Kasey Maddock Carlin
Assistant Professor
Office: 168 Hultz Hall
Phone: (701) 231-8797
E-mail: kasey.maddockcarlin@ndsu.edu
Research interests:
Molecular mechanisms impacting muscle growth and meat quality, particularly tenderness.
Training/Education:
Ph.D., Meat Science, Iowa State University , 2005
M.S., Animal Science, University of Missouri-Columbia , 2001
B.S., Animal Science and Biotechnology, North Dakota State University , 1999
Courses taught:
SAFE 450/650 - Food Safety for the Food Industry and Consumers. Team teach portion includes on farm/ranch and slaughter aspects of meat safety.
Recent publications:
Maddock Carlin, K.R. , E. Huff-Lonergan, L.J. Rowe, and S.M. Lonergan. 2006. Effect of oxidation, pH and ionic strength on calpastatin inhibition of µ- and m-calpain. J. Anim Sci. 84: 925-937.
Maddock, K.R. , E. Huff-Lonergan, L.J. Rowe, and S.M. Lonergan. 2005. Effect of pH and ionic strength on calpastatin inhibition of µ- and m-calpain. J. Anim. Sci. 83: 1370-1376
Rowe, L.J., K.R. Maddock , A.L. Trenkle, S.M. Lonergan, and E. Huff-Lonergan. 2004. Effects of oxidation on beef tenderness and mu-calpain activity. J. Anim. Sci. 83: 3254-3266Rowe, L.J., K.R. Maddock , S.M. Lonergan, and E. Huff-Lonergan. 2004. Influence of early postmortem protein oxidation on beef quality. J. Anim. Sci. 82: 785-793.
Maddock, K.R. , E.P. Berg, and J.A. Carroll. 2003. Evaluation of the potential role of alpha-lipoic acid with regard to health and performance of weanling pigs. J. Anim. Vet. Adv. 2(10): 554-563.
Berg, E.P., K.R. Maddock , and M.L. Linville. 2003. Creatine monohydrate supplemented in swine finishing diets and fresh pork quality. III. Evaluating the cumulative effect of creatine monohydrate and alpha-lipoic acid. J. Anim. Sci. 81: 2469-2474.
Berg, E.P., E.L. McFadin, K.R. Maddock , R.N. Goodwin, T.J. Baas, and D.H. Keisler. 2003. Serum concentrations of leptin in six genetic lines of swine and relationship with growth and carcass characteristics. J. Anim. Sci. 81:167-171