Our Research

Dr. Kim's research program focuses on identifying key regulatory molecular and biochemical mechanisms governing meat quality attributes, and developing systematic strategies and technologies from the live animal pre-harvest to the post-harvest chains to improve fresh meat quality attributes. Specifically, Dr. Kim’s laboratory has been investigating 1) the impact of animal diet combined with environmental stress on meat quality characteristics, 2) the impact of pre-rigor carcass processing on the dynamics of apoptosis and heat shock protein and subsequent impacts on meat quality, 3) the development of novel postmortem aging (“Smart-Aging”) system to improve palatability and profitability of under-utilized beef, and 4) the development of value-added processed meat using functional and novel non-meat ingredients.

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