Byungrok Min, Ph.D.

Assistant Professor 
Department of Agriculture, Food and Resource Sciences
2113 Center for Food Science and Technology
Princess Anne, Maryland 21853 
Email: bmin@umes.edu 
Phone: 410-651-7736

Education:

  • Ph.D., Meat Science and Food Science and Technology, Iowa State University
  • M.S., Meat Science, Seoul National University, Seoul, Republic of Korea
  • B.S., Animal Science, Seoul National University, Seoul, Republic of Korea

Research:

  • Relationships of environmental stressors such as heat stress and oxidative stress to poultry production and meat quality; Mechanism of lipid oxidation in meat and meat products; Other meat quality-related issues in poultry and farm animals
  • Bioactive phytochemicals and their antioxidant capacities and biological functions in agricultural products as affected by agricultural and environmental managements
  • Bioactive components and their functionalities in eggs and egg products as affected by nutrition and processing
  • Development of value-added, functional meat and seafood products using bioactive functional ingredients as quality enhancers
  • Utilization of low-valued byproducts from poultry and seafood processing as sources of bioactive compounds
  • Effects of irradiation on food quality
  • Analyses of nutritional components in foods

Publications:

Peer-reviewed Journal Articles (34)

  • Min, B., McClung, A. M., and Chen, M. –H. 2014. Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.). Food Chemistry. 159: 106-115.
  • Hur, S. J., Nam, K. C., Min, B., Du, M., Seo, K. I., and Ahn, D. U. 2014. Effects of dietary cholesterol and its oxidation products on pathological lesions and cholesterol and lipid oxidation in the rabbit liver. BioMed Research International. Vol 2014, Article ID 598612, 7 pages. dx.doi.org/10.1155/2014/598612. 
  • Min, B., Nam, K. C., Du, M., Mullin, K., and Ahn, D. U. 2013. Dosage response of atherosclerotic lesions to dietary cholesterol in rabbits. Food Science and Biotechnology. 22(5): 1435-1441. 
  • Hur, S. J., Ahn, D. U., Min, B., Nam, K. C., and Lee, E. J. 2013. Effect of dietary cholesterol and cholesterol oxides on blood cholesterol, lipids, and the development of atherosclerosis in rabbits. International Journal of Molecular Sciences. 14(6): 12593-12606. 
  • Min, B., Nam, K. C., Mullin, K., Kim, I. S., and Ahn, D. U. 2013. Dietary cholesterol affects lipid metabolism in rabbits. Food Science and Biotechnology. 22(2): 1-9. 
  • Min, B., Nam, K. C., Jo, C., and Ahn, D. U. 2012. Irradiation of Shell Egg on the Physicochemical and Functional Properties of Liquid Egg White. Poultry Science. 91: 2649-2657. 
  • Kwon, J. H., Akram, K., Nam, K. C., Min, B., Lee, E. J., and Ahn, D. U. 2012. Potential chemical markers for the identification of irradiated sausage. Journal of Food Science. 77(9):C1000-C1004. 
  • Min, B., Gu, L., McClung, A. M., Bergman, C. J., and Chen, M. –H. 2012. Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colors. Food Chemistry.  133: 715-722. 
  • Kwon, J., Kwon, Y, Kausar, T., Nam, K. C., Min, B., Lee, E. J., and Ahn, D. U. 2012. Effect of cooking on radiation-induced chemical markers in beef and pork during storage. Journal of Food Science. 77: C211-C215. 
  • Shin, D., Yang, H. S., Min, B., Narciso-Gaytán, C., Sánchez-Plata, M., and Ruiz-Feria, C. 2011. Evaluation of antioxidant effects of vitamins C and E alone and in combination with sorghum bran in a cooked and stored chicken sausage. Korean Journal for Food Science of Animal Resources. 31: 693-700. 
  • Min, B., Cordray, J. C., and Ahn, D. U. 2011. Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipids liposome systems. Food Chemistry. 128: 299-307.
  • Min, B., McClung, A. M., Chen, M.-H. 2011. Phytochemicals and antioxidant capacities in rice brans of different color. Journal of Food Science. 76(1): C117-C126.
  • Min, B., Cordray, J. C., and Ahn, D. U. 2010. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. Journal of Agricultural and Food Chemistry. 58: 600-605.
  • Min, B., Nam, K. C., and Ahn, D. U. 2010. Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system. Food Chemistry. 123(2): 231-236.
  • Min, B., Chen, M. –H., and Green, B. W. 2009. Antioxidant activities of purple rice bran extract and its effect on the quality of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat. Journal of Food Science. 74(3): C268-C277.
  • Min, B. and Ahn, D. U. 2009. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin. Journal of Food Science. 74(1): C41-C48.
  • Min. B., Nam, K.C, Cordray, J., and Ahn, D.U. 2008. Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. Journal of Food Science. 73(6): C439-C446.
  • Min, B. and Green, B. W. 2008. Use of microbial transglutaminase and non-meat proteins to improve functional properties of a low NaCl, phosphate-free restructured patty made from channel catfish (Ictalurus punctatus) belly flap meat. Journal of Food Science. 73(5): E218-E226.
  • Jo., S. C., Nam, K. C., Min, B. R., Ahn, D. U., and Lee, S. C. 2007. Antioxidant activities of defatted sesame meal extract in cooked turkey breast and thigh meats. Journal of the Science of Food and Agriculture, 87(11): 2141-2146.
  • Nam, K. C., Ko, K. Y., Min, B. R., Ismail, H., Lee, E. J., Cordray, J., and Ahn, D. U. 2007. Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties. Meat Science. 75(1): 61-70.
  • Andjelkovic, D.D., Min, B., Ahn, D., and Larock, R.C. 2006. Elucidation of structural isomers from the homogeneous rhodium-catalyzed isomerization of vegetable oils. Journal of Agricultural and Food Chemistry. 54(25): 9535-9543.
  • Yan, H. J., Lee, E. J., Nam, K. C., Min. B. R., and Ahn, D. U. 2006. Effects of dietary functional ingredients and irradiation on the quality of cooked turkey breast meat during storage. Journal of Food Science. 71(9): C556-C563.
  • Jo, S.C., Nam, K.C., Min, B. R., Ahn, D.U., Cho, S.H., Park, W.P., and Lee, S.C. 2006. Antioxidant activity of Prunus mume extract in cooked chicken breast meat. International Journal of Food Science and Technology. 41(S1): 15-19.
  • Yan, H. J., Lee, E. J., Nam, K. C., Min, B. R., and Ahn, D. U. 2006. Dietary functional ingredients: Performance of animals and quality and storage stability of irradiated raw turkey breast. Poultry Science. 85(10): 1829-1837.
  • Nam, K. C., Ko, K. Y., Min, B. R., Ismail, H., Lee, E. J., Cordray, J., and Ahn, D. U., 2006. Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Science, 74(2): 380-387.
  • Yan, H. J., Lee, E. J., Nam, K. C., Min, B. R., and Ahn, D. U. 2006. Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. Poultry Science, 85(11): 1482-1489.
  • Min, B. R., Nam, K. C., Lee, E. J., Ko, G. Y., Trampel, D. W., and Ahn, D. U. 2005. Effect of irradiating shelf eggs on quality attributes and functional properties of yolk and white. Poultry Science, 84(11): 1791-1796.
  • Min, B. and Ahn, D. U. 2005. Mechanism of lipid peroxidation in meat and meat products – A review. Food Science and Biotechnology, 14(1): 152-163.
  • Zhu, M. J., Mendonca, A., Min, B., Lee, E. J., Nam, K. C., Park, K., Du, M., Ismail, H. A., and Ahn, D. U. 2004. Effects of electron beam irradiation and antimicrobials on the volatiles, color, and texture of ready-to-eat turkey breast roll. Journal of Food Science, 69(5): C382-387.
  • Nam, K. C., Min, B. R., Lee, S. C., Cordray, J., and Ahn, D. U. 2004. Prevention of pinking and off-odor in irradiated pork loin using double-packaging. Journal of Food Science, 69(3): C214-219.
  • Nam, K. C., Min, B. R., Park, K. S., Lee, S. C., and Ahn, D. U. 2003. Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated ground beef. Journal of Food Science, 68(5): 1680-1685.
  • Nam, K. C., Min, B. R., Yan, H., Lee, E. J., Mendonca, A., Wesley, I., and Ahn, D. U. 2003. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Science, 65(1): 513-521. 
  • Min, J. S., Min, B. R., Han, J. Y., and Lee, M. 1996.  Identification of animal breeds (Korean cattle, dear, lamb, and goat) using random amplified polymorphic DNAs (RAPDs). Korean Journal of Animal Science and Technology, 38: 231-238. 
  • Min, B. R., Han, J. Y., and Lee, M. 1995. Identification of beef breeds (Korean cattle beef, dairy cattle beef, and imported beef) using random amplified polymorphic DNAs (RAPDs). Korean Journal of Animal Science and Technology, 37: 651-660.

Book Chapters (3)

  • Min, B. 2013. Chapter 5. Conversion of muscle to meat. In Safety of Animal Foods. Ed. M. Lee. Da-Dam Publishing Inc., Jinjoo, Korea. 
  • Min, B. and Ahn, D. U. 2012. Chapter 4. Sensory properties of packaged fresh and processed poultry meat. In Advances in Meat, Poultry and Seafood Packaging. Ed. J. P. Kerry. Woodhead Publishing: Cambridge, UK.
  • Min, B. and Ahn, D. U. 2007. Chapter 27. Packaging and storage. In Handbook of Fermented Meat and Poultry. Ed. F. Toldrá. Wiley-Blackwell: Malden, MA. pp. 289-302.

Honors and Awards:

  • Professional membership at Institute of Food Technologists (IFT) (2013)
  • Certificate of Merit, USDA ARS Rice Research Unit (2008)
  • Spot award, USDA ARS Aquaculture Systems Research Unit (2007)
  • Ned S. and Esther Raun Graduate Scholarship, Iowa State University (2005)
  • Gamma Sigma Delta, The Honor Society of Agriculture (2003)
  • SNU foundation full scholarship, Seoul National University (1991/1992)

Professional Experience:

  • Assistant Professor, Food Science and Technology Ph.D. Program, Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, 2010-present.
  • Graduate Faculty, Regular Member, School of Graduate Studies, University of Maryland Eastern Shore, Princess Anne, MD, 2014-present.
  • Graduate Faculty, Associate Member, School of Graduate Studies, University of Maryland Eastern Shore, Princess Anne, MD, 2013-2014.
  • Graduate Faculty, Special Member, School of Graduate Studies, University of Maryland Eastern Shore, Princess Anne, MD, 2011-2013.
  • Research Chemist, USDA ARS Rice Research Unit, Beaumont, TX, 2008-2010.
  • Food Technologist, USDA ARS Aquaculture Systems Research Unit, Pine Bluff, AR, 2007-2008.
  • Research Associate, Dept. of Animal Science, Iowa State University, Ames, IA, 2006.
  • Research Assistant, Dept. of Animal Science, Iowa State University, Ames, IA, 2001-2006.
  • Food Technologist, R&D Center, Haitai Confectionery Co. Ltd., Seoul, Republic of Korea, 1995-2000.
  • Research/Teaching Assistant, Meat Science, Seoul National University, Seoul, Republic of Korea, 1993-1995.

Professional Affiliations:

  • Institute of Food Technologists (IFT) (2002 – present)
  • American Chemical Society (2009)

Course List:

  • FDST 801 Food Quality Assurance
  • FDST/NUDT 670 Advanced Food Safety
  • ANPT 680 Individual Studies in Animal and Poultry Science
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