HR job title
- Associate Vice Chancellor for Academic Collaborations and Associate Dean
- Contact Info
- 1 979 862 3643
- ORCiD
- 0000-0001-9274-1006
Gehring, Kerri Professor
Positions
- Presidential Impact Fellow, Texas A&M AgriLife Research, Texas A&M University
- Professor, Animal Science, College of Agriculture and Life Sciences
Research Areas
- Overview
- Publications
- Research
- Teaching
- Works By Students
- Background
- Contact
- Other
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Overview
Publications
selected publications
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academic article
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Arnold, A. N., Sawyer, J. E., & Gehring, K. B.
(2023).
Longitudinal Evaluation of Salmonella in Environmental Components and Peripheral Lymph Nodes of Fed Cattle From Weaning to Finish in Three Distinct Feeding Locations. 86(4), 100062-100062.
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Davis, H. E., Budde, A., Geornaras, I., Lindstrom, V., Chaparro, J., Yang, H., ... Prenni, J. E.
(2021).
Effects of dietary tallow containing trace amounts of ractopamine on beef cattle performance and tissue residue levels and the effect of withdrawal time on ractopamine residues in the gastrointestinal-tract digesta. Applied Animal Science.
37(4), 460-469.
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Till, M. C., Arnold, A. N., Griffin, D. B., Hale, D. S., Kerth, C. R., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2021).
Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments. 5(1),
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Eastwood, L. C., Taylor, T. M., Savell, J. W., Gehring, K. B., & Arnold, A. N.
(2021).
Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork. MEAT SCIENCE.
172, 108309-108309.
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Foster, M. K., Caldwell, K. R., Arnold, A. N., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2021).
Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations. MEAT SCIENCE.
172, 108319-108319.
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Horton, B. C., Gehring, K. B., Sawyer, J. E., & Arnold, A. N.
(2021).
Evaluation of Autogenous Vaccine Use in Mitigating Salmonella in Lymph Nodes from Feedlot Cattle in Texas. JOURNAL OF FOOD PROTECTION.
84(1), 80-86.
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Steele, C. C., Arnold, A. N., Gehring, K. B., Griffin, D. B., & Savell, J. W.
(2020).
Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail. Translational Animal Science.
4(3), txaa107.
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Gawlik, C. J., Arnold, A. N., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2019).
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?. 3(2),
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Kirkpatrick, R. R., Arnold, A. N., Cross, H. R., Savell, J. W., & Gehring, K. B.
(2019).
Survey of Quality Attributes of Beef from Farmers Market Vendors. Journal of Food Quality.
2019, 1-9.
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Steele, C., Arnold, A., Gehring, K., Griffin, D., & Savell, J.
(2019).
Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors. 3(2),
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Nickelson, K. J., Taylor, T. M., Griffin, D. B., Savell, J. W., Gehring, K. B., & Arnold, A. N.
(2019).
Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas. JOURNAL OF FOOD PROTECTION.
82(2), 310-315.
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Gawlik, C. J., Arnold, A. N., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2019).
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?. Meat and Muscle Biology.
3(2), 133-133.
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Taylor, T. M., & Coauthors.
(2018).
Erratum. JOURNAL OF FOOD PROTECTION.
81(12), 1920-1920.
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Cassens, A. M., Arnold, A. N., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef. MEAT SCIENCE.
146, 1-8.
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Gooch, M. C., Arnold, A. N., Griffin, D. B., Hale, D. S., Kerth, C. R., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Palatability of Beef Top Loin Steaks Sourced From 3 Quality Grade Groups from Texas and Northern Establishments. 2(2), 111-111.
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Tindel, S. B., Murray, A. R., Arnold, A. N., Griffin, D. B., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals. 2(1), 344-352.
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Bessire, B. C., Thomas, M., Gehring, K. B., Savell, J. W., Griffin, D. B., Taylor, T. M., ... Scaria, J.
(2018).
National survey of Salmonella prevalence in lymph nodes of sows and market hogs. Translational Animal Science.
2(4), 365-371.
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Belk, A. D., Arnold, A. N., Sawyer, J. E., Griffin, D. B., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2018).
Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages. JOURNAL OF FOOD PROTECTION.
81(4), 549-553.
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Roseland, J. M., Nguyen, Q. V., Douglass, L. W., Patterson, K. Y., Howe, J. C., Williams, J. R., ... McNeill, S. H.
(2018).
Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study. Journal of Food Composition and Analysis.
66, 55-64.
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Eastwood, L. C., Arnold, A. N., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2018).
Impact of Multiple Antimicrobial Interventions on Ground Beef Quality. 2(1), 46-56.
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Harris, M. K., Eastwood, L. C., Boykin, C. A., Arnold, A. N., Gehring, K. B., Hale, D. S., ... Stelzleni, A. M.
(2018).
National Beef Quality Audit-2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry. Translational Animal Science.
2(1), 37-49.
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Tindel, S. B., Murray, A. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2018).
Impact of Extended Aging Time and Freezing on Tenderness of Beef Top Sirloin Steaks. 2(2), 123-123.
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Murray, A. R., Tindel, S. B., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2018).
Is Blade Tenderization Still Needed for Inherently Tender Top Sirloin Steaks?. 2(2), 79-79.
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Harris, M. K., Riley, R. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2018).
Postmortem Aging Does Not Improve Palatability of Texas-Style Barbecue Briskets. Meat and Muscle Biology.
2(2), 110-110.
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Bessire, B. C., Thomas, M., Gehring, K. B., Savell, J. W., Griffin, D. B., Taylor, T. M., ... Scaria, J.
(2018).
Salmonella Prevalence in Lymph Nodes of Sows and Market Hogs in the United States. 2(2), 129-130.
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Nickelson, K. J., Taylor, T. M., Griffin, D. B., Savell, J. W., Gehring, K. B., & Arnold, A. N.
(2018).
Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter during 2 Seasons in Texas. 2(2), 145-146.
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Kirkpatrick, R. R., Arnold, A. N., Savell, J. W., & Gehring, K. B.
(2018).
Tenderness and Consumer Acceptance of Steaks Purchased at Farmers Markets in Texas. 2(2), 115-116.
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Harris, M. K., Eastwood, L. C., Boykin, C. A., Arnold, A. N., Gehring, K. B., Hale, D. S., ... Stelzleni, A. M.
(2017).
National Beef Quality Audit-2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products. Translational Animal Science.
1(4), 570-584.
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McNeill, S. H., Cifelli, A. M., Roseland, J. M., Belk, K. E., Woerner, D. R., Gehring, K. B., ... Thompson, L. D.
(2017).
A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free. Nutrients.
9(9), 936-936.
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Martinez, H. A., Arnold, A. N., Brooks, J. C., Carr, C. C., Gehring, K. B., Griffin, D. B., ... Savell, J. W.
(2017).
National Beef Tenderness Survey2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef. 1(1), 138-148.
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Harris, M. K., Riley, R. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2017).
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. Meat and Muscle Biology.
1(1), 46-52.
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Harris, M. K., Riley, R. R., Arnold, A. N., Miller, R. K., Griffin, D. B., Gehring, K. B., & Savell, J. W.
(2017).
Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets. 1(1),
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Frenzel, M., Taylor, M. T., Savell, J. W., & Gehring, K. B.
(2017).
Method of Inoculum Preparation Impacts Efficiency of E. Coli O157:H7 and Salmonella Surrogate Organism Inoculation onto Intact Beef During Antimicrobial Intervention Validation. Meat and Muscle Biology.
1(2), 128-128.
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Villarreal-Silva, M., Genho, D. P., Ilhak, I., Lucia, L. M., Dickson, J. S., Gehring, K. B., Savell, J. W., & Castillo, A.
(2016).
Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process. JOURNAL OF FOOD PROTECTION.
79(11), 1860-1867.
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Xie, Y., Savell, J. W., Arnold, A. N., Gehring, K. B., Gill, J. J., & Taylor, T. M.
(2016).
Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas. 79(8), 1332-1341.
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Xie, Y., Savell, J. W., Arnold, A. N., Gehring, K. B., Gill, J. J., & Taylor, T. M.
(2016).
Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas. JOURNAL OF FOOD PROTECTION.
79(8), 1332-1340.
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Wu, G., Cross, H. R., Gehring, K. B., Savell, J. W., Arnold, A. N., & McNeill, S. H.
(2016).
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts. Journal of Animal Science.
94(6), 2603-2613.
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McKeith, R. O., King, D. A., Grayson, A. L., Shackelford, S. D., Gehring, K. B., Savell, J. W., & Wheeler, T. L.
(2016).
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. MEAT SCIENCE.
116, 165-173.
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Eastwood, L. C., Arnold, A. N., Miller, R. K., Gehring, K. B., & Savell, J. W.
(2016).
Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals. MEAT SCIENCE.
116, 230-235.
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Roseland, J. M., Williams, J. R., Nguyen, Q. V., Pehrsson, P. R., Patterson, K. Y., Thompson, L. D., ... Gehring, K. B.
(2016).
USDA provides new and updated meat nutrient data and applications, through university and industry collaborations. MEAT SCIENCE.
112, 148-149.
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Acheson, R. J., Woerner, D. R., Martin, J. N., Belk, K. E., Engle, T. E., Brown, T. R., ... McNeill, S. H.
(2015).
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. MEAT SCIENCE.
110, 236-244.
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Roseland, J. M., Nguyen, Q. V., Williams, J. R., Douglass, L. W., Patterson, K. Y., Howe, J. C., ... McNeill, S. H.
(2015).
Protein, fat, moisture and cooking yields from a US study of retail beef cuts. Journal of Food Composition and Analysis.
43, 131-139.
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Igo, M. W., Arnold, A. N., Miller, R. K., Gehring, K. B., Mehall, L. N., Lorenzen, C. L., ... Savell, J. W.
(2015).
Tenderness assessments of top loin steaks from retail markets in four U.S. cities. Journal of Animal Science.
93(10), 4610-4616.
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Igo, M. W., Arnold, A. N., Miller, R. K., Gehring, K. B., Mehall, L. N., Lorenzen, C. L., ... Savell, J. W.
(2015).
Tenderness assessments of top loin steaks from retail markets in four U.S. cities. Journal of Animal Science.
93(10), 4610-4616.
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Ulbrich, C. J., Lucia, L. M., Arnold, A. N., Taylor, T. M., Savell, J. W., & Gehring, K. B.
(2015).
Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions. JOURNAL OF FOOD PROTECTION.
78(5), 881-887.
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Eastwood, C., Arnold, A., Harris, K., Miller, R., & Savell, J.
(2015).
Impact of multiple antimicrobial interventions on ground beef quality. 101, 121-122.
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West, S. E., Harris, K. B., Haneklaus, A. N., Savell, J. W., Thompson, L. D., Brooks, J. C., ... Patterson, K.
(2014).
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck. MEAT SCIENCE.
97(4), 558-567.
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Smith, A. M., Harris, K. B., Griffin, D. B., Miller, R. K., Kerth, C. R., & Savell, J. W.
(2014).
Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively. MEAT SCIENCE.
97(1), 21-26.
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Acheson, R., Woerner, D. R., Belk, K. E., Engle, T. E., Brown, T. R., Martin, J. N., ... Leheska, J. L.
(2014).
Effects of quality grade, yield grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round. MEAT SCIENCE.
96(1), 447-447.
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Martin, J. N., Brooks, J. C., Thompson, L. D., Savell, J. W., Harris, K. B., May, L. L., ... Leheska, J. L.
(2013).
Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate. MEAT SCIENCE.
95(3), 486-494.
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Guelker, M. R., Haneklaus, A. N., Brooks, J. C., Carr, C. C., Delmore, R. J., Griffin, D. B., ... Savell, J. W.
(2013).
National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. Journal of Animal Science.
91(2), 1005-1014.
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Haneklaus, A. N., Harris, K. B., Griffin, D. B., Edrington, T. S., Lucia, L. M., & Savell, J. W.
(2012).
Salmonella prevalence in bovine lymph nodes differs among feedyards. JOURNAL OF FOOD PROTECTION.
75(6), 1131-1133.
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Ingham, S.
(2012).
"Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products," a comment on: J. Food Prot. 74(10):1741-1745 (2011). JOURNAL OF FOOD PROTECTION.
75(4), 629-630.
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Haneklaus, A. N., Harris, K. B., Cuervo, M. P., Ilhak, O. I., Lucia, L. M., Castillo, A., ... Savell, J. W.
(2012).
Response. JOURNAL OF FOOD PROTECTION.
75(4), 629-630.
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Mrquez-Gonzlez, M., Cabrera-Daz, E., Hardin, M. D., Harris, K. B., Lucia, L. M., & Castillo, A.
(2012).
Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork. JOURNAL OF FOOD PROTECTION.
75(4), 682-689.
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Muras, T. M., Harris, K. B., Lucia, L. M., Hardin, M. D., & Savell, J. W.
(2012).
Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts. 75(2), 255-260.
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Laster, B. A., Harris, K. B., Lucia, L. M., Castillo, A., & Savell, J. W.
(2012).
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. MEAT SCIENCE.
90(2), 420-425.
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McNeill, S. H., Harris, K. B., Field, T. G., & Van Elswyk, M. E.
(2012).
The evolution of lean beef: identifying lean beef in today's U.S. marketplace. MEAT SCIENCE.
90(1), 1-8.
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Haneklaus, A. N., Harris, K. B., Cuervo, M. P., Ilhak, O. I., Lucia, L. M., Castillo, A., ... Savell, J. W.
(2012).
"Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products," A Comment on: J. Food Prot. 74(10):1741-1745 (2011) Response. JOURNAL OF FOOD PROTECTION.
75(4), 629-630.
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Haneklaus, A. N., Harris, K. B., Cuervo, M. P., Ilhak, O. I., Lucia, L. M., Castillo, A., ... Savell, J. W.
(2011).
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products. JOURNAL OF FOOD PROTECTION.
74(10), 1741-1745.
-
Smith, A. M., Harris, K. B., Haneklaus, A. N., & Savell, J. W.
(2011).
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness. MEAT SCIENCE.
89(2), 228-232.
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Lemmons, J. L., Lucia, L. M., Hardin, M. D., Savell, J. W., & Harris, K. B.
(2011).
Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum-packaged subprimals destined for nonintact use. JOURNAL OF FOOD PROTECTION.
74(7), 1048-1053.
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Haneklaus, A. N., Harris, K. B., Mrquez-Gonzlez, M., Lucia, L. M., Castillo, A., Hardin, M. D., Osburn, W. N., & Savell, J. W.
(2011).
Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards. JOURNAL OF FOOD PROTECTION.
74(1), 101-105.
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Brandt, A. L., Castillo, A., Harris, K. B., Keeton, J. T., Hardin, M. D., & Taylor, T. M.
(2011).
Synergistic inhibition of Listeria monocytogenes in vitro through the combination of octanoic acid and acidic calcium sulfate. JOURNAL OF FOOD PROTECTION.
74(1), 122-125.
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Brandt, A. L., Castillo, A., Harris, K. B., Keeton, J. T., Hardin, M. D., & Taylor, T. M.
(2010).
Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination. JOURNAL OF FOOD SCIENCE.
75(9), M557-M563.
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Mason, C. L., Nicholson, K. L., Brooks, J. C., Delmore, R. J., Henning, W. R., Johnson, D. D., ... Savell, J. W.
(2009).
National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. MEAT SCIENCE.
81(2), 335-343.
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Laster, M. A., Smith, R. D., Nicholson, K. L., Nicholson, J., Miller, R. K., Griffin, D. B., Harris, K. B., & Savell, J. W.
(2008).
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. MEAT SCIENCE.
80(3), 795-804.
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Smith, R. D., Nicholson, K. L., Nicholson, J., Harris, K. B., Miller, R. K., Griffin, D. B., & Savell, J. W.
(2008).
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. MEAT SCIENCE.
79(4), 631-639.
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Baird, B. E., Lucia, L. M., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2006).
Beef hide antimicrobial interventions as a means of reducing bacterial contamination. MEAT SCIENCE.
73(2), 245-248.
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Harris, K., Miller, M. F., Loneragan, G. H., & Brashears, M. M.
(2006).
Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment. JOURNAL OF FOOD PROTECTION.
69(8), 1802-1807.
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Ellebracht, J. W., King, D. A., Castillo, A., Lucia, L. M., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2005).
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. MEAT SCIENCE.
70(1), 197-203.
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King, D. A., Lucia, L. M., Castillo, A., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2005).
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. MEAT SCIENCE.
69(3), 401-407.
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Smith, L., Mann, J. E., Harris, K., Miller, M. F., & Brashears, M. M.
(2005).
Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. JOURNAL OF FOOD PROTECTION.
68(8), 1587-1592.
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Mies, P. D., Covington, B. R., Harris, K. B., Lucia, L. M., Acuff, G. R., & Savell, J. W.
(2004).
Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents. 67(3), 579-582.
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Harris, K. B., Pond, W. G., Mersmann, H. J., Smith, E. O., Cross, H. R., & Savell, J. W.
(2004).
Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol. MEAT SCIENCE.
66(1), 55-61.
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Wahrmund-Wyle, J. L., Harris, K. B., & Savell, J. W.
(2000).
Beef Retail Cut Composition: 1. Separable Tissue Components. Journal of Food Composition and Analysis.
13(3), 233-242.
-
Wahrmund-Wyle, J. L., Harris, K. B., & Savell, J. W.
(2000).
Beef Retail Cut Composition: 2. Proximate Analysis. Journal of Food Composition and Analysis.
13(3), 243-251.
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Kirchner, J. M., Beasley, L. C., Harris, K. B., & Savell, J. W.
(2000).
Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties. Journal of Food Composition and Analysis.
13(3), 253-264.
-
Jackson, T. C., Harris, K. B., & Cross, H. R.
(1996).
International meat and poultry HACCP alliance. FOOD CONTROL.
7(2), 103-105.
-
McCOOK, L. S., MILLER, R. K., HARRIS, K. B., & SAVELL, J. W.
(1994).
DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS. Journal of Muscle Foods.
5(4), 377-388.
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Scott, L. W., Dunn, J. K., Pownall, H. J., Brauchi, D. J., McMann, M. C., Herd, J. A., ... Gotto, A. M.
(1994).
Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic men. Archives of Internal Medicine.
154(11), 1261-1267.
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Harris, K. B., Cross, H. R., Pond, W. G., & Mersmann, H. J.
(1993).
Effect of dietary fat and cholesterol level on tissue cholesterol concentrations of growing pigs selected for high or low serum cholesterol. Journal of Animal Science.
71(4), 807-810.
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Pond, W. G., Insull, W., Mersmann, H. J., Wong, W. W., Harris, K. B., Cross, H. R., ... Kmves, L. G.
(1992).
Effect of dietary fat and cholesterol level on growing pigs selected for three generations for high or low serum cholesterol at age 56 days. Journal of Animal Science.
70(8), 2462-2470.
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Swize, S. S., Harris, K. B., Savell, J. W., & Cross, H. R.
(1992).
Cholesterol content of lean and fat from beef, pork, and lamb cuts. Journal of Food Composition and Analysis.
5(2), 160-167.
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Harris, K. B., Harberson, T. J., Savell, J. W., Cross, H. R., & Smith, S. B.
(1992).
Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids. Journal of Food Composition and Analysis.
5(1), 84-89.
-
Goihl, D. M., Harris, K. B., Savell, J. W., & Cross, H. R.
(1992).
Location of fat migration during cooking of beef loin steaks with external fat still attached. Journal of Food Composition and Analysis.
5(3), 246-251.
-
Nickodem, C. A., Arnold, A. N., Beck, M. R., Bush, K. J., Gehring, K. B., Gill, J. J., ... Norman, K. N.
An Experimental Field Trial Investigating the Use of Bacteriophage and Manure Slurry Applications in Beef Cattle Feedlot Pens for Salmonella Mitigation. Animals.
13(20), 3170-3170.
-
Davis, H. E., Geornaras, I., Engle, T., Prenni, J. E., Yang, H., Lindstrom, V., ... Belk, K. E.
Depletion and Bioaccumulation of Ractopamine Hydrochloride (RH) in the Gastrointestinal Tract of Bovine. Meat and Muscle Biology.
3(2),
-
Davis, H. E., Geornaras, I., Engle, T., Prenni, J. E., Yang, H., Lindstrom, V., ... Belk, K. E.
Depletion and Bioaccumulation of Ractopamine Hydrochloride (RH) in the Gastrointestinal Tract of Bovine. Meat and Muscle Biology.
3(2), 143-143.
-
Arnold, A. N., Sawyer, J. E., & Gehring, K. B.
(2023).
Longitudinal Evaluation of Salmonella in Environmental Components and Peripheral Lymph Nodes of Fed Cattle From Weaning to Finish in Three Distinct Feeding Locations. 86(4), 100062-100062.
-
chapter
-
Gehring, K. B.
(2023).
Chapter 20 Meat and health. Lawrie's Meat Science.
(pp. 687-705).
Elsevier.
-
Gehring, K. B., & Kirkpatrick, R.
(2020).
Hazard Analysis and Critical Control Points (HACCP). Food Safety Engineering.
(pp. 191-204).
Springer Nature.
-
Gehring, K. B.
(2017).
Chapter 21 Meat and Health. Lawries Meat Science.
(pp. 661-678).
Elsevier.
-
Harris, K. B.
(2014).
NUTRIENT CLAIMS ON PACKAGING. Encyclopedia of Meat Sciences.
(pp. 449-454).
Elsevier.
-
Savell, J. W., & Harris, K. B.
(2012).
Beef. jolly, C. M., O'Rourke, A. D., Colyer, D., Amponsah, W., Fletcher, S., & Kennedy, P. L. (Eds.),
Encyclopedia of Lifestyle Medicine & Health.
SAGE Publications.
-
Harris, K. B.
(2011).
Hazard Analysis Critical Control Point (HACCP) System. Handbook of Food Safety Engineering.
(pp. 772-785).
Wiley.
-
Marquez-Gonzalez, M., Harris, K. B., & Castillo, A.
(2010).
Interventions for Hazard Control in Foods during Harvesting. PATHOGENS AND TOXINS IN FOODS: CHALLENGES AND INTERVENTIONS.
(pp. 379-395).
American Society for Microbiology.
-
Keeton, J. T., & Harris, K. B.
(2004).
The Hazard Analysis and Critical Control Point System and Importance of Verification Procedures. Preharvest and Postharvest Food Safety.
(pp. 257-270).
Wiley.
-
Gehring, K. B.
(2023).
Chapter 20 Meat and health. Lawrie's Meat Science.
(pp. 687-705).
Elsevier.
Research
principal investigator on
- Enforcement, Investigations and Analysis Officer (EIAO) Training awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2015 - 2020
- Enforcement, Investigations and Analysis Officer (EIAO) Training awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2019
- EIAO Training - Task Order 7 awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2018
- Enforcement, Investigations and Analysis Officer (EIAO) Training awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2018
- EIAO Training - Task 5 awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2017
- EIAO Training - Task 6 awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2017
- EIAO Training Class - Fall 2016 awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2016
- EIAO Training Class - Spring 2016 awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2016
- EIAO Training for 40 Participants - October awarded by Food Safety and Inspection Service - (Washington D.C., District of Columbia, United States) 2015 - 2016
co-principal investigator on
investigator on
- U.S. Meat Processing and Marketing for Mexico awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2019 - 2020
- FY18 Mexico TBT BFP(GuevaraLuna,M)@TAMU awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2018 - 2020
- Cochran Fellowship Program: Ethiopia – Meat and Poultry Safety awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2018
- CFP Kazakhstan US Systems Audits awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2016
Teaching
teaching activities
- ANSC457 Haccp Systems Instructor
- ANSC485 Directed Studies Instructor
- ANSC491 Hnr-research Instructor
- ANSC637 Food Safety Pol Reg Iss Instructor
- ANSC657 Haccp Systems Instructor
- ANSC684 Professional Internship Instructor
- ANSC684 Professional Internship: In-ab Instructor
- ANSC685 Directed Studies Instructor
- ANSC691 Research Instructor
- ANSC691 Research Instructor
- FSTC457 Haccp Systems Instructor
- FSTC657 Haccp Systems Instructor
- FSTC697 Appl Mic Foods Anim Orig Instructor
- NFSC457 Haccp Systems Instructor
- NFSC657 Haccp Systems Instructor
- NFSC684 Professional Internship Instructor
- NFSC684 Professional Internship: In-ab Instructor
Works By Students
chaired theses and dissertations
-
Aquino, Mayra (2014-08). Regulation of Zinc Transport in the Choroid Plexus.
-
Arnold, John (2011-12). Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.
-
Bessire, Baylee Christian (2018-05). National Survey of Salmonella Prevalence in Lymph Nodes of Sows and Market Hogs.
-
Cassens, Andrew Michael (2017-07). Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.
-
Davidson, Melissa A. (2010-05). Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces.
-
Eastwood, Lauren Clay (2014-05). Possible Quality Defects in Beef Caused by Multiple Applications of Antimicrobial Interventions.
-
Eastwood, Lauren Clay (2018-08). Efficacy of Antimicrobial Interventions in Reducing Salmonella, Shiga Toxin-Producing Escherichia Coli, Campylobacter, and Escherichia Coli Biotype I Surrogates On Pork, Pork By-Products, and Beef By-Products.
-
Frenzel, Leslie (2015-08). Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks.
-
Frenzel, Mark Adam (2017-07). Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination.
-
Gray, Gatlan 1989- (2012-12). National Beef Quality Audit - 2011: Survey of Instrument Grading Assessments of Beef Carcass Characteristics.
-
Grimes, Haley (2012-05). The Beef Nutrient Database Improvement Study: Retail Cuts from the Loin and Round.
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Haneklaus, Ashley (2009-05). Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards.
-
Haneklaus, Ashley N (2013-05). Challenges of Pathogen Control in Beef Cattle Production and Processing in South Texas.
-
Henderson, Hillary Augusta (2016-08). National Beef Tenderness Survey-2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States.
-
Kirkpatrick, Rebecca Riley (2018-05). Survey of Quality Attributes of Beef from Farmers Market Vendors in Texas.
-
Labus, Cody John (2013-05). Using Critical Parameters to Ensure Efficacy of Selected Harvest and Fabrication Intervention Strategies used to Control Escherichia coli O157:H7 and Salmonella.
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Laster, Brittany Anise (2010-12). Efficacy of Beef Carcass Surface Trimming to Reduce or Eliminate Escherichia coli O157:H7 Surrogates from Subsequent Subprimals.
-
Lemmons, Jacob Lynn (2011-05). Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-packaged Subprimals Destined for Non-intact Use.
-
May, Laura (2010-12). The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate.
-
McKeith, Russell Owen (2014-05). The Biological Basis for Animal Variation in Beef Lean Color Stability.
-
Mehall, Lindsey Nicole (2015-12). Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing.
-
Moore, Melanie 1989- (2012-12). National Beef Quality Audit-2011: In-Plant Survey of Targeted Carcass Characteristics Related to Quality, Quantity, Value, and Marketing of Fed Steers and Heifers.
-
Muras, Tiffany Marie (2009-08). Escherichia coli O157:H7 and Salmonella Typhimurium Risk Assessment during the Production of Marinated Beef Inside Skirts and Tri-tip Roasts.
-
Murray, Adam Riley (2017-12). Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks.
-
Nelson, Kayla (2013-08). In-plant Validation of Two Antimicrobial Agents Applied During the Production of Tenderized and/or Enhanced Beef Products.
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Nickelson, Kathryn Josephine (2018-05). Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas.
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Smith, Amanda 1987- (2012-12). Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles.
-
Tindel, Spencer Blythe (2018-04). Palatability and Tenderness Evaluation of Beef Top Sirloin Steaks Using Various Aging Times and Storage Conditions.
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Ulbrich, Carson (2012-12). Methods for controlling Escherichia coli O157:H7 and Salmonella surrogates during the production of non-intact beef products.
-
West, Sarah (2009-05). The Beef Nutrient Database Improvement Project: Retail Cuts From the Chuck.
-
Winkler, Dawna (2009-08). Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products.
Background
education and training
- Ph.D. in Nutrition, Texas A&M University - (College Station, Texas, United States) 1994
- M.S. in Nutrition, Texas A&M University - (College Station, Texas, United States) 1989
- B.S. in Food Science, Texas A&M University - (College Station, Texas, United States) 1986
awards and honors
- Association of Former Students University-Level Distinguished Achievement Award, The, conferred by Texas A&M University - (College Station, Texas, United States), 2022
- Association of Former Students College-Level Teaching Distinguished Achievement Award, The, conferred by Texas A&M University - (College Station, Texas, United States), 2014
Contact
first name
- Kerri
has last name
- Gehring
mailing address
-
Texas A&M University
Animal Science
2471 TAMU
College Station, TX 77843-2471
USA
Other
In the News
- Critical control News Release
- Meat Industry Hall of Fame announces Class of 2019 News Release
- kbgehring@tamu.edu