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Per Ertbjerg

Observed names: Ertbjerg, P., Ertbjerg, Per, P Ertbjerg, P. Ertbjerg
ORCID: 0000-0001-7628-9718
Observed ORCID: 0000-0001-7628-9718
OpenAlex ID: A5041968589
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
2003 · Margit Dall Aaslyng, Camilla Bejerholm, et al. · Food Quality and Preference · 504
Muscle structure, sarcomere length and influences on meat quality: A review
2017 · Per Ertbjerg, Eero Puolanne · Meat Science · 345
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Live weight, body size and carcass characteristics of young bulls of fifteen European breeds
2007 · P. Albertí, B. Panea, et al. · Livestock Science · 275
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
2018 · Elisa Dominguez-Hernandez, Alvija Salaseviciene, et al. · Meat Science · 272
Effects of protein oxidation on the texture and water-holding of meat: a review
2018 · Yulong Bao, Per Ertbjerg · Critical Reviews in Food Science and Nutrition · 256
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds
2010 · Mette Christensen, Per Ertbjerg, et al. · Meat Science · 207
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
2021 · Yulong Bao, Per Ertbjerg, et al. · Comprehensive Reviews in Food Science and Food Safety · 194
On the origin of thaw loss: Relationship between freezing rate and protein denaturation
2019 · Yuemei Zhang, Per Ertbjerg · Food Chemistry · 187
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Myofibrillar protein oxidation affects filament charges, aggregation and water-holding
2017 · Yulong Bao, Sjef Boeren, et al. · Meat Science · 183
Characterization of ligand binding to acyl-CoA-binding protein
1993 · J Rosendal, P Ertbjerg, et al. · Biochemical Journal · 168
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Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork
2011 · Line Christensen, Per Ertbjerg, et al. · Meat Science · 164
Novel DNPH-based method for determination of protein carbonylation in muscle and meat
2015 · Francesca Soglia, Massimiliano Petracci, et al. · Food Chemistry · 155
Dietary-induced changes of muscle growth rate in pigs: Effects on in vivo and postmortem muscle proteolysis and meat quality1
2002 · L. Kristensen, M. Therkildsen, et al. · Journal of Animal Science · 151
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
2022 · Yuemei Zhang, Y.H.B. Kim, et al. · Meat Science · 138
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Tenderization of beef by lactic acid injected at different times post mortem
2001 · Philippe Berge, Per Ertbjerg, et al. · Meat Science · 132
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
2012 · Line Christensen, Per Ertbjerg, et al. · Meat Science · 129
MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals
2020 · Susumu Muroya, Shuji Ueda, et al. · Metabolites · 128
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Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef
2008 · Ina Clausen, Marianne Jakobsen, et al. · Packaging Technology and Science · 118
Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype
2000 · N. Oksbjerg, J. S. Petersen, et al. · Animal Science · 115
Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength
2020 · Yuemei Zhang, Eero Puolanne, et al. · Food Chemistry · 111
Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage
2017 · Francesca Soglia, Jingxian Gao, et al. · Poultry Science · 107
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Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period
2002 · M. Therkildsen, B. Riis, et al. · Animal Science · 107
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation
2016 · Jiao Liu, Anders Arner, et al. · Meat Science · 106
Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork
2015 · Yulong Bao, Per Ertbjerg · Meat Science · 101
Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage
2019 · Yulong Bao, Keyu Wang, et al. · Food Chemistry · 99
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Works count: 153
Citation count: 6,902
H-index: 46
I10-index: 84
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