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1

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

Margit Dall Aaslyng, Camilla Bejerholm, Per Ertbjerg, Hanne C Bertram, Henrik J Andersen

Journal:

Food Quality and Preference

Year:

2003

Language:

english

File:

PDF, 245 KB

english, 2003

2

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

Zhang, Yuemei, Ertbjerg, Per

Journal:

Year:

2018

Language:

english

File:

PDF, 2.55 MB

english, 2018

3

Effect of prerigor lactic acid treatment on lysosomal enzyme release in bovine muscle

Ertbjerg, Per, Larsen, Lone M, Mo�ller, Anders J

Journal:

Journal of the Science of Food and Agriculture

Year:

1999

Language:

english

File:

PDF, 170 KB

english, 1999

4

Multiplicities of second cell tilting modules

Torsten Ertbjerg Rasmussen

Journal:

Journal of Algebra

Year:

2005

Language:

english

File:

PDF, 169 KB

english, 2005

5

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

Gunilla Lindahl, Åsa Lagerstedt, Per Ertbjerg, Sabine Sampels, Kerstin Lundström

Journal:

Year:

2010

Language:

english

File:

PDF, 597 KB

english, 2010

6

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

Line Christensen, Per Ertbjerg, Margit Dall Aaslyng, Mette Christensen

Journal:

Year:

2011

Language:

english

File:

PDF, 240 KB

english, 2011

7

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Christensen, Line, Ertbjerg, Per, Løje, Hanne, Risbo, Jens, van den Berg, Frans W.J., Christensen, Mette

Journal:

Year:

2013

Language:

english

File:

PDF, 942 KB

english, 2013

8

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Bao, Yulong, Puolanne, Eero, Ertbjerg, Per

Journal:

Year:

2016

Language:

english

File:

PDF, 920 KB

english, 2016

9

Relationship between proteolysis and water-holding of myofibrils

Zeng, Zhen, Li, Cheng, Ertbjerg, Per

Journal:

Year:

2017

Language:

english

File:

PDF, 1.29 MB

english, 2017

10

Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage

Soglia, Francesca, Gao, Jingxian, Mazzoni, Maurizio, Puolanne, Eero, Cavani, Claudio, Petracci, Massimiliano, Ertbjerg, Per

Journal:

Poultry Science

Year:

2017

Language:

english

File:

PDF, 1.28 MB

english, 2017

11

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Dominguez-Hernandez, Elisa, Salaseviciene, Alvija, Ertbjerg, Per

Journal:

Year:

2018

Language:

english

File:

PDF, 1000 KB

english, 2018

12

Effects of protein oxidation on the texture and water-holding of meat: A review

Bao, Yulong, Ertbjerg, Per

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2018

Language:

english

File:

PDF, 855 KB

english, 2018

13

Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef

Ertbjerg, Per, Mielche, Martin M, Larsen, Lone M, M�ller, Anders J

Journal:

Journal of the Science of Food and Agriculture

Year:

1999

Language:

english

File:

PDF, 172 KB

english, 1999

14

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

Mette Christensen, Mari Ann Tørngren, Annemarie Gunvig, Noemi Rozlosnik, René Lametsch, Anders H Karlsson, Per Ertbjerg

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 191 KB

english, 2009

15

Calcium Content and Respiratory Control Index of Isolated Skeletal Muscle Mitochondria: Effects of Different Isolation Media

Klavs Madsen, Per Ertbjerg, Preben K. Pedersen

Journal:

Analytical Biochemistry

Year:

1996

Language:

english

File:

PDF, 112 KB

english, 1996

16

Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef

Ina Clausen, Marianne Jakobsen, Per Ertbjerg, Niels T. Madsen

Journal:

Packaging Technology and Science

Year:

2009

Language:

english

File:

PDF, 206 KB

english, 2009

17

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

Alberto Grossi, Vasiliki Gkarane, Jeanette A. Otte, Per Ertbjerg, Vibeke Orlien

Journal:

Year:

2012

Language:

english

File:

PDF, 551 KB

english, 2012

18

Compensatory growth in slaughter pigs—in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality

Margrethe Therkildsen, Mogens Vestergaard, Hans Busk, Mogens T. Jensen, Bent Riis, Anders Hans Karlsson, Lars Kristensen, Per Ertbjerg, Niels Oksbjerg

Journal:

Livestock Production Science

Year:

2004

Language:

english

File:

PDF, 161 KB

english, 2004

19

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

P. Albertí, B. Panea, C. Sañudo, J.L. Olleta, G. Ripoll, P. Ertbjerg, M. Christensen, S. Gigli, S. Failla, S. Concetti, J.F. Hocquette, R. Jailler, S. Rudel, G. Renand, G.R. Nute, R.I. Richardson, J.L

Journal:

Livestock Science

Year:

2008

Language:

english

File:

PDF, 395 KB

english, 2008

20

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

L. Kristensen, M. Christensen, P. Ertbjerg

Journal:

Year:

2006

Language:

english

File:

PDF, 124 KB

english, 2006

21

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

M. Christensen, C. Kok, P. Ertbjerg

Journal:

Year:

2006

Language:

english

File:

PDF, 93 KB

english, 2006

22

Novel method for determination of myofibril fragmentation post-mortem

R. Lametsch, J.C. Knudsen, P. Ertbjerg, N. Oksbjerg, M. Therkildsen

Journal:

Year:

2007

Language:

english

File:

PDF, 427 KB

english, 2007

23

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

Malene Bergh Houbak, Per Ertbjerg, Margrethe Therkildsen

Journal:

Year:

2008

Language:

english

File:

PDF, 345 KB

english, 2008

24

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

Luigi Pomponio, René Lametsch, Anders H. Karlsson, Leonardo Nanni Costa, Alberto Grossi, Per Ertbjerg

Journal:

Year:

2008

Language:

english

File:

PDF, 384 KB

english, 2008

25

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

Sandra Stolzenbach, Margrethe Therkildsen, Niels Oksbjerg, Rikke Lazarotti, Per Ertbjerg, René Lametsch, Derek V. Byrne

Journal:

Year:

2009

Language:

english

File:

PDF, 214 KB

english, 2009

26

Influence of early pH decline on calpain activity in porcine muscle

Luigi Pomponio, Per Ertbjerg, Anders H. Karlsson, Leonardo Nanni Costa, René Lametsch

Journal:

Year:

2010

Language:

english

File:

PDF, 220 KB

english, 2010

27

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

Susumu Muroya, Per Ertbjerg, Luigi Pomponio, Mette Christensen

Journal:

Year:

2010

Language:

english

File:

PDF, 419 KB

english, 2010

28

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

Mette Christensen, Per Ertbjerg, Sebastiana Failla, Carlos Sañudo, R. Ian Richardson, Geoff R. Nute, José L. Olleta, Begoña Panea, Pere Albertí, Manuel Juárez, Jean-François Hocquette, John L. William

Journal:

Year:

2011

Language:

english

File:

PDF, 198 KB

english, 2011

29

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

G. Gandolfi, L. Pomponio, P. Ertbjerg, A.H. Karlsson, L. Nanni Costa, R. Lametsch, V. Russo, R. Davoli

Journal:

Year:

2011

Language:

english

File:

PDF, 366 KB

english, 2011

30

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

Luigi Pomponio, Per Ertbjerg

Journal:

Year:

2012

Language:

english

File:

PDF, 590 KB

english, 2012

31

Epinephrine upregulates calpain activity in cultured C2C12 muscle cells

Per Ertbjerg, Moira A Lawson, Peter P Purslow

Journal:

Year:

2000

Language:

english

File:

PDF, 57 KB

english, 2000

32

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

Philippe Berge, Per Ertbjerg, Lone Melchior Larsen, Thierry Astruc, Xavier Vignon, Anders J Møller

Journal:

Year:

2001

Language:

english

File:

PDF, 669 KB

english, 2001

33

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

M. Christensen, L.M. Larsen, P. Ertbjerg, P.P. Purslow

Journal:

Year:

2004

Language:

english

File:

PDF, 337 KB

english, 2004

34

Electrical stimulation of pigs—effect on pH fall, meat quality and Cathepsin B+L activity

Hanne Maribo, Per Ertbjerg, Marchen Andersson, Patricia Barton-Gade, Anders Juel Møller

Journal:

Year:

1999

Language:

english

File:

PDF, 186 KB

english, 1999

35

An FPLC method for determination of calpains and calpastatin in porcine m longissimus dorsi

P. Iversen, P. Ertbjerg, L.M. Larsen, S. Monllao, A.J. Møller

Journal:

Year:

1993

Language:

english

File:

PDF, 432 KB

english, 1993

36

Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle

Liu, Jiao, Ruusunen, Marita, Puolanne, Eero, Ertbjerg, Per

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 1.04 MB

english, 2014

37

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

Liu, Jiao, Puolanne, Eero, Ertbjerg, Per

Journal:

Year:

2014

Language:

english

File:

PDF, 960 KB

english, 2014

38

A Capillary Electrophoresis Method to Study Postmortem Proteolysis in Relation to Pork Tenderness

Kristensen, Lars, Therkildsen, Margrethe, Ertbjerg, Per

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 64 KB

english, 2003

39

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

Bao, Yulong, Ertbjerg, Per

Journal:

Year:

2015

Language:

english

File:

PDF, 474 KB

english, 2015

40

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

Soglia, Francesca, Petracci, Massimiliano, Ertbjerg, Per

Journal:

Year:

2016

Language:

english

File:

PDF, 510 KB

english, 2016

41

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

Liu, Jiao, Arner, Anders, Puolanne, Eero, Ertbjerg, Per

Journal:

Year:

2016

Language:

english

File:

PDF, 804 KB

english, 2016

42

Influence of vitamins A, D3 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., Hymøller, L., Lundström, K.

Journal:

Year:

2011

Language:

english

File:

PDF, 85 KB

english, 2011

43

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

Larsen, Anna K., Lametsch, René, Elce, John S., Larsen, Jørgen K., Thomsen, Bo, Larsen, Martin R., Lawson, Moira A., Greer, Peter A., Ertbjerg, Per

Journal:

Biochemical Journal

Year:

2008

Language:

english

File:

PDF, 507 KB

english, 2008

44

Characterization of ligand binding to acyl-CoA-binding protein

Rosendal, J, Ertbjerg, P, Knudsen, J

Journal:

Biochemical Journal

Year:

1993

Language:

english

File:

PDF, 1.14 MB

english, 1993

45

Dietary-induced changes of muscle growth rate in pigs : Effects on in vivo and postmortem muscle proteolysis and meat quality The online version of this article , along with updated information and services , is located on the World Wide Web at : Dietary-

Kristensen, L, Therkildsen, M, Riis, B, S\o rensen, M T, Oksbjerg, N, Purslow, P P, Ertbjerg, P

Year:

2002

Language:

english

File:

PDF, 259 KB

english, 2002

46

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

Wang, Hang, Luo, Yongkang, Ertbjerg, Per

Journal:

Year:

2017

Language:

english

File:

PDF, 595 KB

english, 2017

47

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

Ertbjerg, Per, Puolanne, Eero

Journal:

Year:

2017

Language:

english

File:

PDF, 1.55 MB

english, 2017

48

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

Bao, Yulong, Boeren, Sjef, Ertbjerg, Per

Journal:

Year:

2017

Language:

english

File:

PDF, 672 KB

english, 2017

49

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., Dall Aaslyng, M., Oksbjerg, N.

Journal:

Year:

2002

Language:

english

File:

PDF, 135 KB

english, 2002

50

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

Journal:

Poultry Science

Year:

2017

Language:

english

File:

PDF, 3.21 MB

english, 2017

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