[{"place":"[London]","citation":{"chicago":"Kirse, Alina, Bastian Wyink, Henrike von Haacke, Thomas Alter, Niels Bandick, Nina Langkabel, Diana Meemken, Matthias Upmann, and Lothar Kreienbrock. “Microbial Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine Slaughter.” Food Safety and Risk 13, no. 1 (2026). https://doi.org/10.1186/s40550-025-00129-7.","chicago-de":"Kirse, Alina, Bastian Wyink, Henrike von Haacke, Thomas Alter, Niels Bandick, Nina Langkabel, Diana Meemken, Matthias Upmann und Lothar Kreienbrock. 2026. Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk 13, Nr. 1. doi:10.1186/s40550-025-00129-7, .","ufg":"Kirse, Alina u. a.: Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter, in: Food Safety and Risk 13 (2026), H. 1.","din1505-2-1":"Kirse, Alina ; Wyink, Bastian ; von Haacke, Henrike ; Alter, Thomas ; Bandick, Niels ; Langkabel, Nina ; Meemken, Diana ; Upmann, Matthias ; u. a.: Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. In: Food Safety and Risk Bd. 13. [London], BioMed Central (2026), Nr. 1","mla":"Kirse, Alina, et al. “Microbial Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine Slaughter.” Food Safety and Risk, vol. 13, no. 1, 6, 2026, https://doi.org/10.1186/s40550-025-00129-7.","apa":"Kirse, A., Wyink, B., von Haacke, H., Alter, T., Bandick, N., Langkabel, N., Meemken, D., Upmann, M., & Kreienbrock, L. (2026). Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk, 13(1), Article 6. https://doi.org/10.1186/s40550-025-00129-7","bjps":"Kirse A et al. (2026) Microbial Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine Slaughter. Food Safety and Risk 13.","short":"A. Kirse, B. Wyink, H. von Haacke, T. Alter, N. Bandick, N. Langkabel, D. Meemken, M. Upmann, L. Kreienbrock, Food Safety and Risk 13 (2026).","van":"Kirse A, Wyink B, von Haacke H, Alter T, Bandick N, Langkabel N, et al. Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk. 2026;13(1).","ama":"Kirse A, Wyink B, von Haacke H, et al. Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk. 2026;13(1). doi:10.1186/s40550-025-00129-7","ieee":"A. Kirse et al., “Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter,” Food Safety and Risk, vol. 13, no. 1, Art. no. 6, 2026, doi: 10.1186/s40550-025-00129-7.","havard":"A. Kirse, B. Wyink, H. von Haacke, T. Alter, N. Bandick, N. Langkabel, D. Meemken, M. Upmann, L. Kreienbrock, Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter, Food Safety and Risk. 13 (2026)."},"date_created":"2026-03-15T16:15:51Z","language":[{"iso":"eng"}],"publication_status":"published","volume":13,"intvolume":" 13","author":[{"last_name":"Kirse","full_name":"Kirse, Alina","first_name":"Alina"},{"last_name":"Wyink","full_name":"Wyink, Bastian","first_name":"Bastian"},{"full_name":"von Haacke, Henrike","last_name":"von Haacke","first_name":"Henrike"},{"first_name":"Thomas","last_name":"Alter","full_name":"Alter, Thomas"},{"full_name":"Bandick, Niels","last_name":"Bandick","first_name":"Niels"},{"first_name":"Nina","full_name":"Langkabel, Nina","last_name":"Langkabel"},{"full_name":"Meemken, Diana","last_name":"Meemken","first_name":"Diana"},{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"},{"first_name":"Lothar","last_name":"Kreienbrock","full_name":"Kreienbrock, Lothar"}],"publication_identifier":{"eissn":["2731-9245"]},"title":"Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter","publication":"Food Safety and Risk","article_number":"6","_id":"13497","publisher":"BioMed Central ","type":"scientific_journal_article","date_updated":"2026-04-16T14:07:38Z","doi":"10.1186/s40550-025-00129-7","issue":"1","status":"public","user_id":"83781","year":"2026","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"abstract":[{"text":"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.","lang":"eng"}],"keyword":["Swine","Abattoir","Slaughter hygiene","Data harmonisation","Microbial count","PICO process"]},{"main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2026-1-2&document=FLW__d76dea04793f1709632e0226ce096a3d1faad9b9"}],"title":"Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil","place":"Frankfurt","citation":{"ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft. 2026;106(1/2):28-35.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft. 2026;106(1/2):28–35.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil, Fleischwirtschaft. 106 (2026) 28–35.","ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil,” Fleischwirtschaft, vol. 106, no. 1/2, pp. 28–35, 2026.","ufg":"Upmann, Matthias/Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil, in: Fleischwirtschaft 106 (2026), H. 1/2, S. 28–35.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2026. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft 106, Nr. 1/2: 28–35.","chicago":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil.” Fleischwirtschaft 106, no. 1/2 (2026): 28–35.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 106 (2026) 28–35.","bjps":"Upmann M and Weyland G (2026) Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft 106, 28–35.","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil.” Fleischwirtschaft, vol. 106, no. 1/2, 2026, pp. 28–35.","apa":"Upmann, M., & Weyland, G. (2026). Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft, 106(1/2), 28–35.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. In: Fleischwirtschaft Bd. 106. Frankfurt, dfv-Mediengruppe, Dt. Fachverl. (2026), Nr. 1/2, S. 28–35"},"date_created":"2026-03-15T21:38:31Z","language":[{"iso":"ger"}],"volume":106,"publication_status":"published","author":[{"first_name":"Matthias","last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias"},{"full_name":"Weyland, Gerd","last_name":"Weyland","first_name":"Gerd"}],"intvolume":" 106","publication_identifier":{"issn":["0015-363X"]},"_id":"13508","publication":"Fleischwirtschaft","date_updated":"2026-04-15T14:07:12Z","issue":"1/2","publisher":"dfv-Mediengruppe, Dt. Fachverl.","type":"industry_journal_article","abstract":[{"text":"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.","lang":"ger"}],"page":"28-35","conference":{"name":"20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost.","start_date":"2025-04-07","end_date":"2025-04-07","location":"Lemgo"},"status":"public","year":"2026","user_id":"83781","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}]},{"has_accepted_license":"1","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","ddc":["570"],"author":[{"last_name":"Süßle","id":"85848","full_name":"Süßle, Eberhard","first_name":"Eberhard"}],"date_created":"2026-03-27T09:31:16Z","language":[{"iso":"eng"}],"publication_status":"published","citation":{"chicago":"Süßle, Eberhard. “Short Review on Microbial Transglutaminase (MTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption.” Technische Hochschule Ostwestfalen-Lippe, 2026. https://doi.org/10.25644/7yns-b575.","chicago-de":"Süßle, Eberhard. 2026. Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe. doi:10.25644/7yns-b575, .","ufg":"Süßle, Eberhard: Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption, o. O. 2026.","din1505-2-1":"Süßle, Eberhard: Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption, Technische Hochschule Ostwestfalen-Lippe (2026)","apa":"Süßle, E. (2026). Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe. https://doi.org/10.25644/7yns-b575","mla":"Süßle, Eberhard. Short Review on Microbial Transglutaminase (MTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe, 2026, https://doi.org/10.25644/7yns-b575.","short":"E. Süßle, (2026).","bjps":"Süßle E (2026) Short Review on Microbial Transglutaminase (MTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption.","van":"Süßle E. Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe; 2026.","ama":"Süßle E. Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Published online 2026. doi:10.25644/7yns-b575","ieee":"E. Süßle, “Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption.” Technische Hochschule Ostwestfalen-Lippe, 2026. doi: 10.25644/7yns-b575.","havard":"E. Süßle, Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption, (2026)."},"oa":"1","_id":"13629","file_date_updated":"2026-03-27T09:30:11Z","date_updated":"2026-04-13T11:07:34Z","doi":"10.25644/7yns-b575","type":"preprint","publisher":"Technische Hochschule Ostwestfalen-Lippe","keyword":["microbial transglutaminase","plant-based meat","protein cross-linking","meat analogues","texture modification","regulatory classification","consumer perception","market adoption"],"file":[{"file_name":"Final_mTGtase.pdf","content_type":"application/pdf","success":1,"relation":"main_file","date_updated":"2026-03-27T09:30:11Z","access_level":"open_access","creator":"adm-40d-sm4","file_id":"13630","file_size":152847,"date_created":"2026-03-27T09:30:11Z"}],"page":"5","abstract":[{"lang":"eng","text":"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."}],"department":[{"_id":"DEP4000"},{"_id":"DEP4029"}],"user_id":"83781","year":"2026","status":"public"},{"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2026","publication":"Frontiers in Food Science and Technology","status":"public","keyword":["artificial intelligence (AI)","bile contamination","contamination detection","faecal contamination","slaughter hygiene","tubular rail fat"],"_id":"13721","article_number":"1698416","abstract":[{"lang":"eng","text":"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."}],"publication_identifier":{"issn":["2674-1121"]},"type":"scientific_journal_article","author":[{"first_name":"Janna","full_name":"Tholen, Janna","last_name":"Tholen","id":"80924"},{"first_name":"Alina","full_name":"Kirse, Alina","last_name":"Kirse"},{"first_name":"Alexander","full_name":"Voß, Alexander","last_name":"Voß"},{"first_name":"Gereon","full_name":"Schulze Althoff, Gereon","last_name":"Schulze Althoff"},{"last_name":"Strotkötter","full_name":"Strotkötter, Lea","first_name":"Lea"},{"last_name":"Kreienbrock","full_name":"Kreienbrock, Lothar","first_name":"Lothar"},{"id":"12666","last_name":"Upmann","full_name":"Upmann, Matthias","first_name":"Matthias"}],"intvolume":" 6","volume":6,"publication_status":"published","language":[{"iso":"eng"}],"date_created":"2026-04-30T13:02:33Z","publisher":"Frontiers Media SA","citation":{"ufg":"Tholen, Janna u. a.: Detection of carcass contamination using video image analysis during industrial pig slaughter, in: Frontiers in Food Science and Technology 6 (2026).","chicago-de":"Tholen, Janna, Alina Kirse, Alexander Voß, Gereon Schulze Althoff, Lea Strotkötter, Lothar Kreienbrock und Matthias Upmann. 2026. Detection of carcass contamination using video image analysis during industrial pig slaughter. Frontiers in Food Science and Technology 6. doi:10.3389/frfst.2026.1698416, .","short":"J. Tholen, A. Kirse, A. Voß, G. Schulze Althoff, L. Strotkötter, L. Kreienbrock, M. Upmann, Frontiers in Food Science and Technology 6 (2026).","apa":"Tholen, J., Kirse, A., Voß, A., Schulze Althoff, G., Strotkötter, L., Kreienbrock, L., & Upmann, M. (2026). Detection of carcass contamination using video image analysis during industrial pig slaughter. Frontiers in Food Science and Technology, 6, Article 1698416. https://doi.org/10.3389/frfst.2026.1698416","mla":"Tholen, Janna, et al. “Detection of Carcass Contamination Using Video Image Analysis during Industrial Pig Slaughter.” Frontiers in Food Science and Technology, vol. 6, 1698416, 2026, https://doi.org/10.3389/frfst.2026.1698416.","havard":"J. Tholen, A. Kirse, A. Voß, G. Schulze Althoff, L. Strotkötter, L. Kreienbrock, M. Upmann, Detection of carcass contamination using video image analysis during industrial pig slaughter, Frontiers in Food Science and Technology. 6 (2026).","chicago":"Tholen, Janna, Alina Kirse, Alexander Voß, Gereon Schulze Althoff, Lea Strotkötter, Lothar Kreienbrock, and Matthias Upmann. “Detection of Carcass Contamination Using Video Image Analysis during Industrial Pig Slaughter.” Frontiers in Food Science and Technology 6 (2026). https://doi.org/10.3389/frfst.2026.1698416.","bjps":"Tholen J et al. (2026) Detection of Carcass Contamination Using Video Image Analysis during Industrial Pig Slaughter. Frontiers in Food Science and Technology 6.","din1505-2-1":"Tholen, Janna ; Kirse, Alina ; Voß, Alexander ; Schulze Althoff, Gereon ; Strotkötter, Lea ; Kreienbrock, Lothar ; Upmann, Matthias: Detection of carcass contamination using video image analysis during industrial pig slaughter. In: Frontiers in Food Science and Technology Bd. 6. Lausanne, Frontiers Media SA (2026)","van":"Tholen J, Kirse A, Voß A, Schulze Althoff G, Strotkötter L, Kreienbrock L, et al. Detection of carcass contamination using video image analysis during industrial pig slaughter. Frontiers in Food Science and Technology. 2026;6.","ama":"Tholen J, Kirse A, Voß A, et al. Detection of carcass contamination using video image analysis during industrial pig slaughter. Frontiers in Food Science and Technology. 2026;6. doi:10.3389/frfst.2026.1698416","ieee":"J. Tholen et al., “Detection of carcass contamination using video image analysis during industrial pig slaughter,” Frontiers in Food Science and Technology, vol. 6, Art. no. 1698416, 2026, doi: 10.3389/frfst.2026.1698416."},"place":"Lausanne","title":"Detection of carcass contamination using video image analysis during industrial pig slaughter","date_updated":"2026-05-04T09:41:58Z","doi":"10.3389/frfst.2026.1698416"},{"date_created":"2026-03-15T21:12:07Z","language":[{"iso":"ger"}],"publication_status":"published","citation":{"ufg":"Upmann, Matthias/Harner, Johann: Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen, o. O. 2025.","chicago-de":"Upmann, Matthias und Johann Harner. 2025. Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen.","short":"M. Upmann, J. Harner, Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen, 2025.","mla":"Upmann, Matthias, and Johann Harner. Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen. 2025.","apa":"Upmann, M., & Harner, J. (2025). Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen. QS-Akademie, Bonn.","havard":"M. Upmann, J. Harner, Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen, 2025.","chicago":"Upmann, Matthias, and Johann Harner. Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen, 2025.","bjps":"Upmann M and Harner J (2025) Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen. .","din1505-2-1":"Upmann, Matthias ; Harner, Johann: Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen, 2025","ama":"Upmann M, Harner J. Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen.; 2025.","van":"Upmann M, Harner J. Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen. 2025.","ieee":"M. Upmann and J. Harner, Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen. 2025."},"author":[{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"},{"first_name":"Johann","full_name":"Harner, Johann","last_name":"Harner"}],"type":"conference_speech","title":"Nitritreduktion in Fleischwaren – gesetzliche Anforderungen und praxisnahe Lösungen","date_updated":"2026-04-16T13:44:11Z","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2025","conference":{"location":"Bonn","start_date":"2025-12-11","end_date":"2025-12-11","name":"QS-Akademie"},"_id":"13501"},{"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2025","status":"public","_id":"13502","conference":{"start_date":"2025-10-23","end_date":"2025-10-24","name":"GDL-Symposium Fleischtechnologie inklusive Hybridprodukte","location":"Gerlingen "},"author":[{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"}],"type":"conference_speech","publication_status":"published","language":[{"iso":"ger"}],"date_created":"2026-03-15T21:15:06Z","citation":{"ama":"Upmann M. 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Frühzeitige Zartheitserkennung des Roastbeefs - Realität oder Fiktion? 2025.","apa":"Upmann, M. (2025). Frühzeitige Zartheitserkennung des Roastbeefs - Realität oder Fiktion? GDL-Symposium Fleischtechnologie inklusive Hybridprodukte, Gerlingen .","din1505-2-1":"Upmann, Matthias: Frühzeitige Zartheitserkennung des Roastbeefs - Realität oder Fiktion?, 2025"},"title":"Frühzeitige Zartheitserkennung des Roastbeefs - Realität oder Fiktion?","date_updated":"2026-04-16T13:40:25Z"},{"citation":{"van":"Upmann M. Detecting pig carcass contamination by video image analysis. Paving the way for target-oriented decontamination steps. 2025.","ama":"Upmann M. Detecting Pig Carcass Contamination by Video Image Analysis. Paving the Way for Target-Oriented Decontamination Steps.; 2025.","ieee":"M. Upmann, Detecting pig carcass contamination by video image analysis. Paving the way for target-oriented decontamination steps. 2025.","chicago":"Upmann, Matthias. 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Upmann, Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?, 2025.","chicago-de":"Upmann, Matthias. 2025. Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?","ufg":"Upmann, Matthias: Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?, o. O. 2025.","havard":"M. Upmann, Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?, 2025.","din1505-2-1":"Upmann, Matthias: Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?, 2025","bjps":"Upmann M (2025) Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust? .","chicago":"Upmann, Matthias. Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?, 2025.","ieee":"M. Upmann, Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust? 2025.","van":"Upmann M. Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust? 2025.","ama":"Upmann M. Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?; 2025."},"title":"Einfrieren von Fleisch – Qualitätserhalt oder Qualitätsverlust?","date_updated":"2026-04-16T13:29:07Z","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2025","user_id":"83781","status":"public","_id":"13504","conference":{"location":"Lemgo","start_date":"2025-04-07","end_date":"2025-04-07","name":"19. LAFF-Lebensmittelrechtstagung "}},{"conference":{"name":"Seminar Veterinary Public Health, Tierärztliche Hochschule Hannover","end_date":"2025-02-07","start_date":"2025-02-07","location":"Hannover "},"_id":"13505","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2025","title":"Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes","date_updated":"2026-04-16T13:27:18Z","date_created":"2026-03-15T21:26:25Z","language":[{"iso":"ger"}],"publication_status":"published","citation":{"ieee":"J. Tholen and M. Upmann, Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes. 2025.","ama":"Tholen J, Upmann M. Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes.; 2025.","van":"Tholen J, Upmann M. Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes. 2025.","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes, 2025","bjps":"Tholen J and Upmann M (2025) Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes. .","chicago":"Tholen, Janna, and Matthias Upmann. Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes, 2025.","havard":"J. Tholen, M. Upmann, Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes, 2025.","apa":"Tholen, J., & Upmann, M. (2025). Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes. Seminar Veterinary Public Health, Tierärztliche Hochschule Hannover, Hannover .","mla":"Tholen, Janna, and Matthias Upmann. Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes. 2025.","short":"J. Tholen, M. Upmann, Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes, 2025.","chicago-de":"Tholen, Janna und Matthias Upmann. 2025. Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes.","ufg":"Tholen, Janna/Upmann, Matthias: Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes, o. O. 2025."},"type":"conference_speech","author":[{"full_name":"Tholen, Janna","id":"68430","last_name":"Tholen","first_name":"Janna"},{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"}]},{"date_updated":"2026-04-15T14:12:52Z","doi":"10.1016/j.jfp.2025.100687","quality_controlled":"1","issue":"2","publisher":"IAFP","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"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."}],"keyword":["Bile contamination","Fecal contamination","Pig carcass color","Pig carcass decontamination","Slaughter hygiene","Tubular rail fat contamination"],"status":"public","user_id":"83781","year":"2025","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"title":"Steam-Vacuum Treatment of Pig Carcass Surfaces","citation":{"chicago":"Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock, Lea Strotkötter, Gereon Schulze Althoff, and Matthias Upmann. “Steam-Vacuum Treatment of Pig Carcass Surfaces.” Journal of Food Protection 89, no. 2 (2025). https://doi.org/10.1016/j.jfp.2025.100687.","bjps":"Tholen J et al. (2025) Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection 89.","din1505-2-1":"Tholen, Janna ; Kirse, Alina ; von Haacke, Henrike ; Kreienbrock, Lothar ; Strotkötter, Lea ; Althoff, Gereon Schulze ; Upmann, Matthias: Steam-Vacuum Treatment of Pig Carcass Surfaces. In: Journal of Food Protection Bd. 89. Des Moines, Iowa , IAFP (2025), Nr. 2","van":"Tholen J, Kirse A, von Haacke H, Kreienbrock L, Strotkötter L, Althoff GS, et al. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection. 2025;89(2).","ama":"Tholen J, Kirse A, von Haacke H, et al. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection. 2025;89(2). doi:10.1016/j.jfp.2025.100687","ieee":"J. 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Teil","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2025-12&document=FLW__b94fec962489d0c88bbcd7c7ec2724c20239703c"}],"publication":"Fleischwirtschaft","_id":"13507"},{"user_id":"83781","year":"2025","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public","abstract":[{"text":"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. ","lang":"ger"}],"conference":{"name":"20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost.","end_date":"2025-04-07","start_date":"2025-04-07","location":"Lemgo"},"page":"46-47","type":"industry_journal_article","publisher":"dfv-Mediengruppe, Dt. Fachverl. 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Weyland, “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil,” Fleischwirtschaft, vol. 105, no. 11, pp. 46–47, 2025.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft. 2025;105(11):46–7.","ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft. 2025;105(11):46-47.","apa":"Upmann, M., & Weyland, G. (2025). Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft, 105(11), 46–47.","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil.” Fleischwirtschaft, vol. 105, no. 11, 2025, pp. 46–47.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 105 (2025) 46–47.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2025. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft 105, Nr. 11: 46–47.","ufg":"Upmann, Matthias/Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil, in: Fleischwirtschaft 105 (2025), H. 11, S. 46–47.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil, Fleischwirtschaft. 105 (2025) 46–47."},"place":"Frankfurt","volume":105,"publication_status":"published","language":[{"iso":"ger"}],"date_created":"2026-03-15T21:43:09Z","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2025-11&document=FLW__1b3c64d73597e2b5d9f674c379aae00e64eb1065"}],"title":"Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil"},{"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2025","user_id":"83778","status":"public","_id":"13163","conference":{"name":"Düsser-Hanftag mit Fachausstellung","start_date":"2025-09-09","location":"Bad Sassendorf"},"type":"conference_speech","author":[{"orcid":"https://orcid.org/0000-0002-1281-5966","last_name":"Struck","id":"85030","full_name":"Struck, Susanne","first_name":"Susanne"}],"language":[{"iso":"eng"}],"date_created":"2025-09-10T10:34:59Z","citation":{"ieee":"S. Struck, Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","havard":"S. Struck, Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","van":"Struck S. Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","ama":"Struck S. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen.; 2025.","din1505-2-1":"Struck, Susanne: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025","mla":"Struck, Susanne. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","apa":"Struck, S. (2025). Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. Düsser-Hanftag mit Fachausstellung, Bad Sassendorf.","short":"S. Struck, Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","bjps":"Struck S (2025) Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. .","chicago":"Struck, Susanne. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","chicago-de":"Struck, Susanne. 2025. Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen.","ufg":"Struck, Susanne: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, o. O. 2025."},"title":"Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen","date_updated":"2025-09-15T06:49:38Z"},{"oa":"1","_id":"13315","publication":"Chemie Ingenieur Technik","main_file_link":[{"open_access":"1"}],"title":"Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture","citation":{"havard":"S. Uhlendorff, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture, Chemie Ingenieur Technik. 98 (2025) 57–68.","chicago-de":"Uhlendorff, Selina, Ulrich Odefey, Björn Frahm und Miriam Pein-Hackelbusch. 2025. Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik 98, Nr. 1–2: 57–68. doi:10.1002/cite.70048, .","ufg":"Uhlendorff, Selina u. a.: Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture, in: Chemie Ingenieur Technik 98 (2025), H. 1–2, S. 57–68.","mla":"Uhlendorff, Selina, et al. “Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture.” Chemie Ingenieur Technik, vol. 98, no. 1–2, 2025, pp. 57–68, https://doi.org/10.1002/cite.70048.","apa":"Uhlendorff, S., Odefey, U., Frahm, B., & Pein-Hackelbusch, M. (2025). Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik, 98(1–2), 57–68. https://doi.org/10.1002/cite.70048","short":"S. Uhlendorff, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Chemie Ingenieur Technik 98 (2025) 57–68.","ama":"Uhlendorff S, Odefey U, Frahm B, Pein-Hackelbusch M. Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik. 2025;98(1-2):57-68. doi:10.1002/cite.70048","van":"Uhlendorff S, Odefey U, Frahm B, Pein-Hackelbusch M. Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik. 2025;98(1–2):57–68.","ieee":"S. Uhlendorff, U. Odefey, B. Frahm, and M. Pein-Hackelbusch, “Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture,” Chemie Ingenieur Technik, vol. 98, no. 1–2, pp. 57–68, 2025, doi: 10.1002/cite.70048.","chicago":"Uhlendorff, Selina, Ulrich Odefey, Björn Frahm, and Miriam Pein-Hackelbusch. “Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture.” Chemie Ingenieur Technik 98, no. 1–2 (2025): 57–68. https://doi.org/10.1002/cite.70048.","din1505-2-1":"Uhlendorff, Selina ; Odefey, Ulrich ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. In: Chemie Ingenieur Technik Bd. 98. Weinheim, Wiley (2025), Nr. 1–2, S. 57–68","bjps":"Uhlendorff S et al. (2025) Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik 98, 57–68."},"place":"Weinheim","volume":98,"publication_status":"published","date_created":"2025-12-08T07:26:52Z","language":[{"iso":"eng"}],"author":[{"orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina","last_name":"Uhlendorff","id":"68713","full_name":"Uhlendorff, Selina"},{"full_name":"Odefey, Ulrich","id":"74218","last_name":"Odefey","first_name":"Ulrich"},{"first_name":"Björn","full_name":"Frahm, Björn","id":"45666","last_name":"Frahm"},{"first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595"}],"intvolume":" 98","publication_identifier":{"issn":["0009-286X"],"eissn":["1522-2640"]},"abstract":[{"lang":"eng","text":"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."}],"page":"57–68","keyword":["Cell density","Cell enumeration","Cell viability","CHO-K1"],"status":"public","year":"2025","user_id":"45666","department":[{"_id":"DEP4029"},{"_id":"DEP4028"}],"doi":"10.1002/cite.70048","date_updated":"2026-03-27T17:14:42Z","quality_controlled":"1","issue":"1-2","publisher":"Wiley","type":"scientific_journal_article"},{"publication":" Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere ","_id":"13326","publication_status":"published","volume":53,"date_created":"2025-12-12T15:01:22Z","language":[{"iso":"eng"}],"citation":{"chicago-de":"Küper, Johanna, Kai Frölich, Rupert Stäbler, Wilhelm Jaeger, Dennis Junkmann, Matthias Upmann, Andreas R. Schaubmar und Corinna Kehrenberg. 2025. 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. Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53, Nr. 06: 363–371. doi:10.1055/a-2712-8469, .","chicago":"Küper, Johanna, Kai Frölich, Rupert Stäbler, Wilhelm Jaeger, Dennis Junkmann, Matthias Upmann, Andreas R. Schaubmar, and Corinna Kehrenberg. “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.” Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53, no. 06 (2025): 363–71. https://doi.org/10.1055/a-2712-8469.","ufg":"Küper, Johanna u. a.: 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, in: Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53 (2025), H. 06, S. 363–371.","apa":"Küper, J., Frölich, K., Stäbler, R., Jaeger, W., Junkmann, D., Upmann, M., Schaubmar, A. R., & Kehrenberg, C. (2025). 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. Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere , 53(06), 363–371. https://doi.org/10.1055/a-2712-8469","mla":"Küper, Johanna, et al. “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.” Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere , vol. 53, no. 06, 2025, pp. 363–71, https://doi.org/10.1055/a-2712-8469.","din1505-2-1":"Küper, Johanna ; Frölich, Kai ; Stäbler, Rupert ; Jaeger, Wilhelm ; Junkmann, Dennis ; Upmann, Matthias ; Schaubmar, Andreas R. ; Kehrenberg, Corinna: 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. In: Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere Bd. 53. Stuttgart, Georg Thieme Verlag KG (2025), Nr. 06, S. 363–371","short":"J. Küper, K. Frölich, R. Stäbler, W. Jaeger, D. Junkmann, M. Upmann, A.R. Schaubmar, C. Kehrenberg, Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53 (2025) 363–371.","bjps":"Küper J et al. (2025) 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. Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53, 363–371.","ama":"Küper J, Frölich K, Stäbler R, et al. 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. Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere . 2025;53(06):363-371. doi:10.1055/a-2712-8469","van":"Küper J, Frölich K, Stäbler R, Jaeger W, Junkmann D, Upmann M, et al. 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. Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere . 2025;53(06):363–71.","havard":"J. Küper, K. Frölich, R. Stäbler, W. Jaeger, D. Junkmann, M. Upmann, A.R. Schaubmar, C. Kehrenberg, 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, Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere . 53 (2025) 363–371.","ieee":"J. Küper et al., “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,” Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere , vol. 53, no. 06, pp. 363–371, 2025, doi: 10.1055/a-2712-8469."},"place":"Stuttgart","publication_identifier":{"eissn":["2567-5834"],"issn":["1434-1220"]},"intvolume":" 53","author":[{"first_name":"Johanna","full_name":"Küper, Johanna","last_name":"Küper"},{"full_name":"Frölich, Kai","last_name":"Frölich","first_name":"Kai"},{"full_name":"Stäbler, Rupert","last_name":"Stäbler","first_name":"Rupert"},{"first_name":"Wilhelm","last_name":"Jaeger","full_name":"Jaeger, Wilhelm"},{"full_name":"Junkmann, Dennis","last_name":"Junkmann","first_name":"Dennis"},{"first_name":"Matthias","id":"12666","last_name":"Upmann","full_name":"Upmann, Matthias"},{"last_name":"Schaubmar","full_name":"Schaubmar, Andreas R.","first_name":"Andreas R."},{"last_name":"Kehrenberg","full_name":"Kehrenberg, Corinna","first_name":"Corinna"}],"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","alternative_title":["Vergleichende Untersuchung zur Fleischqualität von Schweinen in Freilandhaltung unter Berücksichtigung verschiedener klinischer Parameter : Die vor dem Aussterben bedrohte Rasse Buntes Bentheimer Schwein (BBS) und ein F1-Kreuzungsschwein zwischen Danbred Hybrid und BBS im Vergleich"],"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"user_id":"83781","year":"2025","page":"363-371","abstract":[{"text":"Objective\r\n\r\nThe 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.\r\n\r\nMaterial and Methods\r\n\r\nA 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.\r\n\r\nResults\r\n\r\nFattening 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.\r\n\r\nConclusion and Clinical relevance\r\n\r\nThe 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.","lang":"eng"},{"lang":"ger","text":"Gegenstand und Ziel\r\n\r\nZiel der vorliegenden Studie war es, die Mastleistung und Fleischqualität von 10 Schweinen der gefährdeten Rasse Buntes Bentheimer Schwein (BBS) mit 30 F1-Kreuzungstieren BBS×Danbred Hybrid (Large White×Dänische Landrasse) (BHP) unter Freilandbedingungen zu vergleichen.\r\n\r\nMaterial und Methoden\r\n\r\nDie 40 Schweine wurden auf einer 1,28 ha großen Weide mit restriktiver Fütterung gemästet und monatlich gewogen. Nach der Schlachtung erfolgte die Erfassung der Schlachtkörpermerkmale sowie die Entnahme von Proben aus dem M. longissimus thoracis et lumborum (LTL) und dem Rückenspeck zur weiteren laboranalytischen Untersuchung.\r\n\r\nErgebnisse\r\n\r\nDie Mastleistung unterschied sich signifikant zwischen den Gruppen: Die BHP-Tiere wiesen mit durchschnittlich 128,3 kg ein deutlich höheres Endgewicht auf als die BBS-Schweine (102,5 kg) und erzielten eine signifikant höhere tägliche Zunahme. Hinsichtlich der Schlachtkörpermessungen zeigten sich zum Teil signifikante Unterschiede. Die BBS wiesen ein günstigeres Fettsäuremuster auf, insbesondere mit höheren Anteilen der essenziellen α-Linolensäure. Die Wasserbindungsfähigkeit war bei BHP-Schweinen geringer, was sich in signifikant höheren Tropfverlusten bei Lagerung bei 2°C zeigte; Grill- und Auftauverluste unterschieden sich nicht signifikant. In der sensorischen Analyse konnten ungeschulte Testpersonen die Fleischproben beider Gruppen geschmacklich unterscheiden; das Fleisch der BBS wurde als zarter bewertet, was durch signifikant geringere Scherkraftwerte gestützt wurde.\r\n\r\nSchlussfolgerung und Klinische Relevanz\r\n\r\nDie Ergebnisse zeigen, dass eine Kreuzung von BBS mit dänischen Hybridsauen leistungsbezogene Nachteile der alten Rasse – wie das langsamere Wachstum – kompensieren kann, ohne deren ernährungsphysiologische Vorteile, insbesondere im Fettsäuremuster, vollständig zu verlieren. Die Resultate entsprechen den Erwartungen an F1-Kreuzungstiere aus Elternrassen mit unterschiedlichen Leistungsprofilen. Die Erkenntnisse sind praxisrelevant für Tierärzt*innen in der Beratung zu nachhaltiger Schweineproduktion, zur Erhaltung genetischer Ressourcen und zur Entwicklung alternativer Haltungsformen im Außenklimabereich."}],"keyword":["Schlachtkörperqualität","Freilandschweinemast","sensorische Fleischqualität","Fettsäurenzusammensetzung","Schweinemast"],"publisher":"Georg Thieme Verlag KG","type":"scientific_journal_article","doi":"10.1055/a-2712-8469","date_updated":"2025-12-15T13:28:18Z","issue":"06"},{"doi":" https://doi.org/10.1111/ijfs.17513","date_updated":"2024-12-04T13:35:53Z","quality_controlled":"1","article_type":"original","publisher":"Wiley-Blackwell","type":"scientific_journal_article","abstract":[{"text":"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.","lang":"eng"}],"keyword":["By-products","extrusion","meat analogue"],"status":"public","year":"2024","user_id":"83781","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"main_file_link":[{"open_access":"1","url":"https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513"}],"title":"Low moisture texturised protein from sunflower press cake","place":"Oxford","citation":{"ieee":"S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and S. Struck, “Low moisture texturised protein from sunflower press cake,” International journal of food science & technology, 2024, doi: https://doi.org/10.1111/ijfs.17513.","van":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. 2024;","ama":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. Published online 2024. doi: https://doi.org/10.1111/ijfs.17513","bjps":"Morejon Caraballo S et al. (2024) Low Moisture Texturised Protein from Sunflower Press Cake. International journal of food science & technology.","din1505-2-1":"Morejon Caraballo, Sophie ; Fischer, Simon Vincent ; Masztalerz, Klaudia ; Lech, Krzysztof ; Rohm, Harald ; Struck, Susanne: Low moisture texturised protein from sunflower press cake. In: International journal of food science & technology. Oxford, Wiley-Blackwell (2024)","chicago":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower Press Cake.” International Journal of Food Science & Technology, 2024. https://doi.org/ https://doi.org/10.1111/ijfs.17513.","havard":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, Low moisture texturised protein from sunflower press cake, International Journal of Food Science & Technology. (2024).","short":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, International Journal of Food Science & Technology (2024).","mla":"Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower Press Cake.” International Journal of Food Science & Technology, 2024, https://doi.org/ https://doi.org/10.1111/ijfs.17513.","apa":"Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H., & Struck, S. (2024). Low moisture texturised protein from sunflower press cake. International Journal of Food Science & Technology. https://doi.org/ https://doi.org/10.1111/ijfs.17513","ufg":"Morejon Caraballo, Sophie u. a.: Low moisture texturised protein from sunflower press cake, in: International journal of food science & technology (2024).","chicago-de":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised protein from sunflower press cake. 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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.","din1505-2-1":"Caraballo, Sophie Morejón ; Trültzsch, Stephanie ; Struck, Susanne ; Rohm, Harald: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In: 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) Bd. 214. Amsterdam, Elsevier BV (2024)","bjps":"Caraballo SM et al. (2024) 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.","chicago":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald 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). https://doi.org/10.1016/j.lwt.2024.117148.","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).","mla":"Caraballo, Sophie Morejón, et al. “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), vol. 214, 117148, 2024, https://doi.org/10.1016/j.lwt.2024.117148.","apa":"Caraballo, S. M., Trültzsch, S., Struck, S., & Rohm, H. (2024). 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, Article 117148. https://doi.org/10.1016/j.lwt.2024.117148","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).","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. 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. doi:10.1016/j.lwt.2024.117148, .","ufg":"Caraballo, Sophie Morejón u. a.: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in: 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)."},"date_created":"2024-12-10T11:15:15Z","language":[{"iso":"eng"}],"publication_status":"published","volume":214,"_id":"12254","article_number":"117148","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)","doi":"10.1016/j.lwt.2024.117148","date_updated":"2024-12-11T08:25:27Z","type":"scientific_journal_article","publisher":"Elsevier BV","keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"abstract":[{"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.","lang":"eng"}],"year":"2024","user_id":"83781","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public"},{"conference":{"end_date":"2024-02-23","start_date":"2024-02-22","name":"DLG-Forum Rindermast","location":"Hohenroda "},"_id":"13510","status":"public","year":"2024","user_id":"83781","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"date_updated":"2026-04-16T13:25:28Z","title":"Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?","citation":{"din1505-2-1":"Upmann, Matthias: Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, 2024","bjps":"Upmann M (2024) Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie? .","chicago":"Upmann, Matthias. Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, 2024.","ieee":"M. Upmann, Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie? 2024.","ama":"Upmann M. Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?; 2024.","van":"Upmann M. Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie? 2024.","apa":"Upmann, M. (2024). Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie? DLG-Forum Rindermast, Hohenroda .","mla":"Upmann, Matthias. Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie? 2024.","short":"M. Upmann, Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, 2024.","chicago-de":"Upmann, Matthias. 2024. Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?","ufg":"Upmann, Matthias: Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, o. O. 2024.","havard":"M. Upmann, Qualitätsrindlfleisch vom Holstein-Bullen?! Eine Utopie?, 2024."},"publication_status":"published","language":[{"iso":"ger"}],"date_created":"2026-03-15T21:49:28Z","type":"conference_speech","author":[{"first_name":"Matthias","full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann"}]},{"type":"conference_speech","author":[{"first_name":"Matthias","last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias"}],"citation":{"short":"M. Upmann, Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, 2024.","bjps":"Upmann M (2024) Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln. .","din1505-2-1":"Upmann, Matthias: Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, 2024","apa":"Upmann, M. (2024). Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln. 61. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung e. V., Kassel.","mla":"Upmann, Matthias. Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln. 2024.","ufg":"Upmann, Matthias: Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, o. O. 2024.","chicago":"Upmann, Matthias. Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln, 2024.","chicago-de":"Upmann, Matthias. 2024. Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln.","ieee":"M. Upmann, 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.","van":"Upmann M. Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln. 2024.","ama":"Upmann M. Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln.; 2024."},"language":[{"iso":"ger"}],"date_created":"2026-03-15T21:52:15Z","publication_status":"published","date_updated":"2026-04-16T13:21:22Z","title":"Die Deutsche Lebensmittelbuch-Kommission (DLMBK). Unabhängiges Gremium zur Erarbeitung klarer Bezeichnungen von Lebensmitteln","user_id":"83781","year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public","_id":"13511","conference":{"location":"Kassel","start_date":"2024-03-04","end_date":"2024-03-06","name":"61. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung e. V."}},{"type":"conference_speech","author":[{"first_name":"Matthias","last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias"}],"language":[{"iso":"ger"}],"date_created":"2026-03-15T21:57:43Z","publication_status":"published","citation":{"ama":"Upmann M. Prozessüberwachung von hitzebehandelten Fleischerzeugnissen.; 2024.","van":"Upmann M. Prozessüberwachung von hitzebehandelten Fleischerzeugnissen. 2024.","havard":"M. Upmann, Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, 2024.","ieee":"M. Upmann, Prozessüberwachung von hitzebehandelten Fleischerzeugnissen. 2024.","chicago":"Upmann, Matthias. Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, 2024.","chicago-de":"Upmann, Matthias. 2024. Prozessüberwachung von hitzebehandelten Fleischerzeugnissen.","ufg":"Upmann, Matthias: Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, o. O. 2024.","apa":"Upmann, M. (2024). Prozessüberwachung von hitzebehandelten Fleischerzeugnissen. QS-Akademie - QS Qualität und Sicherheit GmbH, Bonn.","mla":"Upmann, Matthias. Prozessüberwachung von hitzebehandelten Fleischerzeugnissen. 2024.","din1505-2-1":"Upmann, Matthias: Prozessüberwachung von hitzebehandelten Fleischerzeugnissen, 2024","short":"M. 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Upmann, Fleischqualität von Mastrindern , 2024.","van":"Upmann M. Fleischqualität von Mastrindern . 2024.","ama":"Upmann M. Fleischqualität von Mastrindern .; 2024.","bjps":"Upmann M (2024) Fleischqualität von Mastrindern . .","short":"M. Upmann, Fleischqualität von Mastrindern , 2024.","din1505-2-1":"Upmann, Matthias: Fleischqualität von Mastrindern , 2024","mla":"Upmann, Matthias. Fleischqualität von Mastrindern . 2024.","apa":"Upmann, M. (2024). Fleischqualität von Mastrindern . Praxistest Rinder, Bad Sassendorf .","ufg":"Upmann, Matthias: Fleischqualität von Mastrindern , o. O. 2024.","chicago-de":"Upmann, Matthias. 2024. Fleischqualität von Mastrindern .","chicago":"Upmann, Matthias. Fleischqualität von Mastrindern , 2024."},"date_created":"2026-03-15T22:02:24Z","language":[{"iso":"ger"}],"publication_status":"published","date_updated":"2026-04-16T13:17:37Z","title":"Fleischqualität von Mastrindern "},{"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","status":"public","_id":"13514","conference":{"location":"Lemgo","name":"47. LAFF-Tagung","end_date":"2024-11-04","start_date":"2024-11-04"},"type":"conference_speech","author":[{"first_name":"Matthias","full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann"}],"date_created":"2026-03-15T22:05:42Z","language":[{"iso":"ger"}],"publication_status":"published","citation":{"ieee":"M. Upmann, Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich? 2024.","havard":"M. Upmann, Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?, 2024.","van":"Upmann M. Schallbasierte Zartheitsdetektion. 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Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?","ufg":"Upmann, Matthias: Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?, o. O. 2024."},"title":"Schallbasierte Zartheitsdetektion. Ist eine frühzeitige Erkennung zarter Teilstücke möglich?","date_updated":"2026-04-16T13:18:03Z"},{"date_updated":"2024-04-30T11:57:07Z","title":"Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung","citation":{"mla":"Tholen, Janna, et al. Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung.","apa":"Tholen, J., Zimmermann, M., Schulze Althoff, G., & Upmann, M. (n.d.). Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung. 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.","chicago-de":"Tholen, Janna, Moritz Zimmermann, Gereon Schulze Althoff und Matthias Upmann. Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung.","ufg":"Tholen, Janna u. a.: Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung, o. O. u. J. .","havard":"J. Tholen, M. Zimmermann, G. Schulze Althoff, M. Upmann, Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung, n.d.","din1505-2-1":"Tholen, Janna ; Zimmermann, Moritz ; Schulze Althoff, Gereon ; Upmann, Matthias: Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung","bjps":"Tholen J et al. (n.d.) Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung. .","chicago":"Tholen, Janna, Moritz Zimmermann, Gereon Schulze Althoff, and Matthias Upmann. Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung, n.d.","ieee":"J. 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Fachtagung für Fleisch- und Geflügelfleischhygiene ","end_date":"2024-03-06","start_date":"2024-03-05"},"_id":"10996","status":"public","year":"2024","user_id":"83778","department":[{"_id":"DEP4029"}]},{"user_id":"83778","year":"2024","department":[{"_id":"DEP4029"}],"status":"public","_id":"10997","conference":{"location":"Leipzig","start_date":"18.01.2024","end_date":"20.01.2024","name":"12. Leipziger Tierärztekongress "},"author":[{"full_name":"Tholen, Janna","last_name":"Tholen","id":"80924","first_name":"Janna"},{"last_name":"Schulze Althoff","full_name":"Schulze Althoff, Gereon","first_name":"Gereon"},{"first_name":"Matthias","id":"12666","last_name":"Upmann","full_name":"Upmann, Matthias"}],"type":"conference_speech","citation":{"ama":"Tholen J, Schulze Althoff G, Upmann M. Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen.","van":"Tholen J, Schulze Althoff G, Upmann M. Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen.","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, Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen.","chicago-de":"Tholen, Janna, Gereon Schulze Althoff und Matthias Upmann. Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen.","chicago":"Tholen, Janna, Gereon Schulze Althoff, and Matthias Upmann. Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen, n.d.","ufg":"Tholen, Janna/Schulze Althoff, Gereon/Upmann, Matthias: Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen, o. O. u. J. .","mla":"Tholen, Janna, et al. Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen.","apa":"Tholen, J., Schulze Althoff, G., & Upmann, M. (n.d.). Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen. 12. Leipziger Tierärztekongress , Leipzig.","din1505-2-1":"Tholen, Janna ; Schulze Althoff, Gereon ; Upmann, Matthias: Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen","bjps":"Tholen J, Schulze Althoff G and Upmann M (n.d.) Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen. .","short":"J. Tholen, G. Schulze Althoff, M. Upmann, Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen, n.d."},"publication_status":"unpublished","date_created":"2024-02-05T10:51:57Z","language":[{"iso":"ger"}],"date_updated":"2024-04-30T11:58:04Z","title":"Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen"},{"external_id":{"pmid":["39657079"],"isi":["001379203200001"]},"quality_controlled":"1","date_updated":"2025-06-25T13:09:31Z","doi":"https://doi.org/10.1093/lambio/ovae125","issue":"12","publisher":"Wiley-Blackwell","type":"scientific_journal_article","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"}],"keyword":["bile","stomach content","intestinal content","tubular rail fat","carcass contamination","slaughter hygiene"],"status":"public","department":[{"_id":"DEP4029"}],"year":"2024","user_id":"83781","title":"Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses ","publication_status":"published","volume":77,"pmid":"1","date_created":"2025-04-14T13:21:45Z","language":[{"iso":"eng"}],"citation":{"chicago":"Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” Letters in Applied Microbiology 77, no. 12 (2024). https://doi.org/10.1093/lambio/ovae125.","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . In: Letters in Applied Microbiology Bd. 77. Oxford, Wiley-Blackwell (2024), Nr. 12","bjps":"Tholen J and Upmann M (2024) Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses . Letters in Applied Microbiology 77.","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 . Letters in Applied Microbiology. 2024;77(12). doi:https://doi.org/10.1093/lambio/ovae125","ieee":"J. Tholen and M. Upmann, “Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses ,” Letters in Applied Microbiology, vol. 77, no. 12, Art. no. ovae125, 2024, doi: https://doi.org/10.1093/lambio/ovae125.","chicago-de":"Tholen, Janna und Matthias Upmann. 2024. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology 77, Nr. 12. doi:https://doi.org/10.1093/lambio/ovae125, .","ufg":"Tholen, Janna/Upmann, Matthias: Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses , in: Letters in Applied Microbiology 77 (2024), H. 12.","mla":"Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” Letters in Applied Microbiology, vol. 77, no. 12, ovae125, 2024, https://doi.org/10.1093/lambio/ovae125.","apa":"Tholen, J., & Upmann, M. (2024). Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology, 77(12), Article ovae125. https://doi.org/10.1093/lambio/ovae125","short":"J. Tholen, M. Upmann, Letters in Applied Microbiology 77 (2024).","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)."},"place":"Oxford","publication_identifier":{"eissn":["1472-765X"],"issn":["0266-8254"]},"author":[{"last_name":"Tholen","id":"80924","full_name":"Tholen, Janna","first_name":"Janna"},{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"}],"intvolume":" 77","isi":"1","article_number":"ovae125","_id":"12784","publication":"Letters in Applied Microbiology"},{"publication":"Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene","_id":"13723","author":[{"full_name":"Tholen, Janna","last_name":"Tholen","id":"80924","first_name":"Janna"},{"first_name":"Matthias","full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666"}],"intvolume":" 75","publication_identifier":{"issn":["0003-925X"]},"place":"Alfeld, Leine ","citation":{"ama":"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):156-160. doi:10.53194/0003-925X-75-156","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.","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.","ieee":"J. Tholen and 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, vol. 75, no. 6, pp. 156–160, 2024, doi: 10.53194/0003-925X-75-156.","chicago":"Tholen, Janna, and Matthias 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, no. 6 (2024): 156–60. https://doi.org/10.53194/0003-925X-75-156.","chicago-de":"Tholen, Janna und Matthias Upmann. 2024. 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, Nr. 6: 156–160. doi:10.53194/0003-925X-75-156, .","ufg":"Tholen, Janna/Upmann, Matthias: Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination, in: Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene 75 (2024), H. 6, S. 156–160.","mla":"Tholen, Janna, and Matthias 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, vol. 75, no. 6, 2024, pp. 156–60, https://doi.org/10.53194/0003-925X-75-156.","apa":"Tholen, J., & Upmann, M. (2024). 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(6), 156–160. https://doi.org/10.53194/0003-925X-75-156","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination. In: Journal of food safety and food quality : JFSFQ : Archiv für Lebensmittelhygiene Bd. 75. Alfeld, Leine , Schaper (2024), Nr. 6, S. 156–160","bjps":"Tholen J and Upmann M (2024) 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, 156–160.","short":"J. Tholen, M. Upmann, Journal of Food Safety and Food Quality : JFSFQ : Archiv Für Lebensmittelhygiene 75 (2024) 156–160."},"date_created":"2026-04-30T14:33:04Z","language":[{"iso":"eng"}],"volume":75,"publication_status":"published","title":"Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination","year":"2024","user_id":"83781","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public","keyword":["Contamination","industrial pig slaughter","faecal contamination","hygiene feedback system"],"abstract":[{"lang":"eng","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."}],"page":"156-160","type":"scientific_journal_article","publisher":"Schaper","issue":"6","article_type":"original","date_updated":"2026-05-04T09:32:30Z","doi":"10.53194/0003-925X-75-156"},{"abstract":[{"text":"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.","lang":"ger"}],"page":"26-29","status":"public","user_id":"83781","year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"date_updated":"2026-05-05T06:35:05Z","issue":"10","publisher":"dfv-Mediengruppe, Dt. Fachverl.","type":"scientific_journal_article","_id":"13724","publication":"Fleischwirtschaft","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2024-10&document=FLW__558f3dfb8844c860a9dd73bf2d1b0d73d057ed8f"}],"title":"Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil","citation":{"ufg":"Upmann, Matthias/Weyland, Gerd: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil, in: Fleischwirtschaft 104 (2024), H. 10, S. 26–29.","chicago":"Upmann, Matthias, and Gerd Weyland. “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil.” Fleischwirtschaft 104, no. 10 (2024): 26–29.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2024. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil. Fleischwirtschaft 104, Nr. 10: 26–29.","bjps":"Upmann M and Weyland G (2024) Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil. Fleischwirtschaft 104, 26–29.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 104 (2024) 26–29.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil. In: Fleischwirtschaft Bd. 104. Frankfurt, dfv-Mediengruppe, Dt. Fachverl. (2024), Nr. 10, S. 26–29","apa":"Upmann, M., & Weyland, G. (2024). Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil. Fleischwirtschaft, 104(10), 26–29.","mla":"Upmann, Matthias, and Gerd Weyland. “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil.” Fleischwirtschaft, vol. 104, no. 10, 2024, pp. 26–29.","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. Fleischwirtschaft. 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,” Fleischwirtschaft, 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."},"place":"Frankfurt","publication_status":"published","volume":104,"language":[{"iso":"ger"}],"date_created":"2026-04-30T14:59:48Z","intvolume":" 104","author":[{"first_name":"Matthias","full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666"},{"last_name":"Weyland","id":"52116","full_name":"Weyland, Gerd","first_name":"Gerd"}],"publication_identifier":{"issn":["0015-363X "]}},{"_id":"13725","publication":"Fleischwirtschaft","title":"Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2024-11&document=FLW__703a055e9cbf46de8dcf6154b7362e268fd4c8b9"}],"date_created":"2026-04-30T15:01:58Z","language":[{"iso":"ger"}],"publication_status":"published","volume":104,"place":"Frankfurt","citation":{"chicago":"Weyland, Gerd, and Matthias Upmann. “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil.” Fleischwirtschaft 104, no. 11 (2024): 30–33.","din1505-2-1":"Weyland, Gerd ; Upmann, Matthias: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. In: Fleischwirtschaft Bd. 104. Frankfurt, dfv-Mediengruppe, Dt. Fachverl. (2024), Nr. 11, S. 30–33","bjps":"Weyland G and Upmann M (2024) Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft 104, 30–33.","ama":"Weyland G, Upmann M. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft. 2024;104(11):30-33.","van":"Weyland G, Upmann M. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft. 2024;104(11):30–3.","ieee":"G. Weyland and M. Upmann, “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil,” Fleischwirtschaft, vol. 104, no. 11, pp. 30–33, 2024.","chicago-de":"Weyland, Gerd und Matthias Upmann. 2024. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft 104, Nr. 11: 30–33.","ufg":"Weyland, Gerd/Upmann, Matthias: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil, in: Fleischwirtschaft 104 (2024), H. 11, S. 30–33.","apa":"Weyland, G., & Upmann, M. (2024). Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft, 104(11), 30–33.","mla":"Weyland, Gerd, and Matthias Upmann. “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil.” Fleischwirtschaft, vol. 104, no. 11, 2024, pp. 30–33.","short":"G. Weyland, M. Upmann, Fleischwirtschaft 104 (2024) 30–33.","havard":"G. Weyland, M. Upmann, Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil, Fleischwirtschaft. 104 (2024) 30–33."},"publication_identifier":{"issn":["0015-363X"]},"author":[{"id":"52116","last_name":"Weyland","full_name":"Weyland, Gerd","first_name":"Gerd"},{"first_name":"Matthias","full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666"}],"intvolume":" 104","page":"30-33","abstract":[{"text":"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.","lang":"ger"}],"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","date_updated":"2026-05-05T06:35:25Z","issue":"11","publisher":"dfv-Mediengruppe, Dt. Fachverl.","type":"industry_journal_article"},{"_id":"11910","publication":"Fleischwirtschaft","title":"Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2024-9&document=FLW__1a4f2c48bf0a9dd4e106941c8fe0ff3127a0c561"}],"volume":104,"publication_status":"published","date_created":"2024-09-16T21:43:41Z","language":[{"iso":"ger"}],"citation":{"ufg":"Upmann, Matthias/Weyland, Gerd: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil, in: Fleischwirtschaft 104 (2024), H. 9, S. 14–21.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2024. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft 104, Nr. 9: 14–21.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 104 (2024) 14–21.","mla":"Upmann, Matthias, and Gerd Weyland. “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil.” Fleischwirtschaft, vol. 104, no. 9, 2024, pp. 14–21.","apa":"Upmann, M., & Weyland, G. (2024). Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft, 104(9), 14–21.","havard":"M. Upmann, G. Weyland, Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil, Fleischwirtschaft. 104 (2024) 14–21.","chicago":"Upmann, Matthias, and Gerd Weyland. “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil.” Fleischwirtschaft 104, no. 9 (2024): 14–21.","bjps":"Upmann M and Weyland G (2024) Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft 104, 14–21.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. In: Fleischwirtschaft Bd. 104. Frankfurt, Deutscher Fachverlag (2024), Nr. 9, S. 14–21","van":"Upmann M, Weyland G. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft. 2024;104(9):14–21.","ama":"Upmann M, Weyland G. Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft. 2024;104(9):14-21.","ieee":"M. Upmann and G. Weyland, “Antworten zum Lebensmittelrecht Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil,” Fleischwirtschaft, vol. 104, no. 9, pp. 14–21, 2024."},"place":"Frankfurt","publication_identifier":{"issn":["0015-363X "]},"author":[{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"},{"full_name":"Weyland, Gerd","last_name":"Weyland","id":"52116","first_name":"Gerd"}],"intvolume":" 104","page":"14-21","abstract":[{"lang":"ger","text":"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."}],"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","user_id":"83781","date_updated":"2026-05-05T06:36:53Z","issue":"9","publisher":"Deutscher Fachverlag","type":"industry_journal_article"},{"title":"Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem","date_updated":"2024-04-30T11:59:30Z","publisher":"Verlag der DVG Service GmbH, Gießen","date_created":"2023-10-06T07:32:51Z","language":[{"iso":"ger"}],"publication_status":"published","citation":{"chicago":"Tholen, Janna, Gereon Schulze Althoff, A. Voss, and Matthias Upmann. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023. Verlag der DVG Service GmbH, Gießen, 2023.","din1505-2-1":"Tholen, Janna ; Schulze Althoff, Gereon ; Voss, A. ; Upmann, Matthias: Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem : Verlag der DVG Service GmbH, Gießen, 2023","bjps":"Tholen J et al. (2023) Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. Verlag der DVG Service GmbH, Gießen.","ama":"Tholen J, Schulze Althoff G, Voss A, Upmann M. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. Verlag der DVG Service GmbH, Gießen; 2023.","van":"Tholen J, Schulze Althoff G, Voss A, Upmann M. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. 63. 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Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","chicago":"Tholen, Janna, and Matthias Upmann. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","bjps":"Tholen J and Upmann M (n.d.) Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse. .","short":"J. Tholen, M. Upmann, Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","mla":"Tholen, Janna, and Matthias Upmann. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","apa":"Tholen, J., & Upmann, M. (n.d.). Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse. 46. Lemgoer Arbeitstagung Fleisch + Feinkost, Lemgo.","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse","ama":"Tholen J, Upmann M. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","van":"Tholen J, Upmann M. 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Lemgoer Arbeitstagung Fleisch + Feinkost","location":"Lemgo"},"_id":"10998"},{"type":"scientific_journal_article","publisher":"Elsevier BV","issue":"2","date_updated":"2025-06-25T12:40:42Z","doi":"10.1016/j.meatsci.2023.109365","external_id":{"isi":["001111539700001"],"pmid":["37939509"]},"quality_controlled":"1","year":"2023","user_id":"83781","department":[{"_id":"DEP4029"}],"status":"public","keyword":["Abattoir","Slaughter hygiene","Evisceration","Pork production","Pig carcass contamination","Fecal contamination","Bile contamination","Meat inspection"],"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"}],"isi":"1","author":[{"last_name":"Tholen","id":"80924","full_name":"Tholen, Janna","first_name":"Janna"},{"full_name":"Grosse-Kleimann, J.","last_name":"Grosse-Kleimann","first_name":"J."},{"first_name":"G.","full_name":"Schulze Althoff, G.","last_name":"Schulze Althoff"},{"last_name":"Kreienbrock","full_name":"Kreienbrock, L.","first_name":"L."},{"first_name":"Matthias","id":"12666","last_name":"Upmann","full_name":"Upmann, Matthias"}],"intvolume":" 208","publication_identifier":{"eissn":["1873-4138"],"issn":["0309-1740"]},"place":"London [u.a.]","citation":{"bjps":"Tholen J et al. (2023) Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter. Meat Science 208.","din1505-2-1":"Tholen, Janna ; Grosse-Kleimann, J. ; Schulze Althoff, G. ; Kreienbrock, L. ; Upmann, Matthias: Type, areal extent and localization of carcass contaminations during industrial pig slaughter. In: Meat Science Bd. 208. London [u.a.], Elsevier BV (2023), Nr. 2","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.” Meat Science 208, no. 2 (2023). https://doi.org/10.1016/j.meatsci.2023.109365.","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,” Meat Science, vol. 208, no. 2, Art. no. 109365, 2023, doi: 10.1016/j.meatsci.2023.109365.","ama":"Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. 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Schulze Althoff, 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.","chicago-de":"Upmann, Matthias, Janna Tholen und Gereon Schulze Althoff. 2022. Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz.","chicago":"Upmann, Matthias, Janna Tholen, and Gereon Schulze Althoff. Salmonellen - Risikominimierung in Der Schlachtstrecke Durch Visuelle Kontrollsysteme Und Künstliche Intelligenz, 2022.","ufg":"Upmann, Matthias/Tholen, Janna/Schulze Althoff, Gereon: Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz, o. 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Schulze Althoff, Salmonellen - Risikominimierung in Der Schlachtstrecke Durch Visuelle Kontrollsysteme Und Künstliche Intelligenz, 2022."},"language":[{"iso":"eng"}],"date_created":"2022-07-08T19:36:48Z","publication_status":"published","type":"conference_speech","author":[{"first_name":"Matthias","full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666"},{"id":"80924","last_name":"Tholen","full_name":"Tholen, Janna","first_name":"Janna"},{"full_name":"Schulze Althoff, Gereon","last_name":"Schulze Althoff","first_name":"Gereon"}],"conference":{"location":"Leipzig","name":"11. Leipziger Tierärztekongress","start_date":"07.07.2022","end_date":"09.07.2022"},"_id":"8443","status":"public","user_id":"83781","year":"2022","department":[{"_id":"DEP4029"}]},{"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. 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