R. G. Cassens

Best Publications

• THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

  C. Faustman;R.G. Cassens

  1079
  Citations

• Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

  Unknown

  358
  Citations

• Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter

  H. K. Herring;R. G. Cassens;E. J. Rriskey

  338
  Citations

• Reactions of nitrite in meat

  R.G. Cassens;M.L. Greaser;T. Ito;M. Lee

  249
  Citations

• Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef.

  Mitsuru Mitsumoto;R. N. Arnold;D. M. Schaefer;R. G. Cassens

  192
  Citations

• Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color

  C. Faustman;R.G. Cassens;D.M. Schaefer;D.R. Buege

  184
  Citations

• Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness

  H. K. Herring;R. G. Cassens;E. J. Briskey

  179
  Citations

• Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles

  H. K. Herring;R. G. Cassens;G. G. Suess;V. H. Brungardt

  173
  Citations

• Factors Affecting Collagen Solubility in Bovine Muscles

  H. K. Herring;R. G. Cassens;E. J. Briskey

  156
  Citations

• Animal physiology and meat quality.

  R.G. Cassens;D.N. Marple;G. Eikelenboom

  155
  Citations

• Red and white muscle.

  Unknown

  153
  Citations

• Mitochondrial Activity and Beef Muscle Color Stability

  M.C. Lanari;R.G. Cassens

  149
  Citations

• Composition and safety of cured meats in the USA

  Robert G. Cassens

  132
  Citations

• Improvement of Color and Lipid Stability in Beef Longissimus with Dietary Vitamin E and Vitamin C Dip Treatment

  Mitsuru Mitsumoto;R.G. Cassens;D.M. Schaefer;R.N. Arnold

  119
  Citations

• Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef

  M. Mitsumoto;C. Faustman;R.G. Cassens;R.N. Arnold

  114
  Citations

• Effect of training on VO2max, thigh strength, and muscle morphology in septuagenarian women.

  Unknown

  114
  Citations

• Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations

  B. B. Breidenstein;C. C. Cooper;R. G. Cassens;G. Evans

  106
  Citations

• Post‐Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities

  M. L. Greaser;R. G. Cassens;E. J. Briskey;W. G. Hoekstra

  105
  Citations

• Postmortem Changes in Muscle

  Unknown

  99
  Citations

• Use of sodium nitrite in cured meats today

  Unknown

  35
  Citations