Match tier
Listed
Presence
Current · Arkansas
Last published
2023
Sources
OpenAlex · ORCID
Refreshed
2026-08-08
T
T. G. O'Quinn
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
2 pubs
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
- 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)
Collaboration Network
Top Collaborators
Larissa A. Koulicoff
Kansas State University (US)
2 shared publications
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
Carolina Velasco Ayala
Kansas State University (US)
1 shared publication
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
C. K. Chun
Kansas State University (US)
1 shared publication
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
E. Boyle
Kansas State University (US)
1 shared publication
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
Michael E. Richards
University of Wisconsin–Madison (US)
1 shared publication
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
C. K. Jones
Kansas State University (US)
1 shared publication
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
M. D. Chao
Kansas State University (US)
1 shared publication
- Effects of Adding Egg Powder from Hens Immunized Against Phospholipase α2 on Ground Striploin Shelf Life
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
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
J. L. Vipham
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
M. D. Chao
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
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