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Meat Science|February 3, 2019
Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef musclesDerico Setyabrata, Yuan H Brad KimMeat Science|February 23, 2020
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacityDanyi Ma, Yuan H Brad KimFood Science of Animal Resources|September 22, 2022
The Impact of COVID 19 on the Meat Supply Chain in the USA: A ReviewDalton Whitehead, Yuan H Brad KimAsian-Australasian Journal of Animal Sciences|August 5, 2016
Effects of aging and freezing/thawing sequence on quality attributes of bovine <i>Mm. gluteus medius</i> and <i>biceps femoris</i>Hyun-Wook Kim, Yuan H Brad KimMeat Science|March 1, 2011
Effect of ageing prior to freezing on colour stability of ovine longissimus muscleYuan H Brad Kim, Matilde Frandsen, Katja RosenvoldMeat Science|March 4, 2014
Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradationPrabhu Balan, Yuan H Brad Kim, Rosanne BlijenburgMeat Science|June 11, 2013
Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loinsYuan H Brad Kim, Genevieve Luc, Katja RosenvoldFood Chemistry|March 15, 2020
Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during agingJiaying Zhang, Danyi Ma, Yuan H Brad KimFood Science and Biotechnology|September 29, 2018
New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutesYongjae Lee, Hyun-Wook Kim, Yuan H Brad KimMeat Science|February 19, 2016
Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loinsJu-Hui Choe, Adam Stuart, Yuan H Brad KimPageof 7