H. Cross

发表

The effect of sex condition and growth implants on bovine muscle fiber characteristics.

S. Seideman, J. Crouse, H. Cross, 1986, Meat science.

Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

H. Cross, J. Savell, G. Smith, 1986 .

Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain‐Finished Steers

J. D. Tatum, H. Cross, R. Miller, 1983 .

National beef tenderness survey.

D. S. Hale, J. B. Morgan, S. Shackelford, 1991, Journal of animal science.

Starvation depresses acylglycerol biosynthesis in bovine subcutaneous but not intramuscular adipose tissue homogenates.

H. Cross, D. Lunt, S. Smith, 1998, Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology.

Esterification of fatty acids by bovine intramuscular and subcutaneous adipose tissues

H. Cross, K. Lin, Stephen B. Smith, 1992, Lipids.

EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS

H. Cross, G. Smith, Z. Carpenter, 1973 .

Utilization of the Intact Male for Red Meat Production: A Review

H. R. Cross, R. R. Oltjen, S. C. Seideman, 1982 .

NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS

D. S. Hale, H. Cross, J. Savell, 1989 .

The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcasses.

H. Cross, J. Savell, D. K. Jones, 1990, Journal of animal science.

Relationships between pork loin palatability traits and physical characteristics of cooked chops.

G. W. Davis, H. Cross, J. Savell, 1991, Journal of animal science.

Fatty acid composition of muscle tissue from closely or completely trimmed beef steaks and roasts

K. B. Harris, H. Cross, J. Savell, 1991 .

Fatty Acid Composition and Caloric Value of Ground Beef Containing Low Levels of Fat

H. Cross, J. Savell, Stephen B. Smith, 1989 .

Lighting Type and Intensity Effects on Beef Carcass Grade Factors

M. Dikeman, M. Hunt, H. Cross, 1984 .

Lean beef: impetus for lipid modifications.

H. Cross, J. Savell, G. Smith, 1990, Journal of the American Dietetic Association.

Using ultrasound technology to predict pork carcass composition.

H. Cross, J. Savell, C. A. Terry, 1989, Journal of animal science.

RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

G. W. Davis, H. Cross, J. Savell, 1985 .

Influence of Breed, Sex, Age and Electrical Stimulation on Carcass and Palatability Traits of Three Bovine Muscles

M. MacNeil, J. Crouse, H. Cross, 1984 .

Relationship of USDA Maturity Groups to Palatability of Cooked Beef

G. W. Davis, H. Cross, J. Savell, 1982 .

ELECTRICAL STIMULATION OF HIDE‐ON AND HIDE‐OFF CALF CARCASSES

T. R. Dutson, H. Cross, G. Smith, 1979 .

Factors Affecting Beef Carcass Cutability: an Evaluation of the USDA Yield Grades for Beef

H. Cross, G. Smith, C. Murphey, 1980 .

Relationships of Quality Indicators to Palatability Attributes of Pork Loins

G. W. Davis, H. Cross, G. Smith, 1975 .

Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage

C. Vanderzant, H. Cross, R. Miller, 1991 .

Yields of by-products from different cattle types.

R. H. Knapp, H. Cross, J. Savell, 1990, Journal of animal science.

Sex, age and breed related changes in bovine testosterone and intramuscular collagen.

J. Crouse, H. Cross, B. Schanbacher, 1984, Meat science.

EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF HEART AND TONGUE

M. Miller, H. Cross, J. J. Wilson, 1988 .

CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS

H. Cross, J. Savell, D. K. Jones, 1988 .

Complete Whole Genome Sequences of Escherichia coli Surrogate Strains and Comparison of Sequence Methods with Application to the Food Industry

B. Davis, J. Gill, H. Cross, 2021, Microorganisms.

The contributions of meat, poultry and fish to the health and well being of man

J. Lupton, H. Cross, 1994 .

Effects of Beef and Chicken Consumption on Plasma Lipid Levels in Hypercholesterolemic Men

K. B. Harris, A. Gotto, H. Pownall, 1994 .

Mineral composition of lamb carcasses from the United States and New Zealand.

B. C. Breidenstein, R. Field, H. Cross, 1988, Meat science.

Cholesterol content of lean and fat from beef, pork, and lamb cuts

K. B. Harris, H. Cross, J. Savell, 1992 .

EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN

H. Cross, J. Savell, D. K. Jones, 1992 .

Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts.

G. Wu, H. Cross, J. Savell, 2016, Journal of animal science.

Food and nutrient security for a growing population

M. Fields, H. Cross, P. Riggs, 2018, Animal frontiers : the review magazine of animal agriculture.

National beef market basket survey.

D. S. Hale, H. Cross, J. Savell, 1991, Journal of animal science.

Effect of dietary fat and cholesterol level on growing pigs selected for three generations for high or low serum cholesterol at age 56 days.

K. B. Harris, W. Pond, J. Heath, 1992, Journal of animal science.

MARKETING IMPLICATIONS FROM THE NATIONAL CONSUMER BEEF STUDy.

H. Cross, J. Savell, Gary C. Smith, 1986 .

Growth and carcass traits of heifers as affected by hormonal treatment.

S. Seideman, J. Crouse, H. Cross, 1987, Journal of animal science.

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat.

D. S. Hale, K. Belk, H. Cross, 1998, Meat science.

EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

H. Cross, B. W. Berry, L. H. Wells, 1980 .

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

H. Cross, G. Smith, F. C. Parrish, 1978 .

SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY

M. Miller, H. Cross, R. Leu, 1987 .

Location of fat migration during cooking of beef loin steaks with external fat still attached

H. Cross, J. Savell, K. Harris, 1992 .

EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTS

H. Cross, J. Savell, D. K. Jones, 1992 .

Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products.

H. Cross, K. Rhee, Y. A. Ziprin, 1990, Meat science.

The outbreak that changed meat and poultry inspection systems worldwide

H. Cross, P. Riggs, E. Murano, 2018, Animal frontiers : the review magazine of animal agriculture.

Survey ofQualityAttributes ofBeef fromFarmersMarketVendors

H. Cross, K. Gehring, A. Arnold, 2019 .

Meat Science, Milk Science and Technology

H. Cross, A. Overby, 1988 .

Nutrient composition of U.S. and New Zealand lamb

B. C. Breidenstein, H. Cross, K. Lin, 1988 .

Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks

H. Cross, J. Savell, Stephen B. Smith, 1988 .

Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic men.

K. B. Harris, A. Gotto, H. Pownall, 1994, Archives of internal medicine.

CARCASS CHARACTERISTICS, SENSORY PROPERTIES AND MINERAL CONTENT OF MEAT FROM BULLS AND STEERS

S. Seideman, J. Crouse, H. Cross, 1989 .

Spray-chilling and carcass decontamination systems using lactic and acetic acid.

H R Cross, C. Vanderzant, H. Cross, 1987, Meat science.

Sampling of Fresh Pork for Nutrient Analysis

H. Cross, R. L. Thompson, W. Wolf, 1981 .

Observations on the faecal excretion of total solids, nitrogen, sodium, potassium, water and fat in the steatorrhoea syndrome.

H. Cross, W. Cooke, G. Thomas, 1953, Clinical science.

Consumer evaluation of beef of known categories of tenderness.

H R Cross, M. Miller, S. Shackelford, 1997, Journal of animal science.

7 – Sensory Qualities of Meat

P. R. Durland, S. Seideman, H. Cross, 1986 .

Constant Time Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat Content

H. Cross, G. Smith, B. W. Berry, 1981 .

Effect of feeding regimen, breed and sex condition on carcass composition and feed efficiency.

M. Miller, J. Crouse, H. Cross, 1987, Meat science.

The influence of diet and time on feed on carcass traits and quality.

J. D. Tatum, J. Crouse, H. Cross, 1987, Meat science.

Effects of Electrical Stimulation, Subcutaneous Fat Thickness and Masculinity Traits on Palatability of Beef from Young Bull Carcasses

H. Cross, J. Savell, G. Smith, 1983 .

Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate

Rhonda K. Miller, C. Vanderzant, H. Cross, 1991 .

Palatability of Chilled and Frozen Beef Steaks

Rhonda K. Miller, T. Wheeler, H. Cross, 1990 .

Comparison of methods for measuring sarcomere length in beef semitendinosus muscle.

T. R. Dutson, H. Cross, R. L. West, 1981, Meat science.

Physicochemical composition of dry-cured ham processed under minimal aging time/temperature conditions

H. Gamble, C. E. Gates, H. Cross, 1990 .

Bioassay Analysis of Dry-Cured Ham Processed to Affect Trichinella spiralis

H. Gamble, H. Cross, M. Longnecker, 1990 .

Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth.

H. Cross, J. Savell, D. Lunt, 1996, Journal of animal science.

Dehydrated Poultry Excreta vs Cottonseed Meal as Nitrogen Supplements for Holstein Steers

H. Cross, C. Calvert, L. Smith, 1979 .

Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle.

T. Wheeler, H. Cross, J. Savell, 1990, Journal of animal science.

IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER-BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS

J. B. Morgan, S. Shackelford, H. Cross, 1991 .

Growth, carcass traits, and fatty acid profiles of adipose tissues from steers fed whole cottonseed.

H. Cross, J. Savell, S. Smith, 1991, Journal of animal science.

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

H. Cross, J. Savell, G. Smith, 1987 .

Carcass and Palatability Characteristics of Beef Steers Finished on Forage Diets

D. A. Dinius, H. Cross, 1978 .

Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low‐Fat Frankfurters

H. Cross, K. Lin, J. T. Keeton, 1988 .

FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS

C. Calkins, J. Maga, H. Cross, 1980 .

Feedlot Performance, Carcass Characteristics and Meat Palatability of Steers Fed Concentrate for Short Periods

D. A. Dinius, H. Cross, 1978 .

Sodium lactate effect on sensory characteristics, cooked meat color and chemical composition

L. Ringer, H. Cross, L. Papadopoulos, 1991 .

FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW

H. R. Cross, P. R. Durland, S. C. Seideman, 1984 .

Land‐based production of animal protein: impacts, efficiency, and sustainability

Guoyao Wu, F. Bazer, H. Cross, 2014, Annals of the New York Academy of Sciences.

Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids

K. B. Harris, H. Cross, Stephen B. Smith, 1992 .

RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

G. W. Davis, H. Cross, J. Savell, 1987 .

Effects of autografting ovarian tissue, ovariectomy and implanting on growth rate and carcass characteristics of feedlot heifers†

H. Cross, G. Smith, T. Welsh, 1990 .

Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.

T. Wheeler, H. Cross, J. Savell, 1990, Journal of animal science.

Characterization of Cattle Types to Meet Specific Beef Targets

R. H. Knapp, H. Cross, J. W. Edwards, 1989 .

Relationship of Carcass Scores and Measurements to Five Endpoints for Lean Cut Yields in Barrow and Gilt Carcasses

H. Cross, G. Smith, Z. Carpenter, 1975 .

Effect of frame size, muscle score, and external fatness on live and carcass value of beef cattle.

H. Cross, J. Savell, J. Wise, 1992, Journal of animal science.

Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows.

H. Cross, J. Savell, D. Lunt, 1993, Journal of animal science.

Equations for Estimating Boneless Retail Cut Yields from Beef Carcasses

H. Cross, G. Smith, Z. Carpenter, 1973 .

Beef carcass composition of slaughter cattle differing in frame size, muscle score, and external fatness.

J B Morgan, J. B. Morgan, H R Cross, 1992, Journal of animal science.

Effect of diethylstilbestrol on tissue gain and carcass merit of feedlot beef steers.

T. Rumsey, P. Moe, D. A. Dinius, 1981, Journal of animal science.

Using live estimates and ultrasound measurements to predict beef carcass cutability.

J. B. Morgan, H. Cross, J. Savell, 2000, Journal of animal science.

Assessment of methodologies for colorimetric cholesterol assay of meats

H. Cross, K. Rhee, C. Bohac, 1988 .

Revised Approaches to Estimate Lean of Pork Carcasses of Known Age or Days on Test

R. G. Kauffman, M. Rothschild, H. Cross, 1984 .

Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissues.

H. Cross, D. Knabe, K. Rhee, 1988, Meat science.

Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth Indicator.

H. Cross, J. Savell, G. Smith, 1984, Meat science.

Subcellular Distribution and Composition of Lipids in Muscle and Adipose Tissues

H. Cross, G. Smith, Stephen B. Smith, 1990 .

Lipogenesis in acute and 48-hour cultures of bovine intramuscular and subcutaneous adipose tissue explants.

M. Miller, H. Cross, S. Smith, 1991, Journal of animal science.

Evaluation of Fresh Vacuum-Packaged Beef Steaks Coated with an Acetylated Monoglyceride

C. Vanderzant, H. Cross, D. Griffin, 1988 .

Risk analysis, HACCP and microbial criteria in meat and poultry systems

H. Cross, K. Harris, N. B. Webb, 1995 .

ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties

J. M. Harris, H. Cross, K. Rhee, 1987 .

EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES

H. Cross, W. J. Franks, M. Stanfield, 1976 .

Quantitative isolation and partial characterization of elastin in bovine muscle tissue.

H. Cross, G. Smith, Z. Carpenter, 1973, Journal of Agricultural and Food Chemistry.

Effect of feed energy intake on collagen characteristics and muscle quality of mature cows.

M. Miller, J. Crouse, H. Cross, 1987, Meat science.

Effects of Sex Condition, Genotype, Diet and Carcass Electrical Stimulation on the Collagen Content and Palatability of Two Bovine Muscles

S. Seideman, J. Crouse, H. Cross, 1985 .

EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY

H. Cross, E. Green, D. Muse, 1979 .

FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT

H. Cross, B. W. Berry, 1980 .

PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND BEEF PATTIES

H. Cross, G. Smith, A. Joseph, 1980 .

Influence of realimentation of mature cows on maturity, color, collagen solubility, and sensory characteristics.

H. Cross, J. Savell, R. Miller, 1996, Journal of animal science.

VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING

S. Seideman, J. Crouse, H. Cross, 1989 .

Effects of Electrical Stimulation and Early Postmortem Muscle Excision on pH Decline, Sarcomere Length and Color in Beef Muscles.

H. Cross, J. E. Nichols, 1980, Journal of food protection.

USE OF MECHANICAL TENDERIZATION TO INCREASE THE TENDERNESS OF BULLOCK BEEF1

S. Seideman, J. Crouse, H. Cross, 1986 .

Processing Systems for Hot‐ and Cold‐Boned Primals from Mature Cow Carcasses

H. Cross, B. W. Berry, 1982 .

Evaluation of the Tenderness of Beef Top Sirloin Steaks

L. Ringer, H. Cross, J. Savell, 1992 .

EFFECTS OF ELECTRICAL STIMULATION ON MEAT TISSUE AND MUSCLE PROPERTIES‐A REVIEW

H. Cross, 1979 .

Tenderness Variations among Beef Steaks from Carcasses of the Same USDA Quality Grade

T. R. Dutson, G. W. Davis, H. Cross, 1979 .

HIGH‐TEMPERATURE CONDITIONING OF HOT‐BONED BEEF SUBPRIMALS

S. Seideman, J. Crouse, H. Cross, 1989 .

Beef Palatability as Affected by Cooking Rate and Final Internal Temperature1

H. Cross, E. Koch, M. Stanfield, 1976 .

SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES

H. Cross, B. W. Berry, D. Muse, 1979 .

OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES

H. Cross, W. J. Franks, M. Stanfield, 1978 .

EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF

H. Cross, R. Elder, B. W. Berry, 1978 .

Development and preparation of lean meat products.

H. Cross, J. Savell, R. Miller, 1992, Journal of the American Dietetic Association.

Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef

H. Cross, Ivonne Tennet, 1981 .

EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEF

H. Cross, M. Stanfield, E. Green, 1975 .

Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride.

C. Vanderzant, H. Cross, J. Savell, 1987, Journal of food protection.

UTILIZATION OF ELECTRICAL STIMULATION TO IMPROVE MEAT QUALITY: A REVIEW

S. Seideman, H. Cross, 1982 .

Qualities of Chunked and Formed Lamb Roasts

M. S. Brewer, R. Field, J. Secrist, 1984 .

Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks

H. Cross, G. Smith, H. A. Recio, 1986 .

Consumer Ratings of Restructured Beef Steaks Manufactured to Contain Different Residual Contents of Connective Tissue

H. Cross, J. Savell, G. Smith, 1987 .

Shelf-Life Characteristics and Aerobic Plate Counts of Ground Beef As Influenced by Fat Level and Fat Source.

H. Cross, H. Muse, B. W. Berry, 1980, Journal of food protection.

MICROBIOLOGICAL EVALUATION OF GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF

H. Cross, A. Kotula, C. J. Pierson, 1978 .

Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter‐Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating

H. Cross, J. T. Keeton, K. Rhee, 1988 .

Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.

C. Vanderzant, H. Cross, J. Savell, 1988, Meat science.

USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES

H. Cross, G. Smith, C. Murphey, 1988 .

Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat

H. Cross, K. Rhee, M. Coleman, 1988 .

Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels.

D. R. Smith, H. Cross, J. Savell, 1989, Meat science.

Chronological age and breed-type effects on carcass characteristics and palatability of bull beef.

H. Cross, J. Savell, G. Smith, 1986, Meat science.

STORAGE PROPERTIES OF PRIMAL CUTS OF HOT- AND COLD-BONED BEEF

H. Cross, I. Tennent, D. Muse, 1979 .

Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls.

M. Miller, J. Crouse, H. Cross, 1987, Meat science.

ACCELERATED PROCESSING SYSTEMS FOR USDA CHOICE AND GOOD BEEF CARCASSES

H. Cross, I. Tennent, 1980 .

Removing Excess Subcutaneous and Internal Fat from Beef Carcasses before Chilling

R. H. Knapp, M. Miller, H. Cross, 1989 .

Aging Index, Lysosomal Enzyme Activities,and Meat Tenderness in Muscles from Electrically Stimulated Bull and Steer Carcasses

H. Cross, Stephen B. Smith, C. Valin, 1985 .

THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOT-BONED BEEF: A REVIEW

S. Seideman, H. Cross, 1982 .

Use of Electrical Stimulation for Hot Boning of Meat

S. Seideman, H. Cross, 1985 .

Effects of a Grass or Grain Diet on the Quality of Three Beef Muscles

S. Seideman, J. Crouse, H. Cross, 1984 .

Mechanisms of ultrastructural changes in electrically stimulated beef Longissimus muscle.

W. Wergin, H. Cross, K. Ono, 1982, Meat science.

EFFECT OF ELECTRICAL STIMULATION ON CARCASSES FROM STRESSED AND UNSTRESSED STEERS

H. Cross, K. Ono, S. O. Sorinmade, 1983 .

USDA MATURITY INDICES AND PALATABILITY OF BEEF RIB STEAKS1

H. Cross, J. Savell, G. Smith, 1988 .

Survey of Quality Attributes of Beef from Farmers Market Vendors

H. Cross, J. Savell, K. Gehring, 2019, Journal of Food Quality.

Equations for Estimating Cutability of Beef Wholesale Cuts.

H. Cross, G. Smith, C. Murphey, 1981, Journal of food protection.

Variations in the Amount, Distribution and Texture of Intramuscular Fat within Muscles of the Beef Carcass

H. Cross, H. Abraham, Eunice M. Knapp, 1975 .

EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS

H. Cross, 1977 .

MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN

H. Cross, A. Kotula, C. J. Pierson, 1979 .

Pork slaughtering, cutting, preserving, and cooking on the farm

H. Cross, 1981 .

AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS

H. R. Cross, Ray A. Field, J. C. Williams, 1984 .

Effect of Grinding Method on Textural Properties of Cooked Ground Beef 1, 2.

H. Cross, A. Kotula, J. E. Nichols, 1980, Journal of food protection.

Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties

D. L. Huffman, H. Cross, J. Cordray, 1981 .

UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI

J. Maga, H. Cross, B. W. Berry, 1978 .

USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES

H. Cross, G. Smith, Z. Carpenter, 1977 .

STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF

H. Cross, A. Kotula, T. Nolan, 1978 .

POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS

H. Cross, J. Savell, D. Johnson, 1986 .

EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES

H. Cross, G. Smith, A. Kotula, 1979 .

Development of a quantitative quality grading system for mature cow carcasses.

K. Belk, H. Cross, J. Savell, 1992, Journal of animal science.

Effects of Castration and Electrical Stimulation on Beef Carcass Quality and Palatability Characteristics

R. Mandigo, H. Cross, S. Klastrup, 1984 .

Palatability of Beef from Steer and Young Bull Carcasses as Influenced by Electrical Stimulation, Subcutaneous Fat Thickness and Marbling 1

H. Cross, G. Smith, D. Stiffler, 1983 .

The Effects of Carcass Electrical Stimulation and Cooler Temperature on the Quality and Palatability of Bull and Steer Beef

S. Seideman, J. Crouse, H. Cross, 1983 .

Performance and carcass characteristics of bulls as influenced by exogenous hormones.

S. Shackelford, J. Crouse, H. Cross, 1992, Meat science.

THERMAL SHRINKAGE TEMPERATURE OF INTRAMUSCULAR COLLAGEN OF BULLS AND STEERS

H. Cross, B. Schanbacher, E. D. Aberle, 1984 .

SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER

J. Maga, H. Cross, B. W. Berry, 1979 .

PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS

H. Cross, G. Smith, Z. Carpenter, 1972 .

Differential Expression of MicroRNAs in Dark-Cutting Meat from Beef Carcasses

B. Davis, H. Cross, R. Vaughn, 2022, Applied Sciences.

Effect of dietary fat and cholesterol level on tissue cholesterol concentrations of growing pigs selected for high or low serum cholesterol.

K. B. Harris, W. Pond, H. Cross, 1993, Journal of animal science.

Using Ultrasound, Linear Measurements and Live Fat Thickness Estimates to Determine the Carcass Composition of Market Lambs

H. Cross, M. Longnecker, R. Cannell, 1989 .

Development of a multivariate yield grade equation to predict compositional traits in mature cow carcasses.

K. Belk, H. Cross, J. Savell, 1992, Journal of animal science.

A Carcass Merit Pricing System for the Pork Industry

R. G. Kauffman, M. Hayenga, H. Cross, 1985 .

Finishing Beef Steers on Forage Diets with Additives and Supplemental Lipid

D. A. Dinius, H. Cross, R. Oltjen, 1978 .

Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol.

K. B. Harris, W. Pond, H. Cross, 2004, Meat Science.

PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON‐CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON

H. Cross, B. W. Berry, G. Smith, 1990 .

Estimating Lean in Pork Carcasses Differing in Backfat Thickness

H. Cross, Z. Carpenter, R. L. Edwards, 1981 .

Evaluation of live and carcass techniques for predicting beef carcass composition.

H. Cross, F. Byers, H. A. Recio, 1988, Meat science.

Predicting carcass composition of beef cattle using ultrasound technology.

H. Cross, J. Savell, D. Griffin, 1999, Journal of animal science.

Using live animal ultrasound measures of ribeye area and fat thickness in yearling Hereford bulls.

H. Cross, J. W. Turner, L. Pelton, 1990, Journal of animal science.

Establishing Practical Guidelines for Pricing Market Swine2

R. G. Kauffman, M. Hayenga, H. Cross, 1984 .

Objective measurements of carcass and meat quality.

K E Belk, H R Cross, K. Belk, 1994, Meat science.

CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS

H. Cross, M. Stanfield, 1976 .

HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON — REVIEW

H. Cross, M. K. Sweeten, G. Smith, 1986 .

Reforming Meat and Poultry Inspection: Impacts of Policy Options

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