An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception

Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

M. Koohmaraie, G.H. Geesink · Meat Science · 2006 · 644 citations

Animal Physiology, Muscle Function, Body Composition +11

Skeletal muscle fibres as factors for pork quality

Anders Karlsson, R.E. Klont, Xavier Fernàndez · Livestock Production Science · 1999 · 299 citations

Mechanobiology, Nutrition, Animal Physiology +12

Origin of Multiexponential <i>T</i>₂ Relaxation in Muscle Myowater

Hanne Christine Bertram, Anders Karlsson, Marianne H. Rasmussen et al. · Journal of Agricultural and Food Chemistry · 2001 · 246 citations

A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs

X. Serra, Gil F, Miguel Pérez‐Enciso et al. · Livestock Production Science · 1998 · 192 citations

Animal Physiology, Animal Study, Animal Science +3

Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity

Hanne Christine Bertram, Sune Dønstrup, Anders Karlsson et al. · Meat Science · 2002 · 192 citations

Food Physic, Physiology, T2 Relaxation +6