Kim YH - Search Results

1

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.

Kim YH, Stuart A, Black C, Rosenvold K. Kim YH, et al. Meat Sci. 2012 Apr;90(4):962-6. doi: 10.1016/j.meatsci.2011.11.040. Epub 2011 Dec 7. Meat Sci. 2012. PMID: 22189085

2

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

Kim YH, Frandsen M, Rosenvold K. Kim YH, et al. Meat Sci. 2011 Jul;88(3):332-7. doi: 10.1016/j.meatsci.2010.12.020. Epub 2010 Dec 21. Meat Sci. 2011. PMID: 21354715

3

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.

Kim YH, Stuart A, Nygaard G, Rosenvold K. Kim YH, et al. Meat Sci. 2012 May;91(1):62-8. doi: 10.1016/j.meatsci.2011.12.007. Epub 2011 Dec 14. Meat Sci. 2012. PMID: 22226363

4

Effect of pre rigor stretching on beef tenderness development.

Pen S, Kim YH, Luc G, Young OA. Pen S, et al. Among authors: kim yh. Meat Sci. 2012 Dec;92(4):681-6. doi: 10.1016/j.meatsci.2012.06.023. Epub 2012 Jun 23. Meat Sci. 2012. PMID: 22782009

5

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.

Kim YH, Luc G, Rosenvold K. Kim YH, et al. Meat Sci. 2013 Oct;95(2):412-8. doi: 10.1016/j.meatsci.2013.05.017. Epub 2013 May 15. Meat Sci. 2013. PMID: 23747637

6

Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation.

Balan P, Kim YH, Blijenburg R. Balan P, et al. Among authors: kim yh. Meat Sci. 2014 Jun;97(2):220-2. doi: 10.1016/j.meatsci.2014.01.019. Epub 2014 Feb 8. Meat Sci. 2014. PMID: 24583331

7

Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.

Cruzen SM, Kim YH, Lonergan SM, Grubbs JK, Fritchen AN, Huff-Lonergan E. Cruzen SM, et al. Among authors: kim yh. Meat Sci. 2015 Mar;101:63-72. doi: 10.1016/j.meatsci.2014.11.004. Epub 2014 Nov 14. Meat Sci. 2015. PMID: 25437452

8

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.

Kim YH, Liesse C, Kemp R, Balan P. Kim YH, et al. Meat Sci. 2015 Dec;110:40-5. doi: 10.1016/j.meatsci.2015.06.015. Epub 2015 Jul 4. Meat Sci. 2015. PMID: 26172242

9

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.

Kim YH, Kemp R, Samuelsson LM. Kim YH, et al. Meat Sci. 2016 Jan;111:168-76. doi: 10.1016/j.meatsci.2015.09.008. Epub 2015 Sep 26. Meat Sci. 2016. PMID: 26437054

10

Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.

Choe JH, Stuart A, Kim YH. Choe JH, et al. Among authors: kim yh. Meat Sci. 2016 Jun;116:158-64. doi: 10.1016/j.meatsci.2016.02.014. Epub 2016 Feb 6. Meat Sci. 2016. PMID: 26890391

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