Martin R.L. Scheeder – List of Publications Refereed Journals 1

Martin R.L. Scheeder – List of Publications
Refereed Journals
1.
Hugenschmidt, G., Hadorn, R., Scheeder, M., Silacci, P. & Wenk, C. (2010) The effects
of early post-mortem pH and ultimate pH on level and amount of destructured zones in
cooked cured hams. Meat Sci. 85, 632-639.$
2.
Leiber, F., Tsvetkova, V., Petrova, I., Kreuzer, M. & Scheeder, M.R.L. (2010) Two cases
of grazing sheep with abundance of trans octqadeca fatty acids in milk fat. Milchwiss. 65
(1) 73-76.
3.
Cieslak, A., Machmüller, A., Szumacher-Strabel, M. & Scheeder, M.R.L. (2009) A note
on comparison of two extraction methods used to quantify C18 fatty acids in feed and
digesta of ruminants. J. Anim. Feed Sci. 18, 362–367.
4.
Gerber, N., Brogioli, R., Hattendorf, B., Scheeder, M.R.L., Wenk, C. & Günther, D.
(2009) Variability of selected trace elements of different meat cuts determined by ICPMS and DRC-ICPMS. Animal, 3 (1), 166-172.
5.
Gerber, N., Scheeder, M.R.L. & Wenk, C. (2009) The influence of cooking and fat
trimming on the actual nutrient intake from meat. Meat Sci. 81:148-154.
6.
Hugenschmidt, G., Hadorn, R., Guggisberg, D., Silacci, P., Scherrer, D., Haldimann, M.,
Scheeder, M. & Wenk, C. (2009) Destrukturierungen in Kochschinken – Chemische und
ohysikalische Charakterisierung von Defekten in verarbeiteten Produkten.
Fleischwirtschaft 89 (1):86 – 91.
7.
Khiaosa-Ard, R., Bryner, S. F., Scheeder, M. R. L., Wettstein, H.-R., Leiber, F., Kreuzer,
M. & Soliva, C. R. (2009) Evidence for the inhibition of the terminal step of ruminal αlinolenic acid biohydrogenation by condensed tannins. J. Dairy Sci. 92, 177–188.
8.
Richter, E.K., Albash Shawish, K., Scheeder, M.R.L., Colombani, P.C., 2009, Trans fatty
acid content of selected Swiss foods: The TransSwissPilot study, J. Food Comp. Anal. 22,
479-484.
9.
Schlichtherle-Cerny, H., Oberholzer, D., Sottnikova, I., Scheederl, M.R.L. & Hadorn, R.
(2009) Composés volatils dans des produits carnés avec une concentration élevée en
acides gras polyinsaturés oméga-3. Viandes Prod. Carnés 27 (4) 127-129.
10. Müller M. & Scheeder M.R.L. (2008) Determination of fatty acid composition and
consistency of raw pig fat with Near Infrared Spectroscopy. J. Near Infrared Spectrosc.
16: 305-309.
11. Razminowicz, R.H., Kreuzer, M. & Scheeder, M.R.L. (2008) Effect of electrical
stimulation, delayed chilling and post-mortem aging on the quality of M. longissimus
dorsi and M. biceps femoris of grass-fed steers. J. Sci. Food Agric. 88:1344–1353.
12. Razminowicz, R.H., M. Kreuzer and Scheeder M.R.L. (2008) Efficiency of extruded
linseed for the finishing of grass-fed steers to counteract a decline of omega-3 fatty acids
in the beef. Livestock Science 114:150–163.
13. Hugenschmidt, G., Hadorn, R., Suter, M., Scheeder, M. & Wenk, C.,(2007) Anteil und
Schweregrad destrukturierter Zonen in Kochschinken. Fleischwirtschaft 87 (5):100 – 103.
14. Raeber, M., Scheeder, M. R. L., Ossent, P., Lischer, Ch. J., & Geyer, H. (2006) The
content and composition of lipids in the digital cushion of the bovine claw with respect to
age and location – A preliminary report. The Veterinary Journal, 172:173-177.
15. Razminowicz, R. H., Kreuzer, M., & Scheeder, M. R. L. (2006) Quality of retail beef
from two grass-based production systems in comparison with conventional beef. Meat
Sci. 73: 351-361.
16. Scheeder, M. R. L. (2006) Trans Fatty Acids of Animal Origin – an Attempt to Judge
their Potential Health Risk and Benefits. Anim.Sci. 1, Suppl.: 218-220.
17. Jambor de Sousa, U. L., Koss, M. D., Fillies, M., Gahl, A., Scheeder, M. R. L., Cardoso,
M. C., Leonhardt, H., Geary, N., Langhans, W., & Leonhardt, M. (2005) CPT1[alpha]
over-expression increases long-chain fatty acid oxidation and reduces cell viability with
incremental palmitic acid concentration in 293T cells. Biochemical and Biophysical
Research Communications 338: 757-761.
18. Leiber, F., Kreuzer, M., Nigg, D., Wettstein, H.-R., & Scheeder, M. R. L. (2005) A Study
on the Causes for the Elevated n-3 Fatty Acids in Cows' Milk of Alpine Origin. Lipids 40:
191-202.
19. Leiber, F., Nigg, D., Kunz, C., Scheeder, M. R. L., Wettstein, H.-R., & Kreuzer, M.
(2005) Protein composition, plasmin activity and cheesemaking properties of cows' milk
produced at two altitudes from hay of lowland and high-alpine origins. Journal of Dairy
Research 72: 65-74.
20. Gläser, K. R., Wenk, C. & Scheeder, M. R. L. (2004) Evaluation of pork backfat firmness
and lard consistency using different physicochemical methods. J.Sci.Food Agric. 84: 853862
21. Hauswirth, Ch., Scheeder, M. R. L., & Beer, J. H. (2004) High omega-3 Fatty Acid
content in Alpine Cheese – The Basis for an Alpine Paradox. Circulation 109:103-107.
22. Leiber, F., Scheeder, M. R. L., Wettstein, H.-R., & Kreuzer, M. (2004) Milk fatty acid
profile of cows under the influence of alpine hypoxia and high mountainous forage
quality. J.Anim.Feed Sci. 13, Suppl. 1: 693-696.
23. Schneeberger, M., Hagger, C., Kadarmideen, H. N., Leuenberger, H., Malek, M.,
Scheeder, M. R. L., Wengi, A., & Stranzinger, G. (2004) Genetics of production traits and
appearance in multi-way crossbred Swiss sheep population: preliminary results. Arch.
Anim.Breed. 47: 56-63.
24. Chambaz, A., Scheeder, M. R. L., Kreuzer, M. & Dufey, P.-A. (2003) Meat quality of
Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat
content. Meat Sci. 63: 491-500.
25. Scheeder, M. R. L., Gumy, D., Messikommer, R., Wenk, C. & Lambelet, P. (2003) Effect
of PUFA at sn-2 position in dietary triacylglycerols on the fatty acid composition of
adipose tissues in non-ruminant farm animals. Eur.J.Lipid Sci.Technol. 105: 74-82.
26. Gläser, K. R., Wenk, C. & Scheeder, M. R. L. (2002) Effect of dietary mono- and
polyunsaturated fatty acids on the fatty acid composition of pigs' adipose tissues.
Arch.Anim.Nutr. 56: 51-65.
27. Gläser, K. R., Wenk, C. & Scheeder, M. R. L. (2002) Effect of feeding pigs increasing
levels of C 18:1 trans fatty acids on fatty acid composition of backfat and intramuscular
fat as well as backfat firmness. Arch.Anim.Nutr. 56: 117-130.
28. Chambaz, A., Kreuzer, M., Scheeder, M. R. L. & Dufey, P.-A. (2001) Characteristics of
steers of six beef breeds fattened from eight months of age and slaughtered at a target
level of intramuscular fat. 2. Meat quality. Arch. Tierzucht 44: 473-488
29. Chambaz, A., Morel, I., Scheeder, M. R. L., Kreuzer, M. & Dufey, P.-A. (2001)
Characteristics of steers of six beef breeds fattened from eight months of age and
slaughtered at a target level of intramuscular fat. 1. Growth performance and carcass
quality. Arch. Tierzucht 44: 395-411
30. Scheeder, M. R. L. Casutt, M. M., Roulin, M., Escher, F., Dufey, P.-A., & Kreuzer, M.
(2001) Fatty acid composition, cooking loss and texture of beef patties from meat of bulls
fed different fats. Meat Sci. 58:321-328
31. Scheeder, M. R. L., Gläser, K., & Wenk, C. (2001) Einflüsse von Fütterung und Genetik
auf die Fleisch- und Fettqualität beim Schwein. 1. Betrachtung ausgewählter Aspekte der
Qualitätsproduktion von Schweinefleisch. Fleischwirtschaft 81(5):95-99
32. Scheeder, M. R. L., Gläser, K., & Wenk, C. (2001) Einflüsse von Fütterung und Genetik
auf die Fleisch- und Fettqualität beim Schwein. 2. Wirkung genetischer Faktoren und
Beeinflussung durch verschiedene Futterfette. Fleischwirtschaft 81(6):14-18
33. Scheeder, M. R. L., Gumy, D., Lambelet, P., & Wenk, C. (2001) Effect of PUFA at sn-2
position in dietary triacylglyceroles on fatty acid composition of adipose tissue in
growing-finishing pigs. Oleagineux Corps Gras Lipides 8:66-67
34. Wettstein, H.-R., Scheeder, M. R. L., Sutter, F., & Kreuzer, M. (2001) Effect of lecithins
partly replacing rumen-protected fat on fatty acid digestion and composition of cow milk.
Eur.J.Lipid Sci.Technol. 103: 12-22
35. Scheeder, M. R. L., Gläser, K., Eichenberger, B., & Wenk, C. (2000) Influence of
different fats in pig feed on fatty acid composition of phospholipids and physical meat
quality characteristics. Eur.J.Lipid Sci.Technol. 102: 394-401
36. Berry, N. R., Scheeder, M. R. L., Sutter, F., Kröber, T. F., & Kreuzer, M. (2000) The
accuracy of intake estimation based on the use of alkane controlled-release capsules and
faeces grab sampling in cows. Ann.Zootech. 49: 3-13
37. Sutter, F., Casutt, M. M., Ossowski, D. A., Scheeder, M. R. L., & Kreuzer, M. (2000)
Comparative evaluation of rumen-protected fat, coconut oil and various oilseeds
supplemented to fattening bulls 1. Effects on growth, carcass and meat quality.
Arch.Anim.Nutr. 53: 1-23
38. Casutt, M. M., Scheeder, M. R. L., Ossowski, D. A., Sutter, F., Sliwinski, B. J., Danilo,
A. A., & Kreuzer, M. (2000) Comparative evaluation of rumen-protected fat, coconut oil
and various oilseeds supplemented to fattening bulls 2. Effects on composition and
oxidative stability of adipose tissues. Arch.Anim.Nutr. 53: 25-44
39. Gläser, K., Scheeder, M. R. L., & Wenk, C. (2000) Dietary C18:1 trans fatty acids
increase conjugated linoleic acid in adipose tissue of pigs. Eur.J.Lipid Sci.Technol.
102:684-686
40. Marti, S. B., Kreuzer, M., & Scheeder, M. R. L. (2000) Analyse von Einflussfaktoren auf
die Faserqualität bei Neuweltkameliden mit dem OFDA-Verfahren. Züchtungskunde 72:
389-400
41. Wettstein, H.-R., Kreuzer, M., Sutter, F., & Scheeder, M. R. L. (2000) Effects of canola
and soy lecithins compared to canola oil and seed on performance, carcass quality and
body fat composition of growing bulls. J.Anim.Feed Sci. 9: 585-603.
42. Scheeder, M. R. L., Becker, B., & Kreuzer, M. (1999) Veal colour and other meat quality
characteristics in calves fattened on maize silage and concentrate. Arch.Anim.Breed. 42:
535-553.
43. Casutt, M. M., Scheeder, M. R. L., Escher, F., Dufey, P. A., & Kreuzer, M. (1999)
Relating texture properties and composition of bovine fat tissue. Fett/Lipid 101: 283-290.
44. Jaturasitha, S., Scheeder, M. R. L., & Kreuzer, M. (1998) Freilandschweine - Qualität der
Produkte aus dem „Neuland“-Programm. 1. Abgrenzung von herkömmlichen Produkten..
Fleischwirtschaft 78: 261-265.
45. Kreuzer, M., Scheeder, M. R. L., & Jaturasitha, S. (1998) Freilandschweine - Qualität der
Produkte aus dem „Neuland“-Programm. 2. Gleichmäßigkeit der Produkte.
Fleischwirtschaft 78: 526-529.
46. Roesler, H. J., Lengerken, G. v., Wicke, M., Scheeder, M. R. L., & Beisch, B. (1996)
Untersuchungen zur Genauigkeit und zum Einsatz von Ultraschallmessungen zur
Schätzung der Schlachtkörperzusammensetzung am lebenden Rind. Arch.Anim.Breed.
39: 401-413.
47. Scheeder, M. R. L., Gerhardy, H., & Langholz, H.-J. (1996) [Investigations into the
potential utilization of various muscles from intensively fattened young heifers]
Untersuchungen zur Verwertungseignung unterschiedlicher Muskeln weiblicher
Jungmastrinder. Arch.Anim.Breed. 39: 415-429.
48. Wittmann, M., Gerdemann, M. M., Scheeder, M. R. L., Hanneken, H., Jaenecke, D., &
Kreuzer, M. (1995) Zusammenhänge zwischen tierärztlichen Befunden und
Schlachtkörper- bzw. Fleischqualität beim Schwein. Fleischwirtschaft 75: 492-495.
Monographs
49. Scheeder, M. R. L. (2006) Lipids from land animals. Chapter 3 in: Modifying lipids for
use in food (Gunstone, F. D., ed.), Woodhead Publishing Limited, Cambridge, 28-55.
50. Scheeder, M. R. L. (2006) Modifying fats of animal origin. Chapter 13 in: Modifying
lipids for use in food (Gunstone, F. D., ed.), Woodhead Publishing Limited, Cambridge,
306-335.
51. Gerber, N., Scheeder, M. R. L., & Wenk, C. (2004) Der Beitrag des Fleischkonsums zur
Deckung des Nährstoffbedarfs. In: Das Fleisch. Wissenswertes rund ums Fleisch.
(Proviande "Schweizer Fleisch" ed.), Weber AG Verlag, Thun/Gwatt, 120-123.
52. Wenk, C., Leonhardt, M., & Scheeder, M. R. L. (2000) Monogastric nutrition and
potential for improving muscle quality. In: Antioxidants in Muscle Foods (Decker, E.,
Faustman, C., & Lopez-Bote, C. J., eds.) 199-227. John Wiley & Sons, Inc., New York.
53. Scheeder, M. R. L. (1992) Untersuchung der Fleischbeschaffenheit verschiedener
Muskeln von Jungmastrindern. Dissertation Georg-August-Universität Göttingen.
Unpublished Research Reports
Scheeder, M. (2008) Zur Supplementierung von Schweinefutter mit Folsäure zum Zweck der
Anreicherung im Schweinefleisch. Bericht z.Hd. Amrein Futtermühle AG, Sempach Station
Scheeder, M.R.L. & Hugenschmidt, G. (2008) Zusammengefasste Ergebnisse aus den
Untersuchungen zur Aufklärung der Ursachen häufiger Destrukturierungen in Kochschinken
und zur Entwicklung von Vermeidungsstrategien. Projektbericht an die Bell AG, Oensingen
Scheeder, M. R. L. (2002) Untersuchung der Dosis-Wirkung Beziehung bei Einsatz von
konjugierter Linolsäure (CLA) in der Schweinemast (dose-response of conjugated linoleic
acid (CLA) fed to finishing pigs). Final report of a co-operative project with BASF.
Scheeder, M. R. L. & Toffel, P. (2002) Wirkung von CLA mit unterschiedlichen
Isomerenverhältnissen als Futterzusatz in der Schweinemast (Effect of different CLA isomer
ratios in feed supplements on growth performance, carcass composition, as well as meat and
fat quality of finishing pigs). Final report of a co-operative project with BASF.
Scheeder, M. R. L., Wenk, C. & Schwörer, D. (2001) Schweinemastversuch - CLA in
verschiedenen Formulierungen als Futterzusatz (Effect of CLA, administered in different
forms as feed additive, on fattening performance as well as meat and fat quality of finishing
pigs). Final report of a co-operative project with BASF.
Langholz, H.-J. & Scheeder, M. R. L. (1995) Optimierung der Schnittführung bei Schlachtkörpern von Jungbullen. Schlussbericht zum Forschungsvorhaben – 92 HS 031 – (Optimising
the cutting procedure for fattening bulls carcasses). Report for the Bundesministerium für
Ernährung Landwirtschaft und Forsten.
Scheeder, M. R. L. & Langholz, H.-J. (1995) Untersuchung der spezifischen Verwertungseignung von Schlachtkörpern sehr junger schwarzbunter Mastbullen (Investigations on
potential utilization of various muscles from intensively fattened young bulls). Final report
about project-Nr.: C.20.4.C. 32.103/001 to the Centrale Marketing-Gesellschaft der Deutschen
Agrarwirtschaft.
Scheeder, M. R. L., Sürie, C. & Langholz, H.-J. (1995) Qualitätsweidelämmer (High quality
lamb production). Final report for the Niedersächsische Ministerium für Ernährung,
Landwirtschaft und Forsten.