Publikationer 2012 2019

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2019

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

Zhang, Y. & Ertbjerg, P., 29 jun 2019, I : Food Chemistry. 299, 125104.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : International Journal of Food Science and Technology. 53, 12, s. 2777-2785 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Zhang, Y. & Ertbjerg, P., nov 2018, I : Meat Science. 145, s. 375-382 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Poultry Science. 97, 4, s. 1448-1455 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Bao, Y., Boeren, S. & Ertbjerg, P., jan 2018, I : Meat Science. 135, s. 102-108 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

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

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil
2017

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

Ertbjerg, P. & Puolanne, E., okt 2017, I : Meat Science. 132, s. 139-152 14 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Food Chemistry. 230, s. 475-481 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Relationship between proteolysis and water-holding of myofibrils

Zeng, Z., Li, C. & Ertbjerg, P., sep 2017, I : Meat Science. 131, s. 48-55 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Poultry Science. 96, 9, s. 3465-3472 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
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, I : Meat Science. 121, s. 189-195 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Soglia, F., Petracci, M. & Ertbjerg, P., 15 apr 2016, I : Food Chemistry. 197, Part A, s. 670-675 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Liu, J., Arner, A., Puolanne, E. & Ertbjerg, P., sep 2016, I : Meat Science. 119, s. 32-40 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2015

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, I : Asian - Australasian Journal of Animal Sciences. 28, 8, s. 1178-1186 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Bao, Y. & Ertbjerg, P., dec 2015, I : Meat Science. 110, s. 174-179 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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

Liu, J., Puolanne, E. & Ertbjerg, P., okt 2014, I : Meat Science. 98, 2, s. 124-128 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2013

Jäljitettävyys ja hygienia liha-alalla ovat parantuneet huimasti

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

Forskningsoutput: TidskriftsbidragArtikelProfessionell

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, I : Meat Science. 93, 4, s. 787-795 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Journal of Animal Science. 90, 5, s. 1638-1649 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Food Chemistry. 134, s. 1556-1563 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Meat Science. 91, s. 50-55

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review