Carsten Krischek

Low temperature cooking of pork meat — Physicochemical and sensory aspects

André Becker, Annika Boulaaba, Sylvia Pingen et al. · Meat Science · 2016 · 112 citations

Food Chemistry, Sensory Aspects, Food Engineering +6

Comparative Analysis and Limitations of Ethidium Monoazide and Propidium Monoazide Treatments for the Differentiation of Viable and Nonviable Campylobacter Cells

Diana Seinige, Carsten Krischek, Günter Klein et al. · Applied and Environmental Microbiology · 2014 · 63 citations · Full text

Propidium Monoazide Treatments, Pathogen Detection, Propidium Monoazide +15

Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages

S. Janisch, Carsten Krischek, M. Wicke · Poultry Science · 2011 · 61 citations · Full text

Nutrition, Breast Muscles, Anatomy +19

Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual

Lisa Siekmann, Lisa Meier-Dinkel, S. Janisch et al. · Foods · 2018 · 45 citations · Full text

Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere

Vivien Teuteberg, Ina-Karina Kluth, Madeleine Ploetz et al. · Meat Science · 2020 · 44 citations

Shelf Life, Food Preservation, Food Safety Characteristics +6