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 · 469 citations

Cooking Procedure, Cooking Loss, Meat Packaging +4

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 · 248 citations

Animal Physiology, Animal Performance, Live Weight +9

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 · 195 citations

Animal Physiology, Nutrition, Animal Nutrition +10

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

Yulong Bao, Sjef Boeren, Per Ertbjerg · Meat Science · 2017 · 170 citations · Full text

Biophysical Modeling, Biochemistry, Protein Folding +6

Characterization of ligand binding to acyl-CoA-binding protein

J Rosendal, Per Ertbjerg, J Knudsen · Biochemical Journal · 1993 · 166 citations · Full text