• 2100 Citations
  • 25 h-Index
19952016
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Fingerprint Dive into the research topics where Byoung-Chul Kim is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 3 Similar Profiles
meat quality Agriculture & Biology
Meat Medicine & Life Sciences
Swine Medicine & Life Sciences
Muscles Medicine & Life Sciences
muscle fibers Agriculture & Biology
swine Agriculture & Biology
muscles Agriculture & Biology
longissimus muscle Agriculture & Biology

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Research Output 1995 2016

  • 2100 Citations
  • 25 h-Index
  • 69 Article
11 Citations (Scopus)

Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements

Choe, J. H., Choi, M. H., Rhee, M-S. & Kim, B-C., 2016 Jul 1, In : Asian-Australasian Journal of Animal Sciences. 29, 7, p. 1029-1036 8 p.

Research output: Contribution to journalArticle

loins
shear stress
pork
sensory evaluation
texture
4 Citations (Scopus)

Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

Choe, J. H., Choi, M. H., Ryu, Y. C., Lim, K. S., Lee, E. A., Kang, J. H., Hong, K. C., Lee, S. K., Kim, Y. T., Moon, S. S., Lee, K. W., Rhee, M-S. & Kim, B-C., 2015, In : Animal Production Science. 55, 5, p. 672-679 8 p.

Research output: Contribution to journalArticle

Exsanguination
meat quality
Lactic Acid
Hydrocortisone
Blood Glucose

Estimation of pork quality traits using exsanguination blood and postmortem muscle metabolites

Choe, J. H., Choi, M. H., Ryu, Y. C., Go, G. W., Choi, Y. M., Lee, S. H., Lim, K. S., Lee, E. A., Kang, J. H., Hong, K. C. & Kim, B-C., 2015 Jun 1, In : Asian-Australasian Journal of Animal Sciences. 28, 6, p. 862-869 8 p.

Research output: Contribution to journalArticle

Exsanguination
meat quality
lactates
Lactic Acid
metabolites
15 Citations (Scopus)
blood serum
muscle fibers
meat quality
blood glucose
cortisol
24 Citations (Scopus)

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Choi, Y. M., Jung, K. C., Jo, H. M., Nam, K. W., Choe, J. H., Rhee, M-S. & Kim, B-C., 2014 Jan 1, In : Meat Science. 96, 1, p. 21-25 5 p.

Research output: Contribution to journalArticle

hot dogs
Meat Products
sausages
Sodium Chloride
sodium chloride