Poul Henckel

Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls

Mogens Vestergaard, N. Oksbjerg, Poul Henckel · Meat Science · 2000 · 324 citations

Animal Physiology, Animal Performance, Animal Science +11

Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy

J Brøndum, L. Munck, Poul Henckel et al. · Meat Science · 2000 · 225 citations

Meat Packaging, Animal Science, Food Analysis +10

Physiological and structural events post mortem of importance for drip loss in pork

Annette Schäfer, Katja Rosenvold, Peter P. Purslow et al. · Meat Science · 2002 · 218 citations

Animal Physiology, Meat Packaging, Animal Science +9

Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

Young Jf, Jan Stagsted, SK Jensen et al. · Poultry Science · 2003 · 216 citations · Full text

Nutrition, Lipid Peroxidation, Meat Quality +24

Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness

Mogens Vestergaard, Margrethe Therkildsen, Poul Henckel et al. · Meat Science · 2000 · 214 citations

Animal Physiology, Nutrition, Animal Performance +12