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2021
Mark Longitudinal vibration interferes with cross-bridge attachment and prevents muscle fibre shrinkage under PSE-like conditions
Liu, Jiao ^LU and Arner, Anders ^LU (2021) In Meat Science 179.
- Contribution to journal › Article
2020
Mark Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
Burri, Stina C.M. ^LU ; Ekholm, Anders ; Bleive, Uko ; Püssa, Tõnu ; Jensen, Martin ; Hellström, Jarkko ; Mäkinen, Sari ; Korpinen, Risto ; Mattila, Pirjo H. and Radenkovs, Vitalijs , et al. (2020) In Meat Science 162.
- Contribution to journal › Article
1994
Mark The effect of high post-mortem temperature on the development of pale, soft and exudative pork : Interaction with ultimate pH
Fernandez, X. ; Forslid, A. ^LU and Tornberg, Eva ^LU (1994) In Meat Science 37(1). p.133-147
- Contribution to journal › Article
1992
Mark Effect of time between adrenaline injection and slaughter on the rate and extent of post-mortem metabolism in porcine skeletal muscle
Fernandez, X. ; Forslid, A. ^LU ; Mågård, M. ^LU ; Möller, B. M. and Tornberg, E. ^LU (1992) In Meat Science 31(3). p.287-298
- Contribution to journal › Article