Referred Papers (*indicates corresponding author):

  1. Cramer, T., Kim, H.W., Chao, Y., Wang, W., Cheng, H.W., Kim, Y.H.B.* Supplemental impacts of probiotic (Bacillus subtilis) on meat quality and oxidative stability of breast muscle from broilers exposed to chronic heat stress. Poultry Science. 97:3358-3368.
  2. Kim, Y.H.B.*, Ma, D., Setyabrata, D., Farouk, M.M., Lonergan, S.M., Huff-Lonergan, E., Hunt, M.C. 2018. Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies: A review. Meat Science. 144:74-90.
  3. Berger, J., Kim, Y.H.B.*, Legako, J., Martini, S., Lee, J.W., Ebner, P., Zuelly, S.M.S. 2018. Dry-aging improves meat quality attributes of grass-fed beef loins. Meat Science. 145:285-291.
  4. Xue, S.*, Qian, C., Xu, X., Kim, Y.H.B., Zhou, G*. 2018. High-pressure effects on myosin in relation to heat gelation: A micro-perspective study. Food Hydrocolloids. 84:219-228.
  5. Cramer, T., Penick, M.L., Waddell, J.N., Bidwell, C.A., Kim, Y.H.B.* A new insight into meat toughness of callipyge lamb loins – the relevance of anti-apoptotic systems to decreased proteolysis. Meat Science. 140:66-71.
  6. Kim, H.W., Kim, J.H., Seo, J.K., Setyabrata, D., Kim, Y.H.B.* Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. Meat Science. 139:162-170.
  7. Lee, Y.J.*, Kim, H.W., Kim, Y.H.B. New route of chitosan extraction from blue crabs and shrimp shell as flocculants on soybean solutes. Food Science and Biotechnology. 27:461-466.
  8. Kim, H.W., Setyabrata, D., Lee, Y.J., Kim, Y.H.B.* Efficacy of alkaline-treatment to improve functional properties of sugarcane bagasse fiber as a fat-replacer in meat emulsion. Korea Journal for Food Science of Animal Resources. 38:315-324.
  9. Ma, D., Kim, Y.H.B.*, Cooper, B., Oh, J., Chun, H., Choe, J.H., Schoonmaker, J., Ajuwon, K., Min, B.R. 2017. Metabolomics profiling to determine effects of postmortem aging on color and lipid oxidative stabilities of different bovine muscles. Journal of Agricultural Food Chemistry. 65:6708-6716.
  10. Kim, H.W., Kim, J.H., Yan, F.F., Cheng, H.W, Kim, Y.H.B*. Effects of heat stress and probiotic supplementation on protein functionality and oxidation stability of ground chicken leg meat during display storage. Journal of the Science of Food and Agriculture. 97:5343-5351.
  11. Kim, H.W., Setyabrata, D., Lee, Y.J., Jones, O.G., Kim, Y.H.B.*. 2017. Effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. Journal of Food Science. 82:2787-2793.
  12. Choe, J.H., Kim, Y.H.B., Kim, H.Y., Kim, C.J. 2017. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties. Journal of Food Science and Technology. 54:2494-2502.
  13. Kim, H.W., Cramer, T., Ogbeifun, O.O.E., Seo, J.K., Yan, F.F., Cheng, H.W., Kim, Y.H.B*. Breast meat quality and protein functionality of broilers with different probiotic levels and cyclic heat challenge exposure. Meat and Muscle Biology. 1:81-89.
  14. Nguyen, E., Jones, O.G., Kim, Y.H.B., San Martin, F., Liceaga, A. 2017. Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout (Oncorhynchus mykiss) by-products. Fisheries Science. 83:317-331.
  15. Kim, H.W., Kim, Y.H.B., Hwang, K.E., Kim, T.K., Jeon, K.H., Kim, Y.B., Choi, Y.S., 2017. Effects of gamma-ray, electron-beam, and x-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein. Food Science and Biotechnology. 26:955-958.
  16. Kim, Y.H.B.*, Meyers, B., Kim, H.W., Liceaga, A., Lemenager, R.P. 2017. Effects of stepwise dry/wet-aging and fast freezing on meat quality attributes of beef loins. Meat Science. 123:57-63.
  17. Kim, H.W., Kim, Y.H.B.* Effect of aging and freezing/thawing sequence on quality attributes of bovine Mm. biceps femoris and gluteus medius. Asian-Australasian Journal of Animal Sciences. 30:254-261.
  18. Penick, M., Kim, H.W., Setyabrata, D., Waddell, J.N., Bidwell, C.A., Kim, Y.H.B.* Callipyge genotypic effects on meat quality attributes and oxidation stability of ovine M. longissimus. Small Ruminant Research. 146C:5-12.
  19. Kim, H.W., Miller, D.K., Yan, F.F., Wang, W.C., Cheng, H.W, Kim, Y.H.B.* Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle. LWT – Food Science and Technology. 75:34-41.
  20. Choe, J.H., Kim, H.W., Farouk, M.M., Kim, Y.H.B.* Impact of post-mortem ageing prior to freezing on technological properties and oxidation stability of coarse ground lamb sausages. Asian-Australasian Journal of Animal Sciences. 30:1021-1028.
  21. Kim, H.W., Setyabrata, D., Lee, Y.J., Jones, O.G., Kim, Y.H.B.* Pre-treated mealworm and silkworm as a novel non-meat ingredient in emulsion sausages. Innovative Food Science and Emerging Technologies. 38:116-123.
  22. Kim, H.W., Lee, Y.J., Kim, Y.H.B.* Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions. Journal of Food Science and Technology. 53:2580-2588.
  23. Subbaraj, A.K., Kim, Y.H.B., Fraser, K., Farouk, M.M. 2016. A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on the effect of ageing, storage conditions and display times on colour stability of ovine meat. Meat Science. 117:163-172.
  24. Choe, H., Stuart, A., Kim, Y.H.B.* 2016. Effect of different ageing temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins. Meat Science. 116:158-164.
  25. Kim, H.W., Setyabrata, D., Choi, Y.S., Kim, Y.H.B.* Rapid discoloration of aged beef muscles after short-term/extreme temperature abuse during retail display. Korea Journal for Food Science of Animal Resources. 36:343-351.
  26. Kim, H.W., Miller, D. K., Lee, Y. J., Kim, Y.H.B.* Effects of soy hull pectin and insoluble fiber on quality and oxidation stability of fresh and frozen/thawed beef patties. Meat Science. 117:63-67.
  27. Kim, H.W., Yan, F.F., Hu, J.Y., Cheng, H.W, Kim, Y.H.B.* Effects of probiotics feeding on proteolytic potential and oxidative stability of chicken breast muscles during post-mortem aging. Poultry Science. 95:1457-1464.
  28. Kim, H.B.*, Kemp. R., Samuelson, L.M. 2016. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Science. 111:168-176.
  29. Kim, H.B.*, Liesse, C., Kemp, R., Balan, P. 2015. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins. Meat Science. 110:40-45.
  30. Cruzen, S., Kim, Y.H.B.*, Lonergan, S.M., Grubbs, J.K., Fritchen, A.N., and Huff-Lonergan, E. 2015. Effects of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems. Meat Science. 101:63-72.
  31. Trinderup, C.H., Kim, Y.H.B.* Fresh meat color evaluation using a structured light imaging system. Food Research International. 71:100-107.
  32. Kim, W., Lee, Y.J., Kim, Y.H.B.* 2015. Evaluation of soy hull fibers and pectin as functional non-meat ingredients in meat emulsion system. LWT – Food Science and Technology. 64:1071-1077.
  33. Kim, 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 Science. 54: 375-395.
  34. Kim, H.B.*, Kerr, M., Geesink, G., Warner, R. 2014. Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles. Animal Production Science. 54: 414-421.
  35. Balan, , Kim, Y.H.B.*, Blijenburg, R. 2014. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation. Meat Science. 97:220-222.
  36. Warner, , 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 Science. 54: 494-503.
  37. Kim, 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. Journal of Animal Science. 91:1-10.
  38. Kim, H.B.*, Luc, G., Rosenvold, K. 2013. Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins. Meat Science. 95:412-418.
  39. Kim, H.B.*, Lonergan, S.M., Grubbs, J.K., Cruzen, S.M., Fritchen, A.N., della Malva, A., Marino, R., Huff-Lonergan, E. 2013. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem ageing. Meat Science. 94:289-296.
  40. Pen, , Kim, Y.H.B.*, Luc, G., Young, O. 2012. Effect of pre rigor stretching on beef tenderness development. Meat Science. 92:681-686.
  41. Kim, 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 Chemistry. 135:122-126.
  42. Kim, 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 Science. 90:962-966
  43. Kim, 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 Science. 91:62-68.
  44. Kim, 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 Chemistry. 131:73-78.
  45. McClure, N., Sebranek, J.G., Kim, Y.H., Sullivan, G.A. 2011. The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system. Food Chem. 129:1072-1079.
  46. Rodríguez, , Kim, Y.H.*, Faget, S., Rosazza, C., Keeton, J. T. 2011. Lactate-mediated enzymatic reduction of metmyoglobin in vitro. Food Chemistry. 125:732-735.
  47. Kim, H.B.*, Frandsen, M., Rosenvold, K. 2011. Effect of ageing prior to freezing on colour stability of ovine longissimus muscle. Meat Science. 88:332-337.
  48. Kim, H.*, Huff-Loneran, E., Lonergan, S. M. 2010. Lower oxygen or adding antioxidants. Fleisch Wirtschaft International. 25:30-31.
  49. Kim, H.*, Keeton, J.T., Hunt, M.C., Savell, J.W. 2010. Effects of L- or D-lactate enhancement on internal cooked color development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere. Food Chemistry. 119:119-122.
  50. Kim, H.*, Lonergan, S.M., Huff-Lonergan, E., Sebranek, J.G. 2010. High oxygen modified atmosphere packaging system negatively affects beef quality characteristics by inducing lipid and myoglobin oxidation and protein polymerization. Meat Science. 85:759-767.
  51. Kim, H.*, Lonergan, S.M., Huff-Lonergan, E., Sebranek, J.G. 2010. Effects of lactate/phosphate injection enhancement on color and lipid oxidation stability and protein degradation of early postmortem beef cuts packaged in high oxygen modified atmosphere. Meat Science. 86:852-858.
  52. Kim, H.*, Huff-Lonergan, E., Lonergan, S.M. 2010. Protein denaturing condition of beef inside semimembranosus muscle caused less protein degradation and µ-calpain autolysis than outside semimembranosus. Meat Science. 86:883-887.
  53. Kim, H.*, Keeton, J.T., Yang, H.S., Smith, S.B., Sawyer, J.E., Savell, J.W. 2009. Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D- potassium lactate in high-oxygen modified atmospheres. Meat Science. 82:234-240.
  54. Kim, H.*, Keeton, J.T, Smith, S.B., Berghman, L.R., and Savell, J.W. 2009. Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. Meat Science. 83:376-382.
  55. Kim, H.*, Keeton, J.T., Smith, S.B., Maxim, J.E., Yang, H.S., Savell, J.W. 2009. Evaluation of antioxidant property and color stability of calcium lactate enhancement on fresh beef under highly oxidizing condition. Food Chemistry. 115:272-278.
  56. Kim, H.*, Hunt, M.C., Mancini, R., Seyfert, M., Loughin, T., Kropf, D.H., Smith, J.S. 2006. Mechanism for lactate color stabilization in injection enhanced beef. Journal of Agricultural Food Chemistry. 54:7856-7862

Book Chapters:

  1. Kang, I., Kim, Y.H.B*. 2017. Enhancing Texture and Tenderness in Poultry Meat. In: Achieving sustainable production of poultry meat. Vol.1 Burleigh Dodds Science Publishing. In Print.
  2. Kim, Y.H.B*., Hopkins, D., Channon, H. 2015. Production of meat with high quality. In: Meat Quality: Genetic and environmental factors. CRC Book (Taylor & Francis Books, Inc). pp. 431-459.
  3. Kim, Y.H.B*. Jang, A. 2014. Ethnic Meat Products| Japan and Korea. In: Carrick Devine & Michael Dikeman, editors-in-chief. Encyclopedia of Meat Sciences 2e, Vol. 1, Oxford: Elsevier; pp. 543-549.
  4. Kim, Y.H.B*., Hunt, M.C. 2011. Advanced technology to improve meat color. In: Control of Meat Quality (pp.31-60). Editor: Joo, S.T. Publisher: Research Signpost.


  1. Kim, Y.L., Kim, Y.H.B*., Kim, T. 2016. Nondestructive meat tenderness assessment. US Patent #67178-01
  2. Kim, Y. H. B*., Leath, S., Salerno, M. s., Balan, P., Kemp, R. 2015. A method and control system for optimizing the quality of meat. World Intellectual Property Organization, International Bureau, WO 2015/020537 A1.

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