Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization von Hirsch, Andrew, Cho, Young-Hee, Kim, Yuan H.Brad, Jones, Owen G.

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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 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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Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages von Kim, Hyun-Wook, Setyabrata, Derico, Lee, Yong Jae, Jones, Owen G., Kim, Yuan H. Brad

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Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of M. longissimus lumborum von Nondorf, Mariah J., Kim, Yuan H. Brad

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Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product von Xue, Siwen, Wang, Chong, Kim, Yuan H. Brad, Bian, Guanglian, Han, Minyi, Xu, Xinglian, Zhou, Guanghong

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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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Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins von Kim, Yuan H. Brad, Liesse, Charlotte, Kemp, Robert, Balan, Prabhu

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Challenges and processing strategies to produce high quality frozen meat von Zhang, Renyu, Realini, Carolina E., Kim, Yuan H. Brad, Farouk, Mustafa M.

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Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach von Setyabrata, Derico, Cooper, Bruce R., Sobreira, Tiago J.P., Legako, Jerrad F., Martini, Silvana, Kim, Yuan H. Brad

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Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations von Kim, Hyun‐Wook, Setyabrata, Derico, Lee, YongJae, Jones, Owen G., Kim, Yuan H. Brad

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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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Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient von Xue, Siwen, Setyabrata, Derico, Bonham, Connie C., Kim, Yuan H. Brad

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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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Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins von Choe, Ju-Hui, Stuart, Adam, Kim, Yuan H. Brad

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Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins von Kim, Yuan H. Brad, Meyers, Brandon, Kim, Hyun-Wook, Liceaga, Andrea M., Lemenager, Ronald P.

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High-pressure effects on myosin in relation to heat gelation: A micro-perspective study von Xue, Siwen, Qian, Chang, Kim, Yuan H. Brad, Xu, Xinglian, Zhou, Guanghong

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A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study on colour stability of ovine meat von Subbaraj, Arvind K., Kim, Yuan H. Brad, Fraser, Karl, Farouk, Mustafa M.

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