Brad Kim
Roles:
Author,
Editor,
Reviewer,
Proofreader
Editorial groups:
Editor-in-Chief
Affiliation:
Department of Animal Sciences, Purdue University
Country:
United States
Biography
Google Scholar
Publications
Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys
Melinda Dennis, Yiru Dong, Yufei Guo, Yuan H. Brad Kim, Marisa Erasmus and Stacy M. Scramlin Zuelly
2024-03-20 Volume 8 • Issue 1 • 2024 • Article 16759 • 1-8
All-Trans Retinoic Acid Drives Development Phase- Specific Response to Adipogenic and Myogenic Processes in Bovine Skeletal Muscle-Derived Cells
Xue Cheng Jin, Dong Qiao Peng, Won Seob Kim, Jin Soo Park, Jun Hee Lee, Yuan H. Brad Kim, Steve B. Smith and Hong Gu Lee
2024-02-27 Volume 8 • Issue 1 • 2024 • Article 16978 • 1-13
Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions
Yuan H. Brad Kim, Jinkyu Seo, Robert Kemp and Adam Stuart
2024-02-20 Volume 8 • Issue 1 • 2024 • Article 17604 • 1-10
Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties
Jihan Kim, Jin-Kyu Seo, Hyun-Wook Kim and Yuan H. Brad Kim
2023-08-22 Volume 7 • Issue 1 • 2023 • Article 16190 • 1-11
American Meat Science Association Guidelines for Meat Color Measurement
D. Andy King, Melvin C. Hunt, Shai Barbut, James R. Claus, Darren P. Cornforth, Poulson Joseph, Yuan H. Brad Kim, Gunilla Lindahl, Richard A. Mancini, Mahesh N. Nair, Kjell J. Merok, Andy Milkowski, Anand Mohan, Fred Pohlman, Ranjith Ramanathan, Christopher R. Raines, Mark Seyfert, Oddvin Sørheim, Surendranath P. Suman and Mellissa Weber
2023-02-02 Volume 6 • Issue 4 • 2022 • AMSA Guidelines for Meat Color Measurement • Article 12473 • 1-81
Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow
Derico Setyabrata, Siwen Xue, Kelly Vierck, Jerrad Legako, Paul Ebner, Stacy Zuelly and Yuan H. Brad Kim
2022-02-08 Volume 6 • Issue 1 • 2022 • Article 13025 • 1-15
Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?
Jacob R. Tuell, Qianqian Yu and Yuan H. Brad Kim
2021-12-07 Volume 5 • Issue 1 • 2021 • Article 45 • 1–11
The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
Derico Setyabrata, Jacob R. Tuell and Brad Kim
2019-12-01 Volume 3 • Issue 1 • 2019 • 488–499
Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure
Hyun-Wook Kim, Traci Cramer, Osamudiamen O. E. Ogbeifun, Jin-Kyu Seo, Feifei Yan, Heng-Wei Cheng and Yuan H. Brad Kim
2017-08-01 Volume 1 • Issue 1 • 2017