1. Antioxidant capacity of hydrolyzed porcine tissues. Issue 3 (21st March 2014) Authors: Damgaard, Trine D.; Otte, Jeanette A. H.; Meinert, Lene; Jensen, Kirsten; Lametsch, René Journal: Food science & nutrition Issue: Volume 2:Issue 3(2014:May) Page Start: 282 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of hydrolyzed proteins of animal origin in processed meat. Issue 2 (6th October 2015) Authors: Meinert, Lene; Broge, Eva Honnens de Lichtenberg; Bejerholm, Camilla; Jensen, Kirsten Journal: Food science & nutrition Issue: Volume 4:Issue 2(2016) Page Start: 290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of risk to humans related to Salmonella from bile on pig carcasses. (January 2022) Authors: Alban, Lis; Poulsen, Maybritt Kiel; Petersen, Jesper Valentin; Lindegaard, Lene Lund; Meinert, Lene; Koch, Anette Granly; Møgelmose, Vibeke Journal: Food control Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics. (May 2017) Authors: Meinert, Lene; Lund, Birgitte; Bejerholm, Camilla; Aaslyng, Margit Dall Journal: Meat science Issue: Volume 127(2017) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Meat flavour in pork and beef – From animal to meal. (October 2017) Authors: Aaslyng, Margit D.; Meinert, Lene Journal: Meat science Issue: Volume 132(2017) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype. (7th July 2015) Authors: Drummond, Liana; Meinert, Lene; Koch, Anette Granly; Würtz, Jens; Zhang, Zhihang; Sun, Da‐Wen Journal: International journal of food science & technology Issue: Volume 50:Number 9(2015:Sep.) Page Start: 2066 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes. Issue 3 (22nd January 2017) Authors: Ma, Xiu Q.; Verkuil, Julia M.; Reinbach, Helene C.; Meinert, Lene Journal: Food science & nutrition Issue: Volume 5:Issue 3(2017) Page Start: 770 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗