Most cited papers from Danish Meat Trade College

Danish Meat Trade College

What are the most cited papers from Danish Meat Trade College?

The most cited paper from Danish Meat Trade College is "Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure" (Margit Dall Aaslyng, Camilla Bejerholm, Per Ertbjerg et al., 2003), with 484 citations. Next come "Ante mortem diagnosis of paratuberculosis: A review of accuracies of ELISA, interferon-γ assay and faecal culture techniques" (428) and "High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage" (427).

Published TypeFieldAccessCitations

Showing 50 of 60 papers. Every paper with more than 78 citations is listed.

Most cited papers, sortable by citations and release date
#	Paper
1	Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure Margit Dall Aaslyng, Camilla Bejerholm, Per Ertbjerg et al. · Food Quality and Preference	7 Apr 2003	484
2	Ante mortem diagnosis of paratuberculosis: A review of accuracies of ELISA, interferon-γ assay and faecal culture techniques Søren Saxmose Nielsen, Nils Toft · Veterinary Microbiology Open access	7 Jan 2008	428
3	High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Marianne Nissen Lund, René Lametsch, Marchen Sonja Hviid et al. · Meat Science	28 Mar 2007	427
4	A review of prevalences of paratuberculosis in farmed animals in Europe Søren Saxmose Nielsen, Nils Toft · Preventive Veterinary Medicine	25 Sep 2008	349
5	Genomic analysis of PCV2 isolates from Danish archives and a current PMWS case–control study supports a shift in genotypes with time K. Dupont, Elisabeth Okholm Nielsen, Poul J. Bækbo et al. · Veterinary Microbiology Open access	3 Oct 2007	309
6	Hazard identification in swine slaughter with respect to foodborne bacteria Elisabeth Borch, Truls Nesbakken, Hardy Christensen · International Journal of Food Microbiology	Jun 1996	293
7	The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage Marianne Nissen Lund, Marchen Sonja Hviid, Leif Horsfelt Skibsted · Meat Science	29 Dec 2006	263
8	Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling Christian Dehlholm, Per B. Brockhoff, Lene Meinert et al. · Food Quality and Preference	5 Mar 2012	218
9	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 Mogens Vestergaard, Margrethe Therkildsen, Poul Henckel et al. · Meat Science	Feb 2000	213
10	Factors Affecting the Heat Resistance of Nonsporing Organisms N.‐H. Hansen, Hans Peter Riemann · Journal of Applied Bacteriology	Dec 1963	208
11	Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties Sisse Jongberg, Sabina Holm Skov, Mari Ann Tørngren et al. · Food Chemistry	11 Mar 2011	185
12	A review of Bayesian neural networks with an application to near infrared spectroscopy Hans Henrik Thodberg · IEEE Transactions on Neural Networks	1996	184
13	Meat and fat quality in boars, castrates and gilts Patricia A. Barton-Gade · Livestock Production Science	Feb 1987	179
14	Relating consumer perceptions of pork quality to physical product characteristics Lone Bredahl, Klaus G. Grunert, Claus Fertin · Food Quality and Preference Open access	Jul 1998	178
15	Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue a E. J. Briskey, J. Wismer‐Pedersen · Journal of Food Science	May 1961	173
16	Drip loss sampling in porcine m. longissimus dorsi Lars Bager Christensen · Meat Science	17 Jan 2003	167
17	Predicting growth rates and growth boundary of Listeria monocytogenes — An international validation study with focus on processed and ready-to-eat meat and seafood Ole Mejlholm, Annemarie Gunvig, Claus Borggaard et al. · International Journal of Food Microbiology Open access	3 May 2010	152
18	Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products Sara R. Jaeger, Anne Skov Jørgensen, Margit Dall Aaslyng et al. · Food Quality and Preference	19 Mar 2008	147
19	An international study on the importance of androstenone and skatole for boar taint: levels of androstenone and skatole by country and season Pieter Walstra, Chris Claudi-Magnussen, P. Chevillon et al. · Livestock Production Science Open access	Dec 1999	145
20	The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality Camilla Bejerholm, Margit Dall Aaslyng · Food Quality and Preference	7 Apr 2003	145
21	Effect of organic pig production systems on performance and meat quality Laurits Lydehøj Hansen, Chris Claudi-Magnussen, Søren Krogh Jensen et al. · Meat Science	18 Aug 2006	139
22	Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat quality Poul Henckel, N. Oksbjerg, Erland Jørn Erlandsen et al. · Meat Science	Nov 1997	134
23	Biofilm and disinfection in meat processing plants Burchard Heinrich Jessen, L Lammert · International Biodeterioration & Biodegradation	19 May 2003	128
24	Effect of different stocking densities during transport on welfare and meat quality in Danish slaughter pigs Patricia Barton Gade, L. Christensen · Meat Science	Mar 1998	128
25	The impact of sensory quality of pork on consumer preference Margit Dall Aaslyng, Marjatta Oksama, Eli V. Olsen et al. · Meat Science	26 Jan 2007	120
26	Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature Lene Meinert, Lene T. Andersen, Wender L.P. Bredie et al. · Meat Science	29 Aug 2006	120
27	Influxed Insects as Vectors for Campylobacter jejuni and Campylobacter coli in Danish Broiler Houses B. Hald, Henrik Skovgård, Karl Pedersen et al. · Poultry Science Open access	24 Jun 2008	119
28	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 Jørgen Andersen et al. · Meat Science	25 Jun 2008	117
29	Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype N. Oksbjerg, Jette Søholm Petersen, I Sørensen et al. · Animal Science	Apr 2000	116
30	Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers Margit Dall Aaslyng, Lene Duedahl‐Olesen, Kirsten Jensen et al. · Meat Science	10 Aug 2012	115
31	Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef Ina Clausen, Marianne Uhre Jakobsen, Per Ertbjerg et al. · Packaging Technology and Science	3 Oct 2008	115
32	Consumer perceptions of pork in Denmark, Norway and Sweden E.A Bryhni, Derek V. Byrne, Marit Rødbotten et al. · Food Quality and Preference	Jul 2002	107
33	Sperm chromatin structure integrity in liquid stored boar semen and its relationships with field fertility Gry Brandt Boe-Hansen, Preben Christensen, D. Vibjerg et al. · Theriogenology	20 Feb 2008	106
34	Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation Lene Meinert, Annette Schäfer, Charlotte Bjergegaard et al. · Meat Science	20 Sep 2008	105
35	Contributions of fat androstenone and skatole to boar taint: I. Sensory attributes of fat and pork meat M. Bonneau, M. Le Denmat, J. C. Vaudelet et al. · Livestock Production Science	Aug 1992	105
36	Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period Margrethe Therkildsen, Bent Riis, Anders Hans Karlsson et al. · Animal Science	Dec 2002	104
37	Optimization of a 12-Hour TaqMan PCR-Based Method for Detection of Salmonella Bacteria in Meat Mathilde H. Josefsen, Michael Krause, Flemming G. Hansen et al. · Applied and Environmental Microbiology Open access	10 Mar 2007	103
38	The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork Susanne Støier, Margit Dall Aaslyng, Eli V. Olsen et al. · Meat Science	Oct 2001	103
39	25-Hydroxyvitamin D3 affects vitamin D status similar to vitamin D3 in pigs – but the meat produced has a lower content of vitamin D Jette Jakobsen, Hanne Maribo, Anette Bysted et al. · British Journal Of Nutrition Open access	31 May 2007	100
40	Rapid high-performance liquid chromatographic method for simultaneous determination of androstenone, skatole and indole in back fat from pigs Jens Hansen-Møller · Journal of Chromatography B Biomedical Sciences and Applications	Nov 1994	98
41	Mycobiota in the processing areas of two different meat products Louise Marie Sørensen, Tomas Jacobsen, Per Væggemose Nielsen et al. · International Journal of Food Microbiology	11 Mar 2008	98
42	An international study on the importance of androstenone and skatole for boar taint: III. Consumer survey in seven European countries K.R. Matthews, Dawn Homer, Pieter H. Punter et al. · Meat Science	Mar 2000	98
43	Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere Jens K.S. Møller, Jens Stoumann Jensen, Mette B Olsen et al. · Meat Science	Apr 2000	95
44	Campylobacter jejuni and Campylobacter coli in wild birds on Danish livestock farms Birthe Hald, Marianne Nielsine Skov, Eva Møller Nielsen et al. · Acta veterinaria Scandinavica Open access	Dec 2015	94
45	Application of Leuconostoc carnosum for biopreservation of cooked meat products T. Jacobsen, B.B. Budde, Anette Granly Koch · Journal of Applied Microbiology	11 Jul 2003	94
46	Germination of Bacterial Endospores with Calcium and Dipicolinic Acid Hans Peter Riemann, Z. John Ordal · Science	26 May 1961	93
47	Prediction of adipose tissue composition using raman spectroscopy: Average properties and individual fatty acids J. Renwick Beattie, Steven E. J. Bell, Claus Borgaard et al. · Lipids	Mar 2006	92
48	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 Jørgen Andersen · Meat Science	25 Jan 2005	91
49	Development of a sensitive DNA microarray suitable for rapid detection of Campylobacter spp. Georgios Keramas, Dang Duong Bang, Marianne Lund et al. · Molecular and Cellular Probes	Aug 2003	90
50	An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries Garmt Dijksterhuis, BAS ENGEL, Pieter Walstra et al. · Meat Science Open access	Mar 2000	90

Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for an institution when any of its authors gave it as an affiliation; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.