Ike Kang, Ph.D.
Office: Bldg 10, Rm 132
Phone: (805) 756-6103
• B.S. Animal Science – Kon-Kuk University, Seoul, Korea
• M.S. Animal Science – California State University, Fresno, CA
• Ph.D. Food Science & Technology - Texas A&M University, College Station, TX
Teaching/Area of Discipline:
• Meat Science and Processing courses
Dr. Ike Kang’s research focuses on meat processing that adds value to fresh and processed meat products of red meat, poultry and fish. Current research topics include developing hot boning process, improving protein functionality, and ensuring microbial safety. Combination of hot-boning, crust-freeze, and sub-zero mixing technologies significantly reduced sodium and/or fat content with no product quality loss. Innovative chilling technology of poultry carcasses improved chilling efficiency, meat tenderness, and microbial safety compared to conventional methods of water immersion chilling, air chilling, or evaporative air chilling. Prior to joining Cal Poly, Kang was an assistant professor at Michigan State University and associate principal scientist at Oscar Mayer/Kraft Foods.
Awards and Honors:
2007 ABCD AWARD at Oscar Mayer Foods for pre-rigor turkey process.
2006 SPARK AWARD at Oscar Mayer Foods for pre-rigor turkey process.
2006 BE MY GUEST AWARD at Oscar Mayer Foods for chopped ham reformulation.
2003 SPARK AWARD at Oscar Mayer Foods for CLSP conversion.
2002 SPARK AWARD at Oscar Mayer Foods for water washing technology.
Lee, H. C., P. Singh, M. Metheny, G. Strasburg, B. P. Marks, and I. Kang. 2017. Comparison of meat quality and protein functionality after crust-freeze-air-chilling and cold-batter-mincing of hot-boned or chill-boned turkey fillets. Meat Science (Submitted).
Jung, S., H. Kim, S. Y. Park, I. Kang, J. Park, J. Lee, C. Kim, M. Chung, S. Ha. 2017. Bactericidal Effect of Calcium Oxide (Scallop-shell powder) Against Pseudomonas aeruginosa Biofilm on Quail Egg Shell, Stainless steel, Plastic and Rubber. J. Food Science DOI: 10.1111/1750-3841.13753.
- Singh, P., H. C. Lee, M. F. Silva, K. B. Chin and I. Kang. 2017. Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcasses decontamination. Food Control. 77:199-209.
- Singh, P., M. F. Silva, E. T. Ryser, S. D. Ha and I. Kang. 2017. Recovery of associated and internalized Salmonella in broiler skin by stomaching and grinding. Food Control. 73:883-888
- Lee, H.C., H. S Singh, P., M. F. Silva, E. T. Ryser, S. D. Ha and I. Kang. 2017. Recovery of associated and internalized Salmonella in broiler skin by stomaching and grinding (In printing).
Lee, H.C., H. S. Jang, I. Kang, and K.B. Chin. 2017. Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase. Int. J. Food Sci and Tech. 76:95-100.
Lee, H. C., Erasmus, M.A., Swanson, J.C.., Hong, H.G., and Kang, I. 2016. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies. Poult. Sci. 95:138-143.
Sansawat T., Lee H.C., Zhang L, Ryser ET. and Kang I. 2016. Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37oC. Food Control. 59:256-261.
Adzaly, N. Z., Jackson A., Villalobos-Carvajal R., Kang I. and Almenar, E. 2016. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions. Meat Sci. 113:116-123.
Erasmus, M.A., Lee H.C., Kang I., and Swanson, J.C. 2015. Fear response and postmortem muscle characteristics in turkeys of two genetic lines. 2015. Poult. Sci. 94:2018-2026.
Singh P., Lee H.C., Chin K. Bl, Ha S. D., and Kang I. 2015. Quantification of loosely- and tightly-associated bacteria on broiler carcass skin using swabbing, stomaching and grinding methods. Poult. Sci. 94:3034-3039.
Adzaly NZ, Jackson A, Villalobos-Carvajal R, Kang I, and Almenar E. 2015. “Development of a novel sausage casing” J. Food Engineering. 152:24-31.
Kang I. 2014. Improvement of food quality and safety using new processing and intervention techniques. Austin J. Nutri. Metab. 1:2.
Lee HC, Medellin-Lopez M, Singh P, Sansawat T, Chin KB, and Kang I. 2014. Cold-batter mincing of hot-boned and crust-freezing and air-chilled turkey allows for reduced sodium content in protein gels. Poult. Sci. 93:2327-2336.
Sansawat T, Lee HC, Pranjal S, Kim H, and Kang I. 2014. Combination of muscle tension and crust-freezing air-chilling improved chilling efficacy and breast quality of broiler carcasses. Poult. Sci. 93:2314-2319.
Lee HC, Kang I, and Chin KB. 2014. Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations. 2014 Int. J. Food Sci. Tech. 49:2013-2029.
Medellin-Lopez M, Sansawat T, Strasburg G, Marks BP, and Kang I. 2014. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality. Poult. Sci. 93:711-718.
Lee NY, Jahid IK, Srey S, Park SY, Kang I. and Ha SD. 2014. The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin Poult. Sci. 93:208-215.
Oh SR, Kang I, and Ha SD. 2014. Inhibitory effect of chlorine and ultraviolet radiation on growth of Listeria monocytogenes in chicken breast and development of predictive growth models Poult. Sci. 93:200-207.
Sansawat T, Zhang L, Jeong JY, Xu Y, Hessell GW, Ryser ET, Harte J, Tempelman R, and Kang I. 2013. Inhibition of Listeria monocytogenes in Full- and Low-sodium Frankfurters at 4, 7, or 10ºC Using Spray-dried Mixtures of Organic Acid Salts. J. Food Prot. 76:1557-1567.
Zhang L, Singh P, Lee HC, and Kang I. 2013. Effect of hot water spray on broiler carcasses for reduction of loosely-attached, intermediately-attached and tightly-attached pathogenic (Salmonella and Campylobacter) and mesophilic aerobic bacteria. Poult. Sci. 92:804-810.