All Stories

  1. Effects of Wooden Breast Syndrome in Broiler Chicken on Sarcoplasmic, Myofibrillar, and Connective Tissue Proteins and Their Association with Muscle Fiber Area

    Article • Foods, September 2023, MDPI AG

    Per Ertbjerg

  2. Utilising Low & High Moisture Extrusion Cooking for Valorising Soy Press Cakes to Develop Meat Analogues

    Article • June 2023, MDPI AG

    Per Ertbjerg

  3. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage

    Article • Foods, April 2023, MDPI AG

    Per Ertbjerg

  4. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation

    Article • Meat Science, April 2023, Elsevier

    Per Ertbjerg

  5. Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breasts Pectoralis Muscles During Early Storage

    Article • March 2023, MDPI AG

    Per Ertbjerg

  6. The eating quality of meat: II—Tenderness

    Article • January 2023, Elsevier

    Per Ertbjerg

  7. Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage

    Article • Food Control, December 2022, Elsevier

    Per Ertbjerg

  8. Effects of Modified Atmosphere Packaging with Varied CO2 and O2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold Storage

    Article • Foods, November 2022, MDPI AG

    Per Ertbjerg

  9. Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues

    Article • LWT, August 2022, Elsevier

    dr Gitana Alencikiene, Per Ertbjerg

  10. Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review

    Article • Meat Science, August 2022, Elsevier

    Per Ertbjerg

  11. Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: New insights on protein degradation

    Article • Food Chemistry, March 2022, Elsevier

    Per Ertbjerg

  12. Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chicken pectoralis major muscle

    Article • LWT, January 2022, Elsevier

    Per Ertbjerg

  13. Current understanding on the role of proteolysis on meat quality

    Article • January 2022, Elsevier

    Per Ertbjerg

  14. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

    Article • Comprehensive Reviews in Food Science and Food Safety, September 2021, Wiley

    Per Ertbjerg

  15. Has breed any effect on beef sensory quality?

    Article • Livestock Science, August 2021, Elsevier

    Per Ertbjerg

  16. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef

    Article • Sensors, June 2021, MDPI AG

    Per Ertbjerg

  17. Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues

    Article • European Food Research and Technology, June 2021, Springer Science + Business Media

    dr Gitana Alencikiene, Per Ertbjerg

  18. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C

    Article • Meat Science, June 2021, Elsevier

    Per Ertbjerg

  19. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork

    Article • Meat Science, May 2021, Elsevier

    Per Ertbjerg

  20. Influence of Woody Breast Myopathy on Sarcomere Length and Tensile Strength in Commercial Broiler Pectoralis major Muscle

    Article • Meat and Muscle Biology, April 2021, Iowa State University

    Per Ertbjerg

  21. Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation

    Article • Meat Science, February 2021, Elsevier

    Per Ertbjerg

  22. Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength

    Article • Food Chemistry, February 2021, Elsevier

    Per Ertbjerg

  23. MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals

    Article • Metabolites, May 2020, MDPI AG

    Per Ertbjerg

  24. Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration

    Article • Food Chemistry, April 2020, Elsevier

    Per Ertbjerg

  25. Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

    Article • Food Chemistry, March 2020, Elsevier

    Per Ertbjerg

  26. On the origin of thaw loss: Relationship between freezing rate and protein denaturation

    Article • Food Chemistry, November 2019, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, November 2018, Elsevier

    Per Ertbjerg

  28. Protein oxidation affects eating quality of meat

    Article • Critical Reviews in Food Science and Nutrition, September 2018, Taylor & Francis

    Per Ertbjerg

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

    Article • Meat Science, September 2018, Elsevier

    Per Ertbjerg

  30. Unsaturated fat fraction from lard increases the oxidative stability of minced pork

    Article • Meat Science, September 2018, Elsevier

    Per Ertbjerg

  31. Colour variability of beef in young bulls from fifteen European breeds

    Article • International Journal of Food Science & Technology, July 2018, Wiley

    Per Ertbjerg

  32. Evolution of proteolytic indicators during storage of broiler wooden breast meat

    Article • Poultry Science, April 2018, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, January 2018, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, October 2017, Elsevier

    Per Ertbjerg

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

    Article • Food Chemistry, September 2017, Elsevier

    Per Ertbjerg

  36. Relationship between proteolysis and water-holding of myofibrils

    Article • Meat Science, September 2017, Elsevier

    Per Ertbjerg

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

    Article • Poultry Science, September 2017, Elsevier

    Per Ertbjerg

  38. 63rd International Congress of Meat Science and Technology

    Article • July 2017, Wageningen Academic Publishers

    Mohammed Gagaoua, Per Ertbjerg

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

    Article • Meat Science, November 2016, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, September 2016, Elsevier

    Per Ertbjerg

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

    Article • Food Chemistry, April 2016, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, December 2015, Elsevier

    Per Ertbjerg

  43. Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

    Article • Asian-Australasian Journal of Animal Sciences, March 2015, Asian Australasian Association of Animal Production Societies

    Per Ertbjerg

  44. SNP included in candidate genes involved in muscle, lipid and energy metabolism behave like neutral markers

    Article • Animal Production Science, January 2015, CSIRO Publishing

    Per Ertbjerg

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

    Article • Meat Science, October 2014, Elsevier

    Per Ertbjerg

  46. The Slaughter Process

    Article • June 2014, Wiley

    Per Ertbjerg

  47. Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

    Article • Journal of Animal Science and Biotechnology, April 2014, Springer Science + Business Media

    Per Ertbjerg

  48. Polymorphisms in twelve candidate genes are associated with growth, muscle lipid profile and meat quality traits in eleven European cattle breeds

    Article • Molecular Biology Reports, April 2014, Springer Science + Business Media

    Per Ertbjerg

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

    Article • LWT, March 2014, Elsevier

    Per Ertbjerg

  50. Association of genes involved in carcass and meat quality traits in 15 European bovine breeds

    Article • Livestock Science, June 2013, Elsevier

    Per Ertbjerg

  51. Genes involved in muscle lipid composition in 15 European Bos taurus breeds

    Article • Animal Genetics, April 2013, Wiley

    Per Ertbjerg

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

    Article • Meat Science, April 2013, Elsevier

    Per Ertbjerg

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

    Article • Food Chemistry, October 2012, Elsevier

    Per Ertbjerg

  54. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef1

    Article • Journal of Animal Science, May 2012, Oxford University Press (OUP)

    Per Ertbjerg

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

    Article • Meat Science, May 2012, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, August 2011, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, June 2011, Elsevier

    Per Ertbjerg

  58. Influence of vitamins A, D3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems

    Article • animal, January 2011, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, January 2011, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, November 2010, Elsevier

    Per Ertbjerg

  61. 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

    Article • Meat Science, May 2010, Elsevier

    Per Ertbjerg

  62. Influence of early pH decline on calpain activity in porcine muscle

    Article • Meat Science, May 2010, Elsevier

    Per Ertbjerg

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

    Article • Journal of the Science of Food and Agriculture, May 2009, Wiley

    Per Ertbjerg

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

    Article • Meat Science, January 2009, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, November 2008, Elsevier

    Per Ertbjerg

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

    Article • Packaging Technology and Science, October 2008, Wiley

    Per Ertbjerg

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

    Article • Meat Science, May 2008, Elsevier

    Per Ertbjerg

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

    Article • Biochemical Journal, April 2008, Portland Press Ltd.

    Per Ertbjerg

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

    Article • Livestock Science, March 2008, Elsevier

    Per Ertbjerg

  70. Novel method for determination of myofibril fragmentation post-mortem

    Article • Meat Science, April 2007, Elsevier

    Per Ertbjerg

  71. European cattle breed cluster accordingly to their meat quality parameters

    Article • Italian Journal of Animal Science, January 2007, Taylor & Francis

    Per Ertbjerg

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

    Article • Meat Science, July 2006, Elsevier

    Per Ertbjerg

  73. Changes in the muscle proteome after compensatory growth in pigs

    Article • Journal of Animal Science, April 2006, Oxford University Press (OUP)

    Per Ertbjerg

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

    Article • Meat Science, January 2006, Elsevier

    Per Ertbjerg

  75. Compensatory growth improves meat tenderness in gilts but not in barrows1

    Article • Journal of Animal Science, December 2004, Oxford University Press (OUP)

    Per Ertbjerg

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

    Article • Livestock Production Science, June 2004, Elsevier

    Per Ertbjerg

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

    Article • Meat Science, February 2004, Elsevier

    Per Ertbjerg

  78. CHEMICAL ANALYSIS FOR SPECIFIC COMPONENTS | Micronutrients and Other Minor Meat Components

    Article • January 2004, Elsevier

    Per Ertbjerg

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

    Article • Journal of Agricultural and Food Chemistry, August 2003, American Chemical Society (ACS)

    Per Ertbjerg

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

    Article • Food Quality and Preference, June 2003, Elsevier

    Per Ertbjerg

  81. FORCE PRODUCTION DURING HYPOXIA/REOXYGENATIO N IN SKELETAL MUSCLES IS HIGHLY AFFECTED BY A SODIUM/CALCIUM EXCHANGE BLOCKER.

    Article • Medicine & Science in Sports & Exercise, May 2002, Wolters Kluwer Health

    Per Ertbjerg

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

    Article • Meat Science, April 2001, Elsevier

    Per Ertbjerg

  83. Epinephrine upregulates calpain activity in cultured C2C12 muscle cells

    Article • Biochimie, March 2000, Elsevier

    Per Ertbjerg

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

    Article • Journal of the Science of Food and Agriculture, May 1999, Wiley

    Per Ertbjerg

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

    Article • Journal of the Science of Food and Agriculture, January 1999, Wiley

    Per Ertbjerg

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

    Article • Analytical Biochemistry, May 1996, Elsevier

    Per Ertbjerg

  87. Characterization of ligand binding to acyl-CoA-binding protein

    Article • Biochemical Journal, March 1993, Portland Press Ltd.

    Per Ertbjerg

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

    Article • Biochimie, January 1993, Elsevier

    Per Ertbjerg