Rune Rødbotten

Prediction of beef quality attributes from early post mortem near infrared reflectance spectra

Rune Rødbotten, B.N. Nilsen, Kjell Ivar Hildrum · Food Chemistry · 2000 · 126 citations

Meat Packaging, Animal Science, Beef Quality +10

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during <i>in Vitro</i> Digestion of Cooked Beef, Pork, Chicken, and Salmon

Christina Steppeler, John‐Erik Haugen, Rune Rødbotten et al. · Journal of Agricultural and Food Chemistry · 2015 · 104 citations

Nutrition, Dietary Exposure, Vitro Digestion +18

Modelling of beef sensory quality for a better prediction of palatability

Jean-François J.-F. Hocquette, Lynn Van Wezemael, Sghaïer Chriki et al. · Meat Science · 2013 · 76 citations

Meat Packaging, Agricultural Economics, Feed Evaluation +9

Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force

Kjell Ivar Hildrum, Rune Rødbotten, Martin Høy et al. · Meat Science · 2009 · 62 citations

Animal Physiology, Animal Performance, Animal Study +13

Prediction and Classification of Tenderness in Beef from Non-Invasive Diode Array Detected NIR Spectra

Rune Rødbotten, Bjørn‐Helge Mevik, Kjell Ivar Hildrum · Journal of Near Infrared Spectroscopy · 2001 · 49 citations

Food Analysis, Agricultural Economics, Education +17