Dr. Kim's research program focuses on improving meat quality attributes (fresh and processed meat) and enhancing functional properties of muscle through both fundamental and applied approaches; specifically, main research interests are to 1) identify fundamental biochemical mechanisms governing meat quality attributes such as color, tenderness, flavor, water-holding capacity and juiciness, 2) develop/apply new innovative technologies from the live animal pre-harvest to the post-harvest chain of events, 3) determine novel processing systems to improve technological properties and quality attributes of processed meat products, and 4) identify and liberate the functional compounds from animal proteins to create values from underutilized low value sources.
Specified research interests are listed below:
Muscle biology and biochemistry
Myoglobin redox stability, metmyoglobin reducing system, calpain system, postmortem protein degradation, protein/lipid oxidation and proteomic analysis.
Pre- and Post-rigor processing, hot-boning, electrical stimulation, injection enhancement, irradiation, modified atmosphere packaging technology, ageing/freezing/thawing technology and value added processed meat, functional properties of muscle proteins.
Meat color, tenderness, water-holding capacity and flavor development.
Animal growth and development
Growth rate and feeding effects on meat quality.