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2022
1 King, D. Andy; Hunt, Melvin C.; Barbut, Shai; Claus, James R.; Cornforth, Daren P.; Joseph, Poulson; Brad Kim, Yuan H.; Lindahl, Gunilla; Mancini, Richard A.; Nair, Mahesh N.; Merok, Kjell J.; Milkowski, Andy; Mohan, Anand; Pohlman, Fred; Ramanathan, Ranjith; Raines, Christopher R.; Seyfert, Mark; Sørheim, Oddvin; Suman, Surendranath P.; Weber, Melissa.
American Meat Science Association Guidelines for Meat Color Measurement. Meat and Muscle Biology 2022 ;Volume 6.(4) p. -
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2020
2 Langsrud, Solveig; Sørheim, Oddvin; Skuland, Silje Elisabeth; Almli, Valerie Lengard; Jensen, Merete Rusås; Grøvlen, Magnhild Seim; Ueland, Øydis; Møretrø, Trond.
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens. PLOS ONE 2020 ;Volume 15.(4) p. -
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3 Schirmer, Bjørn Christian; Sørheim, Oddvin; Skaar, Ida; Kure, Cathrine Finne.
The Influence Of Concentrations Of Carbon Dioxide And Residual Oxygen On The Growth Of Meat Spoilage Moulds. Journal of Food Science and Nutrition 2020 ;Volume 6.(064)
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2019
4 Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin.
Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-580-4) 28 p. Nofima rapportserie(3/2019)
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5 Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne.
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami. Journal of Food Quality 2019 ;Volume 2019. p. -
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2018
6 Sørheim, Oddvin.
Challenges in meat packaging with focus on color, shelf life and food waste. Reciprocal Meat Conference; 2018-06-25 - 2018-06-25
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7 Sørheim, Oddvin.
Internasjonal pris til kjøttforsker i Nofima. nofima.no, packnews.no, Kjøttbransjen [Internet] 2018-08-07
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8 Sørheim, Oddvin.
Oddvin Sørheim recognized as the 2018 AMSA International Lectureship Award Winner. provisioneronline.com [Internet] 2018-03-06
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9 Øvrum Gaarder, Mari; Carlehög, Mats; Sørheim, Oddvin; Berg, Per; Hersleth, Margrethe.
Newly sliced versus packed and stored dry cured ham - perception of freshness?. The 8th European Conference on Sensory and Consumer Research; 2018-09-02 - 2018-09-05
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2017
10 Grassi, Silvia; Alamprese, Cristina; Limbo, Sara; Sørheim, Oddvin; Biscottini, Giovanni; Casiraghi, Ernestina.
FT-NIR spectroscopy to study beef storage in master bag low-oxygen packaging system. International Conference on Near Infrared Spectroscopy; 2017-06-11 - 2017-06-15
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11 Langsrud, Solveig; Sørheim, Oddvin.
Ikke ta lett på steking av hamburgere. aftenposten.no, dagligvarehandelen.no [Internet] 2017-08-16
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12 McLeod, Anette; Liland, Kristian Hovde; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S.; Holck, Askild Lorentz.
Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality in sensory quality. Journal of food safety 2017 ;Volume 38.(1) p. 1-15
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13 Næs, Helga; Pettersen, Marit Kvalvåg; Sørheim, Oddvin.
Riktig emballering kan øke holdbarheten og hindre matsvinn. Emballeringstreder og utfordringer. Matfagdager; 2017-06-06 - 2017-06-07
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14 Sørheim, Oddvin.
Choosing the optimal packaging to prevent food waste. Nordic food waste prevention conference; 2017-04-27 - 2017-04-27
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15 Sørheim, Oddvin.
Dato-angst sender mat for milliarder rett i søpla. f-b.no, Fredrikstad Blad [Internet] 2017-10-25
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16 Sørheim, Oddvin.
Dette er baconet du bør kjøpe hvis du vil spare penger. dinside.no, Dagbladet [Internet] 2017-01-08
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17 Sørheim, Oddvin.
Nordisk matsvinnprosjekt vekker oppsikt i EU. packnews.no [Internet] 2017-05-10
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18 Sørheim, Oddvin.
Pakking av spekemat - betydning av rest-oksygen og lys for farge og smak. Spekematsamlinga i Stavanger; 2017-09-14 - 2017-09-14
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19 Sørheim, Oddvin.
Pakking av spekepølse – korleis ta vare på farge og smak?. nofima.no 2017
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20 Sørheim, Oddvin; Hagtvedt, Therese.
Food waste and date labelling Issues affecting the durability. Nordic Conference on Food Waste Prevention; 2017-04-27 - 2017-04-27
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21 Sørheim, Oddvin; Larsen, Hanne.
Farge på kjøt og kjøtpålegg. Kurs i pakking av kjøt; 2017-02-14 - 2017-02-15
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22 Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne.
Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display. Meat Science 2017 ;Volume 129. p. 88-92
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23 Sørheim, Oddvin; Sanden, Karen Wahlstrøm; Berg, Per; Larsen, Hanne.
Light-induced discoloration of sliced packaged salami is non-reversible. I: Proceedings from the Reciprocal Meat Conference 2017. Illinois, USA: American Meat Science Association 2017 ISBN 000-00-000-0000-0. p. 28-28
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24 Sørheim, Oddvin; Sanden, Karen Wahlstrøm; Berg, Per; Larsen, Hanne.
Light-induced discoloration of sliced packaged salami is non-reversible. RMC 2017; 2017-06-18 - 2017-06-21
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2016
25 Bjelanovic, Milena; Egelandsdal, Bjørg; Phung, Vinh Thanh; Langsrud, Øyvind; Sørheim, Oddvin; Hunt, Melvin; Slinde, Erik.
Effects of metabolic substrates on myoglobin redox forms in packaged ground beef. Food Packaging and Shelf Life 2016 ;Volume 8. p. 24-32
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26 Pettersen, Marit Kvalvåg; Larsen, Hanne; Hansen, Anlaug Ådland; Nilsen-Nygaard, Julie; Lien, Isabell; Leufvén, Per Gustav Anders; Espedal, Aud; Sørheim, Oddvin.
Packaging group – Research Focus and projects. Meeting with University of Milan (PackLab); 2016-10-27
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27 Pettersen, Marit Kvalvåg; Sørheim, Oddvin; Holck, Askild Lorentz.
The influence of product adjusted CO2 emitter and modified atmosphere on shelf life and liquid loss of chicken filets. Meeting cost Action FP 1405 ActInPak; 2016-11-21 - 2016-11-23
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28 Sørheim, Oddvin.
Farge i kjøtt. Kurs i pakking av reinsdyrkjøtt; 2016-05-21
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29 Sørheim, Oddvin.
Farge i kjøtt. Kurs i Pakking av kjøtt; 2016-02-03
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30 Sørheim, Oddvin.
Farge i kjøtt. Kurs i pakking av kjøtt; 2016-01-27
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31 Sørheim, Oddvin.
Mindre matsvinn med rett pakking. Kjøttfagdagen 2016; 2016-08-25 - 2016-09-25
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32 Sørheim, Oddvin.
Myoglobin og misfarging av kjøtt. Kurs i pakking av kjøtt; 2016-02-14
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33 Sørheim, Oddvin.
Pakking av kjøt utan oksygen – erfaringar frå Norge. Jordbruksverket; 2016-03-16 - 2016-03-16
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34 Sørheim, Oddvin; Uglem, Solveig; Lea, Per; Måge, Ingrid; Pettersen, Marit Kvalvåg; Larsen, Hanne.
Proceeding: Factors contributing to fading and discoloration of sliced, packaged salami under illumination. 62nd International Congress of Meat Science and Technology; 2016-08-14 - 2016-08-19
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2015
35 Concollato, Anna; Bjørlykke, Gry Aletta; Kvamme, Bjørn Olav; Sørheim, Oddvin; Slinde, Erik; Olsen, Rolf Erik.
The Effect of Carbon Monoxide on Slaughter and Processing of Fish. I: Processing and impact on active components in food. Academic Press 2015 ISBN 978-0-12-404699-3. p. 427-431
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36 Pettersen, Marit Kvalvåg; Sørheim, Oddvin.
Nofima Project to Help Prevent Meat Discolouration. thepigsite.com [Internet] 2015-07-08
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37 Pettersen, Marit Kvalvåg; Sørheim, Oddvin; Moen, Marie Helgesen; Holck, Askild Lorentz.
The use of Product adjusted CO2-emitters and modified atmosphere on and the effect on extended shelf life and reduced Liquid loss of chicken filets. Innovation in Food Packaging, Shelf life and Food safety; 2015-09-15 - 2015-09-17
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38 Pettersen, Marit Kvalvåg; Sørheim, Oddvin; Moen, M.H.; Holck, Askild Lorentz.
The influence of product adjusted CO2-emitter and modified atmosphere on shelf life and liquid logs of chicken filets. Innovation in food Packaging, Shelf Life and Food safety Conference; 2015-09-15 - 2015-09-17
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39 Selemani, Ismail Saidi; Eik, Lars Olav; Holand, Øystein; Ådnøy, Tormod; Mtengeti, Ephraim; Mushi, Daniel E.; Sørheim, Oddvin.
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. I: Sustainable Intensification to Advance Food Security and Enhance Climate Resilience in Africa. Springer Publishing Company 2015 ISBN 978-3-319-09359-8. p. 367-382
NOFIMA NMBU Untitled
 
40 Sørheim, Oddvin.
Mer stabil smak i kjøttpålegg. nofima.no [Internet] 2015-04-21
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41 Sørheim, Oddvin.
Mindre matsvinn med rett pakking av kjøt. Kjøttbransjen 2015 ;Volume 4. p. 32-33
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42 Sørheim, Oddvin.
Mindre matsvinn med rett pakking av kjøt. nofima.no [Internet] 2015-06-20
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43 Sørheim, Oddvin.
Rett pakking gjev betre lagringsevne og mindre matsvinn. Matvett - Lønnsom holdbarhet og matsvinn; 2015-03-11 - 2015-03-11
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44 Sørheim, Oddvin; Pettersen, Marit Kvalvåg.
Bransjefolk ønsker økt kunnskap om kjøttpakking. Kjøttbransjen [Business/trade/industry journal] 2015-03-02
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2014
45 Holck, Askild Lorentz; Pettersen, Marit Kvalvåg; Moen, M.H.; Sørheim, Oddvin.
Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging. Journal of Food Protection 2014 (7) p. 1133-1141
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46 Larsen, Hanne; Sørheim, Oddvin.
Emballasjen minskar matsvinn. nofima.no [Internet] 2014-02-04
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47 Pettersen, Marit Kvalvåg; Sørheim, Oddvin; Moen, M.H.; Holck, Askild Lorentz.
Reduced liquid loss and extended shelf life of chicken filets by use of Modified atmosphere and active packaging. I: Proceedings: Responsible packaging for a global market, Proceedings of the 19th IAPRI World Conference on Packaging, 15-18 June 2014. Victoria University Press 2014 ISBN 978-1-86272-699-4. p. 4-13
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48 Pettersen, Marit Kvalvåg; Sørheim, Oddvin; Moen, M.H.; Holck, Askild Lorentz.
Reduced liquid loss and extended shelf life of chicken filets by use of Modified atmosphere and active packaging. The 19th IAPRI World Conference; 2014-06-15 - 2014-06-18
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49 Røssvoll, Elin Halbach; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig.
Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers. Meat Science 2014 ;Volume 96.(1) p. 695-703
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50 Sørheim, Oddvin.
Advarer mot pakkemetoden. Handelsbladet FK [Business/trade/industry journal] 2014-01-14
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