A.H. Brown
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Also affiliated: Agricultural Research Service (1992–1993); United States Department of Agriculture (1980–1992); University of Arkansas System (2017); Tyson Foods (United States) (2005–2009)
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
A.H. Brown's research has focused on animal science and agricultural practices, with a particular emphasis on livestock production and genetics. His work has investigated the influence of various factors on beef cattle, including genotype, environment, and nutrition. Publications detail studies on genotype x environment interactions in different breeds of cattle grazing common pastures, as well as the impact of frame size and time-on-feed on carcass characteristics and fatty acid profiles of steers. Further research has examined genetic parameter estimates for ultrasonic measurements in Brangus cattle.
In addition to production aspects, Brown's research has also explored the quality and sensory characteristics of beef products. Studies have analyzed the effects of sodium chloride concentration, muscle type, and phosphate types on beef quality attributes. His work also extends to animal health and pest management, with a publication addressing the interactive response of the horn fly and selected breeds of beef cattle.
With a substantial publication record and a high citation count, Brown has contributed to the body of knowledge in animal science. His h-index of 28 and over 1,900 citations indicate a significant impact within his research field. While his most recent publication is from 2017, his past work provides a foundation in areas of animal breeding, nutrition, and meat science.
Metrics
- h-index: 28
- Publications: 111
- Citations: 1,653
Selected Publications
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Direct additive, environmental, and phenotypic variances and covariances and coefficients of heritability for underline score in Beefmaster cattle (2017)
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The influence of trisodium phosphate, potassium lactate, sodium metasilicate, cetylpyridinium chloride, or water as antimicrobial intervention systems on microbiological and instrumental color characteristics of beef biceps femoris muscles (2015)
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Single or multiple decontamination interventions involving lauric arginate on beef trimmings to enhance microbial safety of ground beef (2014)
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Associations among heat shock protein 70 genotype, forage system, and horn-fly infestation of beef cattle (2013)
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Effects of bovine cytochrome P450 single‐nucleotide polymorphism, forage type and body condition on production traits in cattle* (2011)
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Effects of forage type, body condition and single‐nucleotide polymorphisms in the bovine cytochrome P450 regulatory region on cow productivity* (2011)
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Effects of Heat Shock Protein-70 Gene and Forage System on Milk Yield and Composition of Beef Cattle (2010)
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Preweaning, Postweaning, and Carcass Trait Comparisons for Progeny Sired by Subtropically Adapted Beef Sire Breeds at Various US Locations (2010)
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Evaluation of efficacy and benefit of ivermectin with clorsulon and long-acting moxidectin in replacement beef heifers (2009)
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Preweaning Performance, Heterosis, and Direct and Maternal Breed Effects in Angus, Hereford, Red Poll, Santa Gertrudis, and Reciprocal-Cross Calves (2009)
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Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles (2009)
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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions (2009)
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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics (2009)
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MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS (2008)
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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties (2008)
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