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Yuan H. Kim, Ph.D. - Publications

Affiliations: 
2008 Texas A & M University, College Station, TX, United States 
Area:
Animal Physiology Biology, Food Science and Technology Agriculture, Anatomy Biology
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12 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2016 Kim HW, Kim YH. Effects of Aging and Freezing/Thawing Sequence on Quality Attributes of Bovine Mm. Gluteus Medius and Biceps Femoris. Asian-Australasian Journal of Animal Sciences. PMID 27488843 DOI: 10.5713/ajas.16.0279  0.362
2016 Kim HW, Setyabrata D, Choi YS, Kim YH. Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display. Korean Journal For Food Science of Animal Resources. 36: 343-51. PMID 27433105 DOI: 10.5851/kosfa.2016.36.3.343  0.414
2016 Ma D, Kim Y, Choe J, Cooper B. Metabolomic profiling to understand changes in oxidation stability of different bovine muscles with postmortem aging Meat Science. 112: 173-174. DOI: 10.1016/j.meatsci.2015.08.164  0.33
2015 Cruzen SM, Kim YH, Lonergan SM, Grubbs JK, Fritchen AN, Huff-Lonergan E. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems. Meat Science. 101: 63-72. PMID 25437452 DOI: 10.1016/j.meatsci.2014.11.004  0.336
2013 Kim YH, Lonergan SM, Grubbs JK, Cruzen SM, Fritchen AN, della Malva A, Marino R, Huff-Lonergan E. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging. Meat Science. 94: 289-96. PMID 23567127 DOI: 10.1016/j.meatsci.2013.02.013  0.347
2011 McClure BN, Sebranek JG, Kim YH, Sullivan GA. The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system. Food Chemistry. 129: 1072-9. PMID 25212339 DOI: 10.1016/J.Foodchem.2011.05.077  0.302
2011 Kim YH, Frandsen M, Rosenvold K. Effect of ageing prior to freezing on colour stability of ovine longissimus muscle. Meat Science. 88: 332-7. PMID 21354715 DOI: 10.1016/j.meatsci.2010.12.020  0.358
2010 Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere. Meat Science. 86: 852-8. PMID 20696536 DOI: 10.1016/J.Meatsci.2010.07.008  0.475
2009 Kim YH, Keeton JT, Yang HS, Smith SB, Sawyer JE, Savell JW. Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres. Meat Science. 82: 234-40. PMID 20416750 DOI: 10.1016/J.Meatsci.2009.01.016  0.494
2009 Kim YH, Keeton JT, Smith SB, Berghman LR, Savell JW. Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. Meat Science. 83: 376-82. PMID 20416707 DOI: 10.1016/J.Meatsci.2009.06.009  0.473
2009 Kim YH, Keeton JT, Smith SB, Maxim JE, Yang HS, Savell JW. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions Food Chemistry. 115: 272-278. DOI: 10.1016/J.Foodchem.2008.12.008  0.432
2006 Kim YH, Hunt MC, Mancini RA, Seyfert M, Loughin TM, Kropf DH, Smith JS. Mechanism for lactate-color stabilization in injection-enhanced beef. Journal of Agricultural and Food Chemistry. 54: 7856-62. PMID 17002462 DOI: 10.1021/Jf061225H  0.469
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