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Biography Bjørg Narum

My main interest is in process analytical chemistry through the use of rapid at-line, on-line or in-line instruments.
I think this is the key tool to improve productivity, lower the manufacturing costs and even to improve the product quality, especially when using near-infrared (NIR), mid-infrared (FT-IR) and Raman spectroscopy.
I also have a major interest in muscle profiling and the possibility to increase the amount of tender beef cuts per carcass, and the mechanisms for developing the rigor mortis processes in beef
muscles due to electrical stimulation, stress, low temperature and muscle shortening.

Bjørg has 24 scientific publications in Cristin:

Perisic, Nebojsa; Afseth, Nils Kristian; Ofstad, Ragni; Nilsen, Bjørg Narum; Kohler, Achim; 2013: Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis

Afseth, Nils Kristian; Martens, Harald; Randby, Åshild T.; Gidskehaug, Lars Halvor; Nilsen, Bjørg Narum; Jørgensen, Kjetil; Lien, Sigbjørn; Kohler, Achim; 2010: Predicting the Fatty Acid Composition of Milk: A Comparison of Two Fourier Transform Infrared Sampling Techniques

Berget, Ingunn; Martens, Harald; Kohler, Achim; Sjurseth, Siri Kulberg; Afseth, Nils Kristian; Nilsen, Bjørg Narum; Ådnøy, Tormod; Lien, Sigbjørn; 2010: Caprine CSN1S1 haplotype effect on gene expression and milk composition measured by Fourier transform infrared spectroscopy

Hildrum, Kjell Ivar; Rødbotten, Rune; Høy, Martin; Berg, Jan; Nilsen, Bjørg Narum; Wold, Jens Petter; 2009: Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force

Segtnan, Vegard; Høy, Martin; Lundby, Frank; Nilsen, Bjørg Narum; Wold, Jens Petter; 2009: Fat distribution analysis in salmon fillets using non-contact near infrared interactance imaging: a sampling and calibration strategy

Wold, Jens Petter; Johansen, Ib-Rune; Haugholt, Karl Henrik; Tschudi, Jon; Thielemann, Jens T; Segtnan, Vegard; Nilsen, Bjørg Narum; Wold, Erik; 2006: Non-contact transflectance NIR imaging for representative on-line sampling of dried salted coalfish (bacalao)

Wold, Jens Petter; Johansen, Ib-Rune; Haugholt, Karl Henrik; Tschudi, Jon; Thielemann, Jens T; Segtnan, Vegard; Nilsen, Bjørg Narum; Wold, Erik; 2006: Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao)

Hollung, Kristin; Øverland, Margareth; HRUSTIC, MILICA; SEKULIC, PETAR; MILADINOVIC, JEGOR; Martens, Harald; Narum, Bjørg; Nilsen, Bjørg Narum; Sahlstrøm, Stefan; Sørensen, Mette; Storebakken, Trond; Skrede, Anders; 2005: Evaluation of non-starch polysaccharides and oligosaccharide content of different soybean varieties (Glycine max) by near-infrared spectroscopy and proteomics

Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; Westad, Frank Ove; Wahlgren, N; 2004: In-line analysis of ground beef using a diode array NIR instrument on a conveyer belt

Westad, Frank Ove; Nilsen, Bjørg Narum; Wahlgren, Nils; Hildrum, Kjell Ivar; 2004: Removal of conveyor belt near infrared signals in in-line monitoring of proximal ground beef composition

Tøgersen, Geir; Arnesen, J.F.; Nilsen, B.N.; Nilsen, Bjørg Narum; Hildrum, Kjell Ivar; 2003: On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy

Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; Wahlgren, Magnus; 2002: Improving the tenderness of hot boned beef muscles - Restriction methods of rigor mortis contraction can reduce the effects of cold shortening

Rødbotten, Rune; Nilsen, Bjørg Narum; Nilsen, Bjørg Narum; Hildrum, Kjell Ivar; 2000: Prediction of beef quality attributes from early post mortem near infrared reflectance spectra

Almendingen, Kari; Meltzer, Helle M.; Pedersen, Jan I; Nilsen, Bjørg Narum; Ellekjaer, M.; 2000: Near infrared spectroscopy-a potentially useful method for rapid determination of fat and protein content in homogenized diets

Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; Bekken, Arne; Næs, Tormod; 2000: Effects of chilling rate and low voltage electrical stimulation on sensory properties of ovine M. Longissimus

Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; 2000: Near infrared reflectance spectroscopy for the assesment of meat tenderness

Rødbotten, Rune; Nilsen, Bjørg Narum; Hildrum, Kjell Ivar; 2000: Prediction of beef quality attributes from early post mortem near infrared reflectance spectra

Tøgersen, Geir; Nilsen, Bjørg Narum; Hildrum, Kjell Ivar; 2000: On-line near infrared analysis of meat composition in industrial scale ground meat batches

Tøgersen, Geir; Isaksson, Tomas; Nilsen, Bjørg N.; Nilsen, Bjørg Narum; Bakker, E.A.; Hildrum, Kjell Ivar; 1999: On-line NIR analysis of fat, water and protein in industrial scale ground meat batches

Hildrum, Kjell Ivar; Solvang, Marianne; Nilsen, Bjørg Narum; Frøystein, Terje; Berg, Jan; 1999: Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi

Nilsen, Bjørg Narum; Aaby, Kjersti; Arnkværn, Eli; Blümlein, L; Kvaal, Knut; Risvik, Einar; Ellekjær, Marit Risberg; 1997: Electronic nose as a potential method for measuring flavour characteristics of pork - a preliminary study

Isaksson, Tomas; Nilsen, Bjørg Narum; Tøgersen, Geir; Hammond, R.P; Hildrum, Kjell Ivar; 1996: On-line, Proximate analysis of ground beef directly at a meeat grinder outlet

Hildrum, Kjell Ivar; Isaksson, Tomas; Næs, Tormod; Nilsen, Bjørg Narum; Rødbotten, Marit; Lea, Per; 1995: Near infrared reflectance spectroscopy in the predition of sensory properties of beef

Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; Mielnik, Maria Bogumila; Næs, Tormod; 1994: Predition of sensory characteristics of beef by near-infrared spectroscopy