Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness von Wu, G., Farouk, M.M., Clerens, S., Rosenvold, K.

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Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins von Kim, Y H B, Stuart, A, Rosenvold, K, Maclennan, G

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Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins1 von Kim, Y. H. B., Stuart, A., Rosenvold, K., Maclennan, G.

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Stepwise chilling: Tender pork without compromising water-holding capacity von Rosenvold, K, Borup, U, Therkildsen, M

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The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH von Pulford, D.J., Fraga Vazquez, S., Frost, D.F., Fraser-Smith, E., Dobbie, P., Rosenvold, K.

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Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water-holding Capacity von Deng, Y, Rosenvold, K, Karlsson, A.H, Horn, P, Hedegaard, J, Steffensen, C.L, Andersen, H.J

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Stepwise chilling: Tender pork without compromising water-holding capacity1 von Rosenvold, K., Borup, U., Therkildsen, M.

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Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs von Rosenvold, K, Petersen, J. S, Lwerke, H. N, Jensen, S. K, Therkildsen, M, Karlsson, A. H, Moller, H. S, Andersen, H. J

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Factors of significance for pork quality—a review von Rosenvold, Katja, Andersen, Henrik J

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Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork von Young, J.F., Bertram, H.C., Rosenvold, K., Lindahl, G., Oksbjerg, N.

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Dietary manipulation of pro- and macroglycogen in porcine skeletal muscle von Rosenvold, K, Essen-Gustavsson, B, Andersen, H. J

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Dietary creatine monohydrate has no effect on pork quality of Danish crossbred pigs von Rosenvold, K., Bertram, H.C., Young, J.F.

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Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress von Rosenvold, K, Lærke, H.N, Jensen, S.K, Karlsson, A.H, Lundström, K, Andersen, H.J

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Postmortem Proteome Changes of Porcine Muscle Related to Tenderness von Lametsch, René, Karlsson, Anders, Rosenvold, Katja, Andersen, Henrik Jørgen, Roepstorff, Peter, Bendixen, Emøke

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Strategic finishing feeding as a tool in the control of pork quality von Rosenvold, K, Lærke, H.N, Jensen, S.K, Karlsson, A.H, Lundström, K, Andersen, H.J

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Effect of Brussels sprouts and inulin/rape seed cake on the sensory profile of pork M. longissimus dorsi von Hansen, L.L, Agerhem, H, Rosenvold, K, Jensen, M.T

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The significance of pre-slaughter stress and diet on colour and colour stability of pork von Rosenvold, Katja, Andersen, Henrik J

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Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate von Pfau, Wolfgang, Rosenvold, Katja, Young, Jette F.

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EARLY POSTMORTEM MUSCLE SHORTENING AND TENSION IN RELATION TO TENDERNESS IN BEEF M. LONGISSIMUS von ROSENVOLD, K., ANDERSEN, H. J., SLINDE, E., HILDRUM, K. I.

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Significance of Vitamin E Supplementation, Dietary Content of Polyunsaturated Fatty Acids, and Preslaughter Stress on Oxidative Status in Pig As Reflected in Cell Integrity and Ant... von Young, Jette F, Rosenvold, Katja, Stagsted, Jan, Nielsen, Jacob H, Andersen, Henrik J

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