M
Margrethe Therkildsen
Researcher at Aarhus University
Publications - 51
Citations - 2186
Margrethe Therkildsen is an academic researcher from Aarhus University. The author has contributed to research in topics: Tenderness & Meat tenderness. The author has an hindex of 27, co-authored 48 publications receiving 1937 citations.
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Journal ArticleDOI
Feeding and meat quality - a future approach.
TL;DR: The traditional way of using feeding as a quality control tool in the production of meat is re-thinked and the potential of a nutrigenomic approach is introduced as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers.
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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,L.R. Jensen,Henning Refsgaard Andersen,Kristen Sejrsen +5 more
TL;DR: The myofibril fragmentation index (MFI) was measured 24 h post mortem in semitendinosus (ST), longissimus dorsi (LD), and supraspinatus (SU) muscles, and meat quality characteristics and sensory evaluation of LD were performed on aged meat.
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Dietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality.
Lars P. Kristensen,Margrethe Therkildsen,B. Riis,M. T. Sørensen,Niels Oksbjerg,Peter P. Purslow,Per Ertbjerg +6 more
TL;DR: The proteolytic potential and the MFI values indicate that the up-regulated in vivo calpain activity had an effect on PM protein degradation, which also is supported by the higher tenderization rate in RA pigs.
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Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs.
Katja Rosenvold,J. S. Petersen,H N Lwerke,Søren Krogh Jensen,Margrethe Therkildsen,Anders Karlsson,H S Møller,Henrik J. Andersen +7 more
TL;DR: It is shown that the muscle glycogen stores in slaughter pigs can be reduced at the time of slaughter through strategic finishing feeding with diets low in digestible carbohydrate without compromising growth rate.
Journal ArticleDOI
Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period
Margrethe Therkildsen,B. Riis,Anders Karlsson,Lars P. Kristensen,Per Ertbjerg,Peter P. Purslow,M. Dall Aaslyng,Niels Oksbjerg +7 more
TL;DR: During compensatory growth, protein turn-over was increased and positively related to the length of the ad libitum period as indicated by the concentration of elongation factor-2 (eEF-2) (P).