Search Results - "Cassens, Robert G."

S-myotrophin promotes the hypertrophy of skeletal muscle of mice in vivo by Shiraishi, Shohei, Nakamura, Yoshi-Nori, Iwamoto, Hisao, Haruno, Atsushi, Sato, Yusuke, Mori, Sunao, Ikeuchi, Yoshihide, Chikushi, Jiro, Hayashi, Toshiya, Sato, Masamichi, Cassens, Robert G., Ito, Tatsumi

“…S-myotrophin is a newly discovered muscle growth factor. Effects of crude S-myotrophin injection on the growth and morphology of skeletal muscle of normal, ScN…”
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Influence of turkey meat on residual nitrite in cured meat products by Kilic, B, Cassens, R G, Borchert, L L

“…A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the…”
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S-myotrophin promotes the hypertrophy of myotube as insulin-like growth factor-I does by Hayashi, Toshiya, Ogawa, Takehiro, Sato, Masamichi, Tsuchida, Nobuyuki, Fotovati, Abbas, Iwamoto, Hisao, Ikeuchi, Yoshihide, Cassens, Robert G, Ito, Tatsumi

“…We have reported previously that a novel muscle cell growth factor, having a structure of a peptide with sugar chains, was successfully purified from porcine…”
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Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle by Arihara, Keizo, Cassens, Robert G., Greaser, Marion L., Luchansky, John B., Mozdziak, Paul E.

“…Localization of metmyoglobin-reducing enzyme system components (NADH-cytochrome b 5 reductase, cytochrome b 5 outer mitochondrial membrane cytochrome b) was…”
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Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display2 by Mitsumoto, Mitsuru, Arnold, Ralph. N., Schaefer, Daniel M., Cassens, Robert G.

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Historical perspectives and current aspects of pork meat quality in the USA by Cassens, Robert G.

“…The condition of pale, soft and exudative (PSE) pork meat was recognized and documented by 1960, and the condition of porcine stress syndrome (PSS) was…”
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Composition and safety of cured meats in the USA by Cassens, Robert G.

“…The meat-consuming public is concerned about foodborne illnesses which are primarily of microbiological origin, about more long-term effects thought to be…”
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Rates of postmortem metabolism in frozen animal tissues by Behnke, James R, Fennema, Owen, Cassens, Robert G

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Changes in oxalate-stimulated calcium accumulation in particulate fractions from post-mortem muscle by Greaser, M. L, Cassens, Robert G, Hoekstra, William G

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Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display by Mitsumoto, M. (Chugoku National Agricultural Experiment Station, Odashi, Shimane-ken, Japan.), Arnold, R.N, Schaefer, D.M, Cassens, R.G

“…Effects of dietary vitamin E supplementation on drip loss, cooking loss, and muscle fiber disruption in fresh beef loin steaks from Holstein and crossbred beef…”
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Characterization of bacteriocins from Enterococcus faecium with activity against Listeria monocytogenes by Arihara, K, Cassens, R G, Luchansky, J B

“…Laboratory cultures and environmental isolates of bacteria were screened for antagonism towards Listeria monocytogenes using an agar spot test. Seven of the…”
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Effect of training on VO2max, thigh strength, and muscle morphology in septuagenarian women by Cress, M E, Thomas, D P, Johnson, J, Kasch, F W, Cassens, R G, Smith, E L, Agre, J C

“…The purpose of this study was to determine the effects of a long-term (50 wk) combined aerobic-resistance training program on maximal oxygen consumption…”
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Survival of Listeria monocytogenes in ground beef by Johnson, J L, Doyle, M P, Cassens, R G

“…Listeria monocytogenes, due to its association with animals and animal products and its proven pathogenicity, is an organism of potential importance to the…”
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Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternative by Cassens, Robert G

“…"Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternative" by Ronald B. Pegg and Fereidoon Shahidi is reviewed…”
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Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives by Cassens, Robert G

“…"Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives," by Ronald B. Pegg and Fereidoon Shahidi, is reviewed…”
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Myosin-ATPase fibre typing of chemically skinned muscle fibres by Eddinger, T J, Moss, R L, Cassens, R G

“…The efficacy of myosin (M)-ATPase fibre typing to differentiate fibre types in chemically (EGTA) skinned muscle fibres was investigated. Cryosections or single…”
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