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Brad Kim

Proofreader, Editor, Reviewer, Author

Department of Animal Sciences, Purdue University

United States


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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

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