C. Bejerholm

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg et al. · Food Quality and Preference · 2003 · 469 citations

Cooking Procedure, Cooking Loss, Meat Packaging +4

The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality

C. Bejerholm, Margit Dall Aaslyng · Food Quality and Preference · 2003 · 145 citations

Sensory Science (Food Sensory Science), Food Quality, Sensory Analysis +8

Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat quality

Poul Henckel, N. Oksbjerg, Erland J. Erlandsen et al. · Meat Science · 1997 · 133 citations

Biology, Animal Physiology, Longissimus Dorsi Muscle +13

The impact of sensory quality of pork on consumer preference

Margit Dall Aaslyng, Marjatta Oksama, Eli V. Olsen et al. · Meat Science · 2007 · 116 citations

Food Choice, Nutrition, Consumer Preference +8

Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype

N. Oksbjerg, Jette Søholm Petersen, I Sørensen et al. · Animal Science · 2000 · 116 citations

Nutrition, Agricultural Economics, Meat Quality +23