Anders Karlsson mainly focuses on Food science, Biochemistry, Glycogen, Animal science and Analytical chemistry. His work on Processed meat as part of general Food science study is frequently connected to Alternative methods, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them. His research in Biochemistry intersects with topics in Energy metabolism and Cell biology.
His Glycogen research integrates issues from Epinephrine, Live weight and Creatine. His Animal science research is multidisciplinary, incorporating perspectives in Glycolysis, Muscle tissue and Connective tissue. His Analytical chemistry course of study focuses on Water holding capacity and Transverse relaxation and Gravimetric analysis.
Anders Karlsson spends much of his time researching Food science, Animal science, Biochemistry, Glycogen and Longissimus dorsi. In the subject of general Food science, his work in Tenderness, Raw meat, Flavour and Food preservation is often linked to High pressure, thereby combining diverse domains of study. His Breed, Crossbreed, Silage and Intramuscular fat study in the realm of Animal science connects with subjects such as Halothane.
His Myofibril, Enzyme, Porcine muscle and Phosphorylation study in the realm of Biochemistry interacts with subjects such as Sarcoplasm. The Glycogen study combines topics in areas such as Muscle fibre, Skeletal muscle and Creatine. His work carried out in the field of Longissimus dorsi brings together such families of science as Water holding capacity, Andrology, Calpain, Calpain activity and Analytical chemistry.
Anders Karlsson mostly deals with Food science, Clinical science, Animal science, Carcass weight and Canopy. The various areas that Anders Karlsson examines in his Food science study include Dry matter and Ageing. His Ageing research incorporates themes from Transverse relaxation, Biotechnology and Low field nuclear magnetic resonance.
The concepts of his Animal science study are interwoven with issues in Intact male and Grazing. His study in Canopy is interdisciplinary in nature, drawing from both Biomass, Ecosystem and Renewable energy. His Tenderness research is multidisciplinary, incorporating elements of Nutrient digestibility, Loin, Sensory analysis, Sex factors and Intramuscular fat.
His primary scientific interests are in Food science, Myofibril, Ageing, Color changes and Metmyoglobin. In general Food science, his work in Intramuscular fat and Processed meat is often linked to Future studies and Alternative methods linking many areas of study. The subject of his Myofibril research is within the realm of Biochemistry.
His Ageing research incorporates elements of Sensory analysis, Sex factors, Loin and Tenderness. Along with Color changes, other disciplines of study including Denaturation, Myoglobin and High pressure are integrated into his research.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Species determination - Can we detect and quantify meat adulteration?
Nicolai Z. Ballin;Finn K. Vogensen;Anders H. Karlsson.
Meat Science (2009)
Effect of protein composition on the cheese-making properties of milk from individual dairy cows.
Anna Wedholm;Lotte Bach Larsen;H Lindmark-Månsson;A H Karlsson.
Journal of Dairy Science (2006)
Skeletal muscle fibres as factors for pork quality
Anders H. Karlsson;Ronald E. Klont;Xavier Fernandez.
Livestock Production Science (1999)
Postmortem Proteome Changes of Porcine Muscle Related to Tenderness
René Lametsch;Anders Karlsson;Katja Rosenvold;Henrik Jørgen Andersen.
Journal of Agricultural and Food Chemistry (2003)
Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs.
Anders Karlsson;Ann-Charlotte Enfält;Birgitta Essén-Gustavsson;Kerstin Lundström.
Journal of Animal Science (1993)
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
Jesper Brøndum;Lars Munck;Poul Henckel;Anders Karlsson.
Meat Science (2000)
Origin of Multiexponential T2 Relaxation in Muscle Myowater
Hanne Christine Bertram;Anders Hans Karlsson;Marianne Rasmussen;Ole Dahl Pedersen.
Journal of Agricultural and Food Chemistry (2001)
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality
JF Young;J Stagsted;SK Jensen;AH Karlsson.
Poultry Science (2003)
Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality.
B. Essén-Gustavsson;A. Karlsson;K. Lundström;A.-C. Enfält.
Meat Science (1994)
Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork.
Hanne C Bertram;Henrik J Andersen;Anders H Karlsson.
Meat Science (2001)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: