W. Wu

Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods.

S. Lonergan, T. O’Quinn, E. Donaldson, 2020, Meat science.

A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness.

T. O’Quinn, G. Magnin-Bissel, M. Chao, 2020, Meat science.

A Proposed Mechanism for Texture Property of Woody Breast in Broilers

T. Houser, E. Boyle, T. O’Quinn, 2019, Meat and Muscle Biology.