@misc{13326, abstract = {{Objective The aim of this study was to compare the fattening performance and pork quality of 10 pigs from the endangered breed Bentheim Black Pied (BBS) with 30 F1 pigs from the widely used Danish hybrid pig (Large White x Danish Landrace) crossed with BBS (BHP), all fattened up under free-range conditions. Material and Methods A total of 40 pigs were fattened up under a restrictive feeding regime on a 1.28ha pasture and weighed monthly. Subsequently, the pigs were slaughtered, carcass traits were assessed, and samples from M. longissimus thoracis et lumborum (LTL) and back-fat were collected for laboratory analysis. Results Fattening performance differed significantly between the groups: BHP pigs were significantly heavier at the end of the fattening period (128.3 kg BHP vs. 102.5 kg BBS), with significantly higher average daily weight gain. Significant differences were observed in carcass characteristics (carcass length, cutlet weight, carcass yield). However, BBS pigs showed a more favourable fatty acid profile, notably with higher levels of the essential α-linolenic acid. Water-holding capacity was lower in BHP pigs, with significantly higher drip losses during cold storage at 2°C, while grill- and thawing-losses did not differ significantly. Sensory analysis revealed that untrained panellists were able to distinguish between meat of both groups. BBS meat was rated as more tender, which was also confirmed by significantly lower shear force measurements. Conclusion and Clinical relevance The study showed that crossbreeding BBS and Danish hybrid pigs can compensate for performance deficits of the traditional breed -such as slower growth- while partially retaining beneficial traits, such as a nutritionally superior fatty acid composition. Overall, the results are in line with the expectations for F1 crossbred pigs, when 2 breeds with different performance parameters are used. These findings are relevant for veterinary practitioners involved in sustainable pig production, the conservation of rare breeds, and the development of alternative outdoor husbandry systems.}}, author = {{Küper, Johanna and Frölich, Kai and Stäbler, Rupert and Jaeger, Wilhelm and Junkmann, Dennis and Upmann, Matthias and Schaubmar, Andreas R. and Kehrenberg, Corinna}}, booktitle = {{ Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere }}, issn = {{2567-5834}}, keywords = {{Schlachtkörperqualität, Freilandschweinemast, sensorische Fleischqualität, Fettsäurenzusammensetzung, Schweinemast}}, number = {{06}}, pages = {{363--371}}, publisher = {{Georg Thieme Verlag KG}}, title = {{{Comparison of meat quality and various clinical parameters from pigs in free-range husbandry : Comparative study between the endangered pig breed Bentheim Black Pied (BBS) and an F1 crossbred pig of Danbred Hybrid and BBS}}}, doi = {{10.1055/a-2712-8469}}, volume = {{53}}, year = {{2025}}, } @misc{11909, author = {{Tholen, Janna and Bruns, Michael and Upmann, Matthias}}, booktitle = {{Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL)}}, issn = {{0178-2010 }}, number = {{9}}, pages = {{302--304}}, publisher = {{M.& H. Schaper GmbH}}, title = {{{Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung}}}, volume = {{76}}, year = {{2024}}, } @misc{11910, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X }}, number = {{9}}, pages = {{14--21}}, publisher = {{Deutscher Fachverlag}}, title = {{{Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil}}}, volume = {{104}}, year = {{2024}}, } @misc{11911, abstract = {{Im Herbst 2021 wurden 627 Schweineschlachtkörper verschiedener Hybridrassen mit einem durchschnittlichen Schlachtgewicht von etwa 95 kg mit visuell erfassbaren Kontaminationen nach der Eviszeration in einem industriellen Schlachthof im Nordwesten Deutschlands untersucht. Die Datenaufnahme erfolgte direkt an der Schlachtlinie zwischen der Eviszeration und dem Podest für die amtliche Fleischuntersuchung. Zwei geschulte Personen prüften die ausgenommenen, aber noch nicht gespaltenen Tierkörper visuell von kranial nach kaudal: Eine Person beurteilte die Bauch-, die andere die Rückenseite. Festgestellte Kontaminationen waren Darminhalt, Galle, Mageninhalt, Rohrbahnfett und „Sonstiges“ – vor allem ein rötlicher Schaum aus den Atemwegen. Für jede Kontaminationsart wurde deren flächenmäßige Ausdehnung und Lokalisation erfasst. Bei insgesamt 103 der 627 kontaminierten Tiere wurde mehr als eine Kontamination festgestellt, sodass insgesamt 754 Kontaminationen detektiert wurden. Etwa die Hälfte der Kontaminationen war auf Darminhalt zurückzuführen, ein Drittel auf „Sonstiges“. Bei der Lokalisation machten Vordergliedmaße, Rücken und Schinken zusammen 70% aus. 86% der Kontaminationen hatten einen kleineren Durchmesser als 23 mm. Die Erfassung der visuell detektierbaren Kontaminationen stellt die Grundlage für weitergehende Untersuchungen zur hygienischen Qualitätsverbesserung der Schlachtprozesse dar.}}, author = {{Tholen, Janna and Große-Kleimann, Julia and Schulze Althoff, Gereon and Kreienbrock, Lothar and Upmann, Matthias}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X}}, number = {{4}}, pages = {{71--76}}, publisher = {{Deutscher Fachverlag}}, title = {{{Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern}}}, volume = {{104}}, year = {{2024}}, } @misc{11912, author = {{Tholen, Janna and Upmann, Matthias}}, booktitle = {{Journal of Food Safety and Food Quality}}, issn = {{0003-925X}}, number = {{6}}, pages = {{156--160}}, publisher = {{M. & H. Schaper}}, title = {{{Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen}}}, doi = {{10.53194/0003-925X-75-156}}, volume = {{75}}, year = {{2024}}, } @misc{11982, abstract = {{The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.}}, author = {{Tholen, Janna and Gohe, Jan and Dörksen, Helene and Kiesel, Theo and Upmann, Matthias}}, booktitle = {{Food Physics}}, issn = {{2950-0699}}, keywords = {{Warner-Bratzler shear force, Vibroacoustic methods, Non-destructively measurement, Viscoelastic meat}}, number = {{1}}, publisher = {{Elsevier}}, title = {{{Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals}}}, doi = {{10.1016/j.foodp.2024.100017}}, year = {{2024}}, } @misc{10996, author = {{Tholen, Janna and Zimmermann, Moritz and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Berlin}}, title = {{{Dekontamination von Schweineschlachtkörpern mittels Vakuum-Dampf-Behandlung}}}, year = {{2024}}, } @misc{10997, author = {{Tholen, Janna and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Leipzig}}, title = {{{Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen}}}, year = {{2024}}, } @misc{12784, abstract = {{During pig slaughter, contaminants such as intestinal and stomach contents, bile, tubular rail fat, and reddish foam from the respiratory tract frequently appear on carcasses, potentially compromising meat safety. This study examined the impact of these contaminants on the bacterial loads of pig carcasses, using total bacterial counts and Enterobacteriaceae counts as hygiene indicators. Examination of the substances as such showed that intestinal and stomach contents were particularly conspicuous to undermine the carcase hygiene due to total bacterial counts of similar to 6.0 log10 CFU g-1 (intestinal content) and 5.5 log10 CFU g-1 (stomach content). Tubular rail fat showed varying contamination levels, from low (3.1 log10 CFU g-1) to high (6.4 log10 CFU g-1). The reddish foam had moderate contamination (4.3 log10 CFU g-1). Enterobacteriaceae levels mirrored these results at a lower level. Subsequently, a comparative study analysing bacterial levels in contaminated and in noncontaminated pork rind regions was performed. Even small amounts of intestinal and stomach contents led to significant increases in total bacterial counts of up to 3 log10 CFU cm-(2) and in Enterobacteriaceae counts (up to 5 log10 CFU cm-(2)). Other contaminants did not significantly raise bacterial levels: their total viable counts around 3.5 log10 CFU cm-(2) were similar to those of uncontaminated carcass areas. Nevertheless, they should be removed before further processing.}}, author = {{Tholen, Janna and Upmann, Matthias}}, booktitle = {{Letters in Applied Microbiology}}, issn = {{1472-765X}}, keywords = {{bile, stomach content, intestinal content, tubular rail fat, carcass contamination, slaughter hygiene}}, number = {{12}}, publisher = {{Wiley-Blackwell}}, title = {{{Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses }}}, doi = {{https://doi.org/10.1093/lambio/ovae125}}, volume = {{77}}, year = {{2024}}, } @misc{13327, abstract = {{The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.}}, author = {{Tholen, Janna and Gohe, Jan and Dörksen, Helene and Kiesel, Theo and Upmann, Matthias}}, booktitle = {{Food Physics}}, issn = {{2950-0699}}, keywords = {{Warner-Bratzler shear force, Vibroacoustic methods, Non-destructively measurement, Viscoelastic meat}}, number = {{9}}, publisher = {{Elsevier BV}}, title = {{{Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals}}}, doi = {{10.1016/j.foodp.2024.100017}}, volume = {{1}}, year = {{2024}}, } @misc{10554, author = {{Tholen, Janna and Schulze Althoff, Gereon and Voss, A. and Upmann, Matthias}}, booktitle = {{63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023}}, location = {{Garmisch-Partenkirchen}}, publisher = {{Verlag der DVG Service GmbH, Gießen}}, title = {{{Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem}}}, year = {{2023}}, } @misc{10995, author = {{Tholen, Janna and Mohr, Jessica and Bruns, Michael and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Berlin}}, title = {{{Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern}}}, year = {{2023}}, } @misc{10998, author = {{Tholen, Janna and Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse}}}, year = {{2023}}, } @misc{13012, abstract = {{The aim of the study is to provide an up-to date overall evaluation of visual contamination occurring on the slaughter line in order to provide a basis for implementing contamination control measures and to the hygienic quality of the processes. For this purpose, 627 contaminated pig carcasses in an industrial slaughterhouse in north western Germany were examined in 2021 for its distribution of type, areal extent and localization of slaughter contamination. Prior to official meat inspection, two persons visually scanned dorsal and ventral surfaces of the eviscerated but not yet split pig carcasses from cranial to caudal and recorded types, areal extent and localization of the contamination. The main contamination type were intestinal contents, bile, stomach contents, tubular rail fat and “others”, which mostly consisted of a reddish foam from the respiratory tract. 103 out of 627 contaminated animals showed more than one contamination, which leads to a total number of 754 contaminations detected. Intestinal contents accounted for almost half of all contaminations and “others” for 30%. Forelimb, back and ham together counted for 70% of the contaminated regions. The affected area was smaller than that of a one euro coin (diameter about 23 mm) in 86% of the cases.}}, author = {{Tholen, Janna and Grosse-Kleimann, J. and Schulze Althoff, G. and Kreienbrock, L. and Upmann, Matthias}}, booktitle = {{Meat Science}}, issn = {{1873-4138}}, keywords = {{Abattoir, Slaughter hygiene, Evisceration, Pork production, Pig carcass contamination, Fecal contamination, Bile contamination, Meat inspection}}, number = {{2}}, publisher = {{Elsevier BV}}, title = {{{Type, areal extent and localization of carcass contaminations during industrial pig slaughter}}}, doi = {{10.1016/j.meatsci.2023.109365}}, volume = {{208}}, year = {{2023}}, } @misc{8443, author = {{Upmann, Matthias and Tholen, Janna and Schulze Althoff, Gereon}}, location = {{Leipzig}}, title = {{{Salmonellen - Risikominimierung in der Schlachtstrecke durch visuelle Kontrollsysteme und künstliche Intelligenz}}}, year = {{2022}}, } @misc{9416, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X }}, location = {{Lemgo}}, number = {{11}}, pages = {{42--46}}, publisher = {{dfv-Mediengruppe, Dt. Fachverl. }}, title = {{{Was ist erlaubt, was verboten?}}}, volume = {{101}}, year = {{2022}}, } @misc{9417, author = {{Upmann, Matthias and Weyland, Gerd}}, booktitle = {{Fleischwirtschaft}}, issn = {{0015-363X}}, location = {{Lemgo}}, number = {{12}}, pages = {{50--55}}, publisher = {{dfv-Mediengruppe, Dt. Fachverl.}}, title = {{{Was ist erlaubt, was verboten?}}}, volume = {{101}}, year = {{2022}}, } @misc{9419, author = {{Upmann, Matthias and Stiebing, Achim}}, location = {{Lemgo}}, title = {{{In eigener Sache: Studium der Fleischtechnologie gestern - heute - morgen }}}, year = {{2022}}, } @misc{9420, abstract = {{Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was added in different concentrations (15, 30, 45, 60, 75, 90, and 100%) to minced meat and quality parameters were analyzed. FCM was used to simulate different intensity of an unintended destruction of meat cells due to various processes. The amount of non-intact cells (ANIC) was determined histologically and furthermore, soluble protein content, water holding capacity, mechanical and sensory texture, and scanning electron and confocal laser scanning microscopy was applied to analyze the meat structure and quality. ANIC indicated that even adding 15% FCM was statistically (p < 0.05) distinguishable from 100% minced meat and 30% FCM had already 50 Vol.-% ANIC. In contrast, the addition of 15% or 30% FCM did not result in significant differences in drip loss of raw and cooked meat as well as mechanical and sensory texture analysis. This study showed that intensive processing might be detectable via ANIC, but that the minced meat quality was not affected.}}, author = {{Witte , Franziska and Sawas , Erik and Berger , Lisa M. and Gibis , Monika and Weiss, Jochen and Röser, Anja and Upmann, Matthias and Joeres, Eike and Juadjur , Andreas and Bindrich , Ute and Heinz , Volker and Terjung, Nino}}, booktitle = {{Applied Sciences}}, issn = {{2076-3417 }}, keywords = {{minced pork, industrial meat processing, quality characterization, techno-functional properties of minced pork, structural modification}}, number = {{12}}, publisher = {{MDPI}}, title = {{{Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat}}}, doi = {{https://doi.org/10.3390/app122010590}}, volume = {{20}}, year = {{2022}}, } @misc{9421, author = {{Tholen, Janna and Mohr, Jessica and Bruns, Michael and Schulze Althoff, Gereon and Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern}}}, year = {{2022}}, } @inproceedings{6569, author = {{Upmann, Matthias}}, location = {{Lemgo}}, publisher = {{Technische Hochschule Ostwestfalen Lippe}}, title = {{{Zart oder hart? Neue Forschungsansätze zur Zartheitsprognose von Rindfleisch}}}, year = {{2021}}, } @article{6573, author = {{Upmann, Matthias and Krämer, Karl-Heinz and Benkhoff , Franz-Josef and Lautenschläger, Ralf}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{7}}, pages = {{28--61}}, publisher = {{Deutscher Fachverlag}}, title = {{{Was kommt, was bleibt, was geht? Teil 1 und 2}}}, volume = {{100}}, year = {{2021}}, } @article{6574, author = {{Upmann, Matthias and Weyland, Gerd}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{52--54}}, publisher = {{Dt. Fachverl.}}, title = {{{Was ist erlaubt, was verboten? 16. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil}}}, volume = {{100}}, year = {{2021}}, } @article{6575, author = {{Upmann, Matthias and Weyland, Gerd}}, issn = {{0015-363x }}, journal = {{Fleischwirtschaft}}, number = {{10}}, pages = {{42--44}}, publisher = {{Dt. Fachverl. }}, title = {{{Was ist erlaubt, was verboten? 16. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 2. Teil}}}, volume = {{100}}, year = {{2021}}, } @inproceedings{6576, author = {{Upmann, Matthias and Röser, Anja and Jostmeyer, Friedrich-Christian}}, booktitle = {{61. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz}}, location = {{Garmisch-Partenkirchen}}, publisher = {{Eigenverlag}}, title = {{{Einflussfaktoren auf das Ergebnis des HADH-Gefrierfleischnachweises}}}, year = {{2021}}, } @misc{6577, author = {{Fechner, Tim and Röser, Anja and Upmann, Matthias}}, booktitle = {{61. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz}}, isbn = {{978-3-86345-584-2}}, location = {{Garmisch-Partenkirchen}}, publisher = {{Verlag der DVG Service GmbH }}, title = {{{Knochenpartikel in Geflügel-Verarbeitungsfleisch – Rohstoffbedingte Schwankungen innerhalb einer Arbeitswoche}}}, year = {{2021}}, } @article{6926, author = {{Upmann, Matthias and Weyland, Gerd}}, journal = {{Fleischwirtschaft}}, location = {{Lemgo}}, number = {{12}}, pages = {{52--57}}, publisher = {{Deut. Fachv.}}, title = {{{Was ist erlaubt, was verboten? 16. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 4. Teil}}}, volume = {{100}}, year = {{2021}}, } @article{6927, author = {{Upmann, Matthias and Weyland, Gerd}}, journal = {{Fleischwirtschaft}}, location = {{Lemgo}}, number = {{11}}, pages = {{48--50}}, publisher = {{Deut. Fachv.}}, title = {{{Was ist erlaubt, was verboten? 16. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil}}}, volume = {{100}}, year = {{2021}}, } @article{6571, author = {{Upmann, Matthias}}, isbn = {{0178-2010}}, journal = {{Rundschau für Fleischhygiene und Lebensmittelüberwachung}}, number = {{1}}, pages = {{5--6}}, publisher = {{Presse Dienstleistungsges. }}, title = {{{Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen}}}, year = {{2020}}, } @misc{6572, author = {{Upmann, Matthias}}, booktitle = {{Neue Westfälische}}, title = {{{Wissenschaftler kritisiert Bauern-Bashing}}}, year = {{2020}}, } @inbook{2646, author = {{Beneke, B. and Fechner, T. and Upmann, Matthias}}, booktitle = {{ Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{264--273}}, publisher = {{Behr´s}}, title = {{{Bewertung von Knochenpartikeln in Produkten}}}, year = {{2019}}, } @inbook{2648, author = {{Upmann, Matthias and Beneke, B.}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, N.}}, pages = {{216--218}}, publisher = {{Behr´s}}, title = {{{Zusammengefügte Produkte und Formfleisch}}}, year = {{2019}}, } @inbook{2649, author = {{Beneke, B. and Upmann, Matthias}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{213--216}}, publisher = {{Behr´s}}, title = {{{Kochpökelerzeugnisse}}}, year = {{2019}}, } @inbook{2650, author = {{Beneke, B. and Langen, M. and Schering, B. and Upmann, Matthias}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{218--221}}, publisher = {{Behr´s}}, title = {{{Meat in meat-Technologie}}}, year = {{2019}}, } @inbook{2651, author = {{Upmann, Matthias}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{150--157}}, publisher = {{Behr´s}}, title = {{{Verdickungs- und Geliermittel}}}, year = {{2019}}, } @inbook{2652, author = {{Grünewald, T. and Upmann, Matthias}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{179--185}}, publisher = {{Behr´s}}, title = {{{Pflanzliche Fasern}}}, year = {{2019}}, } @inbook{2656, author = {{Upmann, Matthias and Röser, Anja}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{158--179}}, publisher = {{Behr´s}}, title = {{{Gewürze und Kräuter}}}, year = {{2019}}, } @inbook{2657, author = {{Fechner, T. and Upmann, Matthias and Kneissler, A.}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{118--124}}, publisher = {{Behr´s}}, title = {{{Knochengewebe}}}, year = {{2019}}, } @inbook{2658, author = {{Beneke, B. and Kneissler, A. and Upmann, Matthias}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{92--97}}, publisher = {{Behr´s}}, title = {{{Niere}}}, year = {{2019}}, } @inbook{2659, author = {{Beneke, B. and Langen, M. and Upmann, Matthias}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, pages = {{36--48}}, publisher = {{Behr´s}}, title = {{{Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Mus-kelabrieb)}}}, year = {{2019}}, } @article{2660, author = {{Beneke, B. and Grünewald, T. and Seideneck, R. and Upmann, Matthias}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{76--86}}, title = {{{Proteinzusätze – histologisches Erscheinungsbild und rechtliche Aspekte}}}, volume = {{99}}, year = {{2019}}, } @inproceedings{2662, author = {{Upmann, Matthias}}, location = {{Hannover}}, title = {{{Histologische Untersuchung von Fleisch und Wurstwaren - Möglichkeiten und Grenzen}}}, year = {{2019}}, } @article{2663, author = {{Beneke, B. and Schwarzkopf, C. and Upmann, Matthias}}, journal = {{Fleischwirtschaft}}, number = {{7}}, pages = {{86--95}}, title = {{{Proteinhaltige Zusätze detektieren}}}, volume = {{99}}, year = {{2019}}, } @article{2664, author = {{Upmann, Matthias and Lautenschläger, Ralf}}, journal = {{Der Lebensmittelkontrolleur}}, pages = {{10--11}}, title = {{{LAFF e.V. – fördert Wissenserwerb und Wissenstransfer}}}, volume = {{3}}, year = {{2019}}, } @article{2666, author = {{Upmann, Matthias and Weyland, Gerd}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{10}}, pages = {{42--45}}, title = {{{Was ist erlaubt, was verboten? 15. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil}}}, volume = {{99}}, year = {{2019}}, } @article{2667, author = {{Upmann, Matthias and Weyland, Gerd}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{60--62}}, title = {{{Was ist erlaubt, was verboten? 15. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil}}}, volume = {{99}}, year = {{2019}}, } @inproceedings{2668, author = {{Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. }}}, year = {{2019}}, } @inbook{5430, author = {{Upmann, Matthias and Beneke, B. and Fechner, T.}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, publisher = {{Behr´s}}, title = {{{Bewertung von Knochenpartikeln in Produkten}}}, year = {{2019}}, } @inbook{5431, author = {{Upmann, Matthias and Röser, Anja}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, publisher = {{Behr´s}}, title = {{{Kochpökelerzeugnisse}}}, year = {{2019}}, } @inbook{5432, author = {{Upmann, Matthias and Beneke, B.}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, publisher = {{Behr´s}}, title = {{{Gewürze und Kräuter}}}, year = {{2019}}, } @inbook{5433, author = {{Upmann, Matthias and Fechner, T. and Kneissler, A.}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, publisher = {{Behr´s}}, title = {{{Knochengewebe}}}, year = {{2019}}, } @inbook{5434, author = {{Upmann, Matthias and Beneke, B. and Hoffarth, Marc}}, booktitle = {{Lebensmittelhistologie}}, editor = {{Horn, D. and Langen, M.}}, publisher = {{Behr´s}}, title = {{{Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb)}}}, year = {{2019}}, } @inproceedings{2639, author = {{Upmann, Matthias}}, location = {{Fulda}}, title = {{{Das Schwein als Lebensmittel}}}, year = {{2018}}, } @inproceedings{2640, author = {{Upmann, Matthias and Lautenschläger, Ralf}}, location = {{Soest}}, title = {{{Kochpökelwaren und Salami aus dem Fleisch vom Bruderhahn}}}, year = {{2018}}, } @inproceedings{2641, author = {{Fechner, T. and Röser, Anja and Upmann, Matthias}}, location = {{Garmisch-Partenkirchen }}, title = {{{Stolpersteine beim histologischen Knochenpartikelnachweis}}}, year = {{2018}}, } @inproceedings{2642, author = {{Upmann, Matthias and Tobey, A.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Verarbeitungsfleisch vom Putenhals - geeignet für Produkte der Spitzenqualität?}}}, year = {{2018}}, } @article{2643, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{52--54}}, title = {{{Was ist erlaubt, was verboten? 14. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil}}}, volume = {{98}}, year = {{2018}}, } @article{2644, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{10}}, pages = {{57--58}}, title = {{{Was ist erlaubt, was verboten? 14. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil}}}, volume = {{98}}, year = {{2018}}, } @article{2645, author = {{Weyland, Gerd and Upmann, Matthias}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{64--68}}, title = {{{Was ist erlaubt, was verboten? 14. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 3. Teil}}}, volume = {{98}}, year = {{2018}}, } @article{2620, author = {{Nolte, T. and Hölscher, Maike and Upmann, Matthias and Zapp, Jürgen}}, journal = {{Deutsche Lebensmittel-Rundschau}}, number = {{1}}, pages = {{17--21}}, title = {{{Fehlaromen in der Ebermast. Ebergeruchsanalytik im Vergleich}}}, volume = {{113}}, year = {{2017}}, } @inproceedings{2621, author = {{Upmann, Matthias}}, location = {{Schwelentrup}}, title = {{{Schnitzel & Co - Auslaufmodelle der Ernährung?}}}, year = {{2017}}, } @inproceedings{2622, author = {{Upmann, Matthias and Lautenschläger, Ralf}}, location = {{Düsseldorf}}, title = {{{Fleisch vom Bruderhahn - einsetzbar und zielführend für hochwertige Fleischerzeugnisse?}}}, year = {{2017}}, } @inproceedings{2623, author = {{Nolte, T. and Hölscher, Maike and Upmann, Matthias and Zapp, Jürgen}}, location = {{Bad Salzuflen}}, title = {{{Detektion von Ebergeruchsstoffen - analytisch chemische Aspekte}}}, year = {{2017}}, } @inproceedings{2624, author = {{Hölscher, Maike and Nolte, T. and Zapp, Jürgen and Stiebing, Achim and Lautenschläger, Ralf and Upmann, Matthias}}, location = {{ Bad Salzuflen}}, title = {{{Verarbeitung von Eberfleisch - Möglichkeiten und Grenzen}}}, year = {{2017}}, } @article{2625, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{7}}, pages = {{60--64}}, title = {{{Was ist erlaubt, was verboten? 13. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost}}}, volume = {{97}}, year = {{2017}}, } @article{2626, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{44--50}}, title = {{{Was ist erlaubt, was verboten? 13. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost}}}, volume = {{97}}, year = {{2017}}, } @inproceedings{2627, author = {{Fencher, T. and Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Digitale Knochenpartikelanalyse}}}, year = {{2017}}, } @inproceedings{2628, author = {{Fencher, T. and Röser, Anja and Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Histologische Knochenpartikelfärbungen im Vergleich – Genauigkeit von Alizarin, Kossa und Co. }}}, year = {{2017}}, } @inproceedings{2629, author = {{Upmann, Matthias and Langen, M.}}, location = {{Berlin}}, title = {{{Separation von Fleischstandards. Anforderungen an Ausgangsmaterial, Prozesse und Produkte}}}, year = {{2017}}, } @article{2631, author = {{Lautenschläger, Ralf and Upmann, Matthias}}, journal = {{Animal Frontiers}}, pages = {{2--4}}, title = {{{How meat is defined in the European Union and in Germany}}}, volume = {{1}}, year = {{2017}}, } @inproceedings{2633, author = {{Upmann, Matthias}}, location = {{Bochum}}, title = {{{Verarbeitung von Eberfleisch. Auswirkungen auf die Qualität von Fleischprodukten}}}, year = {{2017}}, } @inproceedings{2635, author = {{Upmann, Matthias}}, location = {{ Neuchâtel }}, title = {{{Muscle cell integrity – crucial for meat product quality?}}}, year = {{2017}}, } @inproceedings{2638, author = {{Upmann, Matthias and Lautenschläger, Ralf}}, location = {{Lemgo}}, title = {{{Qualitätsprodukte aus dem Fleisch von Bruderhähnen - Realität oder Fiktion?}}}, year = {{2017}}, } @article{2437, author = {{Upmann, Matthias and Weyland, Gerd}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{32--35}}, publisher = {{Dt. Fachverl.}}, title = {{{Was ist erlaubt, was verboten? 12. Lemgoer Lebensmittelrechtstagung Fleisch+ Feinkost- Teil2}}}, volume = {{96}}, year = {{2016}}, } @inproceedings{2608, author = {{Upmann, Matthias and Hölscher, M. and Lautenschläger, Ralf and Nolte, T. and Zapp, Jürgen}}, location = {{Wien}}, title = {{{Qualitätseigenschaften von Eberfleisch im Vergleich zu Kastraten}}}, year = {{2016}}, } @inproceedings{2609, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Emotionen rund ums's Schnitzel. Versuch einer Versachlichung}}}, year = {{2016}}, } @inproceedings{2610, author = {{Upmann, Matthias}}, location = {{Berlin}}, title = {{{Erhitztes Bindegewebe in Rohwurst. Eine Schönung des Produkts?}}}, year = {{2016}}, } @inproceedings{2611, author = {{Upmann, Matthias}}, location = {{Sankt Augustin}}, title = {{{Fleisch vom Bruderhahn – ein besonderes Fleisch?}}}, year = {{2016}}, } @inproceedings{2612, author = {{Stiebing, A. and Upmann, Matthias and Lautenschläger, Ralf}}, location = {{Frankfurt/Main}}, title = {{{Verzehrs- und Verarbeitungseigenschaften von Eberfleisch}}}, year = {{2016}}, } @inproceedings{2613, author = {{Upmann, Matthias and Röser, Anja and Kaufeld, N.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Histologischer Nachweis von Verdickungsmitteln: Färbestrategie zur Unterscheidung verschiedener Stoffe}}}, year = {{2016}}, } @inproceedings{2614, author = {{Upmann, Matthias and Hölscher, M. and Nolte, T. and Zapp, Jürgen and Lautenschläger, Ralf and Stiebing, Achim}}, location = {{Garmisch-Partenkirchen}}, title = {{{Verarbeitung von geruchsabweichendem Eberfleisch. Möglichkeiten und Grenzen.}}}, year = {{2016}}, } @inproceedings{2615, abstract = {{Vortrag und Tagungsbandbeitrag}}, author = {{Hölscher, Maike and Nolte, T. and Zapp, Jürgen and Stiebing, Achim and Lautenschläger, Ralf and Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Verarbeitungseignung von Eberfleisch}}}, year = {{2016}}, } @inproceedings{2616, author = {{Nolte, T. and Hölscher, M. and Upmann, Matthias and Kothe, A. and Zapp, Jürgen}}, location = {{Lemgo}}, title = {{{Fehlaromen in Eberfleischprodukten. Aktuelle Erkenntnisse.}}}, year = {{2016}}, } @inproceedings{2617, author = {{Upmann, Matthias and Langen, M.}}, location = {{Lemgo}}, title = {{{Separation verschiedener Fleischstandards. Neue Anforderungen an technologische Verfahren.}}}, year = {{2016}}, } @article{2618, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{10}}, pages = {{43--46}}, title = {{{Was ist erlaubt, was verboten? 12. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1}}}, volume = {{96}}, year = {{2016}}, } @article{2619, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{12}}, pages = {{46--50}}, title = {{{Was ist erlaubt, was verboten? 12. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 3}}}, volume = {{96}}, year = {{2016}}, } @article{2439, author = {{Upmann, Matthias and Grünewald, Tanja and Gerhadt, Thomas and Hildebrandt, Goetz}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{87--91}}, publisher = {{Dt. Fachverl.}}, title = {{{Gewebliche Beschaffenheit von Kochpökelwaren : ALTS-Laborvergleichsuntersuchung zur histologischen Quantifizierung von Strukturzerstörungen}}}, volume = {{93}}, year = {{2015}}, } @article{2597, author = {{Upmann, Matthias and Lade, P.}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{109--112}}, title = {{{Knochenpartikel im Verarbeitungsfleisch für die Wurstproduktion}}}, volume = {{95}}, year = {{2015}}, } @inproceedings{2598, author = {{Lautenschläger, Ralf and Stiebing, Achim and Upmann, Matthias}}, location = {{Osnabrück}}, title = {{{Verarbeitungseigenschaften von Eberfleisch}}}, year = {{2015}}, } @inproceedings{2599, author = {{Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Workshop Lebensmittelhistologie: Hackfleisch - Zerkleinerung}}}, year = {{2015}}, } @article{2600, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{84--86}}, title = {{{Was ist erlaubt, was verboten? 11. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 2}}}, volume = {{95}}, year = {{2015}}, } @article{2601, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{10}}, pages = {{60--63}}, title = {{{Was ist erlaubt, was verboten? 11. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 3}}}, volume = {{95}}, year = {{2015}}, } @article{2602, author = {{Weyland, Gerd and Upmann, Matthias}}, issn = {{0015-363x}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{51--53}}, title = {{{Was ist erlaubt, was verboten? 11. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 4}}}, volume = {{95}}, year = {{2015}}, } @article{2603, author = {{Schulze, G. and Upmann, Matthias}}, journal = {{Food & Recht Praxis}}, number = {{4}}, pages = {{9--11}}, title = {{{Herkunftskennzeichnung von Fleisch}}}, year = {{2015}}, } @inproceedings{2604, author = {{Upmann, Matthias and Hölscher, Maike and Lautenschläger, Ralf and Zapp, Jürgen and Stiebing, Achim}}, location = {{Herrsching}}, title = {{{Verzicht auf die Kastration durch Ebermast oder Immunokastration. Herausforderungen aus Sicht der Produktqualität}}}, year = {{2015}}, } @article{2605, author = {{Langen, M. and Klein, G. and Schigulski, S. and Upmann, Matthias}}, journal = {{Fleischwirtschaft}}, number = {{12}}, pages = {{61--63}}, title = {{{Furculafleisch ist kein Separatorenfleisch}}}, volume = {{95}}, year = {{2015}}, } @article{2440, author = {{Upmann, Matthias and Stiebing, Achim and Hillgärtner, Karin}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{1}}, pages = {{28--33}}, publisher = {{Dt. Fachverl.}}, title = {{{Geräuchertes liegt weiterhin im Trend - DLG-Qualitätsprüfung 2012 – Rohwürste und Rohpökelwaren }}}, volume = {{93}}, year = {{2014}}, } @article{2441, author = {{Upmann, Matthias and Stiebing, Achim and Hillgärtner, Karin}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{12}}, pages = {{50--54}}, publisher = {{Dt. Fachverl.}}, title = {{{Anteil SB-verpackter Erzeugnisse gestiegen - DLG-Qualitätsprüfung – Rohwürste und Rohpökelwaren im Ausland stark}}}, volume = {{93}}, year = {{2014}}, } @inbook{2589, author = {{Upmann, Matthias and Stender, Jörg and Trilling, J.}}, booktitle = {{Encyclopedia of meat sciences}}, pages = {{159--167}}, publisher = {{Elsevier}}, title = {{{Quality management: Abattoirs and processing plants}}}, volume = {{3}}, year = {{2014}}, } @misc{2590, author = {{Upmann, Matthias and Stephan, Rainer}}, booktitle = {{Encyclopedia of meat sciences}}, pages = {{145--151}}, publisher = {{Elsevier}}, title = {{{Laboratory accreditation}}}, year = {{2014}}, } @inproceedings{2591, author = {{Upmann, Matthias}}, location = {{Erfurt}}, title = {{{Dekontamination von Schlachttierkörpern durch Milchsäure - eine Übersicht}}}, year = {{2014}}, } @inproceedings{2592, author = {{Upmann, Matthias and Köhne, T. and Langen, M.}}, location = {{Berlin}}, title = {{{Aspikerzeugnisse: Gewichtsverlust der Einlagen bei der Herstellung und Lagerung}}}, year = {{2014}}, } @inproceedings{2593, author = {{Upmann, Matthias and Bleischwitz, L. and Fritzsche, Lutz and Hartmann, V. and Knedlik, R. and Peter, M. and Schneiders, S. and Schöneis, R. and Röser, Anja}}, location = {{Garmisch-Partenkirchen}}, title = {{{Welchen Schneidsatz braucht der Wolf? Muskelfaserzerstörung in Hackfleischpatties}}}, year = {{2014}}, } @inproceedings{2594, author = {{Upmann, Matthias}}, location = {{Garmisch-Partenkirchen}}, title = {{{Kriterienkatalog zur mikroskopischen Bewertung von Muskelfaserstruktur-Veränderungen. Workshop "Lebensmittelhistologie"}}}, year = {{2014}}, } @inproceedings{2595, author = {{Upmann, Matthias and Lade, P.}}, location = {{Lemgo}}, title = {{{Knochenpartikel in Brühwurst. Einfluss von Rohmaterial und Herstellungstechnologie}}}, year = {{2014}}, } @inproceedings{2596, author = {{Upmann, Matthias}}, location = {{Frankfurt}}, title = {{{Tierkörpermerkmale als Risikofaktor für Ebergeruch}}}, year = {{2014}}, } @article{2580, author = {{Klein, G. and Rüben, C. and Upmann, Matthias}}, journal = {{Current Mibrobiology }}, pages = {{200--208}}, title = {{{Antimicrobial activity of essential oil components against important food spoilage microorganisms}}}, volume = {{67}}, year = {{2013}}, } @article{2581, author = {{Sofos, J. and Bolton, D. and Koutsoumanis, K. and Upmann, Matthias and Petracci, M. and Michalski, M. and Broglia, A. and Barizzone, F.}}, journal = {{EFSA Journal}}, number = {{3137}}, pages = {{1--78}}, title = {{{Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine}}}, volume = {{11(3)}}, year = {{2013}}, } @inproceedings{2582, author = {{Broglia, A. and Hugas, M. and Bolton, D. and Koutsoumanis, K. and Michalski, M. and Petracci, M. and Upmann, Matthias and Sofos, J.}}, location = {{Bergamo (Italien)}}, title = {{{Mechanically separated meat (MSM): EFSA assessment on public health risks and parameters for classification}}}, year = {{2013}}, } @inproceedings{2583, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Histologische Beurteilung von Kochpökelwaren}}}, year = {{2013}}, } @inproceedings{2584, author = {{Upmann, Matthias and Hölscher, Maike and Kelliger, H. and Müller, T. and Stiebing, Achim}}, location = {{Lemgo}}, title = {{{Projekt 3: EtNaFleisch- Innovationsförderung für die Food-Branche - Erfahrungen und Potentiale}}}, year = {{2013}}, } @inproceedings{2585, author = {{Upmann, Matthias and Tölke, M. and Röser, Anja}}, location = {{Garmisch-Partenkirchen}}, title = {{{Semiquantitative Bestimmung verschiedener Stärkearten mit Hilfe der histologischen Untersuchung}}}, year = {{2013}}, } @article{2586, author = {{Grünewald, T. and Gerhardt, T. and Upmann, Matthias and Hildebrandt, G.}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{87--91}}, title = {{{Gewebliche Beschaffenheit von Kochpökelwaren. ALTS-Laborvergleichsuntersuchung zur histologischen Quantifizierung von Strukturzerstörungen}}}, volume = {{93}}, year = {{2013}}, } @inproceedings{2587, author = {{Upmann, Matthias}}, location = {{Hagen}}, title = {{{Separatorenfleisch}}}, year = {{2013}}, } @inproceedings{2588, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Separatorenfleisch. Möglichkeiten und Grenzen des Nachweises unterschiedlicher Qualitäten}}}, year = {{2013}}, } @inproceedings{2575, author = {{Upmann, Matthias}}, location = {{Berlin}}, title = {{{Histologische Bewertung von Muskelstrukturveränderungen bei Kochpökelwaren. Kriterienkatalog und Laborvergleichsuntersuchungen}}}, year = {{2012}}, } @inproceedings{2576, author = {{Upmann, Matthias}}, location = {{Berlin}}, title = {{{Qualitätsaspekte von dekontaminiertem Fleisch}}}, year = {{2012}}, } @inproceedings{2577, author = {{Upmann, Matthias and Beneke, B. and Grünewald, T. and Hildebrandt, G.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Histologische Struktur von Köchpökelwaren – Bewertungskriterien für Strukturveränderungen}}}, year = {{2012}}, } @inproceedings{2578, author = {{Upmann, Matthias and Röser, Anja and Spitzer, D.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Histologische Fettgehaltsbestimmung von Brühwurst – eine Alternative zur chemischen Analytik?}}}, year = {{2012}}, } @inproceedings{2579, author = {{Upmann, Matthias and Hölscher, M. and Kelliger, H. and Müller, T. and Stiebing, Achim}}, location = {{Lemgo}}, title = {{{Nachhaltigskeitsstandards für die Schweineschlachtung, Zerlegung und Verarbeitung von Schweinefleisch}}}, year = {{2012}}, } @article{2442, author = {{Upmann, Matthias and Stiebing, Achim and Hölscher, Maike}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{12}}, pages = {{41--47}}, publisher = {{Dt. Fachverl.}}, title = {{{Rework mindert den Genusswert nicht : Sensorische Auswirkungen der Wiederverarbeitung von erhitztem Brühwurstbrät in Brühwürsten}}}, volume = {{91}}, year = {{2011}}, } @inproceedings{2570, author = {{Upmann, Matthias}}, location = {{Lemgo}}, title = {{{Neue Technologien zur Herstellung von Kochschinken und Rohschinken, Möglichkeiten der analystischen Kontrolle}}}, year = {{2011}}, } @inproceedings{2571, author = {{Upmann, Matthias and Ewald, M. and Stiebing, Achim}}, location = {{Marienfeld}}, title = {{{Gegarte Geflügelbrusterzeugnisse - Einfluss der Herstellungstechnologie auf die Beschaffenheit}}}, year = {{2011}}, } @inproceedings{2572, author = {{Upmann, Matthias and Stiebing, Achim}}, booktitle = {{ALTS, 67. Arbeitstagung}}, location = {{Berlin}}, publisher = {{Springer }}, title = {{{Rework - Wiederverarbeitung von Brühwurst in Brühwurstspitzenqualitäten}}}, volume = {{67}}, year = {{2011}}, } @article{2573, author = {{Stiebing, Achim and Upmann, Matthias and Schmidt, B. and Thumel, Heinrich}}, journal = {{DLG-Expertenwissen Sensorik / DLG e.V., Ausschuss Sensorik}}, number = {{5}}, publisher = {{DLG, Ausschuss Sensorik}}, title = {{{Sensorische Analyse: Sensorik von Frischfleisch. Beeinflussende Faktoren und Analysenmethoden}}}, year = {{2011}}, } @article{2695, author = {{Stiebing, Achim and Upmann, Matthias and Hillgärtner, K.}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{86--91}}, title = {{{Anteil SB-verpackter Erzeugnisse dominiert - DLG-Qualitätsprüfungen 2014 - Rohwürste und Rohpökelwaren}}}, volume = {{91}}, year = {{2011}}, } @article{2698, author = {{Stiebing, Achim and Upmann, Matthias and Hillgärtner, K.}}, journal = {{Fleischwirtschaft}}, pages = {{86--91}}, title = {{{Anteil SB-verpackter Erzeugnisse gestiegen - DLG-Qualitätsprüfungen 2013 - Rohwürste und Rohpökelwaren}}}, volume = {{91}}, year = {{2011}}, } @inproceedings{2568, author = {{Gnegel, M. and Upmann, Matthias and Becker, Barbara and Seafkow, M.}}, title = {{{Einsatz des aquagroup Ifluenzverfahren (ai) in einre Messerdesinfektionsanlage zur Reinigung und Desinfektion von Schlachtmessern}}}, year = {{2010}}, } @inproceedings{2569, author = {{Upmann, Matthias}}, booktitle = {{Fortbildung Hygiene- und Qualitätsmanagement für Tierärzte}}, location = {{Hannover}}, title = {{{Lebensmittelhygiene: Fleisch}}}, year = {{2010}}, } @article{2566, author = {{Loncaric, D. and Paulsen, P. and Tichy, A. and Smulders, Frans J.M. and Upmann, Matthias}}, journal = {{Wiener Tierärztl. Monatsschr.}}, pages = {{135--144}}, title = {{{The microbiological effects of poor slaughter and processing hygiene in mutton production as determined by various marker organisms}}}, volume = {{96}}, year = {{2009}}, } @inproceedings{2567, author = {{Upmann, Matthias and Stucke, G. and Stiebing, A.}}, location = {{Lemgo}}, title = {{{Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert?}}}, year = {{2009}}, } @article{2433, author = {{Upmann, Matthias and Klein, Günter}}, journal = {{Rundschau für Fleischhygiene und Lebensmittelüberwachung }}, number = {{1}}, pages = {{14--15}}, title = {{{Visuelle Fleischuntersuchung bald auch bei Mastkälbern?}}}, volume = {{60}}, year = {{2008}}, } @article{2463, author = {{Upmann, Matthias and Langen, Marcus and Peters, Ulrike and Kein, Günter }}, journal = {{Rundschau für Fleischhygiene und Lebensmittelüberwachung }}, number = {{9}}, pages = {{354--355}}, title = {{{Genotypisierung von Campylobacter spp. in der Lebensmittelkette}}}, volume = {{58}}, year = {{2008}}, } @article{2498, author = {{Delcenserie, V. and Loncric, D. and Bonaparte, C. and Upmann, Matthias and China, B. and Daube, G. and Gavini, F.}}, journal = {{J. Appl. Microbiol.}}, pages = {{276--284}}, title = {{{Bifidobacteria as indicators of faecal contamination along a sheep meat production chain}}}, volume = {{104}}, year = {{2008}}, } @inproceedings{2499, author = {{Upmann, Matthias and Peters, U. and Langen, M. and Klein, G.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Botulismus in einem Putenmastbetrieb - molekularbiologische Ermittlung einer potentielle Infektionsquelle}}}, year = {{2008}}, } @article{2500, author = {{Upmann, Matthias and Peters, U. and Langen, M. and Klein, G.}}, journal = {{Amtstierärztlicher Dienst und Lebensmittelkontrolle}}, title = {{{Botulismus in einem Putenmastbetrieb - molekularbiologische Ermittlung einer potentielle Infektionsquelle}}}, year = {{2008}}, } @inproceedings{2501, author = {{Upmann, Matthias and Peters, U. and Langen, M. and Beneke, B. and Klein, G.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Diversität von Campyobacter-Isolaten aus biologischer und konventioneller Geflügelmast}}}, year = {{2008}}, } @inproceedings{2502, author = {{Upmann, Matthias and Peters, U. and Langen, M. and Beneke, B. and Klein, G.}}, booktitle = {{Amtstierärztlicher Dienst und Lebensmittelkontrolle}}, title = {{{Diversität von Campyobacter-Isolaten aus biologischer und konventioneller Geflügelmast}}}, year = {{2008}}, } @misc{2503, author = {{Al.Masri, A.-N. and Grabowski, N.T. and Abusseir, S. and Upmann, Matthias and Klein, G.}}, booktitle = {{Tierärztliche Umschau}}, pages = {{449--456 ; 510--515}}, title = {{{Die Stellung des Tieres im Islam zu Lebzeiten des Propheten bis zum Kalifat (ca. 10-1492 n. Chr.) anhand religiöser Quellen}}}, volume = {{63}}, year = {{2008}}, } @inbook{2423, author = {{Upmann, Matthias and Nasser Al-Maasri, Abdul and Beckmann, Lutz and Atanassova, Viktoria and Reich, Felix and Klein, Günter}}, booktitle = {{Amtstierärztlicher Dienst und Lebensmittelkontrolle Sonderausgabe}}, location = {{Garmisch-Partenkirchen }}, pages = {{156}}, title = {{{Restriktionsenzymanalyse und geographische Verteilung von Campylobacter jejuni-lsolaten im Einzugsbereich eines Norddeutschen Geflügelschlachthofs}}}, year = {{2007}}, } @inbook{2424, author = {{Upmann, Matthias and Klein, Günter}}, booktitle = {{Amtstierärztlicher Dienst und Lebensmittelkontrolle Sonderausgabe}}, location = {{Garmisch-Partenkirchen }}, pages = {{141}}, title = {{{Nachweisgrenzen beim molekularbiologischen Allergennachweis (Senf, Sesam, Sellerie) mittels Real-time PCR}}}, volume = {{25}}, year = {{2007}}, } @misc{2445, author = {{Visscher, C. and Winter, Petra and Versphol, Jutta and Stratmann, Janin and Upmann, Matthias and Beyerbach, Martin and Kamphues, J.}}, booktitle = {{Proceedings of the Society of Nutrition Physiology = Berichte der Gesellschaft für Ernährungsphysiologie }}, isbn = {{9-3-7690-4100-2}}, location = {{Göttingen}}, pages = {{105}}, publisher = {{DLG-Verl.}}, title = {{{Field study on effects or feeding eoarsely ground diets (including organic acids) on the composition of caecum content (starch content/pH/vfa concentrations) and on salmonella prevalence of slaughtered pigs}}}, volume = {{16}}, year = {{2007}}, } @article{2459, author = {{Upmann, Matthias and Visscher, Christian and Winter, Petra and Versphol, Jutta and Stratmann-Selke, Janin and Beyerbach, Martin and Kamphues, Josef}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{7}}, pages = {{99--103}}, publisher = {{Dt. Fachverl.}}, title = {{{Effekte gröberen Futters und organischer Säuren auf die Salmonellenprävalenz bei Mastschweinen : Untersuchungen (Feldstudie) vor und nach der Schlachtung}}}, volume = {{87}}, year = {{2007}}, } @inbook{2462, author = {{Upmann, Matthias and Visscher, C. and Winter, Petra and Versphol, Jutta and Stratmann, Janin and Beyerbach, M. and Kamphues, J.}}, booktitle = {{Proceedings of the Society of Nutrition Physiology }}, pages = {{105}}, title = {{{Field study on effects of feeding coarsely ground diets (including organie acids) on the compositioo of eaecum content (starcb content/pHlvfa concentrations) aod 00 salmonella prevaleoce of slaugbtered pigs}}}, volume = {{16}}, year = {{2007}}, } @article{2493, author = {{Langen, M. and Peters, U. and Upmann, Matthias and Klein, G.}}, journal = {{Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL)}}, pages = {{354--355}}, title = {{{Genotypisierung von Campylobacter spp. In der Lebensmittelkette}}}, volume = {{58}}, year = {{2007}}, } @inproceedings{2494, author = {{Al-Masri, A.-N. and Reich, R. and Beckmann, L. and Atanassova, V. and Klein, G. and Upmann, Matthias}}, location = {{Garmisch-Partenkirchen }}, title = {{{Restriktionsenzymanalyse und geographische Verteilung von Campylobacter jejuni-Isolaten im Einzugsbereich eines norddeutschen Geflügelschlachthofs}}}, year = {{2007}}, } @inproceedings{2495, author = {{Upmann, Matthias and Klein, G.}}, location = {{Garmisch-Partenkirchen }}, title = {{{Nachweisgrenzen beim molekularbiologischen Allergennachweis (Senf, Sesam, Sellerie) mittels Real-time PCR}}}, year = {{2007}}, } @inproceedings{2496, author = {{Upmann, Matthias and Rüben, C. and Klein, G.}}, location = {{Halle (Westf.)}}, title = {{{Antimikrobielle Wirksamkeit von Inhaltsstoffen ätherischer Öle}}}, year = {{2007}}, } @inbook{2497, author = {{Upmann, Matthias and Rüben, C. and Klein, G.}}, booktitle = {{Proc. Gistazert-Tagung}}, location = {{ Halle (Westf.)}}, pages = {{56--60}}, title = {{{Antimikrobielle Wirksamkeit von Inhaltsstoffen ätherischer Öle}}}, year = {{2007}}, } @article{2425, author = {{Upmann, Matthias and Klein, Günter and Reich, Felix and Peters, Ulrike and Nasser Al-Maasri, Abdul and Atanassova, Viktoria}}, journal = {{Forschung fürs Leben}}, pages = {{15--18}}, title = {{{Detektive im Schlachthof: Auf der Spur von Campylobacter}}}, year = {{2006}}, } @article{2458, author = {{Upmann, Matthias and Peters, Jan and Lienau, Jan-Alexander and Nähter, Gritt and Alter, Thomas}}, journal = {{Archiv für Lebensmittelhygiene}}, number = {{9/10}}, pages = {{136--140}}, title = {{{Resultate der ersten Phase des Nationalen Campylobacter-Masthähnchenmonitorings 2004-2005}}}, volume = {{57}}, year = {{2006}}, } @article{2460, author = {{Upmann, Matthias and Delcenserie, V. and Kopeinig, K. and Pollinger, S. and Beerens, H. and Gavani, F. and Bonaparte, C.}}, journal = {{Journal of Food Protection}}, number = {{4}}, pages = {{871--877}}, title = {{{Bifidobacterium Species Isolated from Animal Feces and from Beef and Pork Meat}}}, volume = {{69}}, year = {{2006}}, } @inproceedings{2489, author = {{Upmann, Matthias}}, location = {{Krefeld}}, title = {{{Einführung in die histologische Lebensmitteluntersuchung}}}, year = {{2006}}, } @inproceedings{2490, author = {{Upmann, Matthias}}, location = {{refeld}}, title = {{{Histologischer Nachweis von Verdickungsmitteln}}}, year = {{2006}}, } @inproceedings{2491, author = {{Upmann, Matthias and Gethmann, J. and Möller, M. and Schlieper, B. and Krapat, R.}}, location = {{Würzburg}}, title = {{{Reduzierung der Campylobacter-Belastung in der Lebensmittelkette}}}, year = {{2006}}, } @inproceedings{2492, author = {{Upmann, Matthias and Visscher, C. and Winter, P. and Stratmann, J. and Beyerbach, M. and Kamphues, J.}}, location = {{München}}, title = {{{Effekte bestimmter Fütterungsmaßnahmen in Schweinebeständen zur Reduktion der Salmonellenprävalenz – Ergebnisse einer Feldstudie. }}}, year = {{2006}}, } @inbook{2443, author = {{Upmann, Matthias}}, booktitle = {{Chemisches und Veteriäruntersuchungsamt CVUA-OWL : Jahresbericht 2005}}, title = {{{Salmonellen in Lebensmitteln}}}, year = {{2005}}, } @inproceedings{2488, author = {{Upmann, Matthias}}, location = {{Rheda-Wiedenbrück}}, title = {{{Rechtliche Beurteilung von vorverpacktem Fleisch und Fleischerzeugnissen}}}, year = {{2005}}, } @misc{2409, author = {{Upmann, Matthias and Wellm, G.}}, booktitle = {{Encyclopedia of meat sciences}}, editor = {{Jensen, Werner K.}}, isbn = {{0-12-464970-x}}, pages = {{1119--1129}}, publisher = {{Elsevier }}, title = {{{Quality management: Abattoirs and processing plants}}}, volume = {{3}}, year = {{2004}}, } @misc{2410, author = {{Upmann, Matthias and Stephan, R.}}, booktitle = {{Encyclopedia of meat sciences}}, editor = {{Jensen, Werner K.}}, isbn = {{0-12-464970-x}}, pages = {{667--674}}, publisher = {{Elsevier}}, title = {{{Laboratory accreditation}}}, volume = {{2}}, year = {{2004}}, } @misc{2411, author = {{Upmann, Matthias and Jakob, P.}}, booktitle = {{Encyclopedia of meat sciences}}, editor = {{Jensen, Werner K.}}, isbn = {{0-12-464970-x}}, pages = {{547--558}}, publisher = {{Elsevier}}, title = {{{HACCP and self-regulation}}}, volume = {{2}}, year = {{2004}}, } @inbook{2452, author = {{Upmann, Matthias and Wellm, Gabriele and Pollinger, Sandra}}, booktitle = {{43. Arbeitstagung dess Arbeitsgebietes Lebensmittelhygiene}}, location = {{Garmisch-Partenkirchen }}, pages = {{797--802}}, title = {{{Einfluss eines aeroben und eines aneroben Transportmediums auf die Wiedererfindungsrate von Escherichja coli, Pseudomonas Putida und Bifidobacterium Pseudolongum beim Nass-Trocken-Tupferverfahen von Arbeitsflächen}}}, year = {{2002}}, } @inbook{2453, author = {{Upmann, Matthias and Kopeinig, Katharina and Bonaparte, Christine and Kneifel, W.}}, booktitle = {{43. Arbeitstagung dess Arbeitsgebietes Lebensmittelhygiene}}, location = {{Garmisch-Partenkirchen }}, pages = {{658--663}}, title = {{{Selektiver Nachweis von Bifidobakterien mit Hilfe eines Mupircin-Haltigen Nährbodens}}}, year = {{2002}}, } @inbook{2454, author = {{Upmann, Matthias and Kopeinig, Katharina and Pollinger, Sandra and Wellm, Gabriele and Gavani, Francoise}}, booktitle = {{43. Arbeitstagung dess Arbeitsgebietes Lebensmittelhygiene}}, location = {{Garmisch-Partenkirchen }}, pages = {{286--291}}, title = {{{Vorkommen von Bifidobakterienstämmen in der Rindfleischproduktionskette}}}, year = {{2002}}, } @inbook{2455, author = {{Upmann, Matthias and Pollinger, Sandra and Kopeinig, Katharina and Wellm, Gabriele}}, booktitle = {{43. Arbeitstagung dess Arbeitsgebietes Lebensmittelhygiene}}, location = {{Garmisch-Partenkirchen }}, pages = {{292--297}}, title = {{{Vorkommen von Bifidobaterien im Vergleich zu aeroben Gesamtkeimzahl, Enterobakteriazeenzahl und der Escherichia Coli-Anzahl bei der Schweineschlachtung}}}, year = {{2002}}, } @inbook{2456, author = {{Upmann, Matthias and Novak, J.}}, booktitle = {{43. Arbeitstagung dess Arbeitsgebietes Lebensmittelhygiene}}, location = {{Garmisch-Partenkirchen }}, pages = {{747--752}}, title = {{{Einfluss des Autoklavierens auf die antimikrobielle Wirksamkeit von Oregano (Organumsp.) und Tymian (Thymus Vulgaris)}}}, year = {{2002}}, } @inproceedings{2487, author = {{Upmann, Matthias and Novak, J.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Einfluss des Autoklavierens auf die antimikrobielle Wirksamkeit von Oregano (Orignanum sp.) und Thymian (Thymus vulgaris)}}}, year = {{2002}}, } @inbook{2446, author = {{Upmann, Matthias}}, booktitle = {{Qualitätssicherung in der mikrobiologischen Lebensmitteluntersuchung }}, editor = {{Paulsen, Peter}}, isbn = {{3-901950-03-6 }}, location = {{Wien}}, pages = {{14--15}}, publisher = {{Inst. für Fleischhygiene }}, title = {{{Schnellmethoden und Qualitätssicherung - eine Unvereinbarkeit?}}}, year = {{2001}}, } @article{2447, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft International}}, number = {{1}}, pages = {{33--34}}, title = {{{Reduction of the microbial contamination on fresh meat : 2. Microbial contral at slaughter and processing }}}, year = {{2001}}, } @article{2449, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft International}}, number = {{2}}, pages = {{57--59}}, title = {{{Reduction of the microbial contamination on fresh meat: 3: "Thid Line" intervention strategies: The decontamination issue}}}, year = {{2001}}, } @inbook{2457, author = {{Upmann, Matthias and Novak, J.}}, booktitle = {{42. Arbeitstagung dess Arbeitsgebietes Lebensmittelhygiene}}, location = {{Garmisch-Partenkirchen }}, pages = {{471--176}}, title = {{{Antimikrobielle Wirksamkeit von gerbeltem und gemahlenem Oregano sowie Oregano-Öl in Zubereitungen aus Hackfleisch}}}, year = {{2001}}, } @article{2461, author = {{Upmann, Matthias and Buckenhuskes, H.J.}}, journal = {{ernährung/nutrition}}, number = {{7/8}}, pages = {{300--311}}, title = {{{Qualitätssicherungskonzepte entlang der Fleischproduktionskette.}}}, volume = {{25}}, year = {{2001}}, } @inproceedings{2465, author = {{Upmann, Matthias and Stiegler, S. and Novak, J. and Krüger, G.}}, booktitle = {{Arbeitstagung des Arbeitsgebietes "Lebensmittelhygiene"}}, isbn = {{3-930511-93-2}}, location = {{ Garmisch-Partenkirchen}}, pages = {{324--329}}, title = {{{Einfluß von gerebeltem Oregano, Thymian, Rosmarin und Majoran auf die Entwicklung der Verderbnisflora in Zubereitung aus Hackfleisch}}}, year = {{2001}}, } @inproceedings{2481, author = {{Upmann, Matthias}}, location = {{Lissabon}}, title = {{{Microbial contamination sources in the meat cutting sector}}}, year = {{2001}}, } @article{2482, author = {{Upmann, Matthias and Buckenhuskes, H.J.}}, journal = {{METE}}, title = {{{Qualitätssicherungskonzepte entlang der Fleischproduktionskette}}}, year = {{2001}}, } @inproceedings{2483, author = {{Upmann, Matthias and Novak, J.}}, location = {{Garmisch-Partenkirchen }}, title = {{{Antimikrobielle Wirksamkeit von gerebeltem und gemahlenem Oregano sowie Oregano-Öl in Zubereitungen aus Hackfleisch}}}, year = {{2001}}, } @inproceedings{2484, author = {{Upmann, Matthias and Stiegler, S. and Novak, J.}}, location = {{Krakau (Polen)}}, title = {{{Effect of some spices on the development of the spoilage flora in minced meat preparations}}}, year = {{2001}}, } @inbook{2485, author = {{Upmann, Matthias and Stiegler, S. and Novak, J.}}, booktitle = {{Proc. 47. ICoMST}}, location = {{Krakau (Polen)}}, pages = {{38--39}}, title = {{{Effect of some spices on the development of the spoilage flora in minced meat preparations}}}, year = {{2001}}, } @inproceedings{2486, author = {{Upmann, Matthias}}, location = {{Wien}}, title = {{{Schnellmethoden und Qualitätssicherung – eine Unvereinbarkeit?}}}, year = {{2001}}, } @article{2414, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{27--29}}, title = {{{Verminderung der bakteriellen Belastung auf frischem Fleisch. III: Weitere Möglichkeiten zur Beeinflussung der Frischfleischflora}}}, volume = {{80}}, year = {{2000}}, } @article{2415, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Reduction of bacterial contamination of fresh meat. II. Control of microbiological risks in meat production and processing.}}, number = {{10}}, pages = {{18--20}}, title = {{{Verminderung der bakteriellen Belastung auf frischem Fleisch. II: Beherrschung mikrobieller Risiken bei Fleischgewinnung und -bearbeitung }}}, volume = {{80}}, year = {{2000}}, } @article{2416, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{32--35}}, title = {{{Verminderung der bakteriellen Belastung auf frischem Fleisch. I: Beherrschung mikrobieller Risiken in Tierprodukten und Tiertransport}}}, volume = {{80}}, year = {{2000}}, } @article{2417, author = {{Upmann, Matthias and Smulders, Frans J.M. and James, Christian and Paulsen, Peter}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{90--97}}, title = {{{Die Mirkobiologie von Kälte behandeltem Fleisch}}}, volume = {{80}}, year = {{2000}}, } @misc{2421, author = {{Upmann, Matthias and Bonaparte, C.}}, booktitle = {{Encyclopedia of food microbiology}}, editor = {{Robinson, Richard}}, isbn = {{0-12-227070-3}}, pages = {{1887--1895}}, publisher = {{Acad. Press}}, title = {{{Rapid methods for food hygiene inspection}}}, year = {{2000}}, } @article{2434, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft International}}, pages = {{29--32}}, title = {{{Reduction of the microbial contamination on fresh meat: 1. Microbial control at the farm and during transport}}}, volume = {{4}}, year = {{2000}}, } @article{2448, author = {{Upmann, Matthias and Paulsen, Peter and James, Christian and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft International}}, number = {{3}}, pages = {{38--45}}, title = {{{The Microbiology of refrigerated meat}}}, year = {{2000}}, } @article{2450, author = {{Upmann, Matthias and Paulsen, Peter and James, Christian and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft International}}, number = {{3}}, pages = {{38--45}}, title = {{{Microbiology of refrigerated meat}}}, year = {{2000}}, } @article{2464, author = {{Upmann, Matthias and Jakob, Peter and Reuter, Gerhard}}, journal = {{Dairy, Food and Environmental Sanitation}}, number = {{1}}, pages = {{14--23}}, title = {{{Microbial Transfer During Cutting and Deboning of Pork in a Small-Scale Meat Processing Plant}}}, volume = {{20}}, year = {{2000}}, } @article{2476, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Fleischwirtschaft}}, number = {{11}}, pages = {{27--29}}, title = {{{Verminderung der bakteriellen Belastung auf frischem Fleisch. 3. Weitere Möglichkeiten zur Beeinflussung der Fleischflora}}}, volume = {{80}}, year = {{2000}}, } @inproceedings{2477, author = {{Upmann, Matthias}}, location = {{Bekescsaba (Ungarn)}}, title = {{{Qualitätssicherungskonzepte enttlang der Fleischproduktionskette}}}, year = {{2000}}, } @inproceedings{2478, author = {{Upmann, Matthias}}, booktitle = {{Proc. Internationales Symposium: Technologie der Salami- und Rohwurstherstellung sowie der Gänseverarbeitung}}, location = {{Bekescsaba (Ungarn)}}, pages = {{10}}, title = {{{Qualitätssicherungskonzepte entlang der Fleischproduktionskette}}}, year = {{2000}}, } @inproceedings{2479, author = {{Upmann, Matthias and Stiegler, S. and Novak, J. and Krüger, G.}}, location = {{ Garmisch-Partenkirchen}}, title = {{{Einfluß von gerebeltem Oregano, Thymian, Rosmarin und Majoran auf die Entwicklung der Verderbnisflora in Zubereitungen aus Hackfleisch}}}, year = {{2000}}, } @inbook{2480, author = {{Upmann, Matthias and Stiegler, S. and Novak, J. and Krüger, G.}}, booktitle = {{Proc. 41. Arbeitstagung des Arbeitsgebietes "Lebensmittelhygiene"}}, location = {{Garmisch-Partenkirchen}}, pages = {{324--329}}, title = {{{Einfluß von gerebeltem Oregano, Thymian, Rosmarin und Majoran auf die Entwicklung der Verderbnisflora in Zubereitungen aus Hackfleisch}}}, year = {{2000}}, } @article{2426, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, journal = {{Tierärztliche Praxis}}, number = {{G}}, pages = {{245--250}}, title = {{{Gründung eines »European College for Veterinary Public Health and -Food Science« (ECVPH-FS). Beweggründe, Hindernisse und warum Wien als Wegbereiter?}}}, volume = {{27}}, year = {{1999}}, } @inproceedings{2475, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, booktitle = {{Proc. National Pork Producers Council (NPPC), Chilling Workshop}}, location = {{Des Moines, Iowa (USA)}}, pages = {{1--29}}, title = {{{Controlling microbial growth and - survival on pork, with particular reference to the effects of refrigeration}}}, volume = {{6}}, year = {{1999}}, } @article{2418, author = {{Upmann, Matthias and Reuter, Gerd}}, journal = {{Fleischwirtschaft}}, number = {{9}}, pages = {{971--974}}, title = {{{Oberflächenkeimgehalte und Betriebshygiene in einem Zerlegbetrieb für Schweinefleisch : 2. Mitteilung}}}, volume = {{78}}, year = {{1998}}, } @article{2420, author = {{Upmann, Matthias and Reuter, Gerd}}, journal = {{Fleischwirtschaft}}, number = {{6}}, pages = {{647--651}}, title = {{{Oberflächenkeimgehalte und Betriebshygiene in einem Zerlegebetrieb für Schweinefleisch : 1. Mitteilung}}}, volume = {{78}}, year = {{1998}}, } @inbook{2444, author = {{Upmann, Matthias}}, booktitle = {{Biochenmische Nachweismethoden. - Linkösterreichische Lebensmittelchemikertage}}, editor = {{Pfannhauser, Werner}}, isbn = {{3-9005-5425-0}}, location = {{Innsbruck}}, pages = {{68--74}}, title = {{{HACCP bei der Fleischgewinnung}}}, year = {{1998}}, } @inproceedings{2471, author = {{Upmann, Matthias}}, location = {{Innsbruck}}, title = {{{HACCP bei der Fleischgewinnung}}}, year = {{1998}}, } @inproceedings{2472, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, location = {{Millstadt}}, title = {{{Gründung eines ‘European College for Veterinary Public Health and -Food Science’ (ECVPH-FS). Beweggründe, Hindernisse und warum Wien als Wegbereiter}}}, year = {{1998}}, } @inproceedings{2473, author = {{Upmann, Matthias}}, location = {{Wien}}, title = {{{Mikrobiologische Beurteilungskriterien für Fleisch}}}, year = {{1998}}, } @inproceedings{2474, author = {{Upmann, Matthias and Smulders, Frans J.M.}}, location = {{Leipzig}}, title = {{{Gründung eines ‘European College for Veterinary Public Health and -Food Science’ (ECVPH-FS). Beweggründe, Hindernisse und warum Wien als Wegbereiter?}}}, year = {{1998}}, } @article{2413, author = {{Upmann, Matthias and Buschulte, Anja and Reuter, Gerd}}, journal = {{Fleischwirtschaft}}, number = {{2}}, pages = {{114--119}}, title = {{{Kenntnis der Erzeuger- und Vermarktungsstruktur für Schweine : Vorraussetzung für ein vereinfachtes Untersuchungssystem im Fleischhygieneprogramm}}}, volume = {{77}}, year = {{1997}}, } @inbook{2470, author = {{Upmann, Matthias and Paulsen, P. and Smulders, F.J.M.}}, booktitle = {{ 'Meat refrigeration - why and how?'}}, location = {{Bristol}}, pages = {{1--6}}, title = {{{The microbiology of refrigerated meat; the major issues}}}, year = {{1997}}, } @phdthesis{2422, author = {{Upmann, Matthias}}, pages = {{249}}, publisher = {{Freie Universität}}, title = {{{Der Oberflächenkeimgehalt des Schweinefleisches vor und nach dem Zerlegeprozess sowie Beobachtungen zur Betriebshygiene und deren überprüfung mit dem Nass-Trocken-Tupferverfahren }}}, year = {{1996}}, } @inbook{2432, author = {{Upmann, Matthias and Reuter, Gerd}}, booktitle = {{Tagungsband Teil I}}, isbn = {{3-930511-35-5}}, location = {{Garmisch-Partenkirchen}}, pages = {{27--33}}, title = {{{Der Oberflächenkeimgehalt von Schweinefleisch vor und während der Zerlegung}}}, year = {{1996}}, } @inproceedings{2468, author = {{Upmann, Matthias and Reuter, G.}}, location = {{Garmisch-Partenkirchen}}, title = {{{Der Oberflächenkeimgehalt von Schweinefleisch vor und während der Zerlegung}}}, year = {{1996}}, } @inbook{2430, author = {{Upmann, Matthias and Louwers, J. and Klein, Günter and Reuter, Gerd}}, booktitle = {{Arbeitstagung des Arbeitsgebietes "Lebensmittelhygiene" }}, isbn = {{3-930511-18-5}}, pages = {{78--85}}, title = {{{Zur Aussagekraft des Einfachen Tupfer-Verfahrens (DIN- Entwurf 10113-2) auf Modelloberflächen}}}, year = {{1995}}, } @inbook{2467, author = {{Upmann, Matthias and Buschulte, A. and Reuter, G.}}, booktitle = {{Proc. 36. Arbeitstagung des Arbeitsgebietes "Lebensmittelhygiene", Teil 1}}, location = {{Garmisch-Partenkirchen}}, pages = {{168--176}}, title = {{{Die Kenntnis der Erzeuger- und Vermarktungsstruktur für Schweine als Voraussetzung für ein vereinfachtes Untersuchungssystem im Fleischhygieneprogramm}}}, year = {{1995}}, }