Research article2007Peer reviewed
Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork
Tikk K, Tikk M, Aaslyng MD, Karlsson AH, Lindahl G, Andersen HJ.
Publications
2007
Conference paper2007
Masking of boar taint by fermentation and smoking
Lindahl, Gunilla; Stolzenbach, Nielsen S; Chen, G et al.
2006
Research article2006Peer reviewed
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat
Tikk, Meelis; Tikk, Kaja; Torngren, Mari Ann et al.
Research article2006Peer reviewed
The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
Tikk K, Tikk M, Karlsson AH, Andersen HJ.
Research article2006Peer reviewed
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds
Lindahl G, Henckel P, Karlsson AH, Andersen HJ.
Research article2006Peer reviewed
Comparison of milk protein composition in a Swedish and a Danish dairy herd using reversed phase HPLC
Wedholm A, Hallen E, Larsen LB, Lindmark-Mansson H, Karlsson AH, Allmere T.
Research article2006Peer reviewedOpen access
Effect of protein composition on the cheese-making properties of milk from individual dairy cows
Wedholm A, Larsen LB, Lindmark-Mansson H, Karlsson AH, Andren A.
Research article2006Peer reviewed
Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds
Lindahl G, Karlsson AH, Lundstrom K, Andersen HJ.
2004
Research article2004Peer reviewed
Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods
Thybo, AK; Szczypinski, PM; Karlsson, AH et al.
Research article2004Peer reviewed
Compensatory growth in slaughter pigs-in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality
Therkildsen, M; Vestergaard, M; Busk, H et al.
Research article2004Peer reviewed
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN--gene
Bertram, HC; Engelsen, SB; Busk, H et al.
Research article2004Peer reviewed
The use of simultaneous H-1 & P-31 magic angle spinning nuclear magnetic resonance measurements to characterize energy metabolism during the conversion of muscle to meat
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Research article2004Peer reviewed
Visualization of drip channels in meat using NMR microimaging
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Research article2004Peer reviewed
Water characteristics in cooked beef as influenced by ageing and high-pressure treatment - an NMR micro imaging study
Bertram, HC; Whittaker, AK; Shorthose, WR et al.
Research article2004Peer reviewed
Oxidative stability of chilled pork chops following long term freeze storage
Hansen, E; Juncher, D; Henckel, P et al.
Research article2004Peer reviewedOpen access
Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements
Young, JF; Karlsson, AH; Henckel, P.
2003
Research article2003Peer reviewed
Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoes
Thybo, AK; Andersen, HJ; Karlsson, AH et al.
Research article2003Peer reviewed
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham
Juncher, D; Ronn, B; Hansen, TB et al.
Research article2003Peer reviewed
Post-mortem changes in porcine M. longissimus studied by solid-state C-13 cross-polarization magic-angle spinning nuclear magnetic resonance spectroscopy
Bertram, HC; Jakobsen, HJ; Andersen, HJ et al.
Research article2003Peer reviewedOpen access
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality
Young, JF; Stagsted, J; Jensen, SK et al.
Research article2003Peer reviewed
Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia
Bryhni, EA; Byrne, DV; Rodbotten, M et al.
Research article2003Peer reviewed
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics
Bertram, HC; Andersen, HJ; Karlsson, AH et al.
Research article2003Peer reviewed
Postmortem proteome changes of porcine muscle related to tenderness
Lametsch, R; Karlsson, A; Rosenvold, K et al.
Research article2003Peer reviewed
pH dependence of the progression in NMR T-2 relaxation times in post-mortem muscle
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Research article2003Peer reviewed
The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene - a low-field NMR relaxation study
Bertram, HC; Karlsson, AH; Andersen, HJ.