T. G. O'Quinn Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
grad_student
Research Areas
Biography and Research Information
OverviewAI-generated summary
T. G. O'Quinn's research focuses on the impact of processing and storage conditions on meat quality. This work investigates how accelerated aging, at varying temperatures and time points, affects the quality and enzyme activity of lower-quality beef cuts. Additionally, O'Quinn's research has examined the effects of incorporating egg powder from hens immunized against Phospholipase α2 on the shelf life of ground striploin. These studies contribute to understanding methods for extending the usability and maintaining the quality of meat products. O'Quinn has collaborated with researchers J. L. Vipham, M. D. Chao, and H. Aufdemberge, all from the Arkansas Agricultural Experiment Station, on shared publications.
Metrics
- Publications: 2
Selected Publications
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Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts (2023)
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Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life (2023)
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