| Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle RD Culler, GC Smith, HR Cross Journal of food Science 43 (4), 1177-1180, 1978 | 713 | 1978 |
| Consumer evaluation of beef of known categories of tenderness SJ Boleman, SL Boleman, RK Miller, JF Taylor, HR Cross, TL Wheeler, ... Journal of animal science 75 (6), 1521-1524, 1997 | 707 | 1997 |
| Training and testing of judges for sensory analysis of meat quality RH CROSS Food Technol. 36, 48-54, 1978 | 681 | 1978 |
| National beef tenderness survey JB Morgan, JW Savell, DS Hale, RK Miller, DB Griffin, HR Cross, ... Journal of Animal Science 69 (8), 3274-3283, 1991 | 623 | 1991 |
| Comparison of methods for measuring sarcomere length in beef semitendinosus muscle HR Cross, RL West, TR Dutson Meat science 5 (4), 261-266, 1981 | 593 | 1981 |
| Effects of intramuscular collagen and elastin on bovine muscle tenderness HR Cross, ZL Carpenter, GC Smith Journal of Food Science 38 (6), 998-1003, 1973 | 518 | 1973 |
| Utilization of the intact male for red meat production: a review SC Seideman, HR Cross, RR Oltjen, BD Schanbacher Journal of Animal Science 55 (4), 826-840, 1982 | 471 | 1982 |
| Identification of threshold levels for Warner‐Bratzler shear force in beef top loin steaks SD Shackelford, JB Morgan, HR Cross, JW Savell Journal of Muscle Foods 2 (4), 289-296, 1991 | 402 | 1991 |
| National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling JW Savell, RE Branson, HR Cross, DM Stiffler, JW Wise, DB Griffin, ... Journal of Food Science 52 (3), 517-519, 1987 | 398 | 1987 |
| Guidelines for cookery and sensory evaluation of meat American Meat Science Association AMSA, 1978 | 344 | 1978 |
| The role of fat in the palatability of beef, pork, and lamb JW Savell, HR Cross Designing foods: Animal product options in the marketplace 345, 1988 | 303 | 1988 |
| Factors associated with fresh meat color: A review SC Seideman, HR Cross, GC Smith, PR Durland Journal of Food Quality 6 (3), 211-237, 1984 | 302 | 1984 |
| National consumer retail beef study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts JW Savell, HR Cross, JJ Francis, JW Wise, DS Hale, DL Wilkes, GC Smith Journal of Food Quality 12 (4), 251-274, 1989 | 285 | 1989 |
| Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle TL Wheeler, JW Savell, HR Cross, DK Lunt, SB Smith Journal of Animal Science 68 (12), 4206-4220, 1990 | 274 | 1990 |
| Assessment of methodologies for calorimetric cholesterol assay of meats CE Bohac, KS Rhee, HR Cross, K Ono Journal of Food Science 53 (6), 1642-1644, 1988 | 233 | 1988 |
| Effects of fat level and source on the chemical, sensory and cooking properties of ground beef patties HR Cross, BW Berry, LH Wells Journal of food Science 45 (4), 791-794, 1980 | 222 | 1980 |
| Relationship of USDA marbling groups to palatability of cooked beef GC Smith, ZL Carpenter, HR Cross, CE Murphey, HC Abraham, JW Savell, ... Journal of Food Quality 7 (4), 289-308, 1985 | 210 | 1985 |
| Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score JW Savell, HR Cross, GC Smith Journal of Food Science 51 (3), 838-839, 1986 | 199 | 1986 |
| Sensory qualities of meat HR Cross, PR Durland, SC Seideman Muscle as food, 279-320, 1986 | 180 | 1986 |
| RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF1 GC Smith, JW Savell, HR Cross, ZL Carpenter, CE Murphey, GW Davis, ... Journal of Food Quality 10 (4), 269-286, 1987 | 177 | 1987 |
