Combined Effects of Different Freezing and Thawing Rates on Meat Quality Characteristics of Aged Lamb Loins

Yuan H. Brad Kim, Robert Kemp, Dong-Jin Shin and Adam Stuart

2024-11-22 Volume 8 • Issue 1 • 2024 • Article 18259 • 1-7

Inclusion of Dry-Aged Beef Trimmings as a Quality and Flavor Enhancer for Ground Beef

Derico Setyabrata, Sebastian Hernandez, Bruce R. Cooper, Jerrad F. Legako and Yuan H. Brad Kim

2024-08-09 Volume 8 • Issue 1 • 2024 • Article 17794 • 1-16

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

2024-03-21 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

2024-02-28 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

2024-02-21 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

2023-08-23 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

2023-02-03 Volume 6 • Issue 4 • 2022 • AMSA Guidelines for Meat Color Measurement • Article 12473 • 1-81

Also a part of:

Collection: Research Guidelines

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

2022-02-09 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