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Educational material for processing of meat sausage and a vegan analogue

Laitila, Tiina; Kumpulainen, Juuso; Kauppila, Niina; Wirtanen, Gun
International Congress of Meat Science and Technology2023

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Peer-reviewed
Open access
DOI
10.1016/j.foodqual.2023.104886
van Dijk, Birgit; Jouppila, Kirsi; Sandell, Mari; Knaapila, Antti
Food Quality and Preference2023

Dry sausage fermented by Lactobacillus rhamnosus strains

Peer-reviewed
DOI
10.1016/S0168-1605(00)00457-8
Erkkilä, Susanna; Suihko, Maija-Liisa; Eerola, Susanna; Petäjä, Esko; Mattila-Sandholm, Tiina
International Journal of Food Microbiology2001

Meat market

Open access
Jansik, Csaba
Natural resources and bioeconomy studies2021

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Peer-reviewed
Open access
DOI
10.3389/fnut.2022.958248
Becker, Elisa; Kozmér, Stella; Aulbach, Matthias B.; Lawrence, Natalia S.
Frontiers in Nutrition2022

Controlling bacterial spoilage in both vegan and meat-based products

Open access
Wirtanen, Gun; Laitila, Tiina; Kumpulainen, Juuso
International Congress of Food Technologists, Biotechnologists and Nutritionists2023

Agricultural and food markets : Meat market

Open access
Jansik, Csaba; Karhula, Timo
Natural resources and bioeconomy studies2022

Agriculture and food markets : Meat market

Open access
Jansik, Csaba
Natural resources and bioeconomy studies2020

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

Peer-reviewed
DOI
10.1016/S0309-1740(00)00123-6
Puolanne, Eero; Ruusunen, Marita; Vainionpää, Jukka
Meat Science2001

Indication of the growth of Cl. perfringens in aseptically packed sausage and meat ball gravy by headspace indicators: Part 2

Peer-reviewed
Mattila, Tiina; Auvinen, Merja
Lebensmittel-Wissenschaft & Technologie1990

Educational material for processing of meat sausage and a vegan analogue

2023

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Peer-reviewed
Open access
DOI
10.1016/j.foodqual.2023.104886
2023

Dry sausage fermented by Lactobacillus rhamnosus strains

Peer-reviewed
DOI
10.1016/S0168-1605(00)00457-8
2001

Meat market

Open access
2021

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Peer-reviewed
Open access
DOI
10.3389/fnut.2022.958248
2022

Controlling bacterial spoilage in both vegan and meat-based products

Open access
2023

Agricultural and food markets : Meat market

Open access
2022

Agriculture and food markets : Meat market

Open access
2020

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

Peer-reviewed
DOI
10.1016/S0309-1740(00)00123-6
2001

Indication of the growth of Cl. perfringens in aseptically packed sausage and meat ball gravy by headspace indicators: Part 2

Peer-reviewed
1990