Meelis Tikk

Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat

Meelis Tikk, Kaja Tikk, Mari Ann Tørngren et al. · Journal of Agricultural and Food Chemistry · 2006 · 168 citations

Nutrition, Flavoromics, Food Analysis +19

Significance of fat supplemented diets on pork quality – Connections between specific fatty acids and sensory attributes of pork

Kaja Tikk, Meelis Tikk, Margit Dall Aaslyng et al. · Meat Science · 2007 · 52 citations

Nutrition, Sensory Attributes, Food Composition +12

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Lene Meinert, Kaja Tikk, Meelis Tikk et al. · Meat Science · 2008 · 41 citations

Food Composition, Animal Nutrition, Food Analysis +7

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Lene Meinert, Kaja Tikk, Meelis Tikk et al. · Meat Science · 2007 · 21 citations

Food Chemistry, Pork Semimembranosus, Food Analysis +6

The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour

Kaja Tikk, Meelis Tikk, Anders Karlsson et al. · Meat Science · 2006 · 16 citations

Animal Physiology, Nutrition, Body Composition +11