Margit D. Aaslyng: search on Z-Library

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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

Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes

Margit Dall Aaslyng, Leif Poll, P. M. Nielsen, Hanne Flyge

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 229 KB

english, 1999

3

The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

Margit Dall Aaslyng, L. M. Larsen, Per Munk Nielsen

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 108 KB

english, 1999

4

The use of smoke as a strategy for masking boar taint in sausages and bacon

Aaslyng, Margit Dall, Koch, Anette Granly

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 617 KB

english, 2018

5

Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy

Aaslyng, Margit Dall, Elmore, J. Stephen, Mottram, Donald S.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 54 KB

english, 1998

6

Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring

Aaslyng, Margit Dall, Martens, Magni, Poll, Leif, Nielsen, Per Munk, Flyge, Hanne, Larsen, Lone Melchior

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 100 KB

english, 1998

7

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre—Effects on sensory quality and subjective appetite sensations

Kehlet, Ursula, Pagter, Mette, Aaslyng, Margit D., Raben, Anne

Journal:

Year:

2016

Language:

english

File:

PDF, 416 KB

english, 2016

8

Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza

Straadt, Ida K., Aaslyng, Margit D., Bertram, Hanne Christine

Journal:

Year:

2013

Language:

english

File:

PDF, 612 KB

english, 2013

9

A good taste in the meat, a good taste in the mouth – animal welfare as an aspect of pork quality in three European countries

Thorslund, Cecilie A.H., Sandøe, Peter, Aaslyng, Margit Dall, Lassen, Jesper

Journal:

Livestock Science

Year:

2016

Language:

english

File:

PDF, 647 KB

english, 2016

10

Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

Dalgaard, Line B., Rasmussen, Martin Krøyer, Bertram, Hanne C., Jensen, Jens A., Møller, Hanne S., Aaslyng, Margit D., Hejbøl, Eva K., Pedersen, Jacob R., Elsser-Gravesen, Dieter, Young, Jette F.

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 534 KB

english, 2018

11

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 851 KB

english, 2012

12

Meat flavour in pork and beef – From animal to meal

Aaslyng, Margit D., Meinert, Lene

Journal:

Year:

2017

Language:

english

File:

PDF, 618 KB

english, 2017

13

Consuming pork proteins at breakfast reduces the feeling of hunger before lunch

Meinert, Lene, Kehlet, Ursula, Aaslyng, Margit Dall

Journal:

Year:

2012

Language:

english

File:

PDF, 491 KB

english, 2012

14

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Year:

2009

Language:

english

File:

PDF, 243 KB

english, 2009

15

Assessment of meat quality by NMR—an investigation of pork products originating from different breeds

Ida K. Straadt, Margit D. Aaslyng, Hanne C. Bertram

Journal:

Magnetic Resonance in Chemistry

Year:

2011

Language:

english

File:

PDF, 412 KB

english, 2011

16

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

17

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 Meat

Tikk, Meelis, Tikk, Kaja, Tørngren, Mari Ann, Meinert, Lene, Aaslyng, Margit D., Karlsson, Anders H., Andersen, Henrik J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 252 KB

english, 2006

18

Estimating the risk of dislike: An industry tool for setting sorting limits for boar taint compounds

Christensen, Rune H., Nielsen, Dennis B., Aaslyng, Margit D.

Journal:

Food Quality and Preference

Year:

2019

Language:

english

File:

PDF, 1.20 MB

english, 2019

19

Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork – A combined NMR and sensory study

Hanne Christine Bertram, Margit Dall Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 271 KB

english, 2007

20

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

Lene Meinert, Sara C. Christiansen, Lars Kristensen, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 426 KB

english, 2008

21

Identification of post-mortem indicators of welfare of finishing pigs on the day of slaughter

Brandt, Pia, Rousing, Tine, Herskin, Mette S., Aaslyng, Margit Dall

Journal:

Livestock Science

Year:

2013

Language:

english

File:

PDF, 715 KB

english, 2013

22

Meat quality in the Danish pig population anno 2018

Aaslyng, Margit Dall, Hviid, Marchen

Journal:

Year:

2019

Language:

english

File:

PDF, 792 KB

english, 2019

23

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Christensen, Annemarie Gunvig, Mari Ann Tørngren, Margit Dall Aaslyng, Susanne Knøchel, Mette Christensen

Journal:

Year:

2012

Language:

english

File:

PDF, 394 KB

english, 2012

24

Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi

Stine Hansen, Thomas Hansen, Margit Dall Aaslyng, Derek V Byrne

Journal:

Year:

2004

Language:

english

File:

PDF, 397 KB

english, 2004

25

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Lene Meinert, Lene T. Andersen, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 417 KB

english, 2007

26

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Camilla Bejerholm, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 286 KB

english, 2008

27

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

Meinert, Lene, Frøst, Michael B., Bejerholm, Camilla, Aaslyng, Margit D.

Journal:

Journal of Culinary Science & Technology

Year:

2011

Language:

english

File:

PDF, 791 KB

english, 2011

28

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Kehlet, Ursula, Mitra, Bhaskar, Ruiz Carrascal, Jorge, Raben, Anne, Aaslyng, Margit

Journal:

Year:

2017

Language:

english

File:

PDF, 1.22 MB

english, 2017

29

Meat quality in the Danish pig population anno 2018

Aaslyng, Margit Dall, Hviid, Marchen

Journal:

Year:

2019

File:

PDF, 792 KB

2019

30

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Sara R. Jaeger, Anne S. Jørgensen, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2008

Language:

english

File:

PDF, 444 KB

english, 2008

31

Significance of fat supplemented diets on pork quality – Connections between specific fatty acids and sensory attributes of pork

Kaja Tikk, Meelis Tikk, Margit D. Aaslyng, Anders H. Karlsson, Gunilla Lindahl, Henrik J. Andersen

Journal:

Year:

2007

Language:

english

File:

PDF, 339 KB

english, 2007

32

Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics

Meinert, Lene, Lund, Birgitte, Bejerholm, Camilla, Aaslyng, Margit Dall

Journal:

Year:

2017

Language:

english

File:

PDF, 476 KB

english, 2017

33

The gender background of texture attributes of pork loin

Aaslyng, Margit D., Jensen, Henriette, Karlsson, Anders H.

Journal:

Year:

2018

Language:

english

File:

PDF, 404 KB

english, 2018

34

Physico‐chemical, orosensory, and microstructural properties of meat products containing rye bran, pea fiber or a combination of the two

Kehlet, Ursula, Christensen, Lars Bager, Raben, Anne, Aaslyng, Margit D.

Journal:

International Journal of Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 297 KB

english, 2019

35

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

Kaja Tikk, John-Erik Haugen, Henrik J. Andersen, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 935 KB

english, 2008

36

The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork

Susanne Støier, Margit Dall Aaslyng, Eli V. Olsen, Poul Henckel

Journal:

Year:

2001

Language:

english

File:

PDF, 133 KB

english, 2001

37

The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality

Camilla Bejerholm, Margit Dall Aaslyng

Journal:

Food Quality and Preference

Year:

2004

Language:

english

File:

PDF, 552 KB

english, 2004

38

The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS

Margit D. Aaslyng, Annette Schäfer

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 549 KB

english, 2008

39

CONSUMER PREFERENCES FOR VISUALLY PRESENTED MEALS

HANS HENRIK REISFELT, GORM GABRIELSEN, MARGIT DALL AASLYNG, MARIA SCHMIDT BJERRE, PER MØLLER

Journal:

Journal of Sensory Studies

Year:

2009

Language:

english

File:

PDF, 279 KB

english, 2009

40

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2009

Language:

english

File:

PDF, 285 KB

english, 2009

41

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers

Aaslyng, Margit D., Duedahl-Olesen, Lene, Jensen, Kirsten, Meinert, Lene

Journal:

Year:

2013

Language:

english

File:

PDF, 486 KB

english, 2013

42

Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork

Margit Dall Aaslyng, Patricia Barton Gade

Journal:

Year:

2001

Language:

english

File:

PDF, 134 KB

english, 2001

43

Welfare measurements of finishing pigs on the day of slaughter: A review

Brandt, Pia, Aaslyng, Margit Dall

Journal:

Year:

2015

Language:

english

File:

PDF, 446 KB

english, 2015

44

The Meal Composition Approach – a new way of optimising the quality of foodservice products

Johanne Olsen, Margit Aaslyng

Journal:

Journal of Foodservice

Year:

2007

Language:

english

File:

PDF, 152 KB

english, 2007

45

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

Line Christensen, Hanne C. Bertram, Margit D. Aaslyng, Mette Christensen

Journal:

Year:

2011

Language:

english

File:

PDF, 307 KB

english, 2011

46

Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days

Hanne Christine Bertram, Ida K. Straadt, Jens A. Jensen, Margit Dall Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 178 KB

english, 2007

47

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

Aaslyng, Margit Dall, Vestergaard, Christian, Koch, Anette Granly

Journal:

Year:

2014

Language:

english

File:

PDF, 538 KB

english, 2014

48

An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception

Straadt, Ida K., Aaslyng, Margit D., Bertram, Hanne Christine

Journal:

Year:

2014

Language:

english

File:

PDF, 577 KB

english, 2014

49

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula

Journal:

Food Science & Nutrition

Year:

2014

Language:

english

File:

PDF, 895 KB

english, 2014

50

Perceived importance and responsibility for market-driven pig welfare: Literature review

Thorslund, Cecilie A.H., Aaslyng, Margit Dall, Lassen, Jesper

Journal:

Year:

2017

Language:

english

File:

PDF, 396 KB

english, 2017

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