Forskningsartikel2006Vetenskapligt granskad
The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
Tikk K, Tikk M, Karlsson AH, Andersen HJ.
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
Forskningsartikel2006Vetenskapligt granskad
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.
Forskningsartikel2006Vetenskapligt granskad
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.
Forskningsartikel2006Vetenskapligt granskad
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.
Forskningsartikel2006Vetenskapligt granskadÖppen tillgång
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.
Forskningsartikel2004Vetenskapligt granskadÖppen tillgång
Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements
Young, JF; Karlsson, AH; Henckel, P.
Forskningsartikel2004Vetenskapligt granskad
Oxidative stability of chilled pork chops following long term freeze storage
Hansen, E; Juncher, D; Henckel, P et al.
Forskningsartikel2004Vetenskapligt granskad
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.
Forskningsartikel2004Vetenskapligt granskad
Visualization of drip channels in meat using NMR microimaging
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Forskningsartikel2004Vetenskapligt granskad
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.
Forskningsartikel2004Vetenskapligt granskad
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.
Forskningsartikel2004Vetenskapligt granskad
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.
Forskningsartikel2004Vetenskapligt granskad
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.
Forskningsartikel2003Vetenskapligt granskad
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.
Forskningsartikel2003Vetenskapligt granskad
pH dependence of the progression in NMR T-2 relaxation times in post-mortem muscle
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Forskningsartikel2003Vetenskapligt granskad
Postmortem proteome changes of porcine muscle related to tenderness
Lametsch, R; Karlsson, A; Rosenvold, K et al.
Forskningsartikel2003Vetenskapligt granskad
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics
Bertram, HC; Andersen, HJ; Karlsson, AH et al.
Forskningsartikel2003Vetenskapligt granskad
Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia
Bryhni, EA; Byrne, DV; Rodbotten, M et al.
Forskningsartikel2003Vetenskapligt granskadÖppen tillgång
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality
Young, JF; Stagsted, J; Jensen, SK et al.
Forskningsartikel2003Vetenskapligt granskad
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.
Forskningsartikel2003Vetenskapligt granskad
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.
Forskningsartikel2003Vetenskapligt granskad
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.
Forskningsartikel2002Vetenskapligt granskad
The calibration temperature of pH-glass electrodes: significance for meat quality classification
Karlsson, AH; Rosenvold, K.
Forskningsartikel2002Vetenskapligt granskad
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.
Forskningsartikel2002Vetenskapligt granskad
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.
2550