Margit Dall 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

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

8

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

9

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

10

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

11

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

12

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

13

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

14

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

15

Meat quality in the Danish pig population anno 2018

Aaslyng, Margit Dall, Hviid, Marchen

Journal:

Year:

2019

File:

PDF, 792 KB

2019

16

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

17

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

18

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

19

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

20

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

21

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

22

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

23

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

24

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

25

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

26

Effects of Pressurization on Structure, Water Distribution, and Sensory Attributes of Cured Ham: Can Pressurization Reduce the Crucial Sodium Content?

Bertram, Hanne Christine, Wu, Zhiyun, Straadt, Ida K., Aagaard, Michael, Aaslyng, Margit Dall

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 194 KB

english, 2006

27

Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study

Hanne Christine Bertram, Margit Dall Aaslyng, Henrik J. Andersen

Journal:

Year:

2005

Language:

english

File:

PDF, 199 KB

english, 2005

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