| 1. |
- Bruhn, Jørgen, et al.
(författare)
-
David Simon’s Novel Cop Show
- 2013
-
Ingår i: New Review of Film and Television Studies. - : Taylor & Francis. - 1740-0309 .- 1740-7923. ; 11:2, s. 133-153
-
Tidskriftsartikel (refereegranskat)abstract
- Is the acclaimed HBO series The Wire comparable to (a certain kind of) literature? In this paper we investigate this claim by both situating the series within the tradition of American television and by way of intermedial comparisons. We suggest that comparing The Wire with literature may prove productive. Specifically, we suggest that selected aspects of M.M. Bakhtin's theory of the novel (heteroglossia and chronotopics) are helpful tools in an analysis of this cop show. Our aim is to demonstrate how and why David Simon and Ed Burns' work may be legitimately considered a ‘novel cop show’, which means that, through The Wire, television is able to achieve some of the functions that are often referred to as typical of novelistic discourse.
|
|
| 2. |
- Frykholm, Joel, 1964-
(författare)
-
From the Extraordinary to the Everyday : Discourses on American Quality Serial Television in Sweden’s Leading Newspapers and the Breakthrough of Streaming TV
- 2021
-
Ingår i: New Review of Film and Television Studies. - : Informa UK Limited. - 1740-0309 .- 1740-7923. ; 19:4, s. 462-484
-
Tidskriftsartikel (refereegranskat)abstract
- This essay explores discourses on American quality serial television in Sweden’s leading newspapers, and how a gradual discursive repositioning of quality TV – from the extraordinary to the everyday – is linked to Swedish television’s transition into a screen culture increasingly dominated by commercial streaming services. The analysis of the newspaper material shows that the campaign to legitimate quality serial television as respectable art subsided after 2012, to give way to a wider set of conceptualizations of the program form and its role in Swedish television culture. Although the newspaper press includes a range of perspectives, from celebratory approaches to on-demand culture to concerns over audience atomization and diminishing artistic distinction, it is also possible to discern a more general reversal of terms – from originality to sameness, from scarcity to plentitude, and from distinction to mediocrity – that discursively relocates American quality serial TV from the sphere of extraordinary art to the sphere of everyday commercial mass culture. This discursive shift reflects a redefined field for cultural criticism, but also reads as an index of a transformation of television culture in Sweden in the wake of the breakthrough of commercial streaming around 2012.
|
|
| 3. |
- Galili, Doron, et al.
(författare)
-
Skybooks : skywide projection and media mythology
- 2015
-
Ingår i: New Review of Film and Television Studies. - : Informa UK Limited. - 1740-0309 .- 1740-7923. ; 13:3, s. 247-260
-
Tidskriftsartikel (refereegranskat)abstract
- ‘Skybooks: Skywide Projection and Media Mythology’ traces the history of the media fantasy of projecting images and texts onto the sky up to the 1920s, and with respect to the variety of mass media forms that emerged in that decade. Thus, in 1918, less than a year after the October Revolution, Russian Futurist poet Velimir Khlebnikov wrote a piece of Utopian prose in which Walter Benjamin, had he known it, might have recognised another instance of social dreaming projected upon modern technology. The word ‘skybooks’ (neboknigi) used in the title of the essay is borrowed from there. Khlebnikov's global village of the future is populated by the race of inventors and creators in habit of using the sky as a giant pad to share with each other latest news, scientific formulae and lines of poetry. It was hardly by chance, Galili and Tsivian argue, that the tip of Vladimir Tatlin's famous Tower (also conceived in 1918) was to be equipped with a giant projector. Skypads need a skypen whose skyink is a projected beam of light.
|
|
| 4. |
- Borch, Elisabeth, et al.
(författare)
-
Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures
- 2002
-
Ingår i: Meat Science. - 0309-1740 .- 1873-4138. ; 62:3, s. 381-390
-
Tidskriftsartikel (refereegranskat)abstract
- The importance of Eschericha coli O157, Listeria monocytogenes and Salmonella typhimurium DT104 as meat-borne pathogens is well established. Pathogenic bacteria such as Aeromonas spp., Arcobacter spp., psychrotrophic Bacillus cereus, Campylobacter spp., Clostridium botulinum and non-invasive Listeria monocytogenes can be regarded as rookies, but not yet firmly associated with today's production of red meat and meat products. The development of PCR and other DNA-based techniques will shed new light on so called emerging pathogens. Important safety issues in meat production, such as insufficient cleaning and disinfection (including the stable/lairage, processing environment), carcass decontamination and chilling, and cross contamination are discussed. Furthermore, probability modelling of survival and growth is identified as an important way to achieve a better understanding of how to deal with the complexity of further processing, including heat treatment and storage. © 2002 Elsevier Science Ltd. All rights reserved.
|
|
| 5. |
- Jonsäll, Anette, et al.
(författare)
-
Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors
- 2001
-
Ingår i: Meat Science. - : Elsevier. - 0309-1740 .- 1873-4138. ; 57:3, s. 245-250
-
Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to evaluate the sensory characteristics and cooking loss of ham from pigs of different genotype and sex and on different rearing systems. Half of each litter was reared indoors in a large pen (120 mm2), and the other half outdoors. Ham muscles (M. biceps femoris) from 48 Hampshire crosses (carriers or non-carriers of the RN− allele) were subjected to sensory evaluation by means of descriptive analysis by a selected and trained nine-member panel. Ham from RN− carriers scored higher than that from non-carriers with regard to smell intensity and meat taste, also it was more tender and tended to have a more acidulous taste. Ham from pigs reared indoors had a juicier and more acidulous taste than that from pigs reared outdoors. Ham from castrates was more tender and more juicy than ham from gilts.
|
|
| 6. |
- Lundberg, Peter, et al.
(författare)
-
Carbon-13 and proton NMR studies of post-mortem metabolism in bovine muscles
- 1986
-
Ingår i: Meat Science. - : Elsevier. - 0309-1740 .- 1873-4138. ; 18:2, s. 133-160
-
Tidskriftsartikel (refereegranskat)abstract
- Proton and carbon-13 NMR was used to investigate post-mortem metabolism in bovine muscles at 26°C during the first 10h after slaughter. WALTZ-16 decoupling was used to eliminate the proton couplings in the (13)C spectra and the 'jump and return' pulse sequence was used to suppress the water resonance in the (1)H-NMR experiments. With carbon-13 NMR the glycogen breakdown and the lactate development could be followed. This was compared with the lactate, creatine and phosphocreatine development as measured by proton NMR. The intracellular pH was estimated from the chemical shift of the abundant dipeptide, carnosine, as measured in the (1)H- and (13)C-NMR spectra. These were compared with similar measurements obtained earlier using phosphorus-31 NMR. The three independently determined pH profiles were in excellent agreement with one another, as well as with results obtained with the standard iodoacetate extraction method. In the course of these studies we observed that the post-mortem metabolism in cow and heifer was slow and that it took four more hours to complete compared to bull or young bull. After 10 h the pH was 5·9 in bull and 6·1 in cow. Phosphocreatine had completely disappeared after 3·5 h in bull samples while the lactate continued to increase even after 10h. The curves obtained by carbon-13 and proton NMR for the increase in lactate during the first 10 h post mortem were very similar. Moreover, plots for the increase in the lactate level versus the intracellular pH decrease showed a linear relationship, indicating that anaerobic glycolytic activity is the main determining cause for the intracellular pH decrease. Various other parameters, such as the ratio of unsatirated to saturated fatty acid side chains and the presence of amino acids and taurine, could be measured from the in vivo carbon-13 NMR spectra. However, no gross changes occured in any of these parameters during the first 10 h post mortem.
|
|
| 7. |
- Lundberg, Peter, et al.
(författare)
-
Post-mortem metabolism in fresh porcine, ovine and frozen bovine muscle
- 1987
-
Ingår i: Meat Science. - : Elsevier. - 0309-1740 .- 1873-4138. ; 19:1, s. 1-14
-
Tidskriftsartikel (refereegranskat)abstract
- Post-mortem metabolism was followed by phosphorus-31-NMR in muscle samples obtained from freshly slaughtered pigs and lambs. Resonances for creatine phosphate (CP), ATP, inorganic phosphate (Pi) and sugar phosphates (SP) could be discerned and the intracellular pH could be determined from the spectra. The rates of post-mortem metabolism varied in the following fashion: porcine muscle > ovine muscle > bovine muscle. However, the course of post-mortem metabolism was, in all cases, the same. CP disappeared first and then ATP. Simultaneously, Pi increased, while SP remained relatively constant. The intracellular pH decreased to pH 5·5 in all tissues.In a separate set of experiments the post-mortem metabolism during thawing was studied in bovine muscles that had been frozen immediately after slaughter. Again, the same course of post-mortem metabolism was observed, but the thaw shortening was accompanied by an extremely rapid post-mortem metabolism, which was more than ten times as fast as that measured for fresh bovine muscles. The intracellular pH decreased from 7·2 to 5·5 in 45 min. This rapid metabolism started only after the sample ha reached 0°C. Resonances for metabolites were broadened in frozen muscles due to the limited motions that are allowed within the ice lattice.
|
|
| 8. |
- Vogel, Hans J., et al.
(författare)
-
Post-mortem energy metabolism in bovine muscles studied by non-invasive phosphorus-31 nuclear magnetic resonance
- 1985
-
Ingår i: Meat Science. - 0309-1740 .- 1873-4138. ; 13:1, s. 1-18
-
Tidskriftsartikel (refereegranskat)abstract
- Phosphorus-31 Nuclear Magnetic Resonance ((31)P-NMR) has been utilized to follow non-invasively the post-mortem metabolism of the major phosphorylated metabolites in muscles from beef slaughter carcasses. In addition to adenosine-5'-triphosphate (ATP), creatine phosphate (CP) and inorganic phosphate (P(i)) considerable amounts of glucose- and fructose-6-phosphate (G6P and F6P, respectively) as well as glycerol-3-phosphate (Glyc3P) were detected. ATP was mainly present as a Mg(2+)-ATP complex. Adenosine-5'-diphosphate (ADP) appeared to be mainly bound to muscle proteins. A good quantitative agreement was found for the levels of ATP, CP and sugar phosphates (SP) when estimated by NMR or enzymatic assays. Since the chemical shifts of the P(i) and sugar phosphate resonances are a function of the pH, the intracellular pH could be directly deduced from the NMR spectra. Values obtained in this manner were, within the errors of both methods, the same as those determined in iodoacetate/KCl homogenates. The pH gradients within the tissue never exceeded 0.3 pH units. In a final set of experiments we used (31)P-NMR 10 study the effects of electrical stimulation on the intracellular pH and post-mortem metabolism. It was concluded that (31)P-NMR, due to its non-invasive nature plus the fact that some of the NMR parameters are sensitive to the intracellular environment, provides a useful complement to existing methods for the study of post-mortem metabolism.
|
|
| 9. |
- Algers, Anne
(författare)
-
The development of a new methodology for knowledge sharing in the interface between university and society - An example from the meat sector
- 2013
-
Ingår i: Meat Science. - : Elsevier BV. - 0309-1740 .- 1873-4138. ; 95, s. 672-678
-
Tidskriftsartikel (refereegranskat)abstract
- Design science research was used for the generation, use and evaluation of a model for knowledge sharing in the user community through open educational resources (OER). The focus of interest was on the development process of a model for knowledge sharing that emphasizes the characteristics and the needs of the user community; the empowerment and democratic issues of openness; the collaboration between institutions and dialog with society; and the consideration of quality and sustainability issues. Initially, the community needs were analyzed through surveys and workshops, and the findings used, through negotiations, to formulate the development process. An open-training platform served as an infrastructure and included a repository with OER, a wiki and a discussion forum. The purpose of this article is an attempt to provide universities with a plan and template for integrated knowledge sharing that responds to societal needs. Usability and usefulness has not been evaluated. (C) 2013 Elsevier Ltd. All rights reserved.
|
|
| 10. |
- Bengtsson, Hanna, et al.
(författare)
-
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
- 2011
-
Ingår i: Meat Science. - : Elsevier BV. - 1873-4138 .- 0309-1740. ; 88:1, s. 75-81
-
Tidskriftsartikel (refereegranskat)abstract
- Differently homogenised and heat treated potato pulp, used as a dietary fibre additive in low-fat sausages, gave rise to an enhanced instrumentally and sensory measured firmness and compactness, respectively. This is believed to be due to the high content of insoluble fibre, which creates a fibrous network that enhances the texture of the sausage, while not interfering with the meat protein network. The process and frying losses of the sausages, using potato pulp as an additive, were not significantly different compared to the reference. Comparing the different potato pulp sausages using various kinds of heat treatment of the potato pulp significantly lowered the frying loss and increased the firmness. An explanation to these observations could be that the potato pulp exposed to shorter heat treatment compared with longer gave rise to a lower amount of amylase-leakage from the swelling starch granules caught in the potato pulp matrix. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
|
|
