1995 - Fellow of the American Association for the Advancement of Science (AAAS)
1969 - Meats Research Award, American Society of Animal Science
Robert G. Cassens mainly focuses on Food science, Anatomy, Biochemistry, Metmyoglobin and Endocrinology. His Food science research is multidisciplinary, relying on both Listeria monocytogenes, Listeria, Biotechnology and Vitamin. His research investigates the link between Anatomy and topics such as Tenderness that cross with problems in Contraction, Sarcomere, Fiber diameter, Longissimus dorsi and Rigor mortis.
His Biochemistry research is multidisciplinary, incorporating perspectives in 25-Hydroxyvitamin D3 1-alpha-hydroxylase and Molecular biology. The concepts of his Metmyoglobin study are interwoven with issues in Cytochrome c oxidase, Strain and Cytochrome P450 reductase. His Endocrinology study integrates concerns from other disciplines, such as Internal medicine and Longissimus muscle.
Robert G. Cassens spends much of his time researching Biochemistry, Food science, Anatomy, Endocrinology and Internal medicine. The study of Biochemistry is intertwined with the study of Calcium in a number of ways. The Food science study combines topics in areas such as Vitamin, Nitrite, Listeria monocytogenes and Pigment.
His work carried out in the field of Nitrite brings together such families of science as Sodium nitrite and Chromatography. Robert G. Cassens focuses mostly in the field of Anatomy, narrowing it down to matters related to Porcine muscle and, in some cases, Pathology. His studies in Endocrinology integrate themes in fields like Stress and Isometric exercise.
Robert G. Cassens mostly deals with Food science, Skeletal muscle, Myocyte, Biochemistry and Animal science. His Food science research incorporates elements of Vitamin, Composition, Nitrite and Microorganism. Robert G. Cassens is exploring Skeletal muscle as part of his Endocrinology and Internal medicine and Skeletal muscle studies.
As a part of the same scientific study, he usually deals with the Myocyte, concentrating on Cell growth and frequently concerns with Pathology. His work deals with themes such as 25-Hydroxyvitamin D3 1-alpha-hydroxylase and Cytochrome P450 reductase, which intersect with Biochemistry. His Longissimus Lumborum study, which is part of a larger body of work in Animal science, is frequently linked to Dietary vitamin, bridging the gap between disciplines.
His primary areas of study are Metmyoglobin, Food science, Anatomy, Biochemistry and Composition. His study in Metmyoglobin is interdisciplinary in nature, drawing from both 25-Hydroxyvitamin D3 1-alpha-hydroxylase, Coenzyme Q – cytochrome c reductase, Molecular biology and Strain. Food science is frequently linked to Vitamin in his study.
His research in Anatomy intersects with topics in Contraction, Sarcomere, Tenderness and Fiber diameter. His study in the fields of Myoglobin and Lactobacillus under the domain of Biochemistry overlaps with other disciplines such as Chromobacterium violaceum. While working on this project, Robert G. Cassens studies both Composition and Foodborne Illnesses.
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THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
C. Faustman;R.G. Cassens.
Journal of Muscle Foods (1990)
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.
Journal of Food Science (1965)
Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review.
Jennifer L. Johnson;Michael P. Doyle;Robert G. Cassens.
Journal of Food Protection (1990)
Fiber number and type composition in extensor digitorum longus, soleus, and diaphragm muscles with aging in Fisher 344 rats.
Thomas J. Eddinger;Richard L. Moss;Robert G. Cassens.
Journal of Histochemistry and Cytochemistry (1985)
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.
Journal of Animal Science (1993)
Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color
C. Faustman;R.G. Cassens;D.M. Schaefer;D.R. Buege.
Journal of Food Science (1989)
Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness
H. K. Herring;R. G. Cassens;E. J. Briskey.
Journal of the Science of Food and Agriculture (1965)
Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles
H. K. Herring;R. G. Cassens;G. G. Suess;V. H. Brungardt.
Journal of Food Science (2008)
Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine Muscles
G. R. Beecher;R. G. Cassens;W. G. Hoekstra;E. J. Briskey.
Journal of Food Science (1965)
Red and white muscle
R G Cassens;C C Cooper.
Advances in food research (1971)
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