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D-Index & Metrics

Biology and Biochemistry

D-Index
52
Citations
9287
World Ranking
16727
National Ranking
259

Overview

Anders Karlsson is affiliated with the Swedish University of Agricultural Sciences in Sweden. Their research primarily focuses on Agricultural and Biological Sciences, with a significant emphasis on Animal Science and Zoology. They have also contributed to fields such as Small Animals, Genetics, Agronomy and Crop Science, and Food Science.

The main topics in Karlsson's work include Meat and Animal Product Quality, Animal Nutrition and Physiology, and Animal Behavior and Welfare Studies. Additional areas of focus are Ruminant Nutrition and Digestive Physiology, Genetic and Phenotypic Traits in Livestock, Effects of Environmental Stressors on Livestock, and Sensory Analysis and Statistical Methods.

Karlsson has published several recent papers in recognized scientific venues. These include:

  • Animal handling and stress-related behaviour at mobile slaughter of cattle, 2020, Preventive Veterinary Medicine
  • Preslaughter stress and beef quality in relation to slaughter transport of cattle, 2022, Livestock Science
  • Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (Sus scrofa) Meat and Comparison to Pork Meat-A Case Study, 2023, Foods
  • A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes, 2022, Animals
  • A formal model for assessing the economic impact of animal welfare improvements at bovine and porcine slaughter, 2022, Animal Welfare

Frequent co-authors who have collaborated with Karlsson include Katarina Arvidsson Segerkvist, Elin Stenberg, Charlotte Berg, María Guðjónsdóttir, and Guðjón Þorkelsson.

Their work has been published multiple times in several key venues, most notably Livestock Science, Animals, and Acta Agriculturae Scandinavica Section A - Animal Science. Other journals where Karlsson has a frequent presence include OPAL (Open@LaTrobe) from La Trobe University and Municipal Academy.

Best Publications

  • Species determination - Can we detect and quantify meat adulteration?

    Nicolai Z. Ballin;Finn K. Vogensen;Anders H. Karlsson

  • 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

  • Skeletal muscle fibres as factors for pork quality

    Anders H. Karlsson;Ronald E. Klont;Xavier Fernandez

  • Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

    René Lametsch;Anders Karlsson;Katja Rosenvold;Henrik Jørgen Andersen

  • Origin of multiexponential T(2) relaxation in muscle myowater.

    Hanne Christine Bertram;Anders Hans Karlsson;Marianne Rasmussen;Ole Dahl Pedersen

  • Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy

    Jesper Brøndum;Lars Munck;Poul Henckel;Anders Karlsson

  • Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

    JF Young;J Stagsted;SK Jensen;AH Karlsson

  • 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

  • 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

  • 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

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

    Hanne Christine Bertram;Sune Dønstrup;Anders Hans Karlsson;Henrik Jørgen Andersen

  • The role of red and processed meat in colorectal cancer development: a perspective.

    Marije Oostindjer;Jan Alexander;Gro V. Amdam;Grethe Andersen

  • Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.

    Meelis Tikk;Kaja Tikk;Mari Ann Tørngren;Lene Meinert

  • Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs.

    K Rosenvold;J S Petersen;H N Lwerke;S K Jensen

  • Oxidative stability of chilled pork chops following long term freeze storage.

    Eva Hansen;Dorte Juncher;Poul Henckel;Anders Karlsson

  • Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism

    Poul Henckel;Anders Karlsson;Mogens T Jensen;Niels Oksbjerg

  • Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.

    Hanne Christine Bertram;Søren Balling Engelsen;Hans Busk;Anders Hans Karlsson

  • Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models.

    Poul Henckel;Anders Karlsson;Niels Oksbjerg;Jette Søholm Petersen

  • Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics

    Hanne Christine Bertram;Henrik Jørgen Andersen;Anders Hans Karlsson;Per Horn

  • Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs.

    Hanne Maribo;Eli V. Olsen;Patricia Barton-Gade;Anders Juel Møller

Frequent Co-Authors

Henrik J. Andersen
Henrik J. Andersen Arla Foods (Denmark)
Kerstin Lundström
Kerstin Lundström Swedish University of Agricultural Sciences
Hanne Christine Bertram
Hanne Christine Bertram Aarhus University
Niels Oksbjerg
Niels Oksbjerg Aarhus University
Katja Rosenvold
Katja Rosenvold Ministry of Primary Industries
Bo Algers
Bo Algers Swedish University of Agricultural Sciences
Andrew K. Whittaker
Andrew K. Whittaker University of Queensland
Søren Krogh Jensen
Søren Krogh Jensen Aarhus University
Charlotte Berg
Charlotte Berg Swedish University of Agricultural Sciences
Leif H. Skibsted
Leif H. Skibsted University of Copenhagen

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