HR job title
- Senior Professor
- Contact Info
- 1 979 862 1705
- ORCiD
- 0000-0003-3693-2347
Cross, H Russell Professor
Positions
Research Areas
- Overview
- Publications
- Research
- Teaching
- Background
- Contact
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Overview
Publications
selected publications
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academic article
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Therrien, D. A., Konganti, K., Gill, J. J., Davis, B. W., Hillhouse, A. E., Michalik, J., ... Riggs, P. K.
(2021).
Complete Whole Genome Sequences of Escherichia coli Surrogate Strains and Comparison of Sequence Methods with Application to the Food Industry. Microorganisms.
9(3), 608-608.
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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.
-
Murano, E. A., Cross, H. R., & Riggs, P. K.
(2018).
The outbreak that changed meat and poultry inspection systems worldwide. Animal Frontiers.
8(4), 4-8.
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Riggs, P. K., Fields, M. J., & Cross, H. R.
(2018).
Food and nutrient security for a growing population. Animal Frontiers.
8(3), 3-4.
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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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Wu, G., Bazer, F. W., & Cross, H. R.
(2014).
Land-based production of animal protein: impacts, efficiency, and sustainability. Annals of the New York Academy of Sciences.
1328(1), 18-28.
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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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May, S. G., Mies, W. L., Edwards, J. W., Harris, J. J., Morgan, J. B., Garrett, R. P., ... Savell, J. W.
(2000).
Using live estimates and ultrasound measurements to predict beef carcass cutability. Journal of Animal Science.
78(5), 1255-1261.
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Griffin, D. B., Savell, J. W., Recio, H. A., Garrett, R. P., & Cross, H. R.
(1999).
Predicting carcass composition of beef cattle using ultrasound technology. Journal of Animal Science.
77(4), 889-892.
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Luchak, G. L., Miller, R. K., Belk, K. E., Hale, D. S., Michaelsen, S. A., Johnson, D. D., ... Savell, J. W.
(1998).
Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat. MEAT SCIENCE.
50(1), 55-72.
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Smith, S. B., Lin, K. C., Wilson, J. J., Lunt, D. K., & Cross, H. R.
(1998).
Starvation depresses acylglycerol biosynthesis in bovine subcutaneous but not intramuscular adipose tissue homogenates. Comparative Biochemistry and Physiology B: Biochemistry and Molecular Biology.
120(1), 165-174.
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Boleman, S. J., Boleman, S. L., Miller, R. K., Taylor, J. F., Cross, H. R., Wheeler, T. L., ... Savell, J. W.
(1997).
Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science.
75(6), 1521-1524.
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Cross, H. R.
(1996).
International meat and poultry HACCP alliance. Journal of the American Veterinary Medical Association.
209(12), 2048.
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Boleman, S. J., Miller, R. K., Buyck, M. J., Cross, H. R., & Savell, J. W.
(1996).
Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics. Journal of Animal Science.
74(9), 2187-2194.
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Smith, D. R., Knabe, D. A., Cross, H. R., & Smith, S. B.
(1996).
A diet containing myristoleic plus palmitoleic acids elevates plasma cholesterol in young growing swine. Lipids.
31(8), 849-858.
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Huerta-Leidenz, N. O., Cross, H. R., Savell, J. W., Lunt, D. K., Baker, J. F., & Smith, S. B.
(1996).
Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth. Journal of Animal Science.
74(6), 1256-1264.
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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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Cross, H. R., & Belk, K. E.
(1994).
Objective measurements of carcass and meat quality. MEAT SCIENCE.
36(1-2), 191-202.
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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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Huerta-Leidenz, N. O., Cross, H. R., Savell, J. W., Lunt, D. K., Baker, J. F., Pelton, L. S., & Smith, S. B.
(1993).
Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows. Journal of Animal Science.
71(3), 625-630.
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May, S. G., Mies, W. L., Edwards, J. W., Williams, F. L., Wise, J. W., Harris, J. J., Savell, J. W., & Cross, H. R.
(1992).
Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle. Journal of Animal Science.
70(11), 3311-3316.
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May, S. G., Mies, W. L., Edwards, J. W., Williams, F. L., Wise, J. W., Morgan, J. B., Savell, J. W., & Cross, H. R.
(1992).
Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness. Journal of Animal Science.
70(8), 2431-2445.
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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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Griffin, D. B., Savell, J. W., Morgan, J. B., Garrett, R. P., & Cross, H. R.
(1992).
Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and type. Journal of Animal Science.
70(8), 2411-2430.
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Hodgson, R. R., Belk, K. E., Savell, J. W., Cross, H. R., & Williams, F. L.
(1992).
Development of a multivariate yield grade equation to predict compositional traits in mature cow carcasses. Journal of Animal Science.
70(7), 2159-2166.
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Cross, H. R.
(1992).
New directions for food safety: a USDA perspective. Journal of the American Veterinary Medical Association.
201(2), 240-241.
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Hodgson, R. R., Belk, K. E., Savell, J. W., Cross, H. R., & Williams, F. L.
(1992).
Development of a quantitative quality grading system for mature cow carcasses. Journal of Animal Science.
70(6), 1840-1847.
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Garrett, R. P., Savell, J. W., Cross, H. R., & Johnson, H. K.
(1992).
Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals. Journal of Animal Science.
70(6), 1829-1839.
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Mies, W. L., Harris, J. J., Knapp, R. H., Edwards, J. W., Terry, C. A., Savell, J. W., & Cross, H. R.
(1992).
Live and carcass values from different cattle types. Journal of Animal Science.
70(5), 1314-1325.
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Cross, H. R., & Whittaker, A. D.
(1992).
The role of instrument grading in a beef value-based marketing system. Journal of Animal Science.
70(3), 984-989.
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Lin, K. C., Cross, H. R., & Smith, S. B.
(1992).
Esterification of fatty acids by bovine intramuscular and subcutaneous adipose tissues. Lipids.
27(2), 111-116.
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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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Papadopoulos, L. S., Nowak, S. C., Miller, R. K., Cross, H. R., Savell, J. W., Brauchi, D. J., & Scott, L. W.
(1992).
Development and preparation of lean meat products. Journal of the American Dietetic Association.
92(11), 1358-1364.
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JONES, D. K., SAVELL, J. W., & CROSS, H. R.
(1992).
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 1. SEPARATE TISSUE COMPONENTS. Journal of Muscle Foods.
3(1), 45-56.
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JONES, D. K., SAVELL, J. W., & CROSS, H. R.
(1992).
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN. Journal of Muscle Foods.
3(1), 57-71.
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JONES, O. K., SAVELL, J. W., & CROSS, H. R.
(1992).
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN. Journal of Muscle Foods.
3(1), 73-81.
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HARRIS, J. J., MILLER, R. K., SAVELL, J. W., CROSS, H. R., & RINGER, L. J.
(1992).
EVALUATION OF THE TENDERNESS OF BEEF TOP SIRLOIN STEAKS. JOURNAL OF FOOD SCIENCE.
57(1), 6-&.
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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.
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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.
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Shackelford, S. D., Savell, J. W., Crouse, J. D., Cross, H. R., Schanbacher, B. D., Johnson, D. D., & Anderson, M. L.
(1992).
Palatability of beef from bulls administered exogenous hormones. MEAT SCIENCE.
32(4), 397-405.
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Shackelford, S. D., Crouse, J. D., Savell, J. W., Cross, H. R., Schanbacher, B. D., & Johnson, D. D.
(1992).
Performance and carcass characteristics of bulls as influenced by exogenous hormones. MEAT SCIENCE.
32(4), 387-396.
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Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W., & Cross, H. R.
(1991).
Relationships between pork loin palatability traits and physical characteristics of cooked chops. Journal of Animal Science.
69(12), 4858-4865.
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SHACKELFORD, S. D., MORGAN, J. B., CROSS, H. R., & SAVELL, J. W.
(1991).
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNERBRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS. Journal of Muscle Foods.
2(4), 289-296.
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Huerta-Leidenz, N. O., Cross, H. R., Lunt, D. K., Pelton, L. S., Savell, J. W., & Smith, S. B.
(1991).
Growth, carcass traits, and fatty acid profiles of adipose tissues from steers fed whole cottonseed. Journal of Animal Science.
69(9), 3665-3672.
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Morgan, J. B., Savell, J. W., Hale, D. S., Miller, R. K., Griffin, D. B., Cross, H. R., & Shackelford, S. D.
(1991).
National beef tenderness survey. Journal of Animal Science.
69(8), 3274-3283.
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Savell, J. W., Harris, J. J., Cross, H. R., Hale, D. S., & Beasley, L. C.
(1991).
National beef market basket survey. Journal of Animal Science.
69(7), 2883-2893.
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CROSS, H. R., SAVELL, J. W., & RHEE, K. S.
(1991).
Chemistry in the kitchen. NEW ENGLAND JOURNAL OF MEDICINE.
324(24), 1739-1741.
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PAPADOPOULOS, L. S., MILLER, R. K., ACUFF, G. R., LUCIA, L. M., VANDERZANT, C., & CROSS, H. R.
(1991).
CONSUMER AND TRAINED SENSORY COMPARISONS OF COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE. JOURNAL OF FOOD SCIENCE.
56(5), 1141-&.
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PAPADOPOULOS, L. S., MILLER, R. K., ACUFF, G. R., VANDERZANT, C., & CROSS, H. R.
(1991).
EFFECT OF SODIUM LACTATE ON MICROBIAL AND CHEMICAL-COMPOSITION OF COOKED BEEF DURING STORAGE. JOURNAL OF FOOD SCIENCE.
56(2), 341-347.
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Harris, K. B., Savell, J. W., & Cross, H. R.
(1991).
Fatty acid composition of muscle tissue from closely or completely trimmed beef steaks and roasts. Journal of Food Composition and Analysis.
4(2), 120-127.
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PAPADOPOULOS, L. S., MILLER, R. K., RINGER, L. J., & CROSS, H. R.
(1991).
SODIUM LACTATE EFFECT ON SENSORY CHARACTERISTICS, COOKED MEAT COLOR AND CHEMICAL-COMPOSITION. JOURNAL OF FOOD SCIENCE.
56(3), 621-&.
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Miller, M. F., Cross, H. R., Lunt, D. K., & Smith, S. B.
(1991).
Lipogenesis in acute and 48-hour cultures of bovine intramuscular and subcutaneous adipose tissue explants. Journal of Animal Science.
69(1), 162-170.
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HARRIS, J. J., SAVELL, J. W., MILLER, R. K., HALE, D. S., GRIFFIN, D. B., BEASLEY, L. C., & CROSS, H. R.
(1990).
A NATIONAL MARKET BASKET SURVEY FOR LAMB. Journal of Food Quality.
13(6), 453-465.
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Wheeler, T. L., Savell, J. W., Cross, H. R., Lunt, D. K., & Smith, S. B.
(1990).
Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle. Journal of Animal Science.
68(12), 4206-4220.
-
Terry, C. A., Knapp, R. H., Edwards, J. W., Mies, W. L., Savell, J. W., & Cross, H. R.
(1990).
Yields of by-products from different cattle types. Journal of Animal Science.
68(12), 4200-4205.
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Turner, J. W., Pelton, L. S., & Cross, H. R.
(1990).
Using live animal ultrasound measures of ribeye area and fat thickness in yearling Hereford bulls. Journal of Animal Science.
68(11), 3502-3506.
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LIN, K. W., KEETON, J. T., CRAIG, T. M., HUEY, R. H., LONGNECKER, M. T., GAMBLE, H. R., CUSTER, C. S., & CROSS, H. R.
(1990).
BIOASSAY ANALYSIS OF DRY-CURED HAM PROCESSED TO AFFECT TRICHINELLA-SPIRALIS. JOURNAL OF FOOD SCIENCE.
55(2), 289-&.
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LIN, K. W., KEETON, J. T., CRAIG, T. M., GATES, C. E., GAMBLE, H. R., CUSTER, C. S., & CROSS, H. R.
(1990).
PHYSICOCHEMICAL COMPOSITION OF DRY-CURED HAM PROCESSED UNDER MINIMAL AGING TIME TEMPERATURE CONDITIONS. JOURNAL OF FOOD SCIENCE.
55(2), 285-288.
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LUNT, D. K., WELSH, T. H., RUPP, G. P., FIELD, R. W., CROSS, H. R., MILLER, A. M., ... SMITH, G. C.
(1990).
EFFECTS OF AUTOGRAFTING OVARIAN TISSUE, OVARIECTOMY AND IMPLANTING ON GROWTH-RATE AND CARCASS CHARACTERISTICS OF FEEDLOT HEIFERS. Journal of the Science of Food and Agriculture.
51(4), 535-544.
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Wheeler, T. L., Savell, J. W., Cross, H. R., Lunt, D. K., & Smith, S. B.
(1990).
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle. Journal of Animal Science.
68(11), 3677-3686.
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Sweeten, M. K., Cross, H. R., Smith, G. C., Savell, J. W., & Smith, S. B.
(1990).
Lean beef: impetus for lipid modifications. Journal of the American Dietetic Association.
90(1), 87-92.
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WHEELER, T. L., MILLER, R. K., SAVELL, J. W., & CROSS, H. R.
(1990).
PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS. JOURNAL OF FOOD SCIENCE.
55(2), 301-304.
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BERRY, B. W., CROSS, H. R., & SMITH, G. C.
(1990).
PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACONCHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON. Journal of Muscle Foods.
1(1), 45-57.
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SWEETEN, M. K., CROSS, H. R., SMITH, G. C., & SMITH, S. B.
(1990).
SUBCELLULAR-DISTRIBUTION AND COMPOSITION OF LIPIDS IN MUSCLE AND ADIPOSE TISSUES. JOURNAL OF FOOD SCIENCE.
55(1), 43-&.
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FRIEND, T. H., DELLMEIER, G. R., CROSS, H. R., & SAVELL, J. W.
(1990).
TIME-LAPSE VIDEOS OF A NUTRI-FACTS DISPLAY. Journal of Nutrition Education and Behavior.
22(1), D56-D56.
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Jones, D. K., Savell, J. W., & Cross, H. R.
(1990).
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcasses. Journal of Animal Science.
68(7), 1987-1991.
-
Rhee, K. S., Davidson, T. L., Cross, H. R., & Ziprin, Y. A.
(1990).
Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products. MEAT SCIENCE.
27(4), 329-341.
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Terry, C. A., Savell, J. W., Recio, H. A., & Cross, H. R.
(1989).
Using ultrasound technology to predict pork carcass composition. Journal of Animal Science.
67(5), 1279-1284.
-
Miller, M. F., Cross, H. R., Wilson, J. J., & Smith, S. B.
(1989).
Acute and long-term lipogenic response to insulin and clenbuterol in bovine intramuscular and subcutaneous adipose tissues. Journal of Animal Science.
67(4), 928-933.
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SEIDEMAN, S. C., CROSS, H. R., & CROUSE, J. D.
(1989).
CARCASS CHARACTERISTICS, SENSORY PROPERTIES AND MINERAL CONTENT OF MEAT FROM BULLS AND STEERS. Journal of Food Quality.
11(6), 497-507.
-
SEIDEMAN, S. C., CROSS, H. R., & CROUSE, J. D.
(1989).
VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING. Journal of Food Quality.
12(1), 39-58.
-
LUNT, D. K., SMITH, G. C., SAVELL, J. W., CROSS, H. R., & SMITH, S. B.
(1989).
ETHER-EXTRACTABLE FAT IN LONGISSIMUS MUSCLES FROM BEEF CARCASSES WITH THE SAME MARBLING SCORES BUT DIFFERENT YIELD GRADES. JOURNAL OF FOOD SCIENCE.
54(5), 1364-&.
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CANNELL, L. E., SAVELL, J. W., SMITH, S. B., CROSS, H. R., & STJOHN, L. C.
(1989).
FATTY-ACID COMPOSITION AND CALORIC VALUE OF GROUND-BEEF CONTAINING LOW-LEVELS OF FAT. JOURNAL OF FOOD SCIENCE.
54(5), 1163-1168.
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Smith, D. R., Savell, J. W., Smith, S. B., & Cross, H. R.
(1989).
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels. MEAT SCIENCE.
26(4), 295-311.
-
SEIDEMAN, S. C., CROUSE, J. D., & CROSS, H. R.
(1989).
HIGHTEMPERATURE CONDITIONING OF HOTBONED BEEF SUBPRIMALS. Journal of Food Quality.
12(2), 145-153.
-
SAVELL, J. W., CROSS, H. R., FRANCIS, J. J., WISE, J. W., HALE, D. S., WILKES, D. L., & SMITH, G. C.
(1989).
NATIONAL CONSUMER RETAIL BEEF STUDY - INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS. Journal of Food Quality.
12(4), 251-274.
-
BOHAC, C. E., RHEE, K. S., CROSS, H. R., & ONO, K.
(1988).
ASSESSMENT OF METHODOLOGIES FOR COLORIMETRIC CHOLESTEROL ASSAY OF MEATS. JOURNAL OF FOOD SCIENCE.
53(6), 1642-&.
-
KEETON, J. T., LEU, R., VANDERZANT, C., BOHAC, J. J., GRIFFIN, D. B., SAVELL, J. W., & CROSS, H. R.
(1988).
EVALUATION OF FRESH VACUUM-PACKAGED BEEF STEAKS COATED WITH AN ACETYLATED MONOGLYCERIDE. JOURNAL OF FOOD SCIENCE.
53(3), 701-&.
-
Lary, R. Y., Byers, F. M., Cross, H. R., Schelling, G. T., & Petersen, H. D.
(1988).
Visual and chemical tissue markers for bovine carcass components. Journal of Animal Science.
66(4), 845-850.
-
LIN, K. C., KEETON, J. T., GILCHRIST, C. L., & CROSS, H. R.
(1988).
COMPARISONS OF CARBOXYMETHYL CELLULOSE WITH DIFFERING MOLECULAR-FEATURES IN LOW-FAT FRANKFURTERS. JOURNAL OF FOOD SCIENCE.
53(6), 1592-1595.
-
JONES, D. K., LEU, R., KEETON, J. T., SAVELL, J. W., & CROSS, H. R.
(1988).
CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS. Journal of Food Quality.
11(3), 235-242.
-
MILLER, M. F., KEETON, J. T., CROSS, H. R., LEU, R., GOMEZ, F., & WILSON, J. J.
(1988).
EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF-HEART AND TONGUE. Journal of Food Quality.
11(1), 63-70.
-
Rhee, K. S., Davidson, T. L., Knabe, D. A., Cross, H. R., Ziprin, Y. A., & Rhee, K. C.
(1988).
Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissues. MEAT SCIENCE.
24(4), 249-260.
-
Miller, M. F., Cross, H. R., Baker, J. F., Byers, F. M., & Recio, H. A.
(1988).
Evaluation of live and carcass techniques for predicting beef carcass composition. MEAT SCIENCE.
23(2), 111-129.
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EPSTEIN, R. L., RANDECKER, V., CORRAO, P., KEETON, J. T., & CROSS, H. R.
(1988).
INFLUENCE OF HEAT AND CURE PRESERVATIVES ON RESIDUES OF SULFAMETHAZINE, CHLORAMPHENICOL, AND CYROMAZINE IN MUSCLE-TISSUE. Journal of Agricultural and Food Chemistry.
36(5), 1009-1012.
-
RHEE, K. S., LEU, R., ZIPRIN, Y. A., KEETON, J. T., BOHAC, J. J., & CROSS, H. R.
(1988).
MINIMIZATION OF OXIDATIVE FLAVOR DETERIORATION IN REFRIGERATED, BATTER-BREADED RESTRUCTURED PORK NUGGETS BY GLANDLESS COTTONSEED FLOUR IN THE MEAT OR COATING. JOURNAL OF FOOD SCIENCE.
53(2), 388-390.
-
Acuff, G. R., Savell, J. W., Cross, H. R., Boxer, M. K., & Vanderzant, C.
(1988).
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat. MEAT SCIENCE.
23(2), 139-149.
-
Acuff, G. R., Savell, J. W., Cross, H. R., Boxer, M. K., & Vanderzant, C.
(1988).
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat. MEAT SCIENCE.
23(3), 165-177.
-
Lin, K. C., Cross, H. R., Johnson, H. K., Breidenstein, B. C., Randecker, V., & Field, R. A.
(1988).
Mineral composition of lamb carcasses from the United States and New Zealand. MEAT SCIENCE.
24(1), 47-59.
-
Lin, K. C., Cross, H. R., Johnson, H. K., Breidenstein, B. C., & Ono, K.
(1988).
Nutrient composition of U.S. and New Zealand lamb. Journal of Food Composition and Analysis.
1(2), 166-177.
-
RECIO, H. A., FRADELLA, L. C., CROSS, H. R., SMITH, G. C., & SAVELL, J. W.
(1988).
PALATABILITY OF BEEF SKIRT STEAKS AS INFLUENCED BY GRADE MATURITY GROUP, ANATOMICAL LOCATION AND MECHANICAL TENDERIZATION. JOURNAL OF FOOD SCIENCE.
53(6), 1628-1630.
-
HOELSCHER, L. M., SAVELL, J. W., SMITH, S. B., & CROSS, H. R.
(1988).
SUBCELLULAR-DISTRIBUTION OF CHOLESTEROL WITHIN MUSCLE AND ADIPOSE TISSUES OF BEEF LOIN STEAKS. JOURNAL OF FOOD SCIENCE.
53(3), 718-722.
-
SMITH, G. C., BERRY, B. W., SAVELL, J. W., & CROSS, H. R.
(1988).
USDA MATURITY INDEXES AND PALATABILITY OF BEEF RIB STEAKS. Journal of Food Quality.
11(1), 1-13.
-
SMITH, G. C., BELLINGER, J. W., SAVELL, J. W., MURPHEY, C. E., & CROSS, H. R.
(1988).
USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES. Journal of Food Quality.
10(5), 359-374.
-
COLEMAN, M. E., RHEE, K. S., & CROSS, H. R.
(1988).
SENSORY AND COOKING PROPERTIES OF BEEF STEAKS AND ROASTS COOKED WITH AND WITHOUT EXTERNAL FAT. JOURNAL OF FOOD SCIENCE.
53(1), 34-&.
-
SMITH, G. C., SAVELL, J. W., CROSS, H. R., CARPENTER, Z. L., MURPHEY, C. E., DAVIS, G. W., ... BERRY, B. W.
(1987).
RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF. Journal of Food Quality.
10(4), 269-286.
-
Crouse, J. D., Schanbacher, B. D., Cross, H. R., Seideman, S. C., & Smith, S. B.
(1987).
Growth and carcass traits of heifers as affected by hormonal treatment. Journal of Animal Science.
64(5), 1434-1440.
-
SAVELL, J. W., BRANSON, R. E., CROSS, H. R., STIFFLER, D. M., WISE, J. W., GRIFFIN, D. B., & SMITH, G. C.
(1987).
NATIONAL CONSUMER RETAIL BEEF STUDY - PALATABILITY EVALUATIONS OF BEEF LOIN STEAKS THAT DIFFERED IN MARBLING. JOURNAL OF FOOD SCIENCE.
52(3), 517-&.
-
Miller, M. F., Cross, H. R., Buyck, M. J., & Crouse, J. D.
(1987).
Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls. MEAT SCIENCE.
19(4), 253-263.
-
RECIO, H. A., SAVELL, J. W., BRANSON, R. E., CROSS, H. R., & SMITH, G. C.
(1987).
CONSUMER RATINGS OF RESTRUCTURED BEEF STEAKS MANUFACTURED TO CONTAIN DIFFERENT RESIDUAL CONTENTS OF CONNECTIVE-TISSUE. JOURNAL OF FOOD SCIENCE.
52(6), 1461-&.
-
HOELSCHER, L. M., SAVELL, J. W., HARRIS, J. M., CROSS, H. R., & RHEE, K. S.
(1987).
EFFECT OF INITIAL FAT LEVEL AND COOKING METHOD CHOLESTEROL CONTENT AND CALORIC VALUE OF GROUND-BEEF PATTIES. JOURNAL OF FOOD SCIENCE.
52(4), 883-885.
-
Miller, M. F., Cross, H. R., Crouse, J. D., & Jenkins, T. G.
(1987).
Effect of feed energy intake on collagen characteristics and muscle quality of mature cows. MEAT SCIENCE.
21(4), 287-294.
-
Miller, M. F., Cross, H. R., & Crouse, J. D.
(1987).
Effect of feeding regimen, breed and sex condition on carcass composition and feed efficiency. MEAT SCIENCE.
20(1), 39-50.
-
Hamby, P. L., Savell, J. W., Acuff, G. R., Vanderzant, C., & Cross, H. R.
(1987).
Spray-chilling and carcass decontamination systems using lactic and acetic acid. MEAT SCIENCE.
21(1), 1-14.
-
Miller, R. K., Cross, H. R., Crouse, J. D., & Tatum, J. D.
(1987).
The influence of diet and time on feed on carcass traits and quality. MEAT SCIENCE.
19(4), 303-313.
-
Rhee, K. S., Seideman, S. C., & Cross, H. R.
(1986).
Enzymic and nonenzymic factors affecting lipid peroxidation in raw beef muscles. Journal of Agricultural and Food Chemistry.
34(2), 308-312.
-
Riley, R. R., Smith, G. C., Cross, H. R., Savell, J. W., Long, C. R., & Cartwright, T. C.
(1986).
Chronological age and breed-type effects on carcass characteristics and palatability of bull beef. MEAT SCIENCE.
17(3), 187-198.
-
RECIO, H. A., SAVELL, J. W., LEU, R., CROSS, H. R., & SMITH, G. C.
(1986).
EFFECT OF DEGREE OF CONNECTIVE-TISSUE REMOVAL ON RAW-MATERIAL YIELD, CHEMICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS. JOURNAL OF FOOD SCIENCE.
51(5), 1173-1175.
-
SWEETEN, M. K., SMITH, G. C., & CROSS, H. R.
(1986).
HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON. Journal of Food Quality.
9(4), 263-275.
-
SAVELL, J. W., CROSS, H. R., & SMITH, G. C.
(1986).
PERCENTAGE ETHER EXTRACTABLE FAT AND MOISTURE-CONTENT OF BEEF LONGISSIMUS MUSCLE AS RELATED TO USDA MARBLING SCORE. JOURNAL OF FOOD SCIENCE.
51(3), 838-&.
-
Seideman, S. C., Crouse, J. D., & Cross, H. R.
(1986).
The effect of sex condition and growth implants on bovine muscle fiber characteristics. MEAT SCIENCE.
17(2), 79-95.
-
SEIDEMAN, S. C., CROSS, H. R., & CROUSE, J. D.
(1986).
USE OF MECHANICAL TENDERIZATION TO INCREASE THE TENDERNESS OF BULLOCK BEEF1. Journal of Food Quality.
9(1), 49-56.
-
JOHNSON, D. D., SAVELL, J. W., STIFFLER, D. M., & CROSS, H. R.
(1986).
POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS. Journal of Food Quality.
8(4), 253-264.
-
Hayenga, M. L., Grisdale, B. S., Kauffman, R. G., Cross, H. R., & Christian, L. L.
(1985).
A Carcass Merit Pricing System for the Pork Industry. American Journal of Agricultural Economics.
67(2), 315-319.
-
WU, F. Y., DUTSON, T. R., VALIN, C., CROSS, H. R., & SMITH, S. B.
(1985).
AGING INDEX, LYSOSOMAL-ENZYME ACTIVITIES, AND MEAT TENDERNESS IN MUSCLES FROM ELECTRICALLY STIMULATED BULL AND STEER CARCASSES. JOURNAL OF FOOD SCIENCE.
50(4), 1025-1028.
-
SMITH, G. C., CARPENTER, Z. L., CROSS, H. R., MURPHEY, C. E., ABRAHAM, H. C., SAVELL, J. W., ... PARRISH, F. C.
(1985).
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF. Journal of Food Quality.
7(4), 289-308.
-
Byers, F. M., Schelling, G. T., Cross, H. R., & Greene, L. W.
(1985).
Homeorhetic repartitioning to enhance protein growth in steers with anabolic effectors. FEDERATION PROCEEDINGS.
44(3),
-
BREWER, M. S., FIELD, R. A., WILLIAMS, J. C., MILLER, G. J., CROSS, H. R., & SECRIST, J. L.
(1984).
Qualities of Chunked and Formed Lamb Roasts. JOURNAL OF FOOD SCIENCE.
49(5), 1376-1379.
-
FIELD, R. A., WILLIAMS, J. C., PRASAD, V. S., CROSS, H. R., SECRIST, J. L., & BREWER, M. S.
(1984).
AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS. Journal of Texture Studies.
15(2), 173-178.
-
SEIDEMAN, S. C., CROSS, H. R., SMITH, G. C., & DURLAND, P. R.
(1984).
FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW. Journal of Food Quality.
6(3), 211-237.
-
Kutsky, J. A., Savell, J. W., Johnson, D. D., Smith, G. C., Murphey, C. E., Cross, H. R., & Weatherspoon, L.
(1984).
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth Indicator. MEAT SCIENCE.
11(1), 13-26.
-
Cross, H. R., Schanbacher, B. D., & Crouse, J. D.
(1984).
Sex, age and breed related changes in bovine testosterone and intramuscular collagen. MEAT SCIENCE.
10(3), 187-195.
-
PETRO, K. A., MILLER, G. J., WILLIAMS, J. C., FIELD, R. A., CROSS, H. R., & SECRIST, J. L.
(1983).
Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb. JOURNAL OF FOOD SCIENCE.
48(6), 1881-1882.
-
CROSS, H. R., SORINMADE, S. O., & ONO, K.
(1983).
EFFECT OF ELECTRICAL STIMULATION ON CARCASSES FROM STRESSED AND UNSTRESSED STEERS. Journal of Food Quality.
6(2), 73-79.
-
MILLER, R. K., TATUM, J. D., CROSS, H. R., BOWLING, R. A., & CLAYTON, R. P.
(1983).
Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from GrainFinished Steers. JOURNAL OF FOOD SCIENCE.
48(2), 484-486.
-
SEIDEMAN, S. C., & CROSS, H. R.
(1982).
UTILIZATION OF ELECTRICAL STIMULATION TO IMPROVE MEAT QUALITY: A REVIEW. Journal of Food Quality.
5(4), 247-269.
-
Sorinmade, S. O., Cross, H. R., Ono, K., & Wergin, W. P.
(1982).
Mechanisms of ultrastructural changes in electrically stimulated beef Longissimus muscle. MEAT SCIENCE.
6(1), 71-77.
-
BERRY, B. W., & CROSS, H. R.
(1982).
Processing Systems for Hot and ColdBoned Primals from Mature Cow Carcasses. JOURNAL OF FOOD SCIENCE.
47(3), 875-879.
-
SMITH, G. C., CROSS, H. R., CARPENTER, Z. L., MURPHEY, C. E., SAVELL, J. W., ABRAHAM, H. C., & DAVIS, G. W.
(1982).
RELATIONSHIP OF USDA MATURITY GROUPS TO PALATABILITY OF COOKED BEEF. JOURNAL OF FOOD SCIENCE.
47(4), 1100-+.
-
SEIDEMAN, S. C., & CROSS, H. R.
(1982).
THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOTBONED BEEF: A REVIEW. Journal of Food Quality.
5(3), 183-201.
-
Rumsey, T. S., Tyrrell, H. F., Dinius, D. A., Moe, P. W., & Cross, H. R.
(1981).
Effect of diethylstilbestrol on tissue gain and carcass merit of feedlot beef steers. Journal of Animal Science.
53(3), 589-600.
-
CROSS, H. R., MOSS, M. K., ONO, K., TENNENT, I., SLOVER, H. T., WOLF, W., ... STEWART, K.
(1981).
Sampling of Fresh Pork for Nutrient Analysis. JOURNAL OF FOOD SCIENCE.
46(4), 1007-1009.
-
BERRY, B. W., WAGNER, S. B., CROSS, H. R., & DAVIS, L. A.
(1981).
COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS. Journal of Food Quality.
4(1), 43-54.
-
Cross, H. R., West, R. L., & Dutson, T. R.
(1981).
Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. MEAT SCIENCE.
5(4), 261-266.
-
CROSS, H. R., & TENNET, I.
(1981).
Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef. JOURNAL OF FOOD SCIENCE.
46(1), 292-295.
-
HUFFMAN, D. L., CROSS, H. R., CAMPBELL, K. J., & CORDRAY, J. C.
(1981).
Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties. JOURNAL OF FOOD SCIENCE.
46(1), 34-36.
-
BERRY, B. W., MAGA, J. A., CALKINS, C. R., WELLS, L. H., CARPENTER, Z. L., & CROSS, H. R.
(1980).
FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS. JOURNAL OF FOOD SCIENCE.
45(5), 1113-1115.
-
CROSS, H. R., & TENNENT, I.
(1980).
ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES. JOURNAL OF FOOD SCIENCE.
45(4), 765-768.
-
CROSS, H. R., BERRY, B. W., & WELLS, L. H.
(1980).
EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES. JOURNAL OF FOOD SCIENCE.
45(4), 791-794.
-
CROSS, H. R., & BERRY, B. W.
(1980).
FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIESFROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT. JOURNAL OF FOOD SCIENCE.
45(6), 1463-1465.
-
JOSEPH, A. L., SMITH, G. C., & CROSS, H. R.
(1980).
PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND-BEEF PATTIES. JOURNAL OF FOOD SCIENCE.
45(2), 168-&.
-
CROSS, H. R., BERRY, B. W., & MUSE, D.
(1979).
SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES. JOURNAL OF FOOD SCIENCE.
44(5), 1432-1434.
-
CROSS, H. R., MUSE, D., & GREEN, E. C.
(1979).
EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY. JOURNAL OF FOOD SCIENCE.
44(3), 869-872.
-
BERRY, B. W., CROSS, H. R., JOSEPH, A. L., WAGNER, S. B., & MAGA, J. A.
(1979).
SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER. JOURNAL OF FOOD SCIENCE.
44(2), 465-468.
-
CROSS, H. R., STANFIELD, M. S., ELDER, R. S., & SMITH, G. C.
(1979).
COMPARISON OF ROASTING VERSUS BROILING ON SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS. JOURNAL OF FOOD SCIENCE.
44(1), 310-311.
-
CROSS, H. R.
(1979).
EFFECTS OF ELECTRICAL STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIESA REVIEW. JOURNAL OF FOOD SCIENCE.
44(2), 509-514.
-
CROSS, H. R., SMITH, G. C., KOTULA, A. W., & MUSE, D. A.
(1979).
EFFECTS OF ELECTRICAL-STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES. JOURNAL OF FOOD SCIENCE.
44(5), 1560-&.
-
SMITH, G. C., DUTSON, T. R., CROSS, H. R., & CARPENTER, Z. L.
(1979).
ELECTRICAL-STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSES. JOURNAL OF FOOD SCIENCE.
44(2), 335-338.
-
CROSS, H. R., TENNENT, I., & MUSE, D. A.
(1979).
STORAGE PROPERTIES OF PRIMAL CUTS OF HOT AND COLDBONED BEEF. Journal of Food Quality.
2(4), 289-296.
-
EMSWILER, B. S., PIERSON, C. J., KOTULA, A. W., & CROSS, H. R.
(1979).
MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN. JOURNAL OF FOOD SCIENCE.
44(1), 154-157.
-
CROSS, H. R., BERRY, B. W., NICHOLS, J. E., ELDER, R. S., & QUICK, J. A.
(1978).
EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF. JOURNAL OF FOOD SCIENCE.
43(5), 1507-1509.
-
CROSS, H. R., STANFIELD, M. S., & FRANKS, W. J.
(1978).
OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES. JOURNAL OF FOOD SCIENCE.
43(5), 1510-1513.
-
CROSS, H. R., KOTULA, A. W., & NOLAN, T. W.
(1978).
STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF. JOURNAL OF FOOD SCIENCE.
43(2), 281-284.
-
JOSEPH, A. L., BERRY, B. W., CROSS, H. R., & MAGA, J. A.
(1978).
UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI. JOURNAL OF FOOD SCIENCE.
43(2), 307-311.
-
CULLER, R. D., PARRISH, F. C., SMITH, G. C., & CROSS, H. R.
(1978).
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE. JOURNAL OF FOOD SCIENCE.
43(4), 1177-1180.
-
EMSWILER, B. S., PIERSON, C. J., KOTULA, A. W., & CROSS, H. R.
(1978).
MICROBIOLOGICAL EVALUATION OF GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF. JOURNAL OF FOOD SCIENCE.
43(1), 158-162.
-
CROSS, H. R., STROUD, J., CARPENTER, Z. L., KOTULA, A. W., NOLAN, T. W., & SMITH, G. C.
(1977).
USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES. JOURNAL OF FOOD SCIENCE.
42(6), 1496-1499.
-
CROSS, H. R.
(1977).
EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS. JOURNAL OF FOOD SCIENCE.
42(1), 182-185.
-
CROSS, H. R., & STANFIELD, M.
(1976).
CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS. JOURNAL OF FOOD SCIENCE.
41(5), 1257-1258.
-
Cross, H. R., Stanfield, M. S., & Koch, E. J.
(1976).
Beef Palatability as Affected by Cooking Rate and Final Internal Temperature. Journal of Animal Science.
43(1), 114-121.
-
CROSS, H. R., GREEN, E. C., STANFIELD, M. S., & FRANKS, W. J.
(1976).
EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES. JOURNAL OF FOOD SCIENCE.
41(1), 9-11.
-
Cross, H. R., Abraham, H. C., & Knapp, E. M.
(1975).
Variations in the Amount, Distribution and Texture of Intramuscular Fat within Muscles of the Beef Carcass. Journal of Animal Science.
41(6), 1618-1626.
-
CROSS, H. R., STANFIELD, M. S., GREEN, E. C., HEINEMEYER, J. M., & HOLLICK, A. B.
(1975).
EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF. JOURNAL OF FOOD SCIENCE.
40(6), 1331-1332.
-
Davis, G. W., Smith, G. C., Carpenter, Z. L., & Cross, H. R.
(1975).
Relationships of Quality Indicators to Palatability Attributes of Pork Loins. Journal of Animal Science.
41(5), 1305-1313.
-
CROSS, H. R., SMITH, G. C., CARPENTER, Z. L., & KOTULA, A. W.
(1975).
RELATIONSHIP OF CARCASS SCORES AND MEASUREMENTS TO 5 ENDPOINTS FOR LEAN CUT YIELDS IN BARROW AND GILT CARCASSES. Journal of Animal Science.
41(5), 1318-1326.
-
Cross, H. R., Carpenter, Z. L., & Smith, G. C.
(1973).
Equations for Estimating Boneless Retail Cut Yields from Beef Carcasses. Journal of Animal Science.
37(6), 1267-1272.
-
CROSS, H. R., CARPENTER, Z. L., & SMITH, G. C.
(1973).
EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS. JOURNAL OF FOOD SCIENCE.
38(6), 998-1003.
-
Cross, H. R., Smith, G. C., & Carpenter, Z. L.
(1973).
Pork Carcass Cutability Equations Incorporating Some New Indices of Muscling and Fatness. Journal of Animal Science.
37(2), 423-429.
-
Cross, H. R., Smith, G. C., & Carpenter, Z. L.
(1973).
Quantitative isolation and partial characterization of elastin in bovine muscle tissue. Journal of Agricultural and Food Chemistry.
21(4), 716-721.
-
CROSS, H. R., SMITH, G. C., & CARPENTER, Z. L.
(1972).
PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS. JOURNAL OF FOOD SCIENCE.
37(2), 282-285.
-
CROSS, H. R., SMITH, G. C., & CARPENTER, Z. L.
(1971).
EFFECT OF QUALITY ATTRIBUTES UPON PROCESSING AND PALATABILITY CHARACTERISTICS OF COMMERCIALLY CURED HAMS. JOURNAL OF FOOD SCIENCE.
36(7), 982-986.
-
Cross, H. R., Carpenter, J. W., & Palmer, A. Z.
(1970).
Pork Carcass Muscling: Fat, Lean and Bone Ratios. Journal of Animal Science.
30(6), 866-871.
-
Therrien, D. A., Konganti, K., Gill, J. J., Davis, B. W., Hillhouse, A. E., Michalik, J., ... Riggs, P. K.
(2021).
Complete Whole Genome Sequences of Escherichia coli Surrogate Strains and Comparison of Sequence Methods with Application to the Food Industry. Microorganisms.
9(3), 608-608.
-
conference paper
-
Cross, H. R., & Savell, J. W.
(1994).
What do we need for a value-based beef marketing system?. MEAT SCIENCE.
19-27.
-
Ashby, B. H., Moleeratanond, W., Cross, H. R., Kramer, A., & Bailey, W. A.
(1980).
ENERGY SAVINGS AND QUALITY DETERIORATION IN FROZEN BOXED BEEF STORED AT TOW DAILY TEMPERATURE LEVELS. 59-69.
-
Cross, H. R., & Savell, J. W.
(1994).
What do we need for a value-based beef marketing system?. MEAT SCIENCE.
19-27.
Research
principal investigator on
- Improving the Merchandising Value of Beef and Pork awarded by National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States) 2017 - 2022
- U.S. Beef Industry / China awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2017 - 2020
investigator on
Teaching
teaching activities
- ANSC351 Current Issues In Animal Ag Instructor
- ANSC451 Current Issues In Animal Ag Instructor
- ANSC481 Seminar Instructor
- ANSC491 Hnr-research Instructor
- ANSC651 Current Issues Animal Ag Instructor
- ANSC684 Professional Internship Instructor
- ANSC684 Professional Internship: In-ab Instructor
- ANSC684 Professional Internship: In-ab Instructor
- ANSC684 Professional Intrnship:in-ab Instructor
- ANSC685 Directed Studies Instructor
Background
education and training
- B.S. in Animal Science, University of Florida - (Gainesville, Florida, United States)
- M.S. in Animal Science, University of Florida - (Gainesville, Florida, United States)
- Ph.D. in Animal Science, Texas A&M University at Galveston - (Galveston, Texas, United States)
awards and honors
- Fellow, conferred by Institute of Food Technologists - (Chicago, Illinois, United States), 2015
- Carl R Fellers Award Recipients, conferred by Institute of Food Technologists - (Chicago, Illinois, United States), 2014
- National Meat Research Award, conferred by American Society of Animal Science - (Champaign, Illinois, United States), 1983
- Young Scientist Award, conferred by American Society of Animal Science - (Champaign, Illinois, United States), 1978
Contact
first name
- H Russell
has last name
- Cross
mailing address
-
Texas A&M University
Animal Science
2471 TAMU
College Station, TX 77843-2471
USA
Other
- hrcross@tamu.edu