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1

Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys

Liisa Voutila, Marita Ruusunen, Kirsi Jouppila, Eero Puolanne

Journal:

Journal of the Science of Food and Agriculture

Année:

2009

Langue:

english

Fichier:

PDF, 131 KB

english, 2009

2

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability

Diana Martin, Jorge Ruiz, Riitta Kivikari, Eero Puolanne

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 191 KB

english, 2008

3

Pectoral Vessel Density and Early Ultrastructural Changes in Broiler Chicken Wooden Breast Myopathy

Sihvo, H.-K., Airas, N., Lindén, J., Puolanne, E.

Journal:

Journal of Comparative Pathology

Année:

2018

Langue:

english

Fichier:

PDF, 1.24 MB

english, 2018

4

Survival of Escherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria

Susanna Erkkilä, Maarit Venäläinen, Sebastian Hielm, Esko Petäjä, Eero Puolanne, Tiina Mattila-Sandholm

Journal:

Journal of the Science of Food and Agriculture

Année:

2000

Langue:

english

Fichier:

PDF, 91 KB

english, 2000

5

Reduction of radioactive caesium in meat and fish by soaking

E. Petäjä, A. Rantavaara, O. Paakkola, E. Puolanne

Journal:

Journal of Environmental Radioactivity

Année:

1992

Langue:

english

Fichier:

PDF, 676 KB

english, 1992

6

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

Sonia Ventanas, Eero Puolanne, Hely Tuorila

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 407 KB

english, 2010

7

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Marita Ruusunen, Jukka Vainionpää, Eero Puolanne, Marika Lyly, Liisa Lähteenmäki, Markku Niemistö, Raija Ahvenainen

Journal:

Année:

2003

Langue:

english

Fichier:

PDF, 330 KB

english, 2003

8

Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging

Estévez, Mario, Ventanas, Sonia, Heinonen, Marina, Puolanne, Eero

Journal:

Journal of Agricultural and Food Chemistry

Année:

2011

Langue:

english

Fichier:

PDF, 1.07 MB

english, 2011

9

Enzyme-Aided Modification of Chicken-Breast Myofibril Proteins: Effect of Laccase and Transglutaminase on Gelation and Thermal Stability

Lantto, R., Puolanne, E., Kalkkinen, N., Buchert, J., Autio, K.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2005

Langue:

english

Fichier:

PDF, 273 KB

english, 2005

10

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Bao, Yulong, Puolanne, Eero, Ertbjerg, Per

Journal:

Année:

2016

Langue:

english

Fichier:

PDF, 920 KB

english, 2016

11

Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies

Tasoniero, G., Cullere, M., Cecchinato, M., Puolanne, E., Dalle Zotte, A.

Journal:

Poultry Science

Année:

2016

Langue:

english

Fichier:

PDF, 201 KB

english, 2016

12

Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage

Soglia, Francesca, Gao, Jingxian, Mazzoni, Maurizio, Puolanne, Eero, Cavani, Claudio, Petracci, Massimiliano, Ertbjerg, Per

Journal:

Poultry Science

Année:

2017

Langue:

english

Fichier:

PDF, 1.28 MB

english, 2017

13

Relationship between hardness and myowater properties in Wooden Breast affected chicken meat: A nuclear magnetic resonance study

Tasoniero, Giulia, Bertram, Hanne Christine, Young, Jette Feveile, Dalle Zotte, Antonella, Puolanne, Eero

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 281 KB

english, 2017

14

Wooden breast myopathy links with poorer gait in broiler chickens

Norring, M., Valros, A., Valaja, J., Sihvo, H-K., Immonen, K., Puolanne, E.

Journal:

Année:

2018

Langue:

english

Fichier:

PDF, 309 KB

english, 2018

15

ChemInform Abstract: Theoretical Aspects of Water-Holding in Meat

E. Puolanne, Marjo Halonen

Journal:

Année:

2011

Fichier:

PDF, 18 KB

2011

16

Glycogen debranching enzyme and some other factors relating to post-mortem pH decrease in poultry muscles

Maria Ylä-Ajos, Marita Ruusunen, Eero Puolanne

Journal:

Journal of the Science of Food and Agriculture

Année:

2007

Langue:

english

Fichier:

PDF, 117 KB

english, 2007

17

Muscle fiber properties and thermal stability of intramuscular connective tissue in porcine M. semimembranosus

Liisa Voutila, Juan Perero, Marita Ruusunen, Kirsi Jouppila, Eero Puolanne

Journal:

Journal of the Science of Food and Agriculture

Année:

2009

Langue:

english

Fichier:

PDF, 215 KB

english, 2009

18

Distribution of monocarboxylate transporter isoforms MCT1, MCT2 and MCT4 in porcine muscles

K. Sepponen, N. Koho, E. Puolanne, M. Ruusunen, A. R. Pösö

Journal:

Acta Physiologica

Année:

2003

Langue:

english

Fichier:

PDF, 161 KB

english, 2003

19

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Raija Lantto, Eero Puolanne, Kati Katina, Markku Niemistö, Johanna Buchert, Karin Autio

Journal:

European Food Research and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 373 KB

english, 2007

20

Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH

EERO J. PUOLANNE, R. N. TERRELL

Journal:

Journal of Food Science

Année:

1983

Langue:

english

Fichier:

PDF, 431 KB

english, 1983

21

Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages

EERO J. PUOLANNE, R. N. TERRELL

Journal:

Journal of Food Science

Année:

1983

Langue:

english

Fichier:

PDF, 573 KB

english, 1983

22

High-Protein Oat Flour Functionality Assessment in Bread and Sausage

A. LAPVETELÄINEN, E. PUOLANNE, H. SALOVAARA

Journal:

Journal of Food Science

Année:

1994

Langue:

english

Fichier:

PDF, 663 KB

english, 1994

23

THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ‘BOLOGNA-TYPE’ SAUSAGES

M. RUUSUNEN, M. SIMOLIN, E. PUOLANNE

Journal:

Journal of Muscle Foods

Année:

2001

Langue:

english

Fichier:

PDF, 596 KB

english, 2001

24

A 7-week reduction in salt intake does not contribute to markers of bone metabolism in young healthy subjects

Natri, A-M, Kärkkäinen, M U M, Ruusunen, M, Puolanne, E, Lamberg-Allardt, C

Journal:

European Journal of Clinical Nutrition

Année:

2005

Langue:

english

Fichier:

PDF, 112 KB

english, 2005

25

High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat

M. Fredriksson-Ahomaa, A. Murros-Kontiainen, E. Säde, E. Puolanne, J. Björkroth

Journal:

International Journal of Food Microbiology

Année:

2012

Langue:

english

Fichier:

PDF, 308 KB

english, 2012

26

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

Sonia Ventanas, Sari Mustonen, Eero Puolanne, Hely Tuorila

Journal:

Food Quality and Preference

Année:

2010

Langue:

english

Fichier:

PDF, 693 KB

english, 2010

27

The effect of dietary protein supply on carcass composition, size of organs, muscle properties and meat quality of pigs

M. Ruusunen, K. Partanen, R. Pösö, E. Puolanne

Journal:

Livestock Science

Année:

2007

Langue:

english

Fichier:

PDF, 234 KB

english, 2007

28

The effect of cooling rate on beef tenderness: The significance of pH at 7 °C

Tapio Hannula, Eero Puolanne

Journal:

Année:

2004

Langue:

english

Fichier:

PDF, 181 KB

english, 2004

29

The buffering capacity of porcine muscles

Maria Kylä-Puhju, Marita Ruusunen, Riitta Kivikari, Eero Puolanne

Journal:

Année:

2004

Langue:

english

Fichier:

PDF, 196 KB

english, 2004

30

Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature

Maria Kylä-Puhju, Marita Ruusunen, Eero Puolanne

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 303 KB

english, 2005

31

Histochemical properties of fibre types in muscles of wild and domestic pigs and the effect of growth rate on muscle fibre properties

Marita Ruusunen, Eero Puolanne

Journal:

Année:

2004

Langue:

english

Fichier:

PDF, 181 KB

english, 2004

32

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 238 KB

english, 2005

33

Carbohydrate metabolism in meat animals

A.R. Pösö, E. Puolanne

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 259 KB

english, 2005

34

50th International Congress of Meat Science and Technology (50th ICoMST) Helsinki, Finland, 8–13 August 2004

Eero Puolanne, Marita Ruusunen

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 50 KB

english, 2005

35

Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study

Mario Estévez, Jesús Ventanas, Ramón Cava, Eero Puolanne

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 421 KB

english, 2005

36

Greetings of the First European Meeting of Meat Research Workers

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 64 KB

english, 2005

37

The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

Maria Ylä-Ajos, Marita Ruusunen, Eero Puolanne

Journal:

Année:

2006

Langue:

english

Fichier:

PDF, 176 KB

english, 2006

38

Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN− gene

Maria S.K. Ylä-Ajos, Gunilla Lindahl, Jette F. Young, Peter K. Theil, Eero Puolanne, Ann-Charlotte Enfält, Henrik J. Andersen, Niels Oksbjerg

Journal:

Année:

2007

Langue:

english

Fichier:

PDF, 177 KB

english, 2007

39

Thermal stability of connective tissue from porcine muscles

L. Voutila, A.M. Mullen, M. Ruusunen, D. Troy, E. Puolanne

Journal:

Année:

2007

Langue:

english

Fichier:

PDF, 278 KB

english, 2007

40

Temperature shows greater impact on bovine Longissimus dorsi muscle glycogen debranching enzyme activity than does salt concentration

M. Ylä-Ajos, E. Puolanne

Journal:

Année:

2007

Langue:

english

Fichier:

PDF, 135 KB

english, 2007

41

Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimembranosus

Liisa Voutila, Marita Ruusunen, Eero Puolanne

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 365 KB

english, 2008

42

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

Mario Estévez, Petri Kylli, Eero Puolanne, Riitta Kivikari, Marina Heinonen

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 282 KB

english, 2008

43

Professor Fritz P. (Piki) Niinivaara — Memorial

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 113 KB

english, 2010

44

Theoretical aspects of water-holding in meat

E. Puolanne, Marjo Halonen

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 1.01 MB

english, 2010

45

Carcass and meat quality traits of four different pig crosses

Marita Ruusunen, Eero Puolanne, Marja-Liisa Sevon-Aimonen, Kirsi Partanen, Liisa Voutila, Jarkko Niemi

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 181 KB

english, 2012

46

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Xueshen Zhu, Marita Ruusunen, Mara Gusella, Guanghong Zhou, Eero Puolanne

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 786 KB

english, 2011

47

Determination of the buffering capacity of postrigor meat

Eero Puolanne, Riitta Kivikari

Journal:

Année:

2000

Langue:

english

Fichier:

PDF, 134 KB

english, 2000

48

Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Eero J. Puolanne, Marita H. Ruusunen, Jukka I. Vainionpää

Journal:

Année:

2001

Langue:

english

Fichier:

PDF, 277 KB

english, 2001

49

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

Marita Ruusunen, Jukka Vainionpää, Eero Puolanne, Marika Lyly, Liisa Lähteenmäki, Markku Niemistö, Raija Ahvenainen

Journal:

Année:

2003

Langue:

english

Fichier:

PDF, 190 KB

english, 2003

50

A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation

Petri Pouttu, Eero Puolanne

Journal:

Année:

2004

Langue:

english

Fichier:

PDF, 191 KB

english, 2004