Hans Busk

Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene

Hanne Christine Bertram, Søren Balling Engelsen, Hans Busk et al. · Meat Science · 2003 · 99 citations

Biochemistry, Low-field Nmr Relaxation, Food Analysis +6

On-line pork carcass grading with the Autofom ultrasound system.

J Brøndum, M Egebo, C Agerskov et al. · Journal of Animal Science · 1998 · 78 citations

Nutrition, Engineering, Diagnosis +16

Compensatory growth in slaughter pigs—in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality

Margrethe Therkildsen, Mogens Vestergaard, Hans Busk et al. · Livestock Production Science · 2004 · 72 citations

Animal Physiology, Nutrition, Body Composition +10

Determination of lean meat in pig carcasses with the Autofom classification system

Hans Busk, Eli V. Olsen, J Brøndum · Meat Science · 1999 · 60 citations

Animal Physiology, Nutrition, Autofom Classification System +11

Determination of the lean meat percentage of pig carcasses using magnetic resonance imaging

Guylaine Collewet, Phyllis Holt Bogner, Paul Allen et al. · Meat Science · 2005 · 57 citations

Animal Physiology, Animal Performance, Body Composition +9