Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins von Kim, Yuan H. Brad, Kemp, Robert, Samuelsson, Linda M.

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Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles von Setyabrata, Derico, Kim, Yuan H. Brad

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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies von Kim, Yuan H. Brad, Ma, Danyi, Setyabrata, Derico, Farouk, Mustafa M., Lonergan, Steven M., Huff-Lonergan, Elisabeth, Hunt, Melvin C.

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Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins von Kim, Hyun-Wook, Kim, Ji-Han, Seo, Jin-Kyu, Setyabrata, Derico, Kim, Yuan H. Brad

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What do U.S. consumers care about regarding beef and its supply chain? von Ortez, Mario, Widmar, Nicole Olynk, Thompson, Nathan M., Brad Kim, Yuan H.

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Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles von Ma, Danyi, Kim, Yuan H. Brad, Cooper, Bruce, Oh, Ji-Hwan, Chun, Hyonho, Choe, Ju-Hui, Schoonmaker, Jon P, Ajuwon, Kolapo, Min, Byungrok

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The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review von Whitehead, Dalton, Brad Kim, Yuan H.

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Effect of ageing prior to freezing on colour stability of ovine longissimus muscle von Kim, Yuan H. Brad, Frandsen, Matilde, Rosenvold, Katja

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Elucidating the involvement of apoptosis in postmortem proteolysis in porcine muscles from two production cycles using metabolomics approach von Ma, Danyi, Suh, Dong Ho, Zhang, Jiaying, Chao, Yufan, Duttlinger, Alan W., Johnson, Jay S., Lee, Choong Hwan, Kim, Yuan H. Brad

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Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality von Yu, Qianqian, Cooper, Bruce, Sobreira, Tiago, Kim, Yuan H. Brad

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What are the potential strategies to achieve potentially more healthful meat products? von Guedes‐Oliveira, Juliana M., Brad Kim, Yuan H., Conte‐Junior, Carlos A.

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New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes von Lee, Yongjae, Kim, Hyun-Wook, Brad Kim, Yuan H.

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Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage von Kim, Hyun‐Wook, Kim, Ji‐Han, Yan, Feifei, Cheng, Heng‐wei, Brad Kim, Yuan H

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Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris von Kim, Hyun-Wook, Brad Kim, Yuan H

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Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes von Ma, Danyi, Yu, Qianqian, Hedrick, Victoria E., Cooper, Bruce R., Paschoal Sobreira, Tiago José, Oh, Ji-Hwan, Chun, Hyonho, Kim, Yuan H. Brad

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Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging von Yu, Qianqian, Li, Shimeng, Cheng, Bei, Brad Kim, Yuan H., Sun, Chengfeng

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Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches von Setyabrata, Derico, Vierck, Kelly, Sheets, Tessa R, Legako, Jerrad F, Cooper, Bruce R, Johnson, Timothy A, Kim, Yuan H Brad

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Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity von Ma, Danyi, Kim, Yuan H. Brad

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Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging von Zhang, Jiaying, Ma, Danyi, Kim, Yuan H. Brad

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions von Kim, Hyun-Wook, Lee, Yong Jae, Kim, Yuan H. Brad

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