American Meat Science Association Guidelines for Meat Color Measurement
2022 · Meat and Muscle Biology · 236 citations
https://doi.org/10.22175/mmb.12473
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Yuan H. Brad Kim
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Yuan H. Brad Kim is an academic researcher from Purdue University West Lafayette. The author has contributed to research in topics: Meat and Animal Product Quality & Animal Nutrition and Physiology & Insect Utilization and Effects. The author has an h-index of 32, co-authored 93 publications.
ORCID: 0000-0003-1483-4391Papers by this author
worksApplication of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product
2019 · Food Chemistry · 63 citations
https://doi.org/10.1016/j.foodchem.2019.125602
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
2023 · Food Chemistry X · 32 citations
https://doi.org/10.1016/j.fochx.2023.100660
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient
2020 · Meat Science · 27 citations
https://doi.org/10.1016/j.meatsci.2020.108403
Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging
2023 · Food Chemistry X · 25 citations
https://doi.org/10.1016/j.fochx.2023.100608
Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
2020 · Food Science of Animal Resources · 6 citations
https://doi.org/10.5851/kosfa.2020.e3
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