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Papers by Viktoria Olsson

Research paper thumbnail of Knowing how to use and understand recipes: What arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons in Home Economics?

International Journal of Consumer Studies, 2017

Research paper thumbnail of Smoothie kan förbättra uppmärksamheten hos skolbarn!

Research paper thumbnail of Characterization of three tanninic samples : an approach to the tannin-tannin and protein-tannin colloidal interactions

Research paper thumbnail of The meal as a performance: food and meal practices beyond health and nutrition

Research paper thumbnail of Aktivt åldrande - individuellt anpassade måltidslösningar för äldres hälsa och livskvalitet : en kunskapssammanställning

Research paper thumbnail of Det finns inga färdiga svar

Research paper thumbnail of Develop Sensory Science from a tool in product development into a research subject at university level

Research paper thumbnail of The Effect of the RNallele and Production System on Meat Quality and the Formation of Heterocyclic Amines in Pork

. The effect of the RN¯allele and production system on meat quality and the formation of heterocy... more . The effect of the RN¯allele and production system on meat quality and the formation of heterocyclic amines in pork. Doctoral dissertation. This thesis summarises and discusses results of four separate studies on the combined effects of RN genotype and production system on technological and nutritional pig meat quality. That RN genotype considerably affects technological meat quality is well known but little attention has been directed towards potential effects on the nutritional quality of the meat. Mutagenic/carcinogenic heterocyclic amines (HCAs) in fried meat are an important nutritional safety issue and the high muscle glycogen content in RN¯ carriers could affect HCA formation. Further, despite an increased interest in alternative production systems for pig meat there are few and inconsistent reports on meat quality implications. Three animal materials, representing different aspects of alternative production systems, formed the basis for the experimental work. Besides production conditions, RN genotype and sex of the animals were known. The water-holding capacity, colour, texture and chemical composition of the meat were analysed. In two studies the meat was fried and the level of heterocyclic amines formed was determined and in one study the fatty acid composition and the level of the antioxidant α-tocopherol were analysed. In the last study, a questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops of different RN genotypes. The results stress the importance of combinatory effects of different production factors on final meat quality. Alternative production systems did not have a large impact on final pig meat quality, but in non-carriers of the RN¯ allele organic production with increased physical activity lead to impaired water-holding and texture of the meat. The high glycogen content of meat from RN carriers prevented negative effects of pre-slaughter treatment on meat quality. Free-range reared pigs with access to green feed resulted in more polyunsaturated fatty acids and α-tocopherol in the meat compared to indoor reared pigs. The high glycogen content in carriers of the RN¯ allele led to a browner crust and considerably lower levels of HCAs in fried meat compared to that of non-carriers. It was indicated that pork chops only marginally contribute to the daily intake of HCAs; nonetheless, by choosing meat of carriers of the RN¯ allele and by using lower cooking temperatures, this intake can be further reduced.

Research paper thumbnail of Differences in meat quality between organically and conventionally produced pigs

Meat Science, Jul 1, 2003

This study compared organic pig meat production with conventional production with regard to carca... more This study compared organic pig meat production with conventional production with regard to carcass-and meat quality traits. 80 crossbred female and castrated male pigs were used [(Swedish Landrace  Swedish Yorkshire)  Hampshire] of which 40 were raised under organic conditions and the other 40 were raised in a conventional production system. The organic pigs were raised outdoors in one large group following the regulations for organic standards. The conventionally raised animals were kept indoors in groups of eight and were given a conventional feed mixture. It was found that meat of organically raised non-carriers of the RN À allele was of poorer quality (higher drip loss and increased shear force values) compared with meat from the other animals. The RN genotype had a relatively small effect on carcass and technological traits in this study. The sex of the animals affected carcass traits. #

Research paper thumbnail of Aspects of Cooking in Food and Meal Science

Research paper thumbnail of Exploring the meal concept – an interdisciplinary literature overview

Research paper thumbnail of Research based educations for future foodscapes – the New Nordic experience

Research paper thumbnail of Differences in meat quality between organically and conventionally produced pigs

Meat science, 2003

This study compared organic pig meat production with conventional production with regard to carca... more This study compared organic pig meat production with conventional production with regard to carcass- and meat quality traits. 80 crossbred female and castrated male pigs were used [(Swedish Landrace × Swedish Yorkshire) × Hampshire] of which 40 were raised under organic conditions and the other 40 were raised in a conventional production system. The organic pigs were raised outdoors in one large group following the regulations for organic standards. The conventionally raised animals were kept indoors in groups of eight and were given a conventional feed mixture. It was found that meat of organically raised non-carriers of the RN(-) allele was of poorer quality (higher drip loss and increased shear force values) compared with meat from the other animals. The RN genotype had a relatively small effect on carcass and technological traits in this study. The sex of the animals affected carcass traits.

Research paper thumbnail of Designing meals for elderly with eating difficulties: a cooperative approach

Research paper thumbnail of Health and quality of life in an aging population – Food and beyond

Food Quality and Preference, 2014

In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and... more In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.

Research paper thumbnail of Natural Variations of Precursors in Pig Meat Affect the Yield of Heterocyclic Amines − Effects of RN Genotype, Feeding Regime, and Sex

Journal of Agricultural and Food Chemistry, 2002

Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCA... more Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RNallele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RNallele showed levels four times as high as those of noncarriers (75.3 ( 2.6 compared with 17.2 ( 2.4 µmol/g meat, least-squares means ( SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RNallele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.

Research paper thumbnail of Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations

Food Quality and Preference, 2005

A questionnaire complemented with colour photographs was used to obtain information on dietary pr... more A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n ¼ 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN À allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN À allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 ± 402 ng (mean ± SD) compared to 35 ± 60 ng/month for consumers who preferred the RN À /rn þ chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN À allele at an initial pan temperature of 200°C instead of 160°C; 4.13 compared to 0.18 ng/g cooked meat.

Research paper thumbnail of Effects of Sex, Feed and Pre-slaughter Routines on Technological Meat Quality in Carriers and Non-carriers of the RN − allele

Acta Agriculturae Scandinavica, Section A - Animal Science, 2003

The aim of this project was to study the effects of feeding system (dry or wet feeding with whey)... more The aim of this project was to study the effects of feeding system (dry or wet feeding with whey), dietary lysine level and pre-slaughter routines on technological meat quality in entire male, female and castrated male pigs, which were carriers or non-carriers of the RN allele. The feeding system only affected the yield of processed meat, resulting in lower Napole yield (87.5% vs 89.4%) for meat of whey fed pigs. Further, lower dietary lysine levels resulted in higher drip loss of the meat compared with high dietary levels (5.3% vs 4.8%). Mixing of unfamiliar pigs prior to slaughter led to meat with lower internal reflectance values (28.3 vs 32.2) and glucose+G-6-P concentrations of the meat juice (46.3 vs 49.7 μmol/ml) compared with pen-wise slaughtering. In comparison with non-carriers, RN carriers had significantly lower ultimate pH, shear force values and water-holding capacity. Mixing of non-carrier pigs prior to slaughter gave higher Napole yield compared with those handled pen-wise. Females had lower ultimate pH and higher Napole yield compared with entire males.

Research paper thumbnail of Knowing how to use and understand recipes: What arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons in Home Economics?

International Journal of Consumer Studies, 2017

Research paper thumbnail of Smoothie kan förbättra uppmärksamheten hos skolbarn!

Research paper thumbnail of Characterization of three tanninic samples : an approach to the tannin-tannin and protein-tannin colloidal interactions

Research paper thumbnail of The meal as a performance: food and meal practices beyond health and nutrition

Research paper thumbnail of Aktivt åldrande - individuellt anpassade måltidslösningar för äldres hälsa och livskvalitet : en kunskapssammanställning

Research paper thumbnail of Det finns inga färdiga svar

Research paper thumbnail of Develop Sensory Science from a tool in product development into a research subject at university level

Research paper thumbnail of The Effect of the RNallele and Production System on Meat Quality and the Formation of Heterocyclic Amines in Pork

. The effect of the RN¯allele and production system on meat quality and the formation of heterocy... more . The effect of the RN¯allele and production system on meat quality and the formation of heterocyclic amines in pork. Doctoral dissertation. This thesis summarises and discusses results of four separate studies on the combined effects of RN genotype and production system on technological and nutritional pig meat quality. That RN genotype considerably affects technological meat quality is well known but little attention has been directed towards potential effects on the nutritional quality of the meat. Mutagenic/carcinogenic heterocyclic amines (HCAs) in fried meat are an important nutritional safety issue and the high muscle glycogen content in RN¯ carriers could affect HCA formation. Further, despite an increased interest in alternative production systems for pig meat there are few and inconsistent reports on meat quality implications. Three animal materials, representing different aspects of alternative production systems, formed the basis for the experimental work. Besides production conditions, RN genotype and sex of the animals were known. The water-holding capacity, colour, texture and chemical composition of the meat were analysed. In two studies the meat was fried and the level of heterocyclic amines formed was determined and in one study the fatty acid composition and the level of the antioxidant α-tocopherol were analysed. In the last study, a questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops of different RN genotypes. The results stress the importance of combinatory effects of different production factors on final meat quality. Alternative production systems did not have a large impact on final pig meat quality, but in non-carriers of the RN¯ allele organic production with increased physical activity lead to impaired water-holding and texture of the meat. The high glycogen content of meat from RN carriers prevented negative effects of pre-slaughter treatment on meat quality. Free-range reared pigs with access to green feed resulted in more polyunsaturated fatty acids and α-tocopherol in the meat compared to indoor reared pigs. The high glycogen content in carriers of the RN¯ allele led to a browner crust and considerably lower levels of HCAs in fried meat compared to that of non-carriers. It was indicated that pork chops only marginally contribute to the daily intake of HCAs; nonetheless, by choosing meat of carriers of the RN¯ allele and by using lower cooking temperatures, this intake can be further reduced.

Research paper thumbnail of Differences in meat quality between organically and conventionally produced pigs

Meat Science, Jul 1, 2003

This study compared organic pig meat production with conventional production with regard to carca... more This study compared organic pig meat production with conventional production with regard to carcass-and meat quality traits. 80 crossbred female and castrated male pigs were used [(Swedish Landrace  Swedish Yorkshire)  Hampshire] of which 40 were raised under organic conditions and the other 40 were raised in a conventional production system. The organic pigs were raised outdoors in one large group following the regulations for organic standards. The conventionally raised animals were kept indoors in groups of eight and were given a conventional feed mixture. It was found that meat of organically raised non-carriers of the RN À allele was of poorer quality (higher drip loss and increased shear force values) compared with meat from the other animals. The RN genotype had a relatively small effect on carcass and technological traits in this study. The sex of the animals affected carcass traits. #

Research paper thumbnail of Aspects of Cooking in Food and Meal Science

Research paper thumbnail of Exploring the meal concept – an interdisciplinary literature overview

Research paper thumbnail of Research based educations for future foodscapes – the New Nordic experience

Research paper thumbnail of Differences in meat quality between organically and conventionally produced pigs

Meat science, 2003

This study compared organic pig meat production with conventional production with regard to carca... more This study compared organic pig meat production with conventional production with regard to carcass- and meat quality traits. 80 crossbred female and castrated male pigs were used [(Swedish Landrace × Swedish Yorkshire) × Hampshire] of which 40 were raised under organic conditions and the other 40 were raised in a conventional production system. The organic pigs were raised outdoors in one large group following the regulations for organic standards. The conventionally raised animals were kept indoors in groups of eight and were given a conventional feed mixture. It was found that meat of organically raised non-carriers of the RN(-) allele was of poorer quality (higher drip loss and increased shear force values) compared with meat from the other animals. The RN genotype had a relatively small effect on carcass and technological traits in this study. The sex of the animals affected carcass traits.

Research paper thumbnail of Designing meals for elderly with eating difficulties: a cooperative approach

Research paper thumbnail of Health and quality of life in an aging population – Food and beyond

Food Quality and Preference, 2014

In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and... more In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.

Research paper thumbnail of Natural Variations of Precursors in Pig Meat Affect the Yield of Heterocyclic Amines − Effects of RN Genotype, Feeding Regime, and Sex

Journal of Agricultural and Food Chemistry, 2002

Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCA... more Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RNallele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RNallele showed levels four times as high as those of noncarriers (75.3 ( 2.6 compared with 17.2 ( 2.4 µmol/g meat, least-squares means ( SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RNallele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.

Research paper thumbnail of Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations

Food Quality and Preference, 2005

A questionnaire complemented with colour photographs was used to obtain information on dietary pr... more A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n ¼ 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN À allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN À allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 ± 402 ng (mean ± SD) compared to 35 ± 60 ng/month for consumers who preferred the RN À /rn þ chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN À allele at an initial pan temperature of 200°C instead of 160°C; 4.13 compared to 0.18 ng/g cooked meat.

Research paper thumbnail of Effects of Sex, Feed and Pre-slaughter Routines on Technological Meat Quality in Carriers and Non-carriers of the RN − allele

Acta Agriculturae Scandinavica, Section A - Animal Science, 2003

The aim of this project was to study the effects of feeding system (dry or wet feeding with whey)... more The aim of this project was to study the effects of feeding system (dry or wet feeding with whey), dietary lysine level and pre-slaughter routines on technological meat quality in entire male, female and castrated male pigs, which were carriers or non-carriers of the RN allele. The feeding system only affected the yield of processed meat, resulting in lower Napole yield (87.5% vs 89.4%) for meat of whey fed pigs. Further, lower dietary lysine levels resulted in higher drip loss of the meat compared with high dietary levels (5.3% vs 4.8%). Mixing of unfamiliar pigs prior to slaughter led to meat with lower internal reflectance values (28.3 vs 32.2) and glucose+G-6-P concentrations of the meat juice (46.3 vs 49.7 μmol/ml) compared with pen-wise slaughtering. In comparison with non-carriers, RN carriers had significantly lower ultimate pH, shear force values and water-holding capacity. Mixing of non-carrier pigs prior to slaughter gave higher Napole yield compared with those handled pen-wise. Females had lower ultimate pH and higher Napole yield compared with entire males.