a 1.28ha pasture and weighed monthly. Subsequently, the pigs were slaughtered, carcass traits were assessed, and samples from M. longissimus thoracis et lumborum (LTL) and back-fat were collected for laboratory analysis.

Results

Fattening performance differed significantly between the groups: BHP pigs were significantly heavier at the end of the fattening period (128.3 kg BHP vs. 102.5 kg BBS), with significantly higher average daily weight gain. Significant differences were observed in carcass characteristics (carcass length, cutlet weight, carcass yield). However, BBS pigs showed a more favourable fatty acid profile, notably with higher levels of the essential α-linolenic acid. Water-holding capacity was lower in BHP pigs, with significantly higher drip losses during cold storage at 2°C, while grill- and thawing-losses did not differ significantly. Sensory analysis revealed that untrained panellists were able to distinguish between meat of both groups. BBS meat was rated as more tender, which was also confirmed by significantly lower shear force measurements.

Conclusion and Clinical relevance

The study showed that crossbreeding BBS and Danish hybrid pigs can compensate for performance deficits of the traditional breed -such as slower growth- while partially retaining beneficial traits, such as a nutritionally superior fatty acid composition. Overall, the results are in line with the expectations for F1 crossbred pigs, when 2 breeds with different performance parameters are used. These findings are relevant for veterinary practitioners involved in sustainable pig production, the conservation of rare breeds, and the development of alternative outdoor husbandry systems.}},
  author       = {{Küper, Johanna and Frölich, Kai and Stäbler, Rupert and Jaeger, Wilhelm and Junkmann, Dennis and Upmann, Matthias and Schaubmar, Andreas R. and Kehrenberg, Corinna}},
  booktitle    = {{  Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe  G, Großtiere, Nutztiere }},
  issn         = {{2567-5834}},
  keywords     = {{Schlachtkörperqualität, Freilandschweinemast, sensorische Fleischqualität, Fettsäurenzusammensetzung, Schweinemast}},
  number       = {{06}},
  pages        = {{363--371}},
  publisher    = {{Georg Thieme Verlag KG}},
  title        = {{{Comparison of meat quality and various clinical parameters from pigs in free-range husbandry : Comparative study between the endangered pig breed Bentheim Black Pied (BBS) and an F1 crossbred pig of Danbred Hybrid and BBS}}},
  doi          = {{10.1055/a-2712-8469}},
  volume       = {{53}},
  year         = {{2025}},
}

@misc{11891,
  abstract     = {{The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues.}},
  author       = {{Morejon Caraballo, Sophie and Fischer, Simon Vincent and Masztalerz, Klaudia and Lech, Krzysztof and Rohm, Harald and Struck, Susanne}},
  booktitle    = {{International journal of food science & technology}},
  issn         = {{1365-2621}},
  keywords     = {{By-products, extrusion, meat analogue}},
  publisher    = {{Wiley-Blackwell}},
  title        = {{{Low moisture texturised protein from sunflower press cake}}},
  doi          = {{ https://doi.org/10.1111/ijfs.17513}},
  year         = {{2024}},
}

@misc{11909,
  author       = {{Tholen, Janna and Bruns, Michael and Upmann, Matthias}},
  booktitle    = {{Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL)}},
  issn         = {{0178-2010 }},
  number       = {{9}},
  pages        = {{302--304}},
  publisher    = {{M.& H. Schaper GmbH}},
  title        = {{{Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung}}},
  volume       = {{76}},
  year         = {{2024}},
}

@misc{11912,
  author       = {{Tholen, Janna and Upmann, Matthias}},
  booktitle    = {{Journal of Food Safety and Food Quality}},
  issn         = {{0003-925X}},
  number       = {{6}},
  pages        = {{156--160}},
  publisher    = {{M. & H. Schaper}},
  title        = {{{Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen}}},
  doi          = {{10.53194/0003-925X-75-156}},
  volume       = {{75}},
  year         = {{2024}},
}

@misc{11990,
  author       = {{Struck, Susanne}},
  location     = {{Lemgo}},
  title        = {{{Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre}}},
  year         = {{2024}},
}

@misc{11991,
  author       = {{Morejón Caraballo, Sophie and Trültzsch, Stephanie and Rohm, Harald and Struck, Susanne}},
  location     = {{Lemgo}},
  title        = {{{Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung}}},
  year         = {{2024}},
}

@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}},
}