Brad Kim

 

Brad Kim's Main Page

Publications

Kim, Y.H.B., Warner, R., Rosenvold, K. 2014. Influence of fast pH fall at a high rigor temperature on muscle proteins and meat quality: A review. Animal Production Sci. Accepted for publication.

Kim, Y.H.B., Kerr, M., Geesink, G., Warner, R. 2014. Impacts of super-stretching and high pre-rigor temperature/duration on quality attributes of ovine muscles. Animal Production Sci. Accepted for publication.

Balan, P., Kim, Y.H.B*., Blijenburg, R. 2014. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation. Meat Sci. 97:220-222.

Warner, R., Kerr, M., Kim, Y.H.B., Geesink, G. 2014. Pre-rigor stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity - using lamb muscles as model. Animal Production Sci.

Kim, Y.H.B., Stuart, A.D., Rosenvold, K., Maclennan, G. 2013. Effect of different forage types and packaging conditions on meat quality characteristics of long-term chilled lamb loins. J. Anim. Sci. 91:1-10.

Kim, Y.H.B., Luc, G., Rosenvold, K. 2013. Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins. Meat Sci. 95:412-418.

Kim, Y.H.B., S. M. Lonergan, J. K. Grubbs, S. M. Cruzen, A. N. Fritchen, A. della Malva, R. Marino, E. Huff-Lonergan. 2013. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem ageing. Meat Sci. 94:289-296.

Pen, S., Kim, Y.H.B*., Luc, G., Young, O. 2012. Effect of pre rigor stretching on beef tenderness development. Meat Sci. 92:681-686.

Kim, Y.H.B., Bodker, S., Rosenvold, K. 2012. Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins. Food Chem. 135:122-126.

Kim, Y.H.B., Stuart, A., Black, C., Rosenvold, K. 2012. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Sci. 90:962-966

Kim, Y.H.B., Stuart, A., Nygaard, G., Rosenvold, K. 2012. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining. Meat Sci. 91:62-68.

Kim, Y.H.B, Lonergan, S. M., Huff-Loneran, E., Steadham E. D. 2012. Effects of calcium lactate on m-calpain activity and protein degradation under oxidizing condition. Food Chem. 131:73-78.