Margit Dall Aaslyng

Margit Dall Aaslyng publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where Margit Dall Aaslyng sits on this spectrum.

Margit Dall Aaslyng D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where Margit Dall Aaslyng sits on this spectrum.

Best Publications

• Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

  Margit Dall Aaslyng;Camilla Bejerholm;Per Ertbjerg;Hanne C Bertram

  633
  Citations

• Meat flavour in pork and beef – From animal to meal

  Unknown

  227
  Citations

• 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

  209
  Citations

• Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

  Unknown

  207
  Citations

• The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

  Unknown

  192
  Citations

• Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products

  Kaja Tikk;John-Erik Haugen;Henrik J. Andersen;Henrik J. Andersen;Margit D. Aaslyng

  146
  Citations

• The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality

  Unknown

  145
  Citations

• Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

  Unknown

  142
  Citations

• Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period

  M. Therkildsen;B. Riis;A. Karlsson;L. Kristensen

  131
  Citations

• Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

  Unknown

  116
  Citations

• The impact of sensory quality of pork on consumer preference

  Unknown

  116
  Citations

• Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork: a combined NMR and sensory study

  Hanne Christine Bertram;Margit Dall Aaslyng;Henrik J. Andersen

  113
  Citations

• The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork

  Unknown

  101
  Citations

• Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

  Unknown

  100
  Citations

• Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

  Unknown

  99
  Citations

• Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

  Line B. Dalgaard;Martin Krøyer Rasmussen;Hanne C. Bertram;Jens A. Jensen

  93
  Citations

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

  L. Kristensen;M. Therkildsen;M. D. Aaslyng;N. Oksbjerg

  93
  Citations

• Sensory characteristics of meat cooked for prolonged times at low temperature

  Unknown

  84
  Citations

• An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.

  Ida K Straadt;Margit D Aaslyng;Hanne Christine Bertram

  81
  Citations

• Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.

  Line Christensen;Hanne C. Bertram;Margit D. Aaslyng;Mette Christensen

  81
  Citations