Her primary areas of study are Animal science, Fatty acid, Polyunsaturated fatty acid, Pasture and Longissimus. Her Animal science study combines topics in areas such as Glycogen and Cervus elaphus. Her Fatty acid study integrates concerns from other disciplines, such as Biotechnology and Agricultural science.
Her research integrates issues of Flavour, Roe deer and Fatty acid composition in her study of Biotechnology. Her Pasture research includes elements of Organoleptic and Grazing. Her Longissimus research includes themes of Rangifer tarandus tarandus, Transport stress, Herd and Biochemistry.
Eva Wiklund mainly focuses on Animal science, Tenderness, Rangifer tarandus tarandus, Longissimus and Grazing. Her Animal science research integrates issues from Quality characteristics, Ecology, Pasture, Glycogen and Biotechnology. Her studies in Tenderness integrate themes in fields like Stimulation, Cervus elaphus and Protein degradation.
Her study in Rangifer tarandus tarandus is interdisciplinary in nature, drawing from both Range, Ecology, Biochemistry and Peninsula. The various areas that she examines in her Longissimus study include Urea, Longissimus Thoracis, Transport stress and Herd. Her research in Grazing tackles topics such as Polyunsaturated fatty acid which are related to areas like Flavour.
Her main research concerns Tenderness, Animal science, Rangifer tarandus tarandus, Ethnology and Environmental protection. Her work on Meat tenderness as part of general Tenderness study is frequently linked to Body condition score and Quality, bridging the gap between disciplines. Her Meat tenderness research incorporates elements of Longissimus and Loin.
Eva Wiklund regularly links together related areas like Cervus elaphus in her Animal science studies. Her biological study spans a wide range of topics, including Range, Ecology and Peninsula. Her Food science research is multidisciplinary, incorporating elements of Myocyte and Chaperone.
Her primary scientific interests are in Tenderness, Animal science, Food science, Body condition score and Cervus elaphus. Tenderness is connected with Feed type and Quality in her study. Eva Wiklund is involved in the study of Animal science that focuses on Rangifer tarandus tarandus in particular.
Her work in the fields of Meat tenderness overlaps with other areas such as Small Heat-Shock Proteins and Apoptotic cell death. Her Body condition score research spans across into subjects like Dorsal midline, Quality characteristics, Significant difference, Flavour and Sensory system. Her research in Cervus elaphus intersects with topics in Veterinary medicine, Agriculture, Farming industry and Nutritional composition.
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.
Game and venison - meat for the modern consumer
L.C. Hoffman;E. Wiklund.
Meat Science (2006)
Small heat shock proteins and their role in meat tenderness: A review
D. Lomiwes;M.M. Farouk;E. Wiklund;O.A. Young.
Meat Science (2014)
Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity
E Wiklund;J.M Stevenson-Barry;S.J Duncan;R.P Littlejohn.
Meat Science (2001)
Fatty acid composition and sensory quality of Musculus longissimus and carcass parameters in red deer (Cervus elaphus) grazed on natural pasture or fed a commercial feed mixture
Eva Wiklund;Eva Wiklund;Timothy R Manley;Roger P Littlejohn;Joanne M Stevenson-Barry.
Journal of the Science of Food and Agriculture (2003)
Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L) grazed on natural pasture or fed a commercial feed mixture.
E. Wiklund;J. Pickova;S. Sampels;K. Lundström.
Meat Science (2001)
Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture
E. Wiklund;L. Johansson;G. Malmfors.
Food Quality and Preference (2003)
Fatty acids, antioxidants and oxidation stability of processed reindeer meat.
S Sampels;J Pickova;E Wiklund.
Meat Science (2004)
Ultimate pH values in reindeer meat with particular regard to animal sex and age, muscle and transport distance
E. Wiklund;A. Andersson;G. Malmfors;K. Lundström.
Consumer evaluation of venison sensory quality: effects of sex, body condition score and carcase suspension method.
Christine L Hutchison;Robert C Mulley;Eva Wiklund;Jason S Flesch.
Meat Science (2010)
Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pH.
E. Wiklund;V.M.H. Barnier;F.J.M. Smulders;K. Lundström.
Meat Science (1997)
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