Research Output per year
Personal profile
Curriculum vitae
Per Ertbjerg is the head of the Meat Technology group. He has been at University of Helsinki since August 2011, first as a Professor, then as University Lecturer and since August 2017 as Associate Professor (tenure track to full professorship). He obtained his doctoral degree in Meat Science in 1996 from The Royal Veterinary and Agricultural University in Denmark and since then held a teaching position first at The Royal Veterinary and Agricultural University, then at University of Copenhagen and later at University of Helsinki.
His research and professional interests include:
- Muscle and meat biochemistry
- Meat technology
- The relationship between meat tenderness and proteolytic processes
- Protein and lipid oxidation in meat and meat products
- The mechanisms of water-holding in meat
His present teaching activities include various courses in Meat Science and in Meat Technology.
PhD students:
Jian Lyu: The mechanisms of meat tenderisation
Yuemei Zhang: Effect of freezing on meat
Positions:
2017 - present: Associate Professor, University of Helsinki, Department of Food and Nutrition
2013 - 2017 University Lecturer, University of Helsinki, Department of Food and Environmental Sciences, Finland
2011 - 2013 (July) Professor, University of Helsinki, Department of Food and Environmental Sciences, Finland
2000 – 2011 (July) Associate Professor, Department of Food Science, LIFE, University of Copenhagen, Denmark
1996 - 1999 Assistant Professor, Department of Food Science, LIFE, University of Copenhagen
1993 - 1996 PhD, Department of Food Science, LIFE, University of Copenhagen
1992 Research Assistant, Institute of Sports Science and Clinical Biomechanics, University of Southern Denmark, Odense, Denmark
Fields of Science
- 416 Food Science
- Meat Science and Technology
- meat quality
- meat tenderness
- water-holding capacity
- Proteolytic enzymes in meat
- proteases
- protein oxidation
- calpain
- cathepsin
- myofibrils
- connective tissue
International and National Collaboration
Publications and projects within past five years.
Publications
Metabolite profile based on H-1 NMR of broiler chicken breasts affected by wooden breast myodegeneration
Wang, Y., Yang, Y., He, J., Cao, J., Wang, H. & Ertbjerg, P., 25 Apr 2020, In : Food Chemistry. 310, 7 p., 125852.Research output: Contribution to journal › Article › Scientific › peer-review
Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage
Bao, Y., Wang, K., Yang, H., Regenstein, J. M., Ertbjerg, P. & Zhou, P., 5 Mar 2020, In : Food Chemistry. 308, 9 p., 125576.Research output: Contribution to journal › Article › Scientific › peer-review
Calpain-2 is proteolytic active following calcium-induced binding to myofibrils
Lyu, J. & Ertbjerg, P., 2019, p. 737-738. 2 p.Research output: Conference materials › Paper
Effects of protein oxidation on the texture and water-holding of meat: a review
Bao, Y. & Ertbjerg, P., 2019, In : Critical Reviews in Food Science and Nutrition. 59, 22, p. 3564-3578 15 p.Research output: Contribution to journal › Review Article › Scientific › peer-review
Open Access
File
On the origin of thaw loss: Relationship between freezing rate and protein denaturation
Zhang, Y. & Ertbjerg, P., 30 Nov 2019, In : Food Chemistry. 299, 8 p., 125104.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access
File
Activities
Francesca Soglia
Per Ertbjerg (Host)
6 Mar 2015 → 26 Jun 2015
Activity: Hosting a visitor types › Academic visit at UH
Zhen Zeng
Per Ertbjerg (Host)
1 Sep 2015 → 31 Aug 2017
Activity: Hosting a visitor types › Academic visit at UH
Hang Wang
Per Ertbjerg (Host)
30 Nov 2014 → 30 Nov 2015
Activity: Hosting a visitor types › Academic visit at UH
Opponent of doctoral dissertation
Per Ertbjerg (Opponent)
19 Jun 2012
Activity: Examination types › Opponent of doctoral dissertation
International Congress on Meat Science and Technology
Per Ertbjerg (Poster Presentation)
12 Aug 2012 → 17 Aug 2012
Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars