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What’s in it for me?

Freshly-squeezed juice and a long shelf life are two ideas that certainly seem to contradict each other. New processing technologies make it possible for juice to have a long shelf life and still retain its natural flavour, but consumers are often sceptical. What is needed to gain the consumers’ acceptance?

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Packaging of dry cured sausages – how to maintain colour and taste?

Discoloration Dry cured sausages contain the muscle pigment myoglobin, which combined with nitrite and lowering of the pH makes a red/pink colour of the final products. Most of Norwegian dry cured sausages are sliced and packaged in modified atmospheres. The gas is usually either all nitrogen or a blend of nitrogen and some carbon dioxide. […]

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Discovery of genetic markers for CMS using field outbreaks

Outbreak of cardiomyopathic syndrome (CMS) in farming sites has helped in uncovering genetic QTL markers for this disease. CMS field outbreak mortality from a Marine Harvest site indicates that genetic markers on two chromosomal regions might confer stronger survival and robustness to CMS.

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