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Biography Oddvin Sørheim

I am employed as a scientist at Nofima, and have worked at the institute since 1985. My research is primarily focused on packaging of meat and other foods, in addition to colour of meat. In this area of expertise, I have conducted research, contract work, training and industry consulting in many parts of the world. For more information about gas packaging of meat; please see the enclosed web link. Other research interests include meat tenderness, pre-rigor processing of meat, technology for ready-to-eat meals, reduction of food waste, meat production in Africa, and salting of meat and fish using computed X-Ray tomography (CT) for salt analysis. My education is a MSc (1982) and a PhD (2000) in food science, both from the Norwegian Universityof Life Sciences. The PhD thesis is entitled “Effects of modified atmosphere packaging on colour and microbiological shelf life of red meats”. I have been a visiting scientist at Kansas State University (1989/90), Utah State University (2002) and Insititut de Recerca i Tecnologia Agroalimentàries in Spain (2007/08).

Oddvin has 48 scientific publications in Cristin:

Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne; 2017: Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display

Sørheim, Oddvin; Sanden, Karen Wahlstrøm; Berg, Per; Larsen, Hanne; 2017: Light-induced discoloration of sliced packaged salami is non-reversible

Bjelanovic, Milena; Egelandsdal, Bjørg; Phung, Vinh Thanh; Langsrud, Øyvind; Sørheim, Oddvin; Hunt, Melvin; Slinde, Erik; 2016: Effects of metabolic substrates on myoglobin redox forms in packaged ground beef.

Bjelanovic, Milena; Egelandsdal, Bjørg; Phung, Vinh Thanh; Langsrud, Øyvind; Sørheim, Oddvin; Hunt, Melvin; Slinde, Erik; 2016: Effects of metabolic substrates on myoglobin redox forms in packaged ground beef

Selemani, Ismail Saidi; Eik, Lars Olav; Holand, Øystein; Ådnøy, Tormod; Mtengeti, Ephraim; Mushi, Daniel E.; Sørheim, Oddvin; 2015: Feeding Strategies for Improved Beef Productivity and Reduced GHG Emission in Tanzania: Effect of Type of Finish-Feeding on Carcass Yield and Meat Quality of Zebu Steers

Concollato, Anna; Concollato, Anna; Bjørlykke, Gry Aletta; Kvamme, Bjørn Olav; Sørheim, Oddvin; Slinde, Erik; Olsen, Rolf Erik; 2015: The Effect of Carbon Monoxide on Slaughter and Processing of Fish

Røssvoll, Elin Halbach; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig; 2014: Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Holck, Askild Lorentz; Pettersen, Marit Kvalvåg; Moen, M.H.; Sørheim, Oddvin; 2014: Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging

Pettersen, Marit Kvalvåg; Sørheim, Oddvin; Moen, M.H.; Holck, Askild Lorentz; 2014: Reduced liquid loss and extended shelf life of chicken filets by use of Modified atmosphere and active packaging

Røssvoll, Elin Halbach; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig; 2013: Cooking hamburgers at home - consumer preferences, internal color and survival of shigatoxigenic Eschericia coli

Phung, Vinh Thanh; Khatri, Mamata; Liland, Kristian Hovde; Slinde, Erik; Sørheim, Oddvin; Almøy, Trygve; Saarem, K; Egelandsdal, Bjørg; 2013: Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle

Bjelanovic, Milena; Sørheim, Oddvin; Slinde, Erik; Puolanne, Eero; Isaksson, Tomas; Egelandsdal, Bjørg; 2013: Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis

Sørheim, Oddvin; Høy, Martin; 2013: Effects of food ingredients and oxygen exposure on premature browning in cooked beef

Olsen, Nina Veflen; Menichelli, Elena; Sørheim, Oddvin; Næs, Tormod; 2012: Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

Bjørlykke, Gry Aletta; Kvamme, Bjørn Olav; Slinde, Erik; Sørheim, Oddvin; 2012: Use of carbon monoxide in slaughtering, processing and packaging of musclefoods

Håseth, Torunn Thauland; Sørheim, Oddvin; Høy, Martin; Egelandsdal, Bjørg; 2012: Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

Khatri, Mamata; Phung, Vinh Thanh; Isaksson, Tomas; Sørheim, Oddvin; Slinde, Erik; Egelandsdal, Bjørg; 2012: New procedure for improving precision and accuracy of instrumental color measurements of beef

Bjørlykke, Gry Aletta; Roth, Bjørn; Sørheim, Oddvin; Kvamme, Bjørn Olav; Slinde, Erik; 2011: The effects of carbon monoxide on Atlantic salmon (Salmo solar L.)

Ottestad, Silje; Sørheim, Oddvin; Heia, Karsten; Skaret, Josefine; Wold, Jens Petter; 2011: Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets

Sørheim, Oddvin; Olsen, Nina Veflen; 2010: Better quality packaging for long shelf life

Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim; 2009: Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Håseth, Torunn Thauland; Høy, Martin; Egelandsdal, Bjørg; Sørheim, Oddvin; 2009: Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed Tomography

Segtnan, Vegard; Høy, Martin; Sørheim, Oddvin; Kohler, Achim; Lundby, Frank; Wold, Jens Petter; Ofstad, Ragni; 2009: Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

Sørheim, Oddvin; Westad, Frank Ove; Larsen, Hanne; Alvseike, Ole; 2009: Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging

Håseth, Torunn Thauland; Høy, Martin; Kongsro, Jørgen; Kohler, Achim; Sørheim, Oddvin; Egelandsdal, Bjørg; 2008: Determination of sodium chloride in pork meat by computed tomography at different voltages

Mushi, D.E.; Eik, Lars Olav; Sørheim, Oddvin; Ådnøy, Tormod; 2008: Effects of concentrate feeding systems, genotype and sex on productive performance and meat quality of Norwegian lambs

Mushi, D.E.; Eik, Lars Olav; Sørheim, Oddvin; Ådnøy, Tormod; Haugen, John-Erik; 2008: Effect of animal sex and time of slaughter on sensory quality of meat from Norwegian lamb

Mushi, D.E.; Eik, Lars Olav; Thomassen, Magny S.; Sørheim, Oddvin; Ådnøy, Tormod; 2008: Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics

Eie, Thomas; Larsen, Hanne; Sørheim, Oddvin; Pettersen, Marit Kvalvåg; Hansen, Anlaug Ådland; Wold, Jens Petter; Naterstad, Kristine; Mielnik, Maria Bogumila; 2007: New technologies for extending shelf life

Håseth Thauland, Torunn; Egelandsdal, Bjørg; Bjerke, Frøydis; Sørheim, Oddvin; Sørheim, Oddvin; 2007: Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams

Claus, JR; Sørheim, Oddvin; 2006: Preserving pre-rigor meat functionality for beef patty production

Larsen, Hanne; Westad, Frank; Sørheim, Oddvin; Nilsen, L. H.; 2006: Determination of critical oxygen level in packages for cooked sliced ham to prevent color fading during illuminated retail display

Sørheim, Oddvin; Langsrud, Øyvind; Cornforth, Daren; Johannesen, Tom Chr; Johannessen, Tom Chr.; Slinde, Erik; Berg, Per; Nesbakken, Truls; 2006: Carbon Monoxide as a Colorant in Cooked or Fermented Sausages

Sørheim, Oddvin; Uglem, Solveig; Claus, Jim R.; Egelandsdal, Bjørg; 2006: Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide

Veberg, Annette; Sørheim, Oddvin; Moan, Johan; Iani, Vladimir; Juzenas, Petras; Nilsen, Asgeir; Wold, Jens Petter; 2006: Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Veberg, Annette; Sørheim, Oddvin; Sørheim, Oddvin; Moan, Johan Emilian; Iani, Vladimir; Juzenas, Petras; Nilsen, Asgeir; Wold, Jens Petter; 2006: Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

John, Liza; Cornforth, Daren; Carpenter, Charles E.; Sørheim, Oddvin; Pettee, Brian; Whittier, Dick R.; 2005: Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80 % oxygen or 0.4 % carbon monoxide or vacuum

Ådnøy, Tormod; Thomassen, Magny S.; Haug, Anna; Sørheim, Oddvin; Varszegi, Zsofia; Eik, Lars Olav; 2005: Grazing on mountain pastures - does it affect meat quality in lambs?

John, Liza; Cornforth, Daren; Carpenter, Charles E.; Sørheim, Oddvin; Pettee, Brian; Whittier, Dick R.; 2004: Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres

Sørheim, Oddvin; Ofstad, Ragni; Lea, Per; 2004: Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef

Sørheim, Oddvin; Hildrum, Kjell Ivar; 2002: Muscle stretching techniques for improving meat tenderness

Sørheim, Oddvin; Sørheim, Oddvin; Nissen, Hilde; Aune, Tore; Nesbakken, Truls; 2002: Carbon monoxide in meat packaging

Ådnøy, Tormod; Sørheim, Oddvin; Sørheim, Oddvin; Eik, Lars Olav; Haug, Anna; Thomassen, Magny S.; Varszegi, Zsofia; 2002: Norsk lammekjøt både sunt og godt! Lammekjøtt 2002

Sørheim, Oddvin; Idland, J; Halvorsen, E.C.; Frøystein, T.; Lea, Per; Hildrum, Kjell Ivar; 2001: Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi

Kjos, Nils Petter; Øverland, Margareth; Bryhni, Eli Arnkværn; Sørheim, Oddvin; Sørheim, Oddvin; 2000: Food Waste Products in Diets for Growing-finishing Pigs: Effect on Growth Performance, Carcass Characteristics and Meat Quality

Sørheim, Oddvin; Sørheim, Oddvin; 2000: Effects of modified atmosphere packaging on colour and microbiological shelf life of red meats

Sørheim, Oddvin; Nissen, Hilde; Nesbakken, Truls; 1999: The storage life of beef and pork pakaged in an atmosphere with low carbon monoxide and high carbon dioxide

Sørheim, Oddvin; Aune, Tore; Nesbakken, Truls; 1997: Technological, hygienic and toxilogical aspects of carbon monoxide used in modified atmosphere packaging of meat