Poul Henckel

Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness.

H. R. Andersen, M. Vestergaard, M. Therkildsen, 2000, Meat science.

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

S B Engelsen, S. Engelsen, L. Munck, 2000, Meat science.

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

A. Karlsson, N. Oksbjerg, P. Henckel, 2000, Meat science.