Yuan H. Brad Kim is an Assistant Professor of Animal Sciences in the Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University. Contact him via email at bradkim@purdue.edu.

Meat Science Review

Ruminal bypass arginine and beef product discoloration

Supplementing beef steers with ruminal bypass arginine improves oxidative stability of aged beef loins.

Jacob Tuell Hyun-Wook Kim Juliana Guedes Jin-Kyu Seo Jon Schoonmaker Yuan H. Brad Kim PhD

December 3, 2018

No Comments

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

Meat Science Review

Can probiotics help combat heat stress in broiler chickens?

Probiotic supplementation as a novel nutraceutical strategy to improve meat quality of broiler chickens exposed to chronic heat stress

Yufan Chao Hyun-Wook Kim Traci Cramer Heng-Wei Cheng Yuan H. Brad Kim PhD

May 18, 2018

No Comments

Dietary probiotic supplements have been introduced by several research groups as a possible nutraceutical alternative to antibiotics, as probiotics are known to improve gut health and nutrient absorption in broiler chickens.

Discoloration scores of steaks from beef loins assigned to different aging types

Meat Science Review

Effects of dry aging on color and oxidation stabilities of beef loins

Derico Setyabrata Hyun-Wook Kim Jordy Berger Stacy Zuelly Yuan H. Brad Kim PhD

December 16, 2016

No Comments

Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

Dry-aging has been widely practiced in many local meat processors, high-end restaurants and gourmet markets

Meat Science Review

Identifying optimal dry-aging regimes for improving beef quality

Yuan H. Brad Kim PhD

June 10, 2016

No Comments

Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.

Meat Science Review

Meat Science Review: Enhancing the beef round for retail display

Shannon Cruzen, PhD Judson K. Grubbs, PhD Yuan H. Brad Kim PhD Steven Lonergan, PhD Elisabeth Huff-Lonergan, PhD

June 25, 2015

No Comments

Appearance of retail beef cuts is a major influencer of consumer purchasing decisions.

Meat Industry Hall of Fame

The National Provisioner invites you to honor the 2018 Members of the Meat Industry Hall of Fame by joining us for an awards dinner that recognizes this prestigious class of leaders. Co-located with IPPE, this social event honors and celebrates an incredible group of leading top members of the meat, poultry and livestock industry.

Food Safety Summit

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

Products

Poultry Meat Processing, Second Edition

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

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The National Provisioner

December 2018

Check out the December 2018 issue of The National Provisioner, featuring our cover story on Tyson Fresh meats' Chairman's Reserve Prime Pork, the 2019 Economic Outlook, and much more.

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Yuan H. Brad Kim PhD

ARTICLES

Ruminal bypass arginine and beef product discoloration

Can probiotics help combat heat stress in broiler chickens?

Effects of dry aging on color and oxidation stabilities of beef loins

Identifying optimal dry-aging regimes for improving beef quality

Meat Science Review: Enhancing the beef round for retail display

The National Provisioner

December 2018

Independent Processor

December 2018