Margit Dall Aaslyng

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 · 476 citations

Agriculture, Animal Sciences, Food Science +12

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

Christian Dehlholm, Per B. Brockhoff, Lene Meinert et al. · Food Quality and Preference · 2012 · 213 citations

Agriculture, Food Science, Sensory Evaluation +14

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

Margit Dall Aaslyng, Christian Vestergaard, Anette Granly Koch · Meat Science · 2013 · 197 citations

Agriculture, Food Science, Microbiology +17

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 · 174 citations

Agriculture, Animal Sciences, Food Science +17

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

Line Bach Christensen, Per Ertbjerg, Margit Dall Aaslyng et al. · Meat Science · 2011 · 148 citations

Agriculture, Food Science, Food Analysis +11