Anders H Karlsson
Anders H Karlsson
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Species determination–Can we detect and quantify meat adulteration?
NZ Ballin, FK Vogensen, AH Karlsson
Meat science 83 (2), 165-174, 2009
Effect of protein composition on the cheese-making properties of milk from individual dairy cows
A Wedholm, LB Larsen, H Lindmark-Månsson, AH Karlsson, A Andrén
Journal of dairy science 89 (9), 3296-3305, 2006
Skeletal muscle fibres as factors for pork quality
AH Karlsson, RE Klont, X Fernandez
Livestock Production Science 60 (2-3), 255-269, 1999
Postmortem proteome changes of porcine muscle related to tenderness
R Lametsch, A Karlsson, K Rosenvold, HJ Andersen, P Roepstorff, ...
Journal of Agricultural and Food Chemistry 51 (24), 6992-6997, 2003
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
J Brøndum, L Munck, P Henckel, A Karlsson, E Tornberg, SB Engelsen
Meat science 55 (2), 177-185, 2000
Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs
A Karlsson, AC Enfält, B Essén-Gustavsson, K Lundström, L Rydhmer, ...
journal of Animal Science 71 (4), 930-938, 1993
Origin of multiexponential T 2 relaxation in muscle myowater
HC Bertram, AH Karlsson, M Rasmussen, OD Pedersen, S Dønstrup, ...
Journal of Agricultural and Food Chemistry 49 (6), 3092-3100, 2001
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality
JF Young, J Stagsted, SK Jensen, AH Karlsson, P Henckel
Poultry science 82 (8), 1343-1351, 2003
Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality
B Essen-Gustavsson, A Karlsson, K Lundström, AC Enfält
Meat science 38 (2), 269-277, 1994
Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork
HC Bertram, HJ Andersen, AH Karlsson
Meat science 57 (2), 125-132, 2001
Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity
HC Bertram, S Dønstrup, AH Karlsson, HJ Andersen
Meat science 60 (3), 279-285, 2002
The role of red and processed meat in colorectal cancer development: a perspective
M Oostindjer, J Alexander, GV Amdam, G Andersen, NS Bryan, D Chen, ...
Meat science 97 (4), 583-596, 2014
Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs
K Rosenvold, JS Petersen, HN Læerke, SK Jensen, M Therkildsen, ...
Journal of Animal Science 79 (2), 382-391, 2001
Oxidative stability of chilled pork chops following long term freeze storage
E Hansen, D Juncher, P Henckel, A Karlsson, G Bertelsen, LH Skibsted
Meat science 68 (3), 479-484, 2004
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the …
M Tikk, K Tikk, MA Tørngren, L Meinert, MD Aaslyng, AH Karlsson, ...
Journal of agricultural and food chemistry 54 (20), 7769-7777, 2006
Metabolic conditions in porcine longissimus muscle immediately pre-slaughter and its influence on peri-and post mortem energy metabolism
P Henckel, A Karlsson, MT Jensen, N Oksbjerg, JS Petersen
Meat Science 62 (2), 145-155, 2002
Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models
P Henckel, A Karlsson, N Oksbjerg, JS Petersen
Meat Science 55 (1), 131-138, 2000
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
HC Bertram, SB Engelsen, H Busk, AH Karlsson, HJ Andersen
Meat Science 66 (2), 437-446, 2004
Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs
H Maribo, EV Olsen, P Barton-Gade, AJ Møller, A Karlsson
Meat Science 50 (1), 115-129, 1998
Relationship between thermal denaturation of porcine muscle proteins and water‐holding capacity
Y Deng, K Rosenvold, AH Karlsson, P Horn, J Hedegaard, CL Steffensen, ...
Journal of Food Science 67 (5), 1642-1647, 2002
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