W. J. Wu Data-verified

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Researcher

UA Div. of Agriculture
Last publication 2022 Last refreshed 2026-04-01

faculty

6 h-index 16 pubs 92 cited

Research Areas

OverviewAI-generated summary

W. J. Wu investigates factors influencing meat quality and processing, with a focus on biochemical and textural properties. Recent publications examine the influence of various biochemical tenderness factors on different bovine muscles, as well as the altered textural properties in woody breast myopathy using an integrative omics approach. Research also includes the evaluation of skin-on goat meat processing, considering its impact on processing efficiency, carcass yield, meat quality, and sensory attributes. Wu's work also delves into preliminary investigations of tenderness contributions in specific beef cuts. Wu has authored 16 publications, accumulating 92 citations and an h-index of 6. Collaborations include G. Magnin-Bissel, P. A. Hammond, and E. Geisbrecht, all affiliated with the Arkansas Agricultural Experiment Station.

Metrics

  • h-index: 6
  • Publications: 16
  • Citations: 92

Selected Publications

  • An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles (2022)
    DOI OpenAlex

View all publications on OpenAlex →

Collaborators

Researchers in the database who share publications

G. Magnin-Bissel Arkansas Agricultural Experiment Station 2 shared publications P. A. Hammond Arkansas Agricultural Experiment Station 1 shared publication E. Geisbrecht Arkansas Agricultural Experiment Station 1 shared publication

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