Meelis Tikk

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.

H. J. Andersen, M. Aaslyng, K. Tikk, 2006, Journal of agricultural and food chemistry.

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities.

P. Brockhoff, W. Bredie, M. Aaslyng, 2009, Meat science.

Peptides and Ribonucleotides in Fresh Meat as a Function of Aging in Relation to Sensory Attributes of Pork

Meelis Tikk, 2008 .

Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork.

H. J. Andersen, M. Aaslyng, K. Tikk, 2007, Meat science.

The significance of a muscle glycogen reducing diet on porcine meat and fat color

H. J. Andersen, K. Tikk, A. Karlsson, 2005 .

The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour.

H. J. Andersen, K. Tikk, A. Karlsson, 2006, Meat science.

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.

P. Brockhoff, M. Aaslyng, K. Tikk, 2008, Meat science.