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GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","mla":"Morejón Caraballo, Sophie, et al. <i>Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation</i>. 2024.","ufg":"<b>Morejón Caraballo, Sophie/Rohm, Harald/Struck, Susanne</b>: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, o. O. 2024.","chicago-de":"Morejón Caraballo, Sophie, Harald Rohm und Susanne Struck. 2024. <i>Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation</i>."},"publication_status":"published","date_created":"2024-10-15T08:01:58Z","language":[{"iso":"eng"}],"type":"conference_speech","author":[{"last_name":"Morejón Caraballo","full_name":"Morejón Caraballo, Sophie","first_name":"Sophie"},{"first_name":"Harald","last_name":"Rohm","full_name":"Rohm, Harald"},{"last_name":"Struck","id":"85030","full_name":"Struck, Susanne","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}]},{"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","conference":{"start_date":"2024-10-22","end_date":"2024-10-25","name":"3rd NIZO Plant Protein Functionality Conference","location":"Apeldoorn, NL"},"_id":"11993","publication_status":"published","date_created":"2024-10-15T08:05:25Z","language":[{"iso":"eng"}],"citation":{"havard":"D. Sert Tuncer, S. Struck, H. Rohm, A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, 2024.","ieee":"D. Sert Tuncer, S. Struck, and H. Rohm, <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>. 2024.","ama":"Sert Tuncer D, Struck S, Rohm H. <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>.; 2024.","van":"Sert Tuncer D, Struck S, Rohm H. A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate. 2024.","apa":"Sert Tuncer, D., Struck, S., &#38; Rohm, H. (2024). <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>. 3rd NIZO Plant Protein Functionality Conference, Apeldoorn, NL.","mla":"Sert Tuncer, Deniz, et al. <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>. 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Sert Tuncer, Deniz</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span>: <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>, 2024","short":"D. Sert Tuncer, S. Struck, H. Rohm, A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate, 2024.","bjps":"<b>Sert Tuncer D, Struck S and Rohm H</b> (2024) <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>. .","chicago":"Sert Tuncer, Deniz, Susanne Struck, and Harald Rohm. <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>, 2024.","chicago-de":"Sert Tuncer, Deniz, Susanne Struck und Harald Rohm. 2024. <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>.","ufg":"<b>Sert Tuncer, Deniz/Struck, Susanne/Rohm, Harald</b>: A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, o. O. 2024."},"type":"conference_speech","author":[{"last_name":"Sert Tuncer","full_name":"Sert Tuncer, Deniz","first_name":"Deniz"},{"orcid":"https://orcid.org/0000-0002-1281-5966","first_name":"Susanne","last_name":"Struck","id":"85030","full_name":"Struck, Susanne"},{"first_name":"Harald","last_name":"Rohm","full_name":"Rohm, Harald"}],"title":"A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate","date_updated":"2024-12-04T13:35:25Z"},{"date_created":"2024-12-02T14:49:33Z","language":[{"iso":"eng"}],"publication_status":"published","citation":{"bjps":"<b>Struck S</b> (2024) <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>. .","short":"S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","mla":"Struck, Susanne. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>. 2024.","apa":"Struck, S. (2024). <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>. UFOP Pflanzenprotein Symposium 2024, Berlin.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>, 2024","ufg":"<b>Struck, Susanne</b>: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, o. O. 2024.","chicago":"Struck, Susanne. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>, 2024.","chicago-de":"Struck, Susanne. 2024. <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>.","havard":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024.","ieee":"S. Struck, <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>. 2024.","ama":"Struck S. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>.; 2024.","van":"Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024."},"type":"conference_speech","author":[{"orcid":"https://orcid.org/0000-0002-1281-5966","last_name":"Struck","id":"85030","full_name":"Struck, Susanne","first_name":"Susanne"}],"title":"Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen","main_file_link":[{"url":"https://www.ufop.de/index.php/download_file/view/13849/2203/"}],"date_updated":"2024-12-04T11:57:56Z","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2024","conference":{"start_date":"2024-11-26","end_date":"2024-11-26","name":"UFOP Pflanzenprotein Symposium 2024","location":"Berlin"},"_id":"12149"},{"publication":"  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)","article_number":"117148","_id":"12254","place":"Amsterdam","citation":{"ama":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  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)</i>. 2024;214. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>","van":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   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). 2024;214.","ieee":"S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,” <i>  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)</i>, vol. 214, Art. no. 117148, 2024, doi: <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>.","chicago":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” <i>  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)</i> 214 (2024). <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Caraballo, Sophie Morejón</span> ; <span style=\"font-variant:small-caps;\">Trültzsch, Stephanie</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span>: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In: <i>  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)</i> Bd. 214. Amsterdam, Elsevier BV (2024)","bjps":"<b>Caraballo SM <i>et al.</i></b> (2024) Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties. <i>  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)</i> <b>214</b>.","havard":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,   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). 214 (2024).","chicago-de":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  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)</i> 214. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>, .","ufg":"<b>Caraballo, Sophie Morejón u. a.</b>: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in: <i>  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)</i> 214 (2024).","apa":"Caraballo, S. M., Trültzsch, S., Struck, S., &#38; Rohm, H. (2024). Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  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)</i>, <i>214</i>, Article 117148. <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>","mla":"Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” <i>  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)</i>, vol. 214, 117148, 2024, <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>.","short":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm,   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) 214 (2024)."},"language":[{"iso":"eng"}],"date_created":"2024-12-10T11:15:15Z","volume":214,"publication_status":"published","author":[{"first_name":"Sophie Morejón","full_name":"Caraballo, Sophie Morejón","last_name":"Caraballo"},{"last_name":"Trültzsch","full_name":"Trültzsch, Stephanie","first_name":"Stephanie"},{"full_name":"Struck, Susanne","id":"85030","last_name":"Struck","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"},{"full_name":"Rohm, Harald","last_name":"Rohm","first_name":"Harald"}],"intvolume":"       214","publication_identifier":{"eissn":["1096-1127"],"issn":["0023-6438"]},"title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","status":"public","user_id":"83781","year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"abstract":[{"lang":"eng","text":"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."}],"keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"publisher":"Elsevier BV","type":"scientific_journal_article","date_updated":"2024-12-11T08:25:27Z","doi":"10.1016/j.lwt.2024.117148"},{"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2024","status":"public","_id":"13510","conference":{"location":"Hohenroda ","end_date":"2024-02-23","start_date":"2024-02-22","name":"DLG-Forum Rindermast"},"author":[{"first_name":"Matthias","last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias"}],"type":"conference_speech","publication_status":"published","date_created":"2026-03-15T21:49:28Z","language":[{"iso":"ger"}],"citation":{"chicago-de":"Upmann, Matthias. 2024. <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i>","ufg":"<b>Upmann, Matthias</b>: Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, o. O. 2024.","apa":"Upmann, M. (2024). <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i> DLG-Forum Rindermast, Hohenroda .","mla":"Upmann, Matthias. <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i> 2024.","short":"M. Upmann, Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, 2024.","havard":"M. Upmann, Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, 2024.","chicago":"Upmann, Matthias. <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i>, 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i>, 2024","bjps":"<b>Upmann M</b> (2024) <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i> .","van":"Upmann M. Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie? 2024.","ama":"Upmann M. <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i>; 2024.","ieee":"M. Upmann, <i>Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?</i> 2024."},"title":"Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?","date_updated":"2026-04-16T13:25:28Z"},{"_id":"13511","conference":{"location":"Kassel","name":"61. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung e. V.","start_date":"2024-03-04","end_date":"2024-03-06"},"user_id":"83781","year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public","date_updated":"2026-04-16T13:21:22Z","title":"Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln","author":[{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"}],"type":"conference_speech","citation":{"ama":"Upmann M. <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>.; 2024.","van":"Upmann M. Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln. 2024.","havard":"M. Upmann, Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, 2024.","ieee":"M. Upmann, <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>. 2024.","ufg":"<b>Upmann, Matthias</b>: Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, o. O. 2024.","chicago-de":"Upmann, Matthias. 2024. <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>.","chicago":"Upmann, Matthias. <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>, 2024.","bjps":"<b>Upmann M</b> (2024) <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>. .","short":"M. Upmann, Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, 2024.","mla":"Upmann, Matthias. <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>. 2024.","apa":"Upmann, M. (2024). <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>. 61. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung e. V., Kassel.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln</i>, 2024"},"publication_status":"published","language":[{"iso":"ger"}],"date_created":"2026-03-15T21:52:15Z"},{"author":[{"first_name":"Matthias","full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666"}],"type":"conference_speech","citation":{"chicago-de":"Upmann, Matthias. 2024. <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>.","chicago":"Upmann, Matthias. <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>, 2024.","ufg":"<b>Upmann, Matthias</b>: Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, o. O. 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>, 2024","apa":"Upmann, M. (2024). <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>. QS-Akademie - QS Qualität und Sicherheit GmbH, Bonn.","mla":"Upmann, Matthias. <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>. 2024.","short":"M. Upmann, Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, 2024.","bjps":"<b>Upmann M</b> (2024) <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>. .","van":"Upmann M. Prozessüberwachung von hitzebehandelten Fleischerzeugnissen. 2024.","ama":"Upmann M. <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>.; 2024.","ieee":"M. Upmann, <i>Prozessüberwachung von hitzebehandelten Fleischerzeugnissen</i>. 2024.","havard":"M. Upmann, Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, 2024."},"publication_status":"published","language":[{"iso":"ger"}],"date_created":"2026-03-15T21:57:43Z","date_updated":"2026-04-16T13:17:03Z","title":"Prozessüberwachung von hitzebehandelten Fleischerzeugnissen","user_id":"83781","year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public","_id":"13512","conference":{"start_date":"2024-06-26","end_date":"2024-06-26","name":"QS-Akademie - QS Qualität und Sicherheit GmbH","location":"Bonn"}},{"conference":{"name":"Praxistest Rinder","start_date":"2024-10-10","end_date":"2024-10-10","location":"Bad Sassendorf "},"_id":"13513","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","title":"Fleischqualität von Mastrindern ","date_updated":"2026-04-16T13:17:37Z","publication_status":"published","date_created":"2026-03-15T22:02:24Z","language":[{"iso":"ger"}],"citation":{"van":"Upmann M. Fleischqualität von Mastrindern . 2024.","ama":"Upmann M. <i>Fleischqualität von Mastrindern </i>.; 2024.","ieee":"M. Upmann, <i>Fleischqualität von Mastrindern </i>. 2024.","havard":"M. Upmann, Fleischqualität von Mastrindern , 2024.","chicago":"Upmann, Matthias. <i>Fleischqualität von Mastrindern </i>, 2024.","chicago-de":"Upmann, Matthias. 2024. <i>Fleischqualität von Mastrindern </i>.","ufg":"<b>Upmann, Matthias</b>: Fleischqualität von Mastrindern , o. O. 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Fleischqualität von Mastrindern </i>, 2024","mla":"Upmann, Matthias. <i>Fleischqualität von Mastrindern </i>. 2024.","apa":"Upmann, M. (2024). <i>Fleischqualität von Mastrindern </i>. Praxistest Rinder, Bad Sassendorf .","bjps":"<b>Upmann M</b> (2024) <i>Fleischqualität von Mastrindern </i>. .","short":"M. Upmann, Fleischqualität von Mastrindern , 2024."},"type":"conference_speech","author":[{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"}]},{"title":"Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?","date_updated":"2026-04-16T13:18:03Z","type":"conference_speech","author":[{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"}],"language":[{"iso":"ger"}],"date_created":"2026-03-15T22:05:42Z","publication_status":"published","citation":{"ama":"Upmann M. <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i>; 2024.","van":"Upmann M. Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich? 2024.","havard":"M. Upmann, Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?, 2024.","ieee":"M. Upmann, <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i> 2024.","ufg":"<b>Upmann, Matthias</b>: Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?, o. O. 2024.","chicago":"Upmann, Matthias. <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i>, 2024.","chicago-de":"Upmann, Matthias. 2024. <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i>","short":"M. Upmann, Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?, 2024.","bjps":"<b>Upmann M</b> (2024) <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i> .","apa":"Upmann, M. (2024). <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i> 47. LAFF-Tagung, Lemgo.","mla":"Upmann, Matthias. <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i> 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?</i>, 2024"},"_id":"13514","conference":{"start_date":"2024-11-04","end_date":"2024-11-04","name":"47. LAFF-Tagung","location":"Lemgo"},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","status":"public"},{"title":"Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung","date_updated":"2024-04-30T11:57:07Z","publication_status":"unpublished","date_created":"2024-02-05T10:50:15Z","language":[{"iso":"ger"}],"citation":{"chicago-de":"Tholen, Janna, Moritz Zimmermann, Gereon Schulze Althoff und Matthias Upmann. <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>.","ufg":"<b>Tholen, Janna u. a.</b>: Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung, o. O. u. J. .","mla":"Tholen, Janna, et al. <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>.","apa":"Tholen, J., Zimmermann, M., Schulze Althoff, G., &#38; Upmann, M. (n.d.). <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>. 24. Fachtagung für Fleisch- und Geflügelfleischhygiene , Berlin.","short":"J. Tholen, M. Zimmermann, G. Schulze Althoff, M. Upmann, Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung, n.d.","havard":"J. Tholen, M. Zimmermann, G. Schulze Althoff, M. Upmann, Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung, n.d.","chicago":"Tholen, Janna, Moritz Zimmermann, Gereon Schulze Althoff, and Matthias Upmann. <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>, n.d.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Zimmermann, Moritz</span> ; <span style=\"font-variant:small-caps;\">Schulze Althoff, Gereon</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>","bjps":"<b>Tholen J <i>et al.</i></b> (n.d.) <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>. .","van":"Tholen J, Zimmermann M, Schulze Althoff G, Upmann M. Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung.","ama":"Tholen J, Zimmermann M, Schulze Althoff G, Upmann M. <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>.","ieee":"J. Tholen, M. Zimmermann, G. Schulze Althoff, and M. Upmann, <i>Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung</i>."},"author":[{"id":"80924","last_name":"Tholen","full_name":"Tholen, Janna","first_name":"Janna"},{"first_name":"Moritz","last_name":"Zimmermann","id":"83381","full_name":"Zimmermann, Moritz"},{"first_name":"Gereon","last_name":"Schulze Althoff","full_name":"Schulze Althoff, Gereon"},{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"}],"type":"conference_speech","conference":{"location":"Berlin","end_date":"2024-03-06","start_date":"2024-03-05","name":"24. Fachtagung für Fleisch- und Geflügelfleischhygiene "},"_id":"10996","status":"public","department":[{"_id":"DEP4029"}],"year":"2024","user_id":"83778"},{"conference":{"end_date":"20.01.2024","start_date":"18.01.2024","name":"12. Leipziger Tierärztekongress ","location":"Leipzig"},"_id":"10997","status":"public","department":[{"_id":"DEP4029"}],"user_id":"83778","year":"2024","title":"Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen","date_updated":"2024-04-30T11:58:04Z","date_created":"2024-02-05T10:51:57Z","language":[{"iso":"ger"}],"publication_status":"unpublished","citation":{"havard":"J. Tholen, G. Schulze Althoff, M. Upmann, Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen, n.d.","ieee":"J. Tholen, G. Schulze Althoff, and M. Upmann, <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>.","ama":"Tholen J, Schulze Althoff G, Upmann M. <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>.","van":"Tholen J, Schulze Althoff G, Upmann M. Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen.","apa":"Tholen, J., Schulze Althoff, G., &#38; Upmann, M. (n.d.). <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>. 12. Leipziger Tierärztekongress , Leipzig.","mla":"Tholen, Janna, et al. <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Schulze Althoff, Gereon</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>","bjps":"<b>Tholen J, Schulze Althoff G and Upmann M</b> (n.d.) <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>. .","short":"J. Tholen, G. Schulze Althoff, M. Upmann, Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen, n.d.","chicago-de":"Tholen, Janna, Gereon Schulze Althoff und Matthias Upmann. <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>.","chicago":"Tholen, Janna, Gereon Schulze Althoff, and Matthias Upmann. <i>Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen</i>, n.d.","ufg":"<b>Tholen, Janna/Schulze Althoff, Gereon/Upmann, Matthias</b>: Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen, o. O. u. J. ."},"type":"conference_speech","author":[{"last_name":"Tholen","id":"80924","full_name":"Tholen, Janna","first_name":"Janna"},{"first_name":"Gereon","full_name":"Schulze Althoff, Gereon","last_name":"Schulze Althoff"},{"first_name":"Matthias","last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias"}]},{"type":"scientific_journal_article","publisher":"Wiley-Blackwell","issue":"12","quality_controlled":"1","external_id":{"pmid":["39657079"],"isi":["001379203200001"]},"doi":"https://doi.org/10.1093/lambio/ovae125","date_updated":"2025-06-25T13:09:31Z","department":[{"_id":"DEP4029"}],"year":"2024","user_id":"83781","status":"public","keyword":["bile","stomach content","intestinal content","tubular rail fat","carcass contamination","slaughter hygiene"],"abstract":[{"text":"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.","lang":"eng"}],"publication_identifier":{"issn":["0266-8254"],"eissn":["1472-765X"]},"author":[{"first_name":"Janna","full_name":"Tholen, Janna","id":"80924","last_name":"Tholen"},{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"}],"intvolume":"        77","isi":"1","pmid":"1","publication_status":"published","volume":77,"language":[{"iso":"eng"}],"date_created":"2025-04-14T13:21:45Z","citation":{"havard":"J. Tholen, M. Upmann, Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses , Letters in Applied Microbiology. 77 (2024).","mla":"Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” <i>Letters in Applied Microbiology</i>, vol. 77, no. 12, ovae125, 2024, <a href=\"https://doi.org/10.1093/lambio/ovae125\">https://doi.org/10.1093/lambio/ovae125</a>.","apa":"Tholen, J., &#38; Upmann, M. (2024). Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . <i>Letters in Applied Microbiology</i>, <i>77</i>(12), Article ovae125. <a href=\"https://doi.org/10.1093/lambio/ovae125\">https://doi.org/10.1093/lambio/ovae125</a>","short":"J. Tholen, M. Upmann, Letters in Applied Microbiology 77 (2024).","chicago-de":"Tholen, Janna und Matthias Upmann. 2024. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . <i>Letters in Applied Microbiology</i> 77, Nr. 12. doi:<a href=\"https://doi.org/10.1093/lambio/ovae125\">https://doi.org/10.1093/lambio/ovae125</a>, .","ufg":"<b>Tholen, Janna/Upmann, Matthias</b>: Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses , in: <i>Letters in Applied Microbiology</i> 77 (2024), H. 12.","ieee":"J. Tholen and M. Upmann, “Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses ,” <i>Letters in Applied Microbiology</i>, vol. 77, no. 12, Art. no. ovae125, 2024, doi: <a href=\"https://doi.org/10.1093/lambio/ovae125\">https://doi.org/10.1093/lambio/ovae125</a>.","van":"Tholen J, Upmann M. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology. 2024;77(12).","ama":"Tholen J, Upmann M. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . <i>Letters in Applied Microbiology</i>. 2024;77(12). doi:<a href=\"https://doi.org/10.1093/lambio/ovae125\">https://doi.org/10.1093/lambio/ovae125</a>","din1505-2-1":"<span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . In: <i>Letters in Applied Microbiology</i> Bd. 77. Oxford, Wiley-Blackwell (2024), Nr. 12","bjps":"<b>Tholen J and Upmann M</b> (2024) Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses . <i>Letters in Applied Microbiology</i> <b>77</b>.","chicago":"Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” <i>Letters in Applied Microbiology</i> 77, no. 12 (2024). <a href=\"https://doi.org/10.1093/lambio/ovae125\">https://doi.org/10.1093/lambio/ovae125</a>."},"place":"Oxford","title":"Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses ","publication":"Letters in Applied Microbiology","_id":"12784","article_number":"ovae125"},{"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","page":"156-160","abstract":[{"text":"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.\r\nThe 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.","lang":"eng"}],"keyword":["Contamination","industrial pig slaughter","faecal contamination","hygiene feedback system"],"publisher":"Schaper","type":"scientific_journal_article","date_updated":"2026-05-04T09:32:30Z","doi":"10.53194/0003-925X-75-156","article_type":"original","issue":"6","publication":"Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene","_id":"13723","language":[{"iso":"eng"}],"date_created":"2026-04-30T14:33:04Z","publication_status":"published","volume":75,"place":"Alfeld, Leine ","citation":{"short":"J. Tholen, M. Upmann, Journal of Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene 75 (2024) 156–160.","bjps":"<b>Tholen J and Upmann M</b> (2024) Influence of a Hygiene Feedback System during Pig Slaughter on the Frequency of Carcass Contamination. <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> <b>75</b>, 156–160.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination. In: <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> Bd. 75. Alfeld, Leine , Schaper (2024), Nr. 6, S. 156–160","apa":"Tholen, J., &#38; Upmann, M. (2024). Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination. <i>Journal of Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene</i>, <i>75</i>(6), 156–160. <a href=\"https://doi.org/10.53194/0003-925X-75-156\">https://doi.org/10.53194/0003-925X-75-156</a>","mla":"Tholen, Janna, and Matthias Upmann. “Influence of a Hygiene Feedback System during Pig Slaughter on the Frequency of Carcass Contamination.” <i>Journal of Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene</i>, vol. 75, no. 6, 2024, pp. 156–60, <a href=\"https://doi.org/10.53194/0003-925X-75-156\">https://doi.org/10.53194/0003-925X-75-156</a>.","ufg":"<b>Tholen, Janna/Upmann, Matthias</b>: Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination, in: <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> 75 (2024), H. 6,  S. 156–160.","chicago-de":"Tholen, Janna und Matthias Upmann. 2024. Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination. <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i> 75, Nr. 6: 156–160. doi:<a href=\"https://doi.org/10.53194/0003-925X-75-156\">10.53194/0003-925X-75-156</a>, .","chicago":"Tholen, Janna, and Matthias Upmann. “Influence of a Hygiene Feedback System during Pig Slaughter on the Frequency of Carcass Contamination.” <i>Journal of Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene</i> 75, no. 6 (2024): 156–60. <a href=\"https://doi.org/10.53194/0003-925X-75-156\">https://doi.org/10.53194/0003-925X-75-156</a>.","ieee":"J. Tholen and M. Upmann, “Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination,” <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i>, vol. 75, no. 6, pp. 156–160, 2024, doi: <a href=\"https://doi.org/10.53194/0003-925X-75-156\">10.53194/0003-925X-75-156</a>.","havard":"J. Tholen, M. Upmann, Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination, Journal of Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene. 75 (2024) 156–160.","van":"Tholen J, Upmann M. Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination. Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene. 2024;75(6):156–60.","ama":"Tholen J, Upmann M. Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination. <i>Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene</i>. 2024;75(6):156-160. doi:<a href=\"https://doi.org/10.53194/0003-925X-75-156\">10.53194/0003-925X-75-156</a>"},"publication_identifier":{"issn":["0003-925X"]},"author":[{"first_name":"Janna","full_name":"Tholen, Janna","last_name":"Tholen","id":"80924"},{"id":"12666","last_name":"Upmann","full_name":"Upmann, Matthias","first_name":"Matthias"}],"intvolume":"        75","title":"Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination"},{"publication":"Fleischwirtschaft","_id":"13724","author":[{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"},{"first_name":"Gerd","full_name":"Weyland, Gerd","last_name":"Weyland","id":"52116"}],"intvolume":"       104","publication_identifier":{"issn":["0015-363X "]},"citation":{"van":"Upmann M, Weyland G. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil. Fleischwirtschaft. 2024;104(10):26–9.","ama":"Upmann M, Weyland G. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil. <i>Fleischwirtschaft</i>. 2024;104(10):26-29.","ieee":"M. Upmann and G. Weyland, “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil,” <i>Fleischwirtschaft</i>, vol. 104, no. 10, pp. 26–29, 2024.","havard":"M. Upmann, G. Weyland, Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil, Fleischwirtschaft. 104 (2024) 26–29.","ufg":"<b>Upmann, Matthias/Weyland, Gerd</b>: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. 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Upmann, Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern, n.d."},"language":[{"iso":"ger"}],"date_created":"2024-02-05T10:47:51Z","publication_status":"unpublished","date_updated":"2024-04-30T11:58:24Z","title":"Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern","year":"2023","user_id":"83778","department":[{"_id":"DEP4029"}],"status":"public","_id":"10995","conference":{"location":"Berlin","name":"23. Fachtagung für Fleisch- und Geflügelfleischhygiene","end_date":"01.03.2023","start_date":"28.02.2023"}},{"title":"Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse","date_updated":"2024-04-30T11:57:31Z","type":"conference_speech","author":[{"first_name":"Janna","full_name":"Tholen, Janna","last_name":"Tholen","id":"80924"},{"first_name":"Matthias","full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann"}],"language":[{"iso":"ger"}],"date_created":"2024-02-05T10:53:54Z","publication_status":"unpublished","citation":{"ufg":"<b>Tholen, Janna/Upmann, Matthias</b>: Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, o. O. u. J. .","chicago":"Tholen, Janna, and Matthias Upmann. <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>, n.d.","chicago-de":"Tholen, Janna und Matthias Upmann. <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>.","bjps":"<b>Tholen J and Upmann M</b> (n.d.) <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>. .","short":"J. Tholen, M. Upmann, Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","mla":"Tholen, Janna, and Matthias Upmann. <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>.","apa":"Tholen, J., &#38; Upmann, M. (n.d.). <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>. 46. Lemgoer Arbeitstagung Fleisch + Feinkost, Lemgo.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>","ama":"Tholen J, Upmann M. <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>.","van":"Tholen J, Upmann M. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","havard":"J. Tholen, M. Upmann, Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","ieee":"J. Tholen and M. Upmann, <i>Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse</i>."},"_id":"10998","conference":{"name":"46. Lemgoer Arbeitstagung Fleisch + Feinkost","start_date":"06.11.2023","end_date":"06.11.2023","location":"Lemgo"},"department":[{"_id":"DEP4029"}],"user_id":"83778","year":"2023","status":"public"},{"status":"public","year":"2023","user_id":"83781","department":[{"_id":"DEP4029"}],"abstract":[{"text":"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.","lang":"eng"}],"keyword":["Abattoir","Slaughter hygiene","Evisceration","Pork production","Pig carcass contamination","Fecal contamination","Bile contamination","Meat inspection"],"publisher":"Elsevier BV","type":"scientific_journal_article","date_updated":"2025-06-25T12:40:42Z","doi":"10.1016/j.meatsci.2023.109365","quality_controlled":"1","external_id":{"pmid":["37939509"],"isi":["001111539700001"]},"issue":"2","publication":"Meat Science","article_number":"109365","_id":"13012","citation":{"chicago":"Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, and Matthias Upmann. “Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter.” <i>Meat Science</i> 208, no. 2 (2023). <a href=\"https://doi.org/10.1016/j.meatsci.2023.109365\">https://doi.org/10.1016/j.meatsci.2023.109365</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Grosse-Kleimann, J.</span> ; <span style=\"font-variant:small-caps;\">Schulze Althoff, G.</span> ; <span style=\"font-variant:small-caps;\">Kreienbrock, L.</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: Type, areal extent and localization of carcass contaminations during industrial pig slaughter. In: <i>Meat Science</i> Bd. 208. London [u.a.], Elsevier BV (2023), Nr. 2","bjps":"<b>Tholen J <i>et al.</i></b> (2023) Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter. <i>Meat Science</i> <b>208</b>.","ama":"Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type, areal extent and localization of carcass contaminations during industrial pig slaughter. <i>Meat Science</i>. 2023;208(2). doi:<a href=\"https://doi.org/10.1016/j.meatsci.2023.109365\">10.1016/j.meatsci.2023.109365</a>","van":"Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type, areal extent and localization of carcass contaminations during industrial pig slaughter. Meat Science. 2023;208(2).","ieee":"J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, and M. Upmann, “Type, areal extent and localization of carcass contaminations during industrial pig slaughter,” <i>Meat Science</i>, vol. 208, no. 2, Art. no. 109365, 2023, doi: <a href=\"https://doi.org/10.1016/j.meatsci.2023.109365\">10.1016/j.meatsci.2023.109365</a>.","chicago-de":"Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock und Matthias Upmann. 2023. Type, areal extent and localization of carcass contaminations during industrial pig slaughter. <i>Meat Science</i> 208, Nr. 2. doi:<a href=\"https://doi.org/10.1016/j.meatsci.2023.109365\">10.1016/j.meatsci.2023.109365</a>, .","ufg":"<b>Tholen, Janna u. a.</b>: Type, areal extent and localization of carcass contaminations during industrial pig slaughter, in: <i>Meat Science</i> 208 (2023), H. 2.","mla":"Tholen, Janna, et al. “Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter.” <i>Meat Science</i>, vol. 208, no. 2, 109365, 2023, <a href=\"https://doi.org/10.1016/j.meatsci.2023.109365\">https://doi.org/10.1016/j.meatsci.2023.109365</a>.","apa":"Tholen, J., Grosse-Kleimann, J., Schulze Althoff, G., Kreienbrock, L., &#38; Upmann, M. (2023). Type, areal extent and localization of carcass contaminations during industrial pig slaughter. <i>Meat Science</i>, <i>208</i>(2), Article 109365. <a href=\"https://doi.org/10.1016/j.meatsci.2023.109365\">https://doi.org/10.1016/j.meatsci.2023.109365</a>","short":"J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann, Meat Science 208 (2023).","havard":"J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann, Type, areal extent and localization of carcass contaminations during industrial pig slaughter, Meat Science. 208 (2023)."},"place":"London [u.a.]","volume":208,"pmid":"1","publication_status":"published","date_created":"2025-06-24T12:08:29Z","language":[{"iso":"eng"}],"intvolume":"       208","author":[{"first_name":"Janna","full_name":"Tholen, Janna","id":"80924","last_name":"Tholen"},{"first_name":"J.","full_name":"Grosse-Kleimann, J.","last_name":"Grosse-Kleimann"},{"first_name":"G.","full_name":"Schulze Althoff, G.","last_name":"Schulze Althoff"},{"last_name":"Kreienbrock","full_name":"Kreienbrock, L.","first_name":"L."},{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"}],"isi":"1","publication_identifier":{"issn":["0309-1740"],"eissn":["1873-4138"]},"title":"Type, areal extent and localization of carcass contaminations during industrial pig slaughter"},{"date_updated":"2024-05-15T13:30:02Z","title":"Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz","type":"conference_speech","author":[{"id":"12666","last_name":"Upmann","full_name":"Upmann, Matthias","first_name":"Matthias"},{"full_name":"Tholen, Janna","id":"80924","last_name":"Tholen","first_name":"Janna"},{"first_name":"Gereon","full_name":"Schulze Althoff, Gereon","last_name":"Schulze Althoff"}],"citation":{"ama":"Upmann M, Tholen J, Schulze Althoff G. <i>Salmonellen - Risikominimierung in Der Schlachtstrecke Durch Visuelle Kontrollsysteme Und Künstliche Intelligenz</i>.; 2022.","van":"Upmann M, Tholen J, Schulze Althoff G. Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz. 2022.","havard":"M. Upmann, J. Tholen, G. Schulze Althoff, Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz, 2022.","ieee":"M. Upmann, J. Tholen, and G. 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(2022). <i>Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz</i>. 11. Leipziger Tierärztekongress, Leipzig.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span> ; <span style=\"font-variant:small-caps;\">Tholen, Janna</span> ; <span style=\"font-variant:small-caps;\">Schulze Althoff, Gereon</span>: <i>Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz</i>, 2022","bjps":"<b>Upmann M, Tholen J and Schulze Althoff G</b> (2022) <i>Salmonellen - Risikominimierung in Der Schlachtstrecke Durch Visuelle Kontrollsysteme Und Künstliche Intelligenz</i>. .","short":"M. Upmann, J. Tholen, G. Schulze Althoff, Salmonellen - Risikominimierung in Der Schlachtstrecke Durch Visuelle Kontrollsysteme Und Künstliche Intelligenz, 2022."},"publication_status":"published","date_created":"2022-07-08T19:36:48Z","language":[{"iso":"eng"}],"_id":"8443","conference":{"location":"Leipzig","start_date":"07.07.2022","end_date":"09.07.2022","name":"11. Leipziger Tierärztekongress"},"user_id":"83781","year":"2022","department":[{"_id":"DEP4029"}],"status":"public"},{"publication":"Fleischwirtschaft","_id":"9416","citation":{"ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten?,” <i>Fleischwirtschaft</i>, vol. 101, no. 11, pp. 42–46, 2022.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? Fleischwirtschaft. 2022;101(11):42–6.","ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? <i>Fleischwirtschaft</i>. 2022;101(11):42-46.","bjps":"<b>Upmann M and Weyland G</b> (2022) Was Ist Erlaubt, Was Verboten? <i>Fleischwirtschaft</i> <b>101</b>, 42–46.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span> ; <span style=\"font-variant:small-caps;\">Weyland, Gerd</span>: Was ist erlaubt, was verboten? In: <i>Fleischwirtschaft</i> Bd. 101. Frankfurt, dfv-Mediengruppe, Dt. Fachverl.  (2022), Nr. 11, S. 42–46","chicago":"Upmann, Matthias, and Gerd Weyland. “Was Ist Erlaubt, Was Verboten?” <i>Fleischwirtschaft</i> 101, no. 11 (2022): 42–46.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten?, Fleischwirtschaft. 101 (2022) 42–46.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 101 (2022) 42–46.","apa":"Upmann, M., &#38; Weyland, G. (2022). Was ist erlaubt, was verboten? <i>Fleischwirtschaft</i>, <i>101</i>(11), 42–46.","mla":"Upmann, Matthias, and Gerd Weyland. “Was Ist Erlaubt, Was Verboten?” <i>Fleischwirtschaft</i>, vol. 101, no. 11, 2022, pp. 42–46.","ufg":"<b>Upmann, Matthias/Weyland, Gerd</b>: Was ist erlaubt, was verboten?, in: <i>Fleischwirtschaft</i> 101 (2022), H. 11,  S. 42–46.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2022. Was ist erlaubt, was verboten? <i>Fleischwirtschaft</i> 101, Nr. 11: 42–46."},"place":"Frankfurt","volume":101,"publication_status":"published","date_created":"2023-02-05T08:52:47Z","language":[{"iso":"eng"}],"intvolume":"       101","author":[{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"},{"first_name":"Gerd","id":"52116","last_name":"Weyland","full_name":"Weyland, Gerd"}],"publication_identifier":{"issn":["0015-363X "]},"main_file_link":[{"url":"https://www.wiso-net.de/document/FLW__20221115616381/toc?all="}],"title":"Was ist erlaubt, was verboten?","alternative_title":["17. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil"],"status":"public","user_id":"83781","year":"2022","department":[{"_id":"DEP4029"}],"page":"42-46","conference":{"name":"17. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost ","end_date":"2022-04-04","start_date":"2022-04-04","location":"Lemgo"},"publisher":"dfv-Mediengruppe, Dt. Fachverl. ","type":"industry_journal_article","date_updated":"2024-05-15T14:15:00Z","issue":"11"},{"citation":{"havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten?, Fleischwirtschaft. 101 (2022) 50–55.","ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten?,” <i>Fleischwirtschaft</i>, vol. 101, no. 12, pp. 50–55, 2022.","ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? <i>Fleischwirtschaft</i>. 2022;101(12):50-55.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? Fleischwirtschaft. 2022;101(12):50–5.","bjps":"<b>Upmann M and Weyland G</b> (2022) Was ist erlaubt, was verboten? <i>Fleischwirtschaft</i> <b>101</b>, 50–55.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 101 (2022) 50–55.","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten?” <i>Fleischwirtschaft</i>, vol. 101, no. 12, 2022, pp. 50–55.","apa":"Upmann, M., &#38; Weyland, G. (2022). 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