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1

Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle

by Morrison, E.H., Bremner, Allan, Purslow, P.P.
Published 2000
“... and post-mortem tenderisation. (C) 2000 Society of Chemical Industry....”

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2

Post-Mortem Glycolytic and Associated Changes in the Muscle of Trap- and Trawl-Caught Cod

by Fraser, Doris I., Weinstein, H. M., Dyer, W. J.
Published in Journal of the Fisheries Research Board of Canada (1965)
“... the struggle involved in catching, and the subsequent post-mortem changes during holding in ice and at ambient...”

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3

Stress relaxation test for monitoring post mortem textural changes of ice-stored cod (Gadus morhua L.)

by Herrero, Ana M., Heia, K., Careche, Mercedes
Published in Journal of Food Science (2004)
Subjects: “...Post mortem...”

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4

Proteome analysis elucidating post mortem changes in cod ( Gadus morhua ) muscle proteins

by Kjærsgård, Inger Vibeke Holst, Jessen, Flemming
Published 2003

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5

Proteome Analysis Elucidating Post-mortem Changes in Cod ( Gadus morhua ) Muscle Proteins

by Inger V. H. Kjærsgård* and, Jessen, Flemming
Published in Journal of Agricultural and Food Chemistry (2003)

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6

Changes in intramuscular collagen of cod (Gadus morhua) during post‐mortem storage in ice

by Montero García, Pilar, Mackie, I. M.
Published in Journal of the Science of Food and Agriculture (1992)

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7

Post mortem proteolytic degradation of myosin heavy chain in skeletal muscle of Atlantic cod

by Wang, Pål Anders
Published 2011
“....:'Myosin heavy chain degradation during post mortem storage of Atlantic cod (Gadus morhua L.)', Food...”

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8

Changes in intramuscular collagen of cod ( Gadus morhua) during post‐mortem storage in ice

by Montero, Pilar, Mackie, Ian M
Published in Journal of the Science of Food and Agriculture (1992)

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9

Myosin heavy chain degradation during post mortem storage of Atlantic cod (Gadus morhua L.)

by Wang, Pål Anders, Martinez, Iciar, Olsen, Ragnar Ludvig
Published in Food Chemistry (2009)

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10

Stress Relaxation Test for Monitoring Post Mortem Textural Changes of Ice-stored Cod (Gadus morhua L)

by Herrero, A. M., Heia, K., Careche, M.
Published in Journal of Food Science (2004)

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11

Dynamikken i nedbrytningen av ATP i post mortem torskemuskel (Gadus morhua L.) og K-verdi som ferskhetsindikator

by Lillevoll, Ragnar
Published 2007
Subjects: “...post mortem...”

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12

Liquid Loss as Effected by Post mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L and Salmon Salmo salar

by Ofstad, Ragni, Egelandsdal, Bjørg, Kidman, Siw, Myklebust, Reidar, Olsen, Ragnar L, Hermansson, Anne‐Marie
Published 1996

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13

Effects of temperature abuse on textural properties and proteolytic activities during post mortem iced storage of farmed Atlantic cod (Gadus morhua)

by HULTMANN, L, RUSTAD, T
Published in Food Chemistry (2007)

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14

Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

by Ofstad, Ragni, Egelandsdal, Bjørg, Kidman, Siw, Myklebust, Reidar, Olsen, Ragnar L, Hermansson, Anne-Marie
Published 1996

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15

Quality aspects of fillet, loin and tail products made from live-stored feed-deprived Atlantic cod (Gadus morhua L.) at different times post mortem

by Ageeva, Tatiana Nikolaevna, Olsen, Ragnar Ludvig, Joensen, Sjurdur, Esaiassen, Margrethe
Published in LWT (2018)

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16

Quality aspects of fillet, loin and tail products made from live-stored feed-deprived Atlantic cod (Gadus morhua L.) at different times post mortem

by Ageeva, Tatiana Nikolaevna, Olsen, Ragnar Ludvig, Joensen, Sjurdur, Esaiassen, Margrethe
Published in LWT (2018)
“...-deprivation and the processing time post mortem. Feed-deprived cod were slaughtered after 2, 26, 54 or 82 d...”

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17

Quality aspects of fillet, loin and tail products made from live-stored feed-deprived Atlantic cod (Gadus morhua L.) at different times post mortem

by Ageeva, Tatiana N., Olsen, Ragnar L., Joensen, Sjurdur, Esaiassen, Margrethe
Published in LWT (2018)

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18

Estimating the carbohydrate reserves in fish

by Black, D., Malcolm Love, R.
Published in Journal of Fish Biology (1988)
“...The post‐mortem pH value of the muscle of cod, Gadus morhua L., is shown to be a valid indicator...”

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19

The enzyme profiles in the connective tissue attaching pin bones to the surrounding tissue is specific in farmed salmon (Salmo salar) and cod (Gadus morhua L.).

by Vuong, Tram Thu, Rønning, Sissel Beate, Kolset, Svein Olav, Pedersen, Mona Elisabeth
Published in Fish Physiology and Biochemistry (2016)
“...- Post mortem storage is a necessary process for removal of pin bones without destruction...”

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20

The enzyme profiles in the connective tissue attaching pin bones to the surrounding tissue is specific in farmed salmon (Salmo salar) and cod (Gadus morhua L.)

by Vuong, Tram T., Rønning, Sissel B., Kolset, Svein O., Pedersen, Mona E.
Published in Fish Physiology and Biochemistry (2016)
“...Post mortem storage is a necessary process for removal of pin bones without destruction of fillets...”

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