Kristensen L - Search Results

1

Meat and Human Health-Current Knowledge and Research Gaps.

Geiker NRW, Bertram HC, Mejborn H, Dragsted LO, Kristensen L, Carrascal JR, Bügel S, Astrup A. Geiker NRW, et al. Among authors: kristensen l. Foods. 2021 Jul 5;10(7):1556. doi: 10.3390/foods10071556. Foods. 2021. PMID: 34359429 Free PMC article. Review.

2

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses.

Meinert L, Christiansen SC, Kristensen L, Bjergegaard C, Aaslyng MD. Meinert L, et al. Among authors: kristensen l. Meat Sci. 2008 Oct;80(2):304-14. doi: 10.1016/j.meatsci.2007.12.021. Epub 2008 Jan 2. Meat Sci. 2008. PMID: 22063335

3

Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat.

Kristensen L, Christensen M, Ertbjerg P. Kristensen L, et al. Meat Sci. 2006 Jan;72(1):116-20. doi: 10.1016/j.meatsci.2005.06.010. Epub 2005 Aug 18. Meat Sci. 2006. PMID: 22061381

4

Compensatory growth improves meat tenderness in gilts but not in barrows.

Kristensen L, Therkildsen M, Aaslyng MD, Oksbjerg N, Ertbjerg P. Kristensen L, et al. J Anim Sci. 2004 Dec;82(12):3617-24. doi: 10.2527/2004.82123617x. J Anim Sci. 2004. PMID: 15537783 Clinical Trial.

5

Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approach.

Therkildsen M, Kristensen L, Kyed S, Oksbjerg N. Therkildsen M, et al. Among authors: kristensen l. Meat Sci. 2012 Jun;91(2):108-15. doi: 10.1016/j.meatsci.2011.12.011. Epub 2012 Jan 3. Meat Sci. 2012. PMID: 22265919

6

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins.

Kristensen L, Purslow PP. Kristensen L, et al. Meat Sci. 2001 May;58(1):17-23. doi: 10.1016/s0309-1740(00)00125-x. Meat Sci. 2001. PMID: 22061914

7

Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications.

Mitra B, Kristensen L, Lametsch R, Ruiz-Carrascal J. Mitra B, et al. Among authors: kristensen l. Meat Sci. 2022 Oct;192:108924. doi: 10.1016/j.meatsci.2022.108924. Epub 2022 Jul 22. Meat Sci. 2022. PMID: 35878433

8

Changes in the muscle proteome after compensatory growth in pigs.

Lametsch R, Kristensen L, Larsen MR, Therkildsen M, Oksbjerg N, Ertbjerg P. Lametsch R, et al. Among authors: kristensen l. J Anim Sci. 2006 Apr;84(4):918-24. doi: 10.2527/2006.844918x. J Anim Sci. 2006. PMID: 16543570 Clinical Trial.

9

Dietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality.

Kristensen L, Therkildsen M, Riis B, Sørensen MT, Oksbjerg N, Purslow PP, Ertbjerg P. Kristensen L, et al. J Anim Sci. 2002 Nov;80(11):2862-71. doi: 10.2527/2002.80112862x. J Anim Sci. 2002. PMID: 12462253

10

Trends in meat science and technology: the future looks bright, but the journey will be long.

Kristensen L, Støier S, Würtz J, Hinrichsen L. Kristensen L, et al. Meat Sci. 2014 Nov;98(3):322-9. doi: 10.1016/j.meatsci.2014.06.023. Epub 2014 Jun 27. Meat Sci. 2014. PMID: 25028094

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