R. G. Cassens - Concepedia

Author

R. G. Cassens

Also Known As

R G Cassens, R. Cassens, R. G. CASSENS, R. G. Cassens, R.G Cassens, R.G. CASSENS, R.G. Cassens, ROBERT G. CASSENS, Robert Cassens, Robert G. Cassens

245

Publications

9.3K

Citations

H-Index

169

Concepts

All Affiliations

University of Wisconsin–Madison

About

R. G. Cassens is an author at University of Wisconsin–Madison specializing in health sciences, physiology, and animal physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	38	91	4.5K
2	Medicine	34	71	2.9K
3	Education	12	15	1K
4	Engineering	12	16	560
5	Natural Sciences	10	10	348

R. G. Cassens

155

Publications

Citations

H-Index

Page 1

	Year	Citations
Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E C. Faustman, R. G. Cassens, D. M. Schaefer, Journal of Food Science NutritionFresh Ground SirloinEducationCooked Sirloin SlicesMeat Quality	1989	343
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 Muscle FunctionSarcomere LengthEducationLivestock HealthAnatomy	1965	246
Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles H. K. HERRING, R. G. Cassens, G. G. Suess, Journal of Food Science Muscle FunctionAnatomyMeat QualitySoft Tissue InjuryMuscle Physiology	1967	154
Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2 Mitsuru MITSUMOTO, Ralph N. Arnold, D. M. Schaefer, Journal of Animal Science	1993	144
Fiber number and type composition in extensor digitorum longus, soleus, and diaphragm muscles with aging in Fisher 344 rats. Thomas J. Eddinger, R L Moss, R. G. Cassens Journal of Histochemistry & Cytochemistry Muscle FunctionAgingType CompositionType IiMuscle Physiology	1985	137
Residual nitrite in cured meat R. G. Cassens Food technology Food ChemistryResidual NitriteFood PreservationMeat QualityMeat Science	1997	132
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 Muscle FunctionSarcomere LengthEducationLow TemperatureSoft Tissue Injury	1965	127
Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color C. Faustman, R. G. Cassens, D. M. Schaefer, Journal of Food Science NutritionAgricultural EconomicsLivestock HealthColor DifferenceMeat Quality	1989	126
Use of sodium nitrite in cured meats today R. G. Cassens Food technology Food ChemistrySodium NitriteMeat QualityMeat ScienceFood Safety	1995	124
Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine Muscles Gary R. Beecher, R. G. Cassens, W. G. Hoekstra, Journal of Food Science White Fiber ContentMuscle FunctionAnatomyOrthopaedic SurgeryMuscle Physiology	1965	123

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