Marita Ruusunen

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 588 citations

Sodium Intake, Nutrition, Meat Quality +4

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

Eero Puolanne, Marita Ruusunen, Jukka Vainionpää · Meat Science · 2001 · 182 citations

Raw Meat Ph, Added Phosphate, Food Processing +6

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

Kaisa Immonen, Marita Ruusunen, Kari Hissa et al. · Meat Science · 2000 · 174 citations

Animal Physiology, Nutrition, Ultimate Ph +9

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 · Meat Science · 2004 · 148 citations

Animal Physiology, Mechanobiology, Animal Performance +13

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Marita Ruusunen, Jukka Vainionpää, Marika Lyly et al. · Meat Science · 2004 · 143 citations

Food Chemistry, Nutrition, Sodium Content +10