Korea University · 生化学・遺伝学・分子生物学
Professor Min Suk Rhee's research lab focuses on food science and materials science, with a strong emphasis on improving food safety, quality, and functionality. The lab investigates the biochemical and palatability characteristics of beef muscles, explores natural antimicrobial agents like essential oils and mustard flour for pathogen inactivation, and examines the impact of processing on the nutritional and functional properties of food products such as laver. Additionally, the lab contributes to materials science through modeling dislocation dynamics in crystalline materials, particularly in understanding dislocation interactions and mechanisms in metals. These interdisciplinary efforts reflect a commitment to advancing both food technology and fundamental materials behavior.
Figures are computed from collected data and may differ slightly.
The objective of this study was to determine the extent of variation in, and relationships among, biochemical and palatability traits within and among 11 major beef muscles. Longissimus thoracis et lumborum (LD), psoas major (PM), gluteus medius (GM), semimembranosus (SM), adductor (AD), biceps femoris (BF), semitendinosus (ST), rectus femoris (RF), triceps brachii (TB), infraspinatus (IS), and supraspinatus (SS) from one side of 31 Charolais x MARC III steer carcasses were vacuum-packaged, stor
The objective of this study was to determine the extent of variation in, and relationships among, biochemical and palatability traits within and among 11 major beef muscles. Longissimus thoracis et lumborum (LD), psoas major (PM), gluteus medius (GM), semimembranosus (SM), adductor (AD), biceps femoris (BF), semitendinosus (ST), rectus femoris (RF), triceps brachii (TB), infraspinatus (IS), and supraspinatus (SS) from one side of 31 Charolais × MARC III steer carcasses were vacuum-packaged, stor
Models and rules for short-range interactions, cross slip and long-range interactions of dislocation segments for implementation in a 3D dislocation dynamics (3DD) model are developed. Dislocation curves of arbitrary shapes are discretized into sets of straight segments of mixed dislocations. Long-range interactions are evaluated explicitly based on results from the theory of dislocations. Models for short-range interactions, including, annihilation, formation of jogs, junctions, and dipoles, ar
This study was designed to investigate the individual and combined effects of mustard flour and acetic acid in the inactivation of food-borne pathogenic bacteria stored at 5 and 22 degrees C. Samples were prepared to achieve various concentrations by the addition of acetic acid (0, 0.5, or 1%) along with mustard flour (0, 10, or 20%) and 2% sodium chloride (fixed amount). Acid-adapted three-strain mixtures of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhi
The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a pre
Although antibacterial spectrum of essential oils (EOs) has been analyzed along with consumers' needs on natural biocides, singular treatments generally require high concentration of EOs and long-term exposures to eliminate target bacteria. To overcome these limitations, antibacterial complex has been developed and this review analyzed previous reports regarding the combined antibacterial effects of EOs. Since unexpectable combined effects (synergism or antagonism) can be derived from the treatm
Raw ready-to-eat seafood products like sashimi can be easily contaminated with various bacteria from aquatic environments and human reservoirs, which subsequently bring about a risk in food poisoning due to no heating process before consumption. The results of this study provide comprehensive microbiological data on various species of raw ready-to-eat seafood from various distribution channels. It may contribute to establish reasonable standard and effective strategies to ensure a good microbiol
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