Margit Dall Aaslyng

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