Puolanne E - Search Results

1

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.

Ylä-Ajos MS, Lindahl G, Young JF, Theil PK, Puolanne E, Enfält AC, Andersen HJ, Oksbjerg N. Ylä-Ajos MS, et al. Among authors: puolanne e. Meat Sci. 2007 Jan;75(1):112-9. doi: 10.1016/j.meatsci.2006.06.018. Epub 2006 Aug 28. Meat Sci. 2007. PMID: 22063418

2

Theoretical aspects of water-holding in meat.

Puolanne E, Halonen M. Puolanne E, et al. Meat Sci. 2010 Sep;86(1):151-65. doi: 10.1016/j.meatsci.2010.04.038. Meat Sci. 2010. PMID: 20627421 Review.

3

Carcass and meat quality traits of four different pig crosses.

Ruusunen M, Puolanne E, Sevon-Aimonen ML, Partanen K, Voutila L, Niemi J. Ruusunen M, et al. Among authors: puolanne e. Meat Sci. 2012 Mar;90(3):543-7. doi: 10.1016/j.meatsci.2011.09.010. Epub 2011 Sep 29. Meat Sci. 2012. PMID: 22019315

4

Effect of post-mortem temperature on beef tenderness.

Petäjä E, Kukkonen E, Puolanne E. Petäjä E, et al. Among authors: puolanne e. Meat Sci. 1985;12(3):145-54. doi: 10.1016/0309-1740(85)90014-2. Meat Sci. 1985. PMID: 22055255

5

The relative effect of dietary energy density on repleted and resting muscle glycogen concentrations.

Immonen K, Schaefer DM, Puolanne E, Kauffman RG, Nordheim EV. Immonen K, et al. Among authors: puolanne e. Meat Sci. 2000 Feb;54(2):155-62. doi: 10.1016/s0309-1740(99)00089-3. Meat Sci. 2000. PMID: 22060611

6

Glycogen concentrations in bovine longissimus dorsi muscle.

Immonen K, Kauffman RG, Schaefer DM, Puolanne E. Immonen K, et al. Among authors: puolanne e. Meat Sci. 2000 Feb;54(2):163-7. doi: 10.1016/s0309-1740(99)00090-x. Meat Sci. 2000. PMID: 22060612

7

Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH.

Immonen K, Ruusunen M, Hissa K, Puolanne E. Immonen K, et al. Among authors: puolanne e. Meat Sci. 2000 May;55(1):25-31. doi: 10.1016/s0309-1740(99)00121-7. Meat Sci. 2000. PMID: 22060900

8

Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef.

Immonen K, Ruusunen M, Puolanne E. Immonen K, et al. Among authors: puolanne e. Meat Sci. 2000 May;55(1):33-8. doi: 10.1016/s0309-1740(99)00122-9. Meat Sci. 2000. PMID: 22060901

9

Thermal stability of connective tissue from porcine muscles.

Voutila L, Mullen AM, Ruusunen M, Troy D, Puolanne E. Voutila L, et al. Among authors: puolanne e. Meat Sci. 2007 Jul;76(3):474-80. doi: 10.1016/j.meatsci.2006.12.012. Epub 2007 Jan 21. Meat Sci. 2007. PMID: 22060989

10

Comparison of histochemical properties of different pig breeds.

Ruusunen M, Puolanne E. Ruusunen M, et al. Among authors: puolanne e. Meat Sci. 1997 Jan;45(1):119-25. doi: 10.1016/s0309-1740(96)00094-0. Meat Sci. 1997. PMID: 22061143

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