Publications by authors named "Brianne Altmann"

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Consumer willingness to pay (WTP) for beef based on color and price discounts.
Annika J Thies, Brianne A Altmann, Amanda M Countryman, Colton Smith, Mahesh N Nair

Meat Sci· November 2024

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Human perception of color differences using computer vision system measurements of raw pork loin.
Brianne A Altmann, Jan Gertheiss, Igor Tomasevic, Christina Engelkes, Thibaud Glaesener

Meat Sci· June 2022

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Spirulina as Animal Feed: Opportunities and Challenges.
Brianne A Altmann, Simon Rosenau

Foods· March 2022

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The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat.
Vasiliki Gkarane, Marco Ciulu, Brianne A Altmann, Armin O Schmitt, Daniel Mörlein

Foods· September 2020

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The effect of insect or microalga alternative protein feeds on broiler meat quality.
Brianne A Altmann, Ruth Wigger, Marco Ciulu, Daniel Mörlein

J Sci Food Agric· August 2020

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Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with .
Cynthia I Escobedo Del Bosque, Brianne A Altmann, Marco Ciulu, Ingrid Halle, Simon Jansen

Foods· August 2020

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Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat.
Vasiliki Gkarane, Marco Ciulu, Brianne Altmann, Daniel Mörlein

Foods· March 2020

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Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets.
Brianne A Altmann, Carmen Neumann, Susanne Rothstein, Frank Liebert, Daniel Mörlein

Meat Sci· July 2019

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Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual.
Lisa Siekmann, Lisa Meier-Dinkel, Sabine Janisch, Brianne Altmann, Claudia Kaltwasser

Foods· September 2018

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Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis.
Stephan G H Meyerding, Maria Gentz, Brianne Altmann, Lisa Meier-Dinkel

Appetite· August 2018

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Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.
Brianne A Altmann, Carmen Neumann, Susanne Velten, Frank Liebert, Daniel Mörlein

Foods· March 2018

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