Match tier
Listed
Presence
Current · Arkansas
Last published
2023
Sources
OpenAlex · ORCID
Refreshed
2026-10-04
T
T. G. O'Quinn
Role not yet determined Is this you? Add your title
Also affiliated: Kansas State University (2023)
4 h-index
16 pubs
233 cited
Research Areas
Biography and Research Information
OverviewAI-generated summary
T. G. O'Quinn's research focuses on enhancing the quality and shelf life of meat products through various scientific interventions. Their work has investigated the impact of accelerated aging processes, specifically varying temperature and time points, on the quality attributes and enzyme activity within lower-quality beef cuts. Additionally, O'Quinn has explored the effects of incorporating egg powder derived from hens immunized against phospholipase α2 on the shelf life of ground striploin. This research contributes to understanding methods for preserving meat quality and extending its usability.
Metrics
- h-index: 4
- Publications: 16
- Citations: 233
Selected Publications
-
Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts (2023)
-
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures (2019)
Collaboration Network
Top Collaborators
J. L. Vipham
Kansas State University
2 shared publications
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
M. D. Chao
Kansas State University
2 shared publications
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
L. L. Prill
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
L. N. Drey
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Joseph M. Gonzalez
Kansas State University (US)
1 shared publication
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
T. A. Houser
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
E. Boyle
Kansas State University (US)
1 shared publication
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Haley J. Jeneske
Kansas State University (US)
1 shared publication
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
C. K. Chun
Kansas State University (US)
1 shared publication
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
Sara R. Hene
Kansas State University (US)
1 shared publication
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
Larissa A. Koulicoff
Kansas State University (US)
1 shared publication
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
H. Aufdemberge
Kansas State University
1 shared publication
In database
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
Similar Researchers
Based on overlapping research topics
H. Aufdemberge
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Food composition and properties
Animal Nutrition and Physiology
G. Magnin-Bissel
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Food composition and properties
Animal Nutrition and Physiology
Ron Buescher
University of Arkansas at Fayetteville
Meat and Animal Product Quality
Food composition and properties
Animal Nutrition and Physiology
Jean‐François Meullenet
University of Arkansas at Fayetteville
Meat and Animal Product Quality
Food composition and properties
Animal Nutrition and Physiology
Cameron C Catrett
University of Arkansas at Fayetteville
Meat and Animal Product Quality
Food composition and properties
Animal Nutrition and Physiology
L. A. Egger
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Food composition and properties
Animal Nutrition and Physiology