Composition and safety of cured meats in the USA von Cassens, Robert G.

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Myonuclear accretion is a major determinant of avian skeletal muscle growth von Mozdziak, P. E, Schultz, E, Cassens, R. G

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Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats von Kilic, B., Cassens, R.G., Borchert, L.L.

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Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation with vitamin E von Faustman, C. (Univ. of Wisconsin, Madison, WI), Cassens, R.G, Schaefer, D.M, Buege, D.R, Williams, S.N, Scheller, K.K

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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef von Mitsumoto, M, Arnold, R.N, Schaefer, D.M, Cassens, R.G

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

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Mitochondrial Activity and Beef Muscle Color Stability von LANARI, M.C., CASSENS, R.G.

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Influence of turkey meat on residual nitrite in cured meat products von KILIC, Birol, CASSENS, Robert G, BORCHERT, Larry L

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Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatment von MITSUMOTO, MITSURU, CASSENS, R.G., SCHAEFER, D.M., ARNOLD, R.N., SCHELLER, K.K.

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Kinetics of pigment oxidation in beef from steers supplemented with vitamin E von Lanari, M.C, Schaefer, D.M, Liu, Q, Cassens, R.G

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Fate of Listeria monocytogenes in tissues of experimentally infected cattle and in hard salami von JOHNSON, J. L, DOYLE, M. P, CASSENS, R. G, SCHOENI, J. L

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The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beef von Faustman, C. (University of Connecticut), Cassens, R.G

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Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis von Lanari, M.C., Cassens, R.G., Schaefer, D.M., Scheller, K.K.

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Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef von FAUSTMAN, C., CASSENS, R.G.

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Satellite cell mitotic activity in posthatch turkey skeletal muscle growth von Mozdziak, P.E, Schultz, E, Cassens, R.G

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Characterization of bacteriocins from Enterococcus faecium with activity against Listeria monocytogenes von Arihara, Keizo, Cassens, Robert G., Luchansky, John B.

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Dietary vitamin E enhances color and display life of frozen beef from Holstein steers von Lanari, M.C, Cassens, R.G, Schaefer, D.M, Scheller, K.K

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The effect of in vivo and in vitro irradiation (25 Gy) on the subsequent in vitro growth of satellite cells von Mozdziak, P. E., Schultz, E., Cassens, R. G.

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Pigment stability improvement in beef steak by ascorbic acid application von Mitsumoto, M. (Chugoku National Agricultural Experiment Station, Shimane-ken, Japan), Cassens, R.G, Schaefer, D.M, Scheller, K.K

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Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage von Luchansky, J.B. (University of Wisconsin, Madison, WI), Glass, K.A, Harsono, K.D, Degnan, A.J, Faith, N.G, Cauvin, B, Baccus-Taylor, G, Arihara, K, Bater, B, Maurer, A.J

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