A5031016210- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Sensory Analysis and Statistical Methods
- Animal Behavior and Welfare Studies
- Advanced Chemical Sensor Technologies
- Agriculture Sustainability and Environmental Impact
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Culinary Culture and Tourism
- Muscle metabolism and nutrition
- Nutrition and Health in Aging
- Fermentation and Sensory Analysis
- Bee Products Chemical Analysis
- Food composition and properties
- Food Quality and Safety Studies
- Biochemical effects in animals
- Frailty in Older Adults
- Diet and metabolism studies
- Proteins in Food Systems
- Nutritional Studies and Diet
- Consumer Attitudes and Food Labeling
- Identification and Quantification in Food
- Animal Disease Management and Epidemiology
- Effects of Environmental Stressors on Livestock
- Nutrition, Health and Food Behavior
University College Absalon
2021-2025
Danish Technological Institute
2009-2020
Danish Meat Trade College
2005-2018
University of Copenhagen
1999
Royal Agricultural University
1999
University of Reading
1998
Novo Nordisk (Denmark)
1998
Inosine monophosphate (IMP) and its degradation products, ribose hypoxanthine, are all considered to be important constituents in meat flavor formation development. The present study explored the fate of IMP during aging two qualities pork (pH >5.7 5.5 < pH 5.6) potential relationship between IMP, sensory attributes registered both as retronasal basic taste responses whole meat, juice, remaining residue. During concentration decreased with a simultaneous increase concentrations inosine,...
Summary Wooden breast ( WB ) abnormalities of broilers compromise the quality fresh and processed meat. Yet, no standardised classification method for evaluating currently exists. We here provide a novel to determine severity by palpation. Data were evaluated one‐way anova . The proved robust reliable classify broiler filets into three distinct categories (no, moderate severe ). This was supported histological findings, demonstrating less muscle tissue in ‐affected samples. Moreover,...
Three protein hydrolysates (HVPs) were produced from untoasted defatted soy by acidic hydrolysis (aHVP), enzymatic (eHVP), and followed a heat treatment with glucose (eHVPrea). The three HVPs characterized amino acid analysis, identification of volatile compounds, sensory profiling. aHVP had higher degree compared eHVP eHVPrea which still contained peptides composed mainly the smaller acids. A total 29 compounds identified GC-MS. Furans sulfides primarily found in HVP, while alcohols...
Abstract The present experiment was designed to evaluate the effect of different time spans ad libitum feeding pigs prior slaughter after a period restricted on performance and texture characteristics meat. Te n litters five (Duroc ✕ Landrace Large White crosses) were allocated treatments (AA, R28A42, R43A27, R52A18 R60A10) at age 70 days. AA-pigs given concentrate diet from day 140 (approx. 100 kg live weight). R60A10 food level (0·6 libitum) for 28, 43, 52 60 days, respectively, followed...