Dr. Margit Dall Aaslyng

Dr. Margit Dall Aaslyng

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Academic Career Length

29Years (1998-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 June 2003 in Food Quality and Preference

Journal Article

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

MA

Margit Dall Aaslyng

CB

Camilla Bejerholm

HB

Hanne C Bertram

HA

Henrik J Andersen

1 October 2017 in Meat Science

Journal Article

Meat flavour in pork and beef – From animal to meal

MA

Margit Dall Aaslyng

LM

Lene Meinert

1 December 2012 in Food Quality and Preference

Journal Article

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

CD

Christian Dehlholm

PB

Per B. Brockhoff

LM

Lene Meinert

MA

Margit Dall Aaslyng

WB

Wender LP Bredie

1 January 2014 in Meat Science

Journal Article

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

MA

Margit Dall Aaslyng

CV

Christian Vestergaard

AK

Anette Granly Koch

2 September 2006 in Journal of Agricultural and Food Chemistry

Journal Article

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

MT

Meelis Tikk

KT

Kaja Tikk

MT

Mari Ann Tørngren

LM

Lene Meinert

MA

Margit Dall Aaslyng

HA

Henrik J. Andersen

+1

1 June 2011 in Meat Science

Journal Article

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

LC

Line Christensen

MA

Margit Dall Aaslyng

MC

Mette Christensen

About Me

Dr. Margit Dall Aaslyng is an expert in food quality with a focus on both the development of new and optimization of existing food. The goal is healthy, tasty foods, and it is achieved by combining an innovative approach with the process of in-depth knowledge of assessing quality, both sensory and instrumental, while focusing on the nutritional and health value of the products. In addition to a Ph.D. in food quality, Margit has a Master’s in innovation.

Dr. Margit Dall Aaslyng is an expert in food quality with a focus on both the development of new and optimization of existing food. The goal is healthy, tasty foods, and it is achieved by combining an innovative approach with the process of in-depth knowledge of assessing quality, both sensory and instrumental, while focusing on the nutritional and health value of the products. In addition to a Ph.D. in food quality, Margit has a Master’s in innovation.