Yuan H. Brad Kim PhD

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.

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

September 28, 2022

No Comments

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.

Jacob Tuell Yuan H. Brad Kim PhD

June 27, 2022

No Comments

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

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

July 23, 2021

No Comments

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.

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

January 16, 2019

No Comments

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.

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.