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.
Publications
2003
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.
2002
Research article2002Peer reviewed
Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity
Deng, Y; Rosenvold, K; Karlsson, AH et al.
Research article2002Peer reviewed
Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes
Martens, H; Thybo, AK; Andersen, HJ et al.
Research article2002Peer reviewed
Changes in porcine muscle water characteristics during growth - An in vitro low-field NMR relaxation study
Bertram, HC; Rasmussen, M; Busk, H et al.
Research article2002Peer reviewed
Post mortem energy metabolism and meat quality of porcine M-longissimus dorsi as influenced by stunning method - A P-31 NMR spectroscopic study
Bertram, HC; Stodkilde-Jorgensen, H; Karlsson, AH et al.
Research article2002Peer reviewed
Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress
Rosenvold, K; Laerke, HN; Jensen, SK et al.
Research article2002Peer reviewed
Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period
Therkildsen, M; Riis, B; Karlsson, A et al.
Research article2002Peer reviewed
Continuous distribution analysis of T-2 relaxation in meat - an approach in the determination of water-holding capacity
Bertram, HC; Donstrup, S; Karlsson, AH et al.
Research article2002Peer reviewed
Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism
Henckel, P; Karlsson, A; Jensen, MT et al.
Research article2002Peer reviewed
The calibration temperature of pH-glass electrodes: significance for meat quality classification
Karlsson, AH; Rosenvold, K.
2001
Research article2001Peer reviewed
Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs
Rosenvold, K; Petersen, JS; Laerke, HN et al.
Research article2001Peer reviewed
A within litter comparison of muscle fibre characteristics and growth of halothane carrier and halothane free crossbreed pigs
Pedersen, PH; Oksbjerg, N; Karlsson, AH et al.
Research article2001Peer reviewed
Post mortem energy metabolism and pH development in porcine M-longissimus dorsi as affected by two different cooling regimes. A P-31-NMR spectroscopic study
Bertram, HC; Donstrup, S; Karlsson, AH et al.
Research article2001Peer reviewed
Strategic finishing feeding as a tool in the control of pork quality
Rosenvold, K; Laerke, HN; Jensen, SK et al.
Research article2001Peer reviewed
Origin of multiexponential T(2) relaxation in muscle myowater
Bertram, HC; Karlsson, AH; Rasmussen, M et al.
Research article2001Peer reviewed
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
Juncher, D; Ronn, B; Mortensen, ET et al.
Research article2001Peer reviewed
Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork
Bertram, HC; Andersen, HJ; Karlsson, AH.
2000
Conference paper2000Peer reviewed
Halothane gene effect on carcass and meat quality by use of Duroc x Pietrain Boars
Busk, H; Karlsson, A; Hertel, SH.;Wenk, C (ed.);Fernandez, JA (ed.);Dupuis, M (ed.).
Research article2000Peer reviewed
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
Brondum, J; Munck, L; Henckel, P et al.
Research article2000Peer reviewed
Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models
Henckel, P; Karlsson, A; Oksbjerg, N et al.
1999
Research article1999Peer reviewed
Skeletal muscle fibres as factors for pork quality
Karlsson, AH; Klont, RE; Fernandez, X.
Research article1999Peer reviewed
Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle
Ertbjerg, P; Henckel, P; Karlsson, A et al.