Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Anders H Karlsson"'
Autor:
Pensiri Kaewthong, Luigi Pomponio, Jorge R. Carrascal, Susanne Knøchel, Saowakon Wattanachant, Anders H Karlsson
Publikováno v:
The Journal of Poultry Science, Vol 56, Iss 4, Pp 308-317 (2019)
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable
Externí odkaz:
https://doaj.org/article/17740bfbd3384278b84bbdd897dfa6df
Autor:
Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
Publikováno v:
Animals, Vol 12, Iss 20, p 2830 (2022)
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrica
Externí odkaz:
https://doaj.org/article/b495f31b357048048f85b74d6ec33ed2
Autor:
Margrethe Therkildsen, Mogens Vestergaard, Morten Kargo, Liisa Keto, Per Ertbjerg, Gudjon Thorkelsson, Maria Gudjónsdóttir, Maria Kjetså, Mervi Honkatukia, Bjørg Egelandsdal, Nina Svartedal, Morten Røe, Freddy W. Fikse, Anders H. Karlsson, Anna Hessle
Publikováno v:
Therkildsen, M, Vestergaard, M, Kargo, M, Keto, L, Ertbjerg, P, Thorkelsson, G, Gudjónsdóttir, M, Kjetså, M, Honkatukia, M, Egelandsdal, B, Svartedal, N, Røe, M, Fikse, F W, Karlssom, A H & Hessle, A 2023, ' Carcass characteristics of Nordic native cattle breeds ', Genetic Resources, vol. 4, no. 7, pp. 1-19 . https://doi.org/10.46265/genresj.LWUP7415
Native livestock breeds are part of the history of the Nordic people and comprise a resource for future food production. In this study, net gain and carcass characteristics of two Danish, three Finnish, one Icelandic, six Norwegian and five Swedish n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4142878d452d80db79866b7abdd55ef
https://doi.org/10.46265/genresj.lwup7415
https://doi.org/10.46265/genresj.lwup7415
Autor:
Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
Publikováno v:
Animals, Vol 11, Iss 10, p 2935 (2021)
Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (lar
Externí odkaz:
https://doaj.org/article/2e854aea91c544538b1718304ad1289a
Publikováno v:
Animal Welfare. 31:361-371
The relationship between animal welfare at slaughter and slaughterhouse profitability is complex, with potential trade-offs between animal welfare costs and benefits. Slaughterhouses currently lack data support for decisions on investments that can i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cca791bdfb72a802cf5a5070761e7809
https://doi.org/10.7120/09627286.31.4.004
https://doi.org/10.7120/09627286.31.4.004
Autor:
Jan Hultgren, Katarina Arvidsson Segerkvist, Charlotte Berg, Anders H. Karlsson, Camilla Öhgren, Bo Algers
Publikováno v:
Livestock Science. 264:105073
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9820cbe51cfa45e958f612db5ca25241
https://doi.org/10.1016/j.livsci.2022.105073
https://doi.org/10.1016/j.livsci.2022.105073
Publikováno v:
Knøchel, S, Mach, N & Karlsson, A H 2007, Microbial and physical changes in marinated beef of high and normal pH during storage in different atmospheres . in G Zhou & W Zhang (eds), Proceedings of 53rd International Congress of Meat Science and Technology . China Agricultural University Press, pp. 37-38, International Congress of Meat Science and Technology, Beijing, China, 05/08/2007 .
53. International Congress on Meat Science and Technology (ICoMST)
53. International Congress on Meat Science and Technology (ICoMST), Aug 2007, Beijing, China. 2007
University of Copenhagen
53. International Congress on Meat Science and Technology (ICoMST)
53. International Congress on Meat Science and Technology (ICoMST), Aug 2007, Beijing, China. 2007
University of Copenhagen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dd09f280b8931c0d57c05b7837ca3ed6
https://curis.ku.dk/ws/files/102610676/Abstract_Microbial_....pdf
https://curis.ku.dk/ws/files/102610676/Abstract_Microbial_....pdf
Publikováno v:
Journal of agricultural and food chemistry. 51(14)
Continuous NMR T(2) relaxation measurements were carried out on seven rabbit longissimus muscle samples in the period from 25 min to 28 h post-mortem at 200 MHz for (1)H. To display differences in post-mortem pH progress and extent of changes in wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d88f64074cc77ef7877f728af2ddb6b0
https://pubmed.ncbi.nlm.nih.gov/12822949
https://pubmed.ncbi.nlm.nih.gov/12822949
Publikováno v:
Karlsson, A, Andersson, A, Lundstrøm, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft, vol. 76, pp. 634-636 .
ResearcherID
Karlsson, A, Andersson, A, Lundström, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft International, vol. 3, pp. 22-25 .
ResearcherID
Karlsson, A, Andersson, A, Lundström, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft International, vol. 3, pp. 22-25 .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::51678b9bd96cd6a49f53afeb1cc1a362
https://pure.au.dk/portal/da/publications/influence-of-marinade-ph-on-muscle-fibre-area-and-water-holding-capacity-of-raw-porcine-longissimus-dorsi-muscle(240bbb90-05c0-11db-aa3e-000ea68e967b).html
https://pure.au.dk/portal/da/publications/influence-of-marinade-ph-on-muscle-fibre-area-and-water-holding-capacity-of-raw-porcine-longissimus-dorsi-muscle(240bbb90-05c0-11db-aa3e-000ea68e967b).html
Autor:
Gunilla Lindahl, Sandra Stolzenbach Wæhrens, Chen, G., Anders H Karlsson, Lundström, K., Derek Victor Byrne
Publikováno v:
University of Copenhagen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0cad1592b1a53adb1ce8412bd646e1a3
https://curis.ku.dk/portal/en/publications/masking-of-boar-taint-by-fermentation-and-smoking(ccda9f70-a1c2-11dd-b6ae-000ea68e967b).html
https://curis.ku.dk/portal/en/publications/masking-of-boar-taint-by-fermentation-and-smoking(ccda9f70-a1c2-11dd-b6ae-000ea68e967b).html