Forskningsartikel2002Vetenskapligt granskad
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.
Anders Karlsson
Institutionen för tillämpad husdjursvetenskap och välfärd
Fakulteten för veterinärmedicin och husdjursvetenskap
E-post: Anders.H.Karlsson@slu.se
ORCID: 0000-0003-3466-4502
Publikationer
Forskningsartikel2002Vetenskapligt granskad
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.
Forskningsartikel2002Vetenskapligt granskad
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.
Forskningsartikel2002Vetenskapligt granskad
Changes in porcine muscle water characteristics during growth - An in vitro low-field NMR relaxation study
Bertram, HC; Rasmussen, M; Busk, H et al.
Forskningsartikel2002Vetenskapligt granskad
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.
Forskningsartikel2002Vetenskapligt granskad
Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity
Deng, Y; Rosenvold, K; Karlsson, AH et al.
Forskningsartikel2001Vetenskapligt granskad
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.
Forskningsartikel2001Vetenskapligt granskad
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.
Forskningsartikel2001Vetenskapligt granskad
Origin of multiexponential T(2) relaxation in muscle myowater
Bertram, HC; Karlsson, AH; Rasmussen, M et al.
Forskningsartikel2001Vetenskapligt granskad
Strategic finishing feeding as a tool in the control of pork quality
Rosenvold, K; Laerke, HN; Jensen, SK et al.
Forskningsartikel2001Vetenskapligt granskad
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.
Forskningsartikel2001Vetenskapligt granskad
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.
Forskningsartikel2001Vetenskapligt granskad
Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs
Rosenvold, K; Petersen, JS; Laerke, HN et al.
Forskningsartikel2000Vetenskapligt granskad
Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models
Henckel, P; Karlsson, A; Oksbjerg, N et al.
Forskningsartikel2000Vetenskapligt granskad
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
Brondum, J; Munck, L; Henckel, P et al.
Konferensartikel2000Vetenskapligt granskad
Halothane gene effect on carcass and meat quality by use of Duroc x Pietrain Boars
Busk, H; Karlsson, A; Hertel, SH.;Wenk, C (red.);Fernandez, JA (red.);Dupuis, M (red.).
Forskningsartikel1999Vetenskapligt granskad
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.
Forskningsartikel1999Vetenskapligt granskad
Skeletal muscle fibres as factors for pork quality
Karlsson, AH; Klont, RE; Fernandez, X.
Forskningsartikel1998Vetenskapligt granskad
Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs
Maribo, H; Olsen, EV; Barton-Gade, P et al.
Forskningsartikel1997Vetenskapligt granskad
Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs
Enfält, Ann-Charlotte; Lundström, Kerstin; Karlsson, Anders et al.
Forskningsartikel1996Vetenskapligt granskad
Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle
Karlsson, Anders; Andersson, Annica; Lundström, Kerstin et al.
Forskningsartikel1996Vetenskapligt granskad
Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle
Karlsson, A; Andersson, A; Lundstrom, K et al.
Forskningsartikel1995Vetenskapligt granskad
Production, carcass and meat quality traits of F2-crosses between European Wild Pigs and domestic pigs including halothane gene carriers
LUNDSTROM, K; KARLSSON, A; HAKANSSON, J et al.
Forskningsartikel1995Vetenskapligt granskad
Influence of sex and breed on the precision of the official Swedish pig carcass grading
Andersson, Arne; Hansson, Ingemar; Lundström, Kerstin et al.
Forskningsartikel1994Vetenskapligt granskad
Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality
ESSENGUSTAVSSON, B; KARLSSON, A; LUNDSTROM, K et al.
Forskningsartikel1994Vetenskapligt granskad
Muscle glycogen depletion pattern in halothane-gene-free pigs at slaughter and its relation to meat quality
Karlsson, Anders; Essen-Gustavsson, Birgitta; Lundström, Kerstin.
Forskningsartikel1993Vetenskapligt granskad
Moderate indoor exercise: effect on production and carcass traits, muscle enzyme activities and meat quality in pigs
Enfält, Ann-Charlotte; Lundström, Kerstin; Hansson, Ingemar et al.
Forskningsartikel1993Vetenskapligt granskad
Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs
Karlsson, Anders; Enfält, Ann-Charlotte; Essen-Gustavsson, Birgitta et al.
Forskningsartikel1992Vetenskapligt granskad
Meat quality in pigs reared in groups kept as a unit during the fattening period and slaughter
Karlsson, Anders; Lundström, K..
Forskningsartikel1992Vetenskapligt granskad
The Use of principal component analysis (PCA) for evaluating results from pig meat quality measurements
Karlsson, Anders.
Forskningsartikel1991Vetenskapligt granskad
Meat pigment determination by a simple and non-toxic alkaline haematin method—(An alternative to the hornsey and the cyanometmyoglobin methods)
Karlsson, Anders; Lundström, Kerstin.
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