Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Anders H. Karlsson"'
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:
Genetic Resources, Vol 4, Iss 7 (2023)
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://doaj.org/article/1ae59b0f02bd4c338fd161f7164945ae
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:
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
Autor:
Jan Hultgren, Katarina Arvidsson Segerkvist, Charlotte Berg, Anders H. Karlsson, Camilla Öhgren, Bo Algers
Publikováno v:
Livestock Science. 264:105073
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
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:
Mette Christensen, Per Ertbjerg, Anders H Karlsson, Olleta, J. L., Sañudo, C., Monsón, F., Panea, B., Albertí, P., Failla, S., Gigli, S., Hocquette, J. F., Nute, J. F., Richardson, I., Williams, J. L.
Publikováno v:
University of Copenhagen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::709f1e62afd90515a42c6b242667e885
https://curis.ku.dk/portal/en/publications/total-and-heat-soluble-collagen-in-different-european-cattle-breeds--preliminary-results(37ec9ff0-a1c0-11dd-b6ae-000ea68e967b).html
https://curis.ku.dk/portal/en/publications/total-and-heat-soluble-collagen-in-different-european-cattle-breeds--preliminary-results(37ec9ff0-a1c0-11dd-b6ae-000ea68e967b).html
Publikováno v:
University of Copenhagen
Chen, X, Ruiz Carrascal, J & Karlsson, A H 2015, ' Cheese powder can boost sensory properties of emulsion sausages ' .
Chen, X, Ruiz Carrascal, J & Karlsson, A H 2015, ' Cheese powder can boost sensory properties of emulsion sausages ' .
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f72ae79b4c0ebcd09e757ba97453ce09
https://curis.ku.dk/portal/en/publications/cheese-powder-can-boost-sensory-properties-of-emulsion-sausages(26a0119f-300b-499d-84d8-81c1591195c8).html
https://curis.ku.dk/portal/en/publications/cheese-powder-can-boost-sensory-properties-of-emulsion-sausages(26a0119f-300b-499d-84d8-81c1591195c8).html