Theda Von Mueffling

Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: Impact on animal welfare and meat quality

B. Nowak, Theda Von Mueffling, J. Hartung · Meat Science · 2006 · 73 citations

Animal Physiology, Nutrition, Animal Science +9

Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna‐Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer

B. Nowak, Theda Von Mueffling, J. Grotheer et al. · Journal of Food Science · 2007 · 67 citations

Validation of a method for the detection of virulent Yersinia enterocolitica and their distribution in slaughter pigs from conventional and alternative housing systems

B. Nowak, Theda Von Mueffling, Kai Caspari et al. · Veterinary Microbiology · 2006 · 55 citations

Pathogen Detection, Foodborne Illness, Alternative Housing Systems +11

Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausages

Katharina Sammet, R. Duehlmeier, H.‐P. Sallmann et al. · Meat Science · 2005 · 39 citations

Food Chemistry, Nutrition, Dietary Exposure +9

Reverse Transcription–Polymerase Chain Reaction Assay for Species-Specific Detection of Bovine Central Nervous System Tissue in Meat and Meat Products

Christian Seyboldt, Alison E. John, Theda Von Mueffling et al. · Journal of Food Protection · 2003 · 32 citations · Full text

Animal Science, Bioanalysis, Animal Health +11