Division of Food Bioscience&Technology, Korea Uni. 

204, Food Satety Center 

Ph.D., 1984, Meat Science, Goettingen University, Germany

 M.S., 1978, Meat Science, Korea University, Korea

 B.S., 1976, Animal Science, Seoul National University, Korea   

 

 

  

 1976. 09. -              Present Board member, Korean Society of Animal Science and Technology, Korea

 1984. 09. -              Present Board member, Korean Society of Food Science and Technology, Korea

 1987. 03. -              Present Board member, International Food Technologists (J. Food Science),

                              U.S.A.

 1993. 02. - 2003. 02. Part-time Director, The Dong-A Ilbo, Korea

 1994. 05. - 1996. 08. Managing Editor, Korean Society for Food Science of Animal Resources, Korea

 1998. 01  - 2001. 02. Board of Director, Korean Society of Animal Science and Technology, Korea

 1998. 11. - 2001. 10. Commissioner, Livestock Product Sanitation, Ministry of Agriculture & Forestry, 

                              Korea

 2003. 03. - 2004. 02  Dean, College of Life & Environmental Science, Korea Uni.

 2006. 06. - 2007. 12  Dean, College of Life Science and Biotechnology, Korea. Uni.

 2008. 02. - 2010.      Vice president, Korea Uni.

 2011. 02. -               President, Korea Uni. 

 

  

Publications  

 

2010 

 

63. Lee, S.H., Y.M. Choi, M.H. You, J.H. Choe, Y.J. Nam, M.S. Rhee, K.H. Kim, and B.C. Kim*. 2010. The effects of supercritical carbon dioxide on the meat quality of seasoned pork for application at pilot plant scale. LWT – Food Science and Technology, Submitted 

 

62. Bae, Y.Y., Y.M. Choi, M.J. Kim, B.C. Kim, K.H. Kim, and M.S. Rhee. 2010. Inhibition effect of supercritical carbon dioxide on microorganisms in fresh pork. Food Control, Submitted 

 

61. Lee, S.H., Y.M. Choi, J.H. Choe, J.M. Kim, K.C. Hong, H.C. Park, & B.C. Kim*. 2010. Association between polymorphisms of the heart fatty-acid-binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed. Meat Science, 86, 794-800. 

 

60. Jeong, D.W., Y.M. Choi, S.H. Lee, J.H. Choe, K.C. Hong, H.C. Park, & B.C. Kim*.  2010. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs. Meat Science, 86, 607-615. 

 

59. Choe, J.H., Y.M. Choi, Y.C. Ryu, S.H. Lee, & B.C. Kim*. 2010. Effects of maternal nutrition during pregnancy on the body weight, muscle fiber number, carcass traits, and pork quality traits of offspring. Asian-Australasian Journal of Animal Science, 23, 965-971. 

 

58. Kang, G.H., S.T. Joo, G.B. Park, S.G. Choi, C.Y. Han, & B.C. Kim. 2010. A research note: effect of cooking temperature and time on color and gel strength of surimi-like pork. Journal of Muscle Foods, 21, 343-349. 

 

57. Choi, Y.M., S.H. Lee, J.H. Choe, M.S. Rhee, S.K Lee, S.T. Joo, M.S. Rhee, and B.C. Kim*. 2010. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livestock Science, 127, 183-191.

 Top 25 most downloaded articles in Oct-Dec 2009 (The third) 

 

2009 

 

56. Lim, K.S., H.I. Jang, J.M. Kim, S.H. Lee, B.C. Kim, K.J. Han, & K.C. Hong. 2009. Comparison of muscle fibre characteristics and production traits among offspring from Meishan dams mated to different sires. Italian Journal of Animal Science, 8, 727-734. 

 

55. Nam, Y.J., Y.M. Choi, S.H. Lee, J.H. Choe, D.W. Jeong, Y.Y. Kim, and B.C. Kim*. 2009. Sensory evaluations of porcine longissimus dorsi muscle: relationships with postmortem meat quality traits and muscle fiber characteristics. Meat Science,  83, 731-736. 

 

54. Choi, Y.M., O.Y. Kim, K.H. Kim, B.C. Kim, and M.S. Rhee. 2009. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork. Letters in Applied Microbiology, 49, 510-515. 

 

 

 53. Choe, J.H., Y.M. Choi, S.H. Lee, Y.J. Nam, Y.C. Jung, H.C. Park, Y.Y. Kim, and B.C. Kim*. 2009. The relation of blood glucose level to muscle fiber characteristics and pork quality traits. Meat Science, 83, 62-67. 

 

52. Choi, Y.M., Y.Y. Bae, B.C. Kim*, K.H. Kim, and M.S. Rhee. 2009. Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork. Meat Science, 82, 419-424.

 Top 25 most downloaded articles in Apr-Jun 2009 

 

51. Choi, Y.M. and B.C. Kim*. 2009. Muscle fiber characteristics, myofibrillar protein 

 isoforms, and meat quality. Livestock Sciences. 122, 105-118. 

 Top 25 most downloaded articles in Oct-Dec 2009 (The second) 

 Top 25 most downloaded articles in Jul-Sep 2009 (The first) 

 Top 25 most downloaded articles in Apr-Jun 2009 (The first) 

 Top 25 most downloaded articles in Jul-Mar 2009 

 Top 25 most downloaded articles in Oct-Dec 2008 (The first) 

 

50. Nam, Y.J., Y.M. Choi, D.W. Jeong, and B.C. Kim*. 2009. Comparison of postmortem meat quality and consumer sensory characteristics in porcine quality classification. Food Science and Biotechnology, 18, 307-311. 

 

49. Kim, J.M., B.D. Choi, B.C. Kim, S.S. Park, and K.C. Hong. 2009. Associations of the variation in the porcine myogenin gene with muscle fiber characteristics, lean meat production and meat quality traits. Journal of Animal Breeding and Genetics, 126, 134-141. 

 

2008 

 

48. Choi, Y.M., Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, K.H. Kim, M.S. Rhee, and B.C. Kim*. 2008. Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle. LWT - Food Science and Technology. 41, 317-322. 

 

47. Shin, H.G., Y.M. Choi, H.K. Kim, Y.C. Ryu, S.H. Lee, and B.C. Kim*. 2008. Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus. LWT - Food Science and Technology. 41, 1389-1395. 

 

46. Choe, J.H., Y.M. Choi, S.H. Lee, H.G. Shin, Y.C. Ryu, K.C. Hong, and B.C. Kim*. 2008. The relation between glycogen, lactate content, and muscle fiber composition, and their influence on postmortem glycolytic rate and pork quality. Meat Science. 80, 355-362. 

 

45. Ryu, Y.C., Y.M. Choi, S.H. Lee, H.G. Shin, J.H. Choe, J.M. Kim, K.C. Hong, and B.C. Kim*. 2008. Comparing histochemical characteristics and meat quality traits of different pig breeds. Meat Science. 80, 363-369. 

 

44. Shin, H.G., Y.M. Choi, Y.J. Nam, J.H. Choe, S.H. Lee, D.W. Jeong, and B.C. Kim*. 2008. Relationships among instrumental tenderness parameters, meat qaulity traits, and histochemical characteristics in porcine longissimus dorsi muscle. Food Science and Biotechnology, 17, 965-970. 

 

43. Kim, J.M., Y.J. Lee, Y.M. Choi, B.C. Kim, B.H. Ryu, and K.C. Hong. 2008. Possible muscle fiber characteristics in the selection for improvements in both lean meat production ability and pork quality. Asian-Australasian Journal of Animal Science. 21, 1529-1534. 

 

2007 

 

42. Ryu, Y.C., Y.M. Choi, Y. Ko, and B.C. Kim*. 2007. Relationship between serum endocrine factors, histochemical characteristics of longissimus dorsi muscle and meat quality in pigs. Journal of Muscle Foods. 18:95-108. 

 

41. Choi, Y.M., Y.C. Ryu, and B.C. Kim*. 2007. Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality. Meat Science. 76(2):281-288. 

 

40. Kim, M.K., H.S. Lee, H.S., E.J. Kim, N.H. Won, Y.M. Chi, B.C. Kim, and K.W. Lee. 2007. Protective effect of aqueous extract of Perilla frutescens on tert-butyl hydroperoxide-induced oxidative hepatotoxicity in rats. Food and Chemical Toxicology. 45, 1738-1744. 

 

39. Kim, S.R., M.S. Rhee, B.C. Kim, and, K.H. Kim. 2007. Modeling the inactivation of Escherichia coli O157:H7 and generic Escherichia coli by supercritical carbon dioxide. International Journal of Food Microbiology. 118, 52-61. 

 

38. Kim, S.R., M.S. Rhee, B.C. Kim, H.J. Lee, and K.H. Kim. 2007. Modeling of the inactivation of Salmonella typhimurim by supercritical carbon dioxide in physiological saline and phosphate-buffered saline. Journal of Microbiological Methods. 70, 132-141. 

 

37. Choi, Y.M., Y.K. Yun, Y.C. Ryu, H.G. Shin, J.H. Choe, Y.J. Nam, and B.C. Kim*. 2007. Effects of dehairing methods and sex on pork quality and tissue levels of boar taint compounds. Asian-Australasian Journal of Animal Science. 20(10), 1618-1623. 

 

36. Nam, Y.J., D.W. Kim, Y.M. Choi, Y.C. Ryu, S.H. Lee, and B.C. Kim*. 2007. Developmental changes in the histochemical and physiological characteristics in Korean Native Ogol Chickens. Korean Journal for Food Science of Animal Resources. 27, 401-408. 

 

35. Lee,S. H., K.S. Lim, Y.M. Choi, Y.C. Ryu, and B.C. Kim*. 2007. Effect of dehairing methods and sex on pork quality and cold storage stability. Korean Journal for Food Science of Animal Resources. 27, 314-319. 

 

2006 

 

34. Ryu, Y. C., and B.C. Kim*. 2006. Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. Journal of  Animal Science, 84:894-901. 

 

33. Kim, B. C., Y. C. Ryu, Y. J. Cho, and M. S. Rhee. 2006. Influence of Dietary α-Tocopheryl Acetate Supplementation on Cholesterol Oxidation in Retail Packed Chicken Meat during Refrigerated Storage. Biosci. Biotechnol. Biochem. 70(4):808-814. 

 

32. Rhee, M. S., Y. C. Ryu and B.C. Kim*. 2006. Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classification. Biosci. Biotechnol. Biochem. 70(5):1166-1172. 

 

31. Ryu, Y.C., M.S. Rhee, M.H. Lee, S.K. Lee, and B.C. Kim*. 2006. Effects of packaging methods on the meat quality of α-tocopherol supplemented broiler chicks after prolonged refrigerated storage. Food Science & Biotechnology, 15(2):248-253. 

 

30. Ryu, Y. C., M. H. Lee, S. K. Lee and B.C. Kim*. 2006. Effects of muscle mass and fiber type composition of longissimus dorsi muscle on postmortem metabolic rate and meat quality in pigs. Journal of Muscle Foods, 17(3):343-353. 

 

29. Rhee, M.S., Y.C. Ryu, Y.J. Cho, and B.C. Kim*.  2006. Effects of packaging methods on the shelf life of selenium-supplemented chicken meat during refrigerated storage. Food Science & Biotechnology, 15:431-436. 

 

28. Choi, Y.M., Y.C. Ryu, and B.C. Kim*. 2006. Effect of myosin heavy chain isoforms on muscle fiber characteristics and meat quality in porcine longissimus muscle. Journal of Muscle Foods, 17:413-427. 

 

27. Chung, M.J., Y.C. Lee, B.C. Kim, S.B. Lee, T.H. Moon, S.J. Lee, and K.H. Park. 2006. The hypoglycemic effects of acarviosine-glucose modulate hepatic and intestinal glucose transporters in vivo. Food Science and Biotechnology. 15:851-855. 

 

2005 

 

26. Kim, W. K., M. H. Kim, Y. H. Ryu, Y. C. Ryu, M. S. Rhee, D. S. Seo, C. Y. Lee, B.C. Kim, and Y. Ko. 2005. Expression of serum and muscle endocrine factors at antemortem and postmortem periods and their relationship with pig carcass grade. Asian-Austalasian Jouranl of Animal Science, 18(5):716-722. 

 

25. Ryu, Y.C., M.S. Rhee, K.M. Lee, and B.C. Kim*. 2005. Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poultry Science, 84:809-815. 

 

24. Ryu, Y.C., and B.C. Kim*. 2005. The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. Meat Science, 71:351-357. 

 

23. Ryu, Y.C., Y.M. Choi, and B.C. Kim*. 2005. Variations in metabolite contents and protein denaturation of the longissimus muscle in various pork groups. Meat Science, 71:522-529. 

 

22. Choi, Y. M., Y. C. Ryu, S. H. Lee, and B.C. Kim*. 2005. Relationships between myosin light chain isoforms, muscle fiber characteristics, and meat quality traits in porcine longissimus muscle. Food Science & Biotechnology, 14(5):639-644. 

 

21. Ryu, Y. C., Y. M. Choi, and B.C. Kim*. 2005. Effects of muscle mass and fiber number of longissimus dorsi muscle on postmortem metabolic rate and pork quality. Food Science & Biotechnology, 14(5):667-671. 

 

20. Ryu, Y. C., Y. M. Choi, and  B.C. Kim*. 2005. Prediction for quality traits of porcine Longissimus dorsi muscle using histochemical parameters. Food Science & Biotechnology, 14(5):628-633. 

 

19. Choi, N. J., J. Y. Imm, S. J. Oh,  B.C. Kim, H. J. Hwang, Y. J. Kim. 2005. Effect of pH and oxygen on conjugated linoleic acid (CLA) production by mixed rumen bacteria from cows fed high concentrate and high forage diets. Animal Feed Science and Technology. 123-124:643-653. 

 

2004 and before  

 

18. Ryu, Y. C., M. S. Rhee, and  B.C. Kim*. 2004. Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle. Asian-Aust. J. Anim. Sci., 17(3) 428-433. 

 

17. Yun, J. S., D. S. Seo, M. S. Rhee, S. Oh,  B.C. Kim and Y. Ko. 2003. Relationships of concentrations of endocrine factors at antermortem and postmortem periods to carcass weight and backfat thickness in pigs. Asian-Aust. J. Anim. Sci., 16(3): 335-341. 

 

16. Rhee, M. S., Y. C Ryu and  B.C. Kim*. 2002. Comparative studies on metabolic rate and calpain/calpastatin activity between Hanwoo and Holstein beef. Asian-Aust. J. Anim. Sci., 15(12): 1747-1753. 

 

15. Kim, B. C., M. S. Rhee, Y. C. Ryu, J. Y. Imm and K. C. Koh. 2001. Early Postmotem Processing Conditions on Meat Quality of Hanwoo(Korean Native Cattle) Beef during Storage. Asian-Aust. J. Anim. Sci., 14(13):1763-1768 

 

14. Yoon, J. M. S. Rhee, D. S. Seo,  B.C. Kim* and Y. Ko. 2001. Monitoring of Blood Cytokines by PIT-1 Genotypes in Day 150 Male Pigs. Asian-Aust. J. Anim. Sci., 14(12):1659-1664. 

 

13. Rhee, M. S., and  B.C. Kim*. 2001. Effect of low voltage electrical stimulation and temperature condition on postmortem changes in glycolysis and calpains activities of Korean native cattle(Hanwoo). Meat Sci., 58:231-237. 

 

12. Lee, S., J.M. Stevenson-Barry, R.G. Kauffman,  and  B.C. Kim*. 2000. Effect of ion fluid injection on beef tenderness in association with calpain activity. Meat Sci., 56:301-310. 

 

11. Lee, S., P. Polidori, R.G. Kauffman, and  B.C. Kim* 2000. Low-voltage electrical stimulation effects on proteolysis and lamb tenderness. J. Food Sci., 65(5):786-790. 

 

10. Oh, S. J., R.W. Worobo,  B.C. Kim, s.s. Rheem, and S.H. Kim. 2000. Detection of the cholera toxin-binding activity of κ-casein macropeptied and optimization of its production by the response surface methodology. Biosci. Biotechnol. Biochem., 64(3), 516-522. 

 

9. Rhee, M. S., Y.C. Ryu, J.Y. Imm, J. Y. and  B.C. Kim*. 2000. Combination of low voltage electrical stimulation and early-postmortem temperature conditioning on degradation of myofibrillar proteins in Korean Native Cattle (Hanwoo). Meat Sci., 55, 391-396. 

 

8. Lee, S., J. M. Norman, S. Gunasekaran, R. L. J. M. van Laack,  B.C. Kim, R. G. Kauffman. 2000. Use of electrical conductivity to predict water-holding capacity in post-rigor pork. Meat Sci., 55: 385-389. 

 

7. Joo, S. T., R. G. Kauffman, R. D. Warner, C. Borggaard, J. M. Stevenson-Barry, M. S. Rhee, G. B. Park and  B.C. Kim*. 2000. Objectively predicting quality of post-rigor pork musculature: II. Practical classification method on the cutting-line. Asian-Aust. J. Anim. Sci., 13(1):77-85. 

 

6. Joo, S. T., R. G. Kauffman, R. D. Warner, C. Borggaard, J. M. Stevenson-Barry, S. Lee, G. B. Park and  B.C. Kim*. 2000. Objectively predicting quality of post-rigor pork musculature: I. Initial comparison techniques. Asian-Australasian J. Anim. Sci., 13(1):68-76. 

 

5. Joo, S. T., R.G. Kauffman, R.L.J.M. van Laack, S. Lee, and  B.C. Kim*. 1999. Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage. J. Food Sci., 64(5):865-868. 

 

4. Joo, S. T., R. G. Kauffman,  B.C. Kim and G. B. Park. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci., 52:291-297. 

 

3. Joo, S. T., R. G. Kauffman,  B.C. Kim* and C. J. Kim. 1995. The relationship between color and water-holding capacity in postrigor longissimus muscle. J. Muscle Foods, 6(3):211-226. 

 

2. Kim, B. C., R. G. Kauffman, J. M. Norman,, S. T. Joo. 1995. Measuring water-holding capacity in pork musculature with a tensiometer. Meat Sci., 39(3):363-374. 

 

1. Meyer, J. N., G. Hörstgen-Schwark,  B.C. Kim und H. Fricke. 1984. Wasserbindungs vermögen im Forellenmuskel. Z.f.Tierzüchtung u. Züchtungs- biologie. d.101, H.5, s 389-393. 

 

  

 

 

Patents  

 

 

Patent registrations 

 

1. 홍기창, 김병철, 박성수. 2007. 등록번호 10-0784166-0000 돼지 근세포수 증가 확인용 DNA 표지인자 

 

2. 김경헌, 김수린, 김병철, 이민석. 2007 등록번호 10-071134 초임계이산화탄소를 이용한 미생물의 살균방법 

 

3. 류연철, 김병철, 최영민. 2007. 등록번호 10-0841168. 근세포 조직학적 특성을 이용한 육질 및 육량의 예측방법 

 

4. 김범석, 김병철. 2008 등록번호 10-0834257. 프라디마이신의 생합성효소인 O-메틸트랜스퍼라제의 유전자가 파괴된 엑티노마두라 히비스카 변이균주 및 그 생성물인 디메틸프라디마이신. 

 

5. 최영민, 김병철, 류연철. 2008. 등록번호 10-0868045. 미오신 아형을 이용한 돼지의 육질 예측 방법 

 

6. 김호경, 신한결, 김병철, 최영민, 이상훈. 2009 등록번호 10-0886198. 능이버섯으 추출물을 이용하는 우육의 보수력 증진방법 

 

7. 김병철, 신한결, 김호경, 최영민. 2009 등록번호 10-0887538 능이버섯 추출물과 키위를 혼합한 연육제의 제조방법. 

 

8. 김병철, 이상훈, 최영민, 이민석, 김경헌. 2009 등록번호 10-0894272 초임계이산화탄소를 이용한 식육의 연도증진방법 

 

9. 김병철, 최지환, 최영민. 2010. 등록번호 10-2008-0014697 혈당을 이용한 돈육질 특성 예측방법 

 

10. 김병철, 정다운, 최영민, 조동국. 2010. 출원번호 10-0990112 유청단백질이 첨가된 수리미 유사물 및 그 제조방법 

 

 

Patent applications 

 

11. 김병철, 정다운, 최지환, 이상훈, 최영민, 조동국. 2009. 출원번호 10-2009-0004207. 저지방 돈육 패티 및 그 제조방법. 

 

12. 김병철, 최영민, 최지환, 정규창, 조해미, 강윤경. 2011. 출원번호 10-2011-0003464. 젖산칼륨과 아스코르빈산칼슘을 포함하는 소금대체재, 및 이를 이용한 저염 육제품. 

At the Korea University Muscle food science Lab., we focus on the area of animal anatomy and physiology in bovine, poultry, and swine production. We also concentrate on carcass evaluation, slaughtering, processing, meat inspection, marketing, sausage manufacturing and the sale of meat.

 

 Muscle food science focusing on the meat industry, muscle structure and function, conversion of muscle to meat, anatomy, factors influencing meat quality, meat processing, and meat safety and quality control. Basic methods in laboratory techniques in muscle food science, including muscle histology, enzyme kinetics, muscle metabolism and meat quality parameters. 

 

  

 

 

Research Topic  

 

Muscle Food Science    

 

 

Postmortem biochemistry and meat quality 

 

To study the effects of postmortem treatments on meat quality 

 

To study the effects of characteristics of muscle fibers and proteins on meat quality 

 

  

 

Muscle growth and meat quality   

 

To study the effects of genetic variants on animal growth performance, muscle growth and meat quality 

 

To study the muscle growth and muscle fiber characteristics in animals 

 

Muscle fiber proliferation and differentiation 

 

 

Muscle protein analysis  

 

Muscle food safety and quality control  

 

Meat processing & functional meat products