Boin Lee
Agricultural and Biological Sciences · The Ohio State University
Publications
43
Citations
649
Est. group size
~3
Recurring co-author estimate
Active years
16
Publishing since 2011
Boin Lee's research focuses on meat science, particularly how animal muscle biology and cooking methods affect meat quality and eating experience (texture, tenderness, flavor). Much of the work examines conditions like PSE (pale, soft, exudative) meat and apoptosis (programmed cell death in muscle cells) in pork, chicken, and beef, alongside cooking techniques such as sous-vide and searing. This research is relevant to students interested in food science, meat processing, and postmortem muscle biochemistry.
Publication output rose from 2018 through a peak around 2021-2022, then declined sharply from 2023 onward, with only one or two publications per year in 2024-2026.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions
Research Square · 2026
- Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions
Food Science of Animal Resources · 2026
- Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives
Applied Food Research · 2025
- A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals
Food Chemistry X · 2024
- Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value
Food Chemistry · 2023
- Associations of Apoptotic and Anti-Apoptotic Factors with Beef Quality, Histochemical Characteristics, and Palatability of Hanwoo Longissimus thoracis Muscle
Animals · 2022
- Standardized ileal digestible lysine requirements based on growth performance and histochemical characteristics of male broilers from 10 to 21 d of age
Animal nutrition · 2022
- Effects of serum aspartate aminotransferase activity on levels of serum Ca2+, Ca2+ channel genes, apoptotic factors, and meat quality characteristics of chicken pectoralis major muscle
Poultry Science · 2022
- Association of Serum Glucose, Serotonin, Aspartate Aminotransferase, and Calcium Levels with Meat Quality and Palatability Characteristics of Broiler Pectoralis Major Muscle
Animals · 2022
- Research Note: PSE condition is associated with increased apoptotic potential in broiler pectoralis major muscle
Poultry Science · 2022
- Comparison of Appearance Acceptability and Eating Quality Characteristics between Iberian Jamon Grades
Resources Science Research · 2022
- Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
Poultry Science · 2021
- Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle
Poultry Science · 2021
- Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
Food Science of Animal Resources · 2021
- Research Note: Expression level of heat shock protein 27 in PSE-like and fast-glycolyzing conditions of chicken pectoralis major muscle
Poultry Science · 2021
- Poultry Science×8
- Food Science of Animal Resources×7
- Journal of Applied Microbiology×2
- Meat Science×2
- Frontiers in Physiology×2
- Yuan H. Brad Kim
Agricultural and Biological Sciences · Purdue University West Lafayette
- Jin‐Kyu Seo
Agricultural and Biological Sciences · Purdue University West Lafayette
- Stacy M. S. Zuelly
Agricultural and Biological Sciences · Purdue University West Lafayette
- Eric M. England
Agricultural and Biological Sciences · The Ohio State University
- B. M. Bohrer
Agricultural and Biological Sciences · The Ohio State University
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 19, 2026.
Claim or correct this profile