Yuan H. Brad Kim

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

Yuan H. Brad Kim, Robert Kemp, Linda M. Samuelsson · Meat Science · 2015 · 247 citations

Beef Loins, Food Analysis, Physiology +10

American Meat Science Association Guidelines for Meat Color Measurement

D. A. King, Melvin C. Hunt, Shai Barbut et al. · Meat and Muscle Biology · 2022 · 236 citations · Full text

Nutrition, Meat Color Research.by, Food Analysis +13

Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages

Hyun‐Wook Kim, Derico Setyabrata, Yong Jae Lee et al. · Innovative Food Science & Emerging Technologies · 2016 · 233 citations

Emulsion Sausages, Silkworm Pupae, Helminthology +6

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Hyun‐Wook Kim, Ji‐Han Kim, Jin‐Kyu Seo et al. · Meat Science · 2018 · 117 citations

Nutrition, Pork Loins, Animal Science +7

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins

Yuan H. Brad Kim, C. Liesse, Robert Kemp et al. · Meat Science · 2015 · 114 citations

Shelf Life, Meat Packaging, Beef Loins +9