Scientific Publications

Bolumar, T., Bindrich, U., Toepfl, S., Toldrá, F., & Heinz, V. (2014). Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Science, Volume 98, Issue 4, December 2014, Pages 759-765

Bolumar, T., Enneking, M., Toepfl, S., & Heinz, V. (2013). New developments in shockwave technology intended for meat tenderization: opportunities and challenges. A review. Meat Science, 95, 931-939.
 
A review paper has been published as a summary of a speech in the 59th International Congress of Meat Science and Technology (ICoMST). Izmir, Turkey, 19-23th August 2013.
Bolumar, T., Enneking, M., Toepfl, S., & Heinz, V. (2013). New developments in shockwave technology intended for meat tenderization: opportunities and challenges. A review. Meat Science, 95, 931-939.

References/Publications

June 2014. ’ShockMeat’ - begrænset effekt på mørhed og udbytte ved pølseproduktion.

Procesteknologisk overvågning. Nyhedsbrev nr. 22

January 2013. Sæt strøm til den seje bøf.

BT.

29 April 2013. Path-breaking meat tenderization technology.

High meat quality within minutes. Entrepeneurs. 29 April 2013 PARLIAMENTMAGAZINE pp 45.

www.theparliamentmagazine.eu

March 2012, Technology Update. Shock wave technology for packed beef www.worldpackaging.org.

WPO News march 2012, no. 14 , page 16-17

March 2012. Zartes Rindfleisch. Ofi kooperiert mit Deutschem Institut für Lebensmitteltechnik

Newsletterarchiv Lebensmittelcluster NÖ und Newsletterarchiv austrian cooperative research

October 2012. Scheyer an internationalem Forschungsprojekt beteiligt. Wirtschaftszeit.

December 2012. Trykbølger mørner sejt kød. Foodculture.dk

December 2012. Bøffen bliver mør af at få et chok.  Forspring Nr. 4.

October 2012. Shockmeat.

Magasinetinnovation.

November 2012. Kødet kan mørnes af trykbølger.

Levnedsmiddelbladet nr 11, 2012

Further reference in Maskinbladet

September 2012. Shockmeat metode sikrer mørnet kød hurtigere.

Food supply.

October 2012. Kød skal mørnes med trykbølger. Fødevaremagasinet #9.

October 2012. Scheyer beteiligt sich an EU-Forschungsprojekt.

Region Newspaper Vorarlberg

November 2011. Hurtigt mørt med tryk- bølger - DMRI med i EU projekt ’ShockMeat’.

Procesteknologisk overvågning. Nyhedsbrev nr. 12 (Newsletter from DMRI in Danish).