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Meat Science|November 8, 2020
Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradationJian Lyu, Per ErtbjergFood Chemistry|July 7, 2019
On the origin of thaw loss: Relationship between freezing rate and protein denaturationYuemei Zhang, Per ErtbjergCritical Reviews in Food Science and Nutrition|July 25, 2018
Effects of protein oxidation on the texture and water-holding of meat: a reviewYulong Bao, Per ErtbjergMeat Science|May 30, 2017
Muscle structure, sarcomere length and influences on meat quality: A reviewPer Ertbjerg, Eero PuolanneMeat Science|August 5, 2015
Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged porkYulong Bao, Per ErtbjergFood Chemistry|November 25, 2021
Sarcoplasmic and myofibril-bound calpains during storage of pork longissimus muscle: New insights on protein degradationJian Lyu, Per ErtbjergMeat Science|July 24, 2018
Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loinYuemei Zhang, Per ErtbjergMeat Science|January 10, 2012
The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscleLuigi Pomponio, Per ErtbjergMeat Science|February 6, 2021
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of porkElisa Dominguez-Hernandez, Per ErtbjergFood Chemistry|April 15, 2017
Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beefHang Wang, Yongkang Luo, Per ErtbjergPageof 6