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Meat Science|May 7, 2018
Low-temperature long-time cooking of meat: Eating quality and underlying mechanismsElisa Dominguez-Hernandez, Alvija Salaseviciene, Per ErtbjergMeat Science|May 2, 2018
Unsaturated fat fraction from lard increases the oxidative stability of minced porkMiao Liu, Anna-Maija Lampi, Per ErtbjergJournal of Proteomics|March 20, 2026
Peptidomics assessment of plant-based meat analogs produced by high-moisture extrusion: Analytical strategies, challenges, and future perspectivesErika Keiko Martinez Vargas, Alvija Šalaševičienė, Per ErtbjergMeat Science|July 29, 2010
Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscleSusumu Muroya, Per Ertbjerg, Luigi Pomponio, et al.Meat Science|April 30, 2016
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturationJiao Liu, Anders Arner, Eero Puolanne, et al.Foods (Basel, Switzerland)|September 28, 2023
Effects of Wooden Breast Syndrome in Broiler Chicken on Sarcoplasmic, Myofibrillar, and Connective Tissue Proteins and Their Association with Muscle Fiber AreaBinbin Li, Jere Lindén, Eero Puolanne, et al.Meat Science|January 25, 2011
Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of porkLine Christensen, Per Ertbjerg, Margit Dall Aaslyng, et al.Comprehensive Reviews in Food Science and Food Safety|September 26, 2021
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidationYulong Bao, Per Ertbjerg, Mario Estévez, et al.Meat Science|May 9, 2022
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A reviewYuemei Zhang, Y H B Kim, Eero Puolanne, et al.Metabolites|May 15, 2020
MEATabolomics: Muscle and Meat Metabolomics in Domestic AnimalsSusumu Muroya, Shuji Ueda, Tomohiko Komatsu, et al.Pageof 6