Zobrazeno 1 - 10
of 168
pro vyhledávání: '"Robert G. Cassens"'
Publikováno v:
Journal of food protection. 43(6)
Lactobacillus plantarum , as a producer of lactic acid, and sucrose as a fermentable carbohydrate were evaluated for use in lowering the amount of or eliminating sodium nitrite in bacon. This work was limited to effect on antibotulinal properties. Or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4ebe450716ad6cf584cf2c0d3bcd631
https://pubmed.ncbi.nlm.nih.gov/30822950
https://pubmed.ncbi.nlm.nih.gov/30822950
Publikováno v:
Journal of Food Science. 32:317-323
SUMMARY— The effects of muscle contraction state, carcass maturity, and post-mortem aging (4°C) on tenderness were studied on excised semitendinosus muscles of six A- and six E-maturity bovine carcasses. Fiber diameter was shown to be curvilinearl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88342068b0ead584edfa74dc5bdd0ab9
https://doi.org/10.1111/j.1365-2621.1967.tb01321_32_3.x
https://doi.org/10.1111/j.1365-2621.1967.tb01321_32_3.x
Publikováno v:
International Journal of Food Science & Technology. 6:141-152
Summary Paired chuck, rib, round and flank cuts were taken from carcasses of 12 Angus steers (454 kg live weight). Fatty acid composition of subcutaneous, seam (intermuscular), total intramuscular, intramuscular phospholipid and intramuscular neutral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b881591f859d4b7160fd6513379fa38
https://doi.org/10.1111/j.1365-2621.1971.tb01602.x
https://doi.org/10.1111/j.1365-2621.1971.tb01602.x
Autor:
Yoshihide Ikeuchi, Hisao Iwamoto, Shohei Shiraishi, Tatsumi Ito, Yusuke Sato, Atsushi Haruno, Toshiya Hayashi, Robert G. Cassens, Yoshinori Nakamura, Sunao Mori, Masamichi Sato, Jiro Chikushi
Publikováno v:
The International Journal of Biochemistry & Cell Biology. 38:1114-1122
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 and mdx mice were investigated in the present study. Total dose of crude S-myotrophin was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::304c47d384688e0fb302eb86c85ff801
https://doi.org/10.1016/j.biocel.2005.11.014
https://doi.org/10.1016/j.biocel.2005.11.014
Publikováno v:
Journal of Food Protection. 64:235-239
A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::feb27cffc6d5dda7c8f6990f9c5585a2
https://doi.org/10.4315/0362-028x-64.2.235
https://doi.org/10.4315/0362-028x-64.2.235
Autor:
Robert G. Cassens
Publikováno v:
Food Chemistry. 69:357-363
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 understood within the decade of the 1960s. The two are associated, with PSS animals having a high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::378a32da961e20da05b10a9cdad2bab1
https://doi.org/10.1016/s0308-8146(00)00048-0
https://doi.org/10.1016/s0308-8146(00)00048-0
Autor:
Birol Kılıç, Robert G. Cassens
Publikováno v:
Journal of Muscle Foods. 9:91-100
The rate and depth of penetration of two dye markers, hematoxylin and eosin, into beef muscle were compared. The effects of temperature, aging, meat texture, and type of muscle were investigated. Samples (1 cm3) were placed into dye markers, and then
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b42be26c2a25117af2ebcb9299dd0753
https://doi.org/10.1111/j.1745-4573.1998.tb00646.x
https://doi.org/10.1111/j.1745-4573.1998.tb00646.x
Autor:
Robert G. Cassens
Publikováno v:
Food Chemistry. 59:561-566
The meat-consuming public is concerned about foodborne illnesses which are primarily of microbiological origin, about more long-term effects thought to be associated with dietary consumption patterns, and about the possible presence of low levels of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17ab111c89e3bd2791f624ce34c93621
https://doi.org/10.1016/s0308-8146(97)00007-1
https://doi.org/10.1016/s0308-8146(97)00007-1
Publikováno v:
Scopus-Elsevier
The role of satellite cells and DNA unit size in determining skeletal muscle growth was studied after mitotic activity was inhibited in the left pectoralis thoracicus of 2-wk-old tom turkeys by means of a 25-Gy dose of irradiation. Toms were killed a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9343664e7e274b8aea5b8b8d71306b58
https://doi.org/10.1152/ajpcell.1997.272.2.c565
https://doi.org/10.1152/ajpcell.1997.272.2.c565
Publikováno v:
Cell and Tissue Research. 283:203-208
The effect of in vivo and in vitro irradiation on subsequent satellite cell growth, in vitro, was investigated to ascertain the ability of a 25 Gy dose to inhibit satellite cell proliferation. Satellite cells were isolated from the left (irradiated)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::779d7d56f386afda312191f7b371accf
https://doi.org/10.1007/s004410050530
https://doi.org/10.1007/s004410050530