Publications 2012 2019

  • 22 Article
  • 6 Conference contribution
  • 1 Chapter
  • 1 Review Article
2019

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Zhang, Y. & Ertbjerg, P., 29 Jun 2019, In : Food Chemistry. 299, 125104.

Research output: Contribution to journalArticleScientificpeer-review

2018

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

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

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

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

Open Access
File

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

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

Open Access
File
2017

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

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

Wang, H., Luo, Y. & Ertbjerg, P., 1 Sep 2017, In : Food Chemistry. 230, p. 475-481 7 p.

Research output: Contribution to journalArticleScientificpeer-review

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

Open Access
File

Relationship between proteolysis and water-holding of myofibrils

Zeng, Z., Li, C. & Ertbjerg, P., Sep 2017, In : Meat Science. 131, p. 48-55 8 p.

Research output: Contribution to journalArticleScientificpeer-review

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

Open Access
2016

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Bao, Y., Puolanne, E. & Ertbjerg, P., Nov 2016, In : Meat Science. 121, p. 189-195 7 p.

Research output: Contribution to journalArticleScientificpeer-review

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

Open Access
File

Novel DNPH-based method for determination of protein carbonylation in muscle and meat

Soglia, F., Petracci, M. & Ertbjerg, P., 15 Apr 2016, In : Food Chemistry. 197, Part A, p. 670-675 6 p.

Research output: Contribution to journalArticleScientificpeer-review

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

Liu, J., Arner, A., Puolanne, E. & Ertbjerg, P., Sep 2016, In : Meat Science. 119, p. 32-40 9 p.

Research output: Contribution to journalArticleScientificpeer-review

2015

A new hypothesis explaining the influence of sarcoplasmic proteins on the water-holding of myofibrils

Liu, J., Puolanne, T. E. J. & Ertbjerg, P., 2015, ICoMST 2015 - Think meat, think healthy: Proceedings of 61st International Conference of Meat Science and Technology. Nantes: INRA, 4 p.

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

Effect of oxygen concentration on shear force and protein oxidation of pork packaged under modified atmosphere

Bao, Y. & Ertbjerg, P., Aug 2015, Proceedings of 61st International Conference of Meat Science and Technology. Clermont-Ferrand: INRA, 4 p.

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

File

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

Wagh, R. V., Chatli, M. K., Ruusunen, M., Puolanne, E. & Ertbjerg, P., Aug 2015, In : Asian - Australasian Journal of Animal Sciences. 28, 8, p. 1178-1186 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

Bao, Y. & Ertbjerg, P., Dec 2015, In : Meat Science. 110, p. 174-179 6 p.

Research output: Contribution to journalArticleScientificpeer-review

Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1

Liu, J., Puolanne, E. & Ertbjerg, P., Oct 2014, In : Meat Science. 98, 2, p. 124-128 5 p.

Research output: Contribution to journalArticleScientificpeer-review

The slaughter process

Puolanne, E. & Ertbjerg, P., 2014, Meat inspection and control in the slaughterhouse. Ninios, T., Lundén, J., Korkeala, H. & Fredriksson-Ahomaa, M. (eds.). Chichester: John Wiley & Sons Ltd. , p. 29-45 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2013

Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat quality in porcine muscle

Liu, J., Ruusunen, M., Puolanne, E. & Ertbjerg, P., 2013, Proceedings of 59th International Congress of Meat Science and Technology. Serdaroğlu, M., Öztürk, B. & Akcan, T. (eds.). Izmir: IcoMST, 4 p. S6B-12

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

Jäljitettävyys ja hygienia liha-alalla ovat parantuneet huimasti

Puolanne, E. & Ertbjerg, P., 2013, In : Kehittyvä Elintarvike. 5, p. 24-25 2 p.

Research output: Contribution to journalArticleProfessional

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Christensen, L., Ertbjerg, P., Loje, H., Risbo, J., van den Berg, F. W. J. & Christensen, M., 2013, In : Meat Science. 93, 4, p. 787-795 9 p.

Research output: Contribution to journalArticleScientificpeer-review

2012

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef

Li, C. B., Li, J., Zhou, G. H., Lametsch, R., Ertbjerg, P., Brüggemann, D. A., Huang, H. G., Karlsson, A. H., Hviid, M. & Lundström, K., 2012, In : Journal of Animal Science. 90, 5, p. 1638-1649 12 p.

Research output: Contribution to journalArticleScientificpeer-review

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

Grossi, A., Gkarane, V., Otte, J. A., Ertbjerg, P. & Orlien, V., 2012, In : Food Chemistry. 134, p. 1556-1563 8 p.

Research output: Contribution to journalArticleScientificpeer-review

The effect of temperature and time on activity of calpains and lysosomal enzymes and degradation of desmin in porcine longissimus muscle

Ertbjerg, P., Christiansen, L., Pedersen, A. & Kristensen, L., 2012, Proceedings 58th International Congress on Meat Science and Technology. Montreal: IcoMST, p. Paper 358 4 p.

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

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

Pomponio, L. & Ertbjerg, P., 2012, In : Meat Science. 91, p. 50-55

Research output: Contribution to journalArticleScientificpeer-review