Per Ertbjerg

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

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

P. Albertı́, B. Panea, C. Sañudo et al. · Livestock Science · 2007 · 255 citations

Agriculture, Animal Sciences, Zoology +16

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Mette Christensen, Per Ertbjerg, S. Failla et al. · Meat Science · 2010 · 196 citations

Agriculture, Animal Sciences, Food Science +17

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Yulong Bao, Per Ertbjerg, Mario Estévez et al. · Comprehensive Reviews in Food Science and Food Safety · 2021 · 179 citations · Full text

Agriculture, Biochemistry, Food Science +17

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Yulong Bao, Sjef Boeren, Per Ertbjerg · Meat Science · 2017 · 176 citations · Full text

Natural Sciences, Biochemistry, Biophysics +14