Profile

I started as laboratory assistant trainee at Research Centre Foulum in December 1996. After my trainee period I continued working at Dept of Food Science for almost a year, after which time I spent 9 months travelling. Subsequently, I held a temporary position in the research unit Milk and Egg Quality, and after that I got permanent employment in the research unit Muscle Biology and Meat Quality. Here my work involves:

• Coordination of slaughterings
• Sampling
• Analyses
• Data processing

At present, I am involved in 3 projects:

• Mapping of flavour development in relation to genetic background, rearing, slaughter and cooking. This project first focuses on the effect of fatty acid composition and sex and next on the influence of carbohydrate content, pH and slaughterweight and sex on the flavour of meat dependent on cut and cooking. Finally, the concept is used to produce conventionally reared and slaughtered pigs. The eating quality of meat from these pigs is used to determine whether the concept is applicable for production of meat with a favourable flavour.
• Robust and well-proportioned broilers
• In vitro variation in the regulation of primary satellite cell proliferation and differentiation within litters of pigs.

To perform the above, I use the following analyses:

• Fatty acid composition
• Glycogen
• Lactate
• Glucose-6-phosphate
• Energy-rich phosphate compound
• Texture: Warner Bratzler
• Proteome