Meat Science and Technology

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  1. Evolution of proteolytic indicators during storage of broiler wooden breast meat

    Soglia, F., Zeng, Z., Gao, J., Puolanne, E., Cavani, C., Petracci, M. & Ertbjerg, P., Apr 2018, In : Poultry Science. 97, 4, p. 1448-1455 8 p.

    Research output: Contribution to journalArticleScientificpeer-review

  2. Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

    Zhang, Y. & Ertbjerg, P., Nov 2018, In : Meat Science. 145, p. 375-382 8 p.

    Research output: Contribution to journalArticleScientificpeer-review

  3. Colour variability of beef in young bulls from fifteen European breeds

    Ripoll, G., Alberti, P., Panea, B., Failla, S., Hocquette, J. F., Dunner, S., Sanudo, C., Olleta, J. L., Christensen, M., Ertbjerg, P., Richardson, I., Concetti, S. & Williams, J. L., Dec 2018, In : International Journal of Food Science and Technology. 53, 12, p. 2777-2785 9 p.

    Research output: Contribution to journalArticleScientificpeer-review

  4. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

    Bao, Y., Boeren, S. & Ertbjerg, P., Jan 2018, In : Meat Science. 135, p. 102-108 7 p.

    Research output: Contribution to journalArticleScientificpeer-review

  5. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

    Dominguez-Hernandez, E., Salaseviciene, A. & Ertbjerg, P., 2018, In : Meat Science. 143, p. 104-113 10 p.

    Research output: Contribution to journalReview ArticleScientificpeer-review

  6. Unsaturated fat fraction from lard increases the oxidative stability of minced pork

    Liu, M., Lampi, A-M. & Ertbjerg, P., 2018, In : Meat Science. 143, p. 87-92 6 p.

    Research output: Contribution to journalArticleScientificpeer-review

  7. Oxidation increases myofibrillar protein net charge

    Bao, Y. & Ertbjerg, P., Aug 2017, Proceedings of 63rd International Congress of Meat Science and Technology: Nurturing locally, growing globally. Troy, D., McDonnell, C., Hinds, L. & Kerry, J. (eds.). IcoMST, p. 834-835 2 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

  8. Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage

    Soglia, F., Gao, J., Mazzoni, M., Puolanne, E., Cavani, C., Petracci, M. & Ertbjerg, P., Sep 2017, In : Poultry Science. 96, 9, p. 3465-3472 8 p.

    Research output: Contribution to journalArticleScientificpeer-review

  9. Muscle structure, sarcomere length and influences on meat quality: A review

    Ertbjerg, P. & Puolanne, E., Oct 2017, In : Meat Science. 132, p. 139-152 14 p.

    Research output: Contribution to journalArticleScientificpeer-review

  10. EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS

    Bao, Y., Allegaert, S. & Ertbjerg, P., Jul 2016, Proceedings of 62nd International Congress of Meat Science and Technology. IcoMST, 4 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

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