Raman spectroscopic study of effect of the cooking temperature and time on meat proteins von Berhe, Daniel T., Engelsen, Søren B., Hviid, Marchen S., Lametsch, René

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The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage von Lund, Marianne N., Hviid, Marchen S., Skibsted, Leif H.

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High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage von Lund, Marianne N., Lametsch, René, Hviid, Marchen S., Jensen, Ole N., Skibsted, Leif H.

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Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly... von Berhe, Daniel T., Eskildsen, Carl Emil, Lametsch, René, Hviid, Marchen S., van den Berg, Frans, Engelsen, Søren B.

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Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage von Lund, Marianne N., Hviid, Marchen S., Claudi-Magnussen, Chris, Skibsted, Leif H.

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Meat quality in the Danish pig population anno 2018 von Aaslyng, Margit Dall, Hviid, Marchen

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Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi von Lund, Marianne N, Christensen, Mette, Fregil, Lotte, Hviid, Marchen S, Skibsted, Leif H

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Monitoring pig movement at the slaughterhouse using optical flow and modified angular histograms von Gronskyte, Ruta, Clemmensen, Line Harder, Hviid, Marchen Sonja, Kulahci, Murat

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Pig herd monitoring and undesirable tripping and stepping prevention von Gronskyte, Ruta, Clemmensen, Line Harder, Hviid, Marchen Sonja, Kulahci, Murat

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Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics von Berhe, Daniel T., Lawaetz, Anders J., Engelsen, Søren B., Hviid, Marchen S., Lametsch, René

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Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size von Hansen, Eva, Appelgren Trinderup, Rikke, Hviid, Marchen, Darr, Mianne, Skibsted, Leif H.

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Vision-based method for tracking meat cuts in slaughterhouses von Larsen, Anders Boesen Lindbo, Hviid, Marchen Sonja, Jørgensen, Mikkel Engbo, Larsen, Rasmus, Dahl, Anders Lindbjerg

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Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle von Li, Chunbao, Li, Jing, Li, Xin, Hviid, Marchen, Lundström, Kerstin

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Virtual dissection of pig carcasses von Vester-Christensen, Martin, Erbou, Søren G.H., Hansen, Mads F., Olsen, Eli V., Christensen, Lars B., Hviid, Marchen, Ersbøll, Bjarne K., Larsen, Rasmus

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Diversity of pig production systems at farm level in Europe von Bonneau, Michel, Antoine-Ilari, Estelle, Phatsara, Chirawath, Brinkmann, Detert, Hviid, Marchen, Christiansen, Michael Groes, Fàbrega, Emma, Rodríguez, Pedro, Rydhmer, Lotta, Enting, Ina, de Greef, Karel, Edge, Helen, Dourmad, Jean-Yves, Edwards, Sandra

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Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size von HANSEN, Eva, TRINDERUP, Rikke Appelgren, HVIID, Marchen, DARRE, Mianne, SKIBSTED, Leif H

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