Yuan H. Brad Kim

Best Publications

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

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  307
  Citations

• Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

  Yuan H. Brad Kim;Yuan H. Brad Kim;Robyn D. Warner;Katja Rosenvold

  280
  Citations

• American Meat Science Association Guidelines for Meat Color Measurement

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  242
  Citations

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

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  237
  Citations

• Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.

  Yuan H. Brad Kim;Danyi Ma;Derico Setyabrata;Mustafa M. Farouk

  191
  Citations

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

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  129
  Citations

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

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  112
  Citations

• Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

  Yuan H. Brad Kim;Matilde Frandsen;Katja Rosenvold

  107
  Citations

• Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.

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  102
  Citations

• Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles

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  97
  Citations

• Dry-aging improves meat quality attributes of grass-fed beef loins.

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  91
  Citations

• Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins

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  90
  Citations

• Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

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  80
  Citations

• Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.

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  77
  Citations

• Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity.

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  73
  Citations

• A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meat.

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  70
  Citations

• Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

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  63
  Citations

• Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product.

  Siwen Xue;Chong Wang;Yuan H. Brad Kim;Guanglian Bian

  61
  Citations

• Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.

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  56
  Citations

• Challenges and processing strategies to produce high quality frozen meat

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  55
  Citations