Foto på Per Ertbjerg
  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

1993 …2019
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Publikationer 1993 2019

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2019

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

Zhang, Y. & Ertbjerg, P., 30 nov 2019, I : Food Chemistry. 299, 8 s., 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

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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

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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

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Fil

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

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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

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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

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Fil

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

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Fil

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

2011

Effect of prolonged heat treatment from 48 degrees C to 63 degrees C on toughness, cooking loss and color of pork

Christensen, L., Ertbjerg, P., Aaslyng, M. D. & Christensen, M., 2011, I : Meat Science. 88, s. 280-285 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Influence of vitamins A, D-3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems

Turner, T., Pickova, J., Ertbjerg, P., Lindqvist, H., Nadeau, E., Hymoller, L. & Lundstrom, K., 2011, I : Animal. 5, s. 1141-1148 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

Gandolfi, G., Pomponio, L., Ertbjerg, P., Karlsson, A. H., Costa, L. N., Lametsch, R., Russo, V. & Davoli, R., 2011, I : Meat Science. 88, s. 694-700 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Christensen, M., Ertbjerg, P., Failla, S., Sanudo, C., Richardson, R. I., Nute, G. R., Olleta, J. L., Panea, B., Alberti, P., Juarez, M., Hocquette, J-F. & Williams, J. L., 2011, I : Meat Science. 87, s. 61-65 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2010

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere - Effect on shear force, calpain activity, desmin degradation and protein oxidation

Lindahl, G., Lagerstedt, A., Ertbjerg, P., Sampels, S. & Lundstrom, K., 2010, I : Meat Science. 85, s. 160-166 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle

Muroya, S., Ertbjerg, P., Pomponio, L. & Christensen, M., 2010, I : Meat Science. 86, s. 764-769 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Influence of early pH decline on calpain activity in porcine muscle

Pomponio, L., Ertbjerg, P., Karlsson, A. H., Costa, L. N. & Lametsch, R., 2010, I : Meat Science. 85, s. 110-114 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2009

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M-longissimus thoracis

Stolzenbach, S., Therkildsen, M., Oksbjerg, N., Lazarotti, R., Ertbjerg, P., Lametsch, R. & Byrne, D. V., 2009, I : Meat Science. 81, s. 163-170 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

Christensen, M., Torngren, M. A., Gunvig, A., Rozlosnik, N., Lametsch, R., Karlsson, A. H. & Ertbjerg, P., 2009, I : Journal of the Science of Food and Agriculture. 89, s. 1607-1614 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index and Eating Quality of Beef

Clausen, I., Jakobsen, M., Ertbjerg, P. & Madsen, N. T., 2009, I : Packaging technology and science. 22, s. 85-96 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2008

Evidence for post-mortem m-calpain autolysis in porcine muscle

Pomponio, L., Lametsch, R., Karlsson, A. H., Costa, L. N., Grossi, A. & Ertbjerg, P., 2008, I : Meat Science. 80, s. 761-764 4 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

Larsen, A. K., Lametsch, R., Elce, J. S., Larsen, J. K., Thomsen, B., Larsen, M. R., Lawson, M. A., Greer, P. A. & Ertbjerg, P., 2008, I : Biochemical Journal. 411, s. 657-666 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and mu-calpain

Houbak, M. B., Ertbjerg, P. & Therkildsen, M., 2008, I : Meat Science. 79, s. 77-85 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

Alberti, P., Panea, B., Sanudo, C., Olleta, J. L., Ripoll, G., Ertbjerg, P., Christensen, M., Gigli, S., Failla, S., Concetti, S., Hocquette, J. F., Jailler, R., Rudel, S., Renand, G., Nute, G. R., Richardson, R. I. & Williams, J. L., 2008, I : Livestock Science. 114, s. 19-30 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2007

Novel method for determination of myofibril fragmentation post-mortem

Lametsch, R., Knudsen, J. C., Ertbjerg, P., Oksbjerg, N. & Therkildsen, M., 2007, I : Meat Science. 75, s. 719-724 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2006

Activities of calpastatin, mu-calpain and m-calpain are stable during frozen storage of meat

Kristensen, L., Christensen, M. & Ertbjerg, P., 2006, I : Meat Science. 72, s. 116-120 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Changes in the muscle proteome after compensatory growth in pigs

Lametsch, R., Kristensen, L., Larsen, M. R., Therkildsen, M., Oksbjerg, N. & Ertbjerg, P., 2006, I : Journal of Animal Science. 84, s. 918-924 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Mechanical properties of type I and type IIB single porcine muscle fibres

Christensen, M., Kok, C. & Ertbjerg, P., 2006, I : Meat Science. 73, s. 422-425 4 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2005

Investigation of the influence of calpain on membrane ruffling

Lametsch, R., Larsen, A., Lawson, M., Ertbjerg, P. & Larsen, M., 2005, I : Molecular & Cellular Proteomics. 4, s. S37-S37 1 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2004

Compensatory growth improves meat tenderness in gilts but not in barrows

Kristensen, L., Therkildsen, M., Aaslyng, M. D., Oksbjerg, N. & Ertbjerg, P., 2004, I : Journal of Animal Science. 82, s. 3617-3624 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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., Jensen, M. T., Riis, B., Karlsson, A. H., Kristensen, L., Ertbjerg, P. & Oksbjerg, N., 2004, I : Livestock production science. 88, s. 63-75 13 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of proteolytic enzyme activity and heating on the mechanical properties of bovine single muscle fibres

Christensen, M., Larsen, L. M., Ertbjerg, P. & Purslow, P. P., 2004, I : Meat Science. 66, s. 361-369 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2003

A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

Kristensen, L., Therkildsen, M. & Ertbjerg, P., 2003, I : Journal of Agricultural and Food Chemistry. 51, s. 5895-5899 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C. & Andersen, H. J., 2003, I : Food Quality and Preference. 14, s. 277-288 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2002

Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period

Therkildsen, M., Riis, B., Karlsson, A., Kristensen, L., Ertbjerg, P., Purslow, P. P., Aaslyng, M. D. & Oksbjerg, N., 2002, I : Animal Science. 75, s. 367-377 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Dietary-induced changes of muscle growth rate in pigs: Effects on in vivo and postmortem muscle proteolysis and meat quality

Kristensen, L., Therkildsen, M., Riis, B., Sorensen, M. T., Oksbjerg, N., Purslow, P. P. & Ertbjerg, P., 2002, I : Journal of Animal Science. 80, s. 2862-2871 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2001

Tenderization of beef by lactic acid injected at different times post mortem

Berge, P., Ertbjerg, P., Larsen, L. M., Astruc, T., Vignon, X. & Moller, A. J., 2001, I : Meat Science. 57, s. 347-357 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

2000

Epinephrine upregulates calpain activity in cultured C2C12 muscle cells

Ertbjerg, P., Lawson, M. A. & Purslow, P. P., 2000, I : Biochimie. 82, s. 197-201 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review