Yuan H. Brad Kim PhD

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.

Beef steak in dry aged meat aging cabinet

Dry-aging to improve palatibility in cull cow beef

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Paul Ebner Yuan H. Brad Kim PhD Jerrad F. Legako Derico Setyabrata Kelly Vierck Siwen Xue Stacy Zuelly

September 28, 2022

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Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Tumbling without brine inclusion: A new strategy for tenderizing beef?

Research suggests it could allow fresh beef steaks to reach desired tenderness in less time.

Yuan H. Brad Kim PhD Jacob Tuell

June 27, 2022

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Research suggests it could allow fresh beef steaks to reach desired tenderness in less time.

Impacts of in utero heat stress on carcass and meat quality traits of pork loins

Jay S. Johnson Yuan H. Brad Kim PhD Jacob Maskal Mariah Nondorf Jacob Tuell

July 23, 2021

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Postnatal heat stress costs the U.S. livestock industry approximately $2 billion annually (St-Pierre et al., 2003), with about $1 billion attributed to swine specifically (Pollman et al., 2010).

Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Yuan H. Brad Kim PhD Jiwon Lee Jerrad F. Legako Silvana Martini Derico Setyabrata Tiago J.P. Sobreira

January 16, 2019

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While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.

Meat Science Review

Ruminal bypass arginine and beef product discoloration

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

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

December 3, 2018

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

May 18, 2018

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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

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

December 16, 2016

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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 Lonergan, PhD

June 25, 2015

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

The live webinar will explore the latest technologies, emerging risks, and practical strategies shaping food safety programs across meat and poultry processing operations. Attendees will hear from industry experts on key challenges impacting processors today, along with approaches for strengthening and updating food safety plans across their facilities.

Yuan H. Brad Kim PhD

ARTICLES

Dry-aging to improve palatibility in cull cow beef

Tumbling without brine inclusion: A new strategy for tenderizing beef?

Impacts of in utero heat stress on carcass and meat quality traits of pork loins

Hunting compounds crucial to dry aging flavor

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

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