Theoretical aspects of water-holding in meat von Puolanne, E., Halonen, Marjo

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Myodegeneration With Fibrosis and Regeneration in the Pectoralis Major Muscle of Broilers von Sihvo, H.-K., Immonen, K., Puolanne, E.

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Pectoral Vessel Density and Early Ultrastructural Changes in Broiler Chicken Wooden Breast Myopathy von Sihvo, H.-K., Airas, N., Lindén, J., Puolanne, E.

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Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies von Tasoniero, G., Cullere, M., Cecchinato, M., Puolanne, E., Dalle Zotte, A.

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Wooden Breast Myodegeneration of Pectoralis Major Muscle Over the Growth Period in Broilers von Sihvo, H.-K., Lindén, J., Airas, N., Immonen, K., Valaja, J., Puolanne, E.

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Evolution of proteolytic indicators during storage of broiler wooden breast meat von Soglia, F, Zeng, Z, Gao, J, Puolanne, E, Cavani, C, Petracci, M, Ertbjerg, P

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Wooden breast myopathy links with poorer gait in broiler chickens von Norring, M., Valros, A., Valaja, J., Sihvo, H-K., Immonen, K., Puolanne, E.

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The effects of high salt and low pH on the water-holding of meat von Puolanne, E., Peltonen, J.

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Carbohydrate metabolism in meat animals von Pösö, A.R., Puolanne, E.

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Tyrosinase-Aided Protein Cross-Linking:  Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels von Lantto, R, Puolanne, E, Kruus, K, Buchert, J, Autio, K

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Enzyme-Aided Modification of Chicken-Breast Myofibril Proteins:  Effect of Laccase and Transglutaminase on Gelation and Thermal Stability von Lantto, R, Puolanne, E, Kalkkinen, N, Buchert, J, Autio, K

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Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle von England, E M, Shi, H, Matarneh, S K, Oliver, E M, Helm, E T, Scheffler, T L, Puolanne, E, Gerrard, D E

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High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles von Zhu, X., Ruusunen, M., Gusella, M., Ylä-Ajos, M., Xu, X., Zhou, G., Puolanne, E.

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Reducing sodium intake from meat products von Ruusunen, Marita, Puolanne, Eero

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Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75 von Immonen, K, Puolanne, E

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On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation von Liu, Jiao, Arner, Anders, Puolanne, Eero, Ertbjerg, Per

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High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat von Fredriksson-Ahomaa, M., Murros-Kontiainen, A., Säde, E., Puolanne, E., Björkroth, J.

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Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH von Immonen, K, Ruusunen, M, Hissa, K, Puolanne, E

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Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate von Puolanne, Eero J., Ruusunen, Marita H., Vainionpää, Jukka I.

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Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization von Dalle Zotte, Antonella, Tasoniero, Giulia, Puolanne, Eero, Remignon, Hervé, Cecchinato, Mattia, Catelli, Elena, Cullere, Marco

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