Animal Science Department

College of Agriculture, Food and Environmental Sciences

Faculty and Staff

Ike Kang, Ph.D.

Keela Retallick with two Angus cows

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. Kang’s research focuses on developing meat processing that adds value to fresh and processed meat products. Current research topics include development of cold-batter mincing technology, subzero-saline chilling of animal carcasses, and conversion of food wastes to value-added ingredients. Dr. Kang teaches several courses such as Meat Science, Processed Meat Products, Poultry Meat Production and Processing, Sausage Enterprise, and Meat Industry Study Tour. Prior to joining Cal Poly, Dr. Kang was an Assistant Professor and Associate Principal Technologist at Michigan State University and Oscar Mayer/Kraft Foods, respectively.


Awards and Honors:

2020                            New Scholar Award at Cal Poly.

2019                            National Chicken Council Broiler Research Award at PSA.

2018                            National Turkey Federation Research Award at PSA.

2007                            ABCD AWARD at Oscar Mayer/Kraft Foods.

2006                            BE MY GUEST AWARD at Oscar Mayer/Kraft Foods.

2006/2003/2002           SPARK AWARD at Oscar Mayer/Kraft Foods.




  1. H. Oliulla, F. R. Mizan, N. S. Meghla, I. Kang. S. Ha. 2024. On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives. Poultry Science (submitted).
  2. N. S. Meghla, S. Jung, H. Oliulla, F. R. Mizan, I. Kang. S. Ha. 2024. Bacteriophages and their prospective action against seafood pathogens. Comprehensive Reviews in Food Science and Food Safety (submitted).
  3. Ma D, D. U. Ahn, K. Kawamura. S. Seo, V. Hogan, L. N. Stephen, J. Moallem, and I. Kang. 2024. The Combination of Hot Water Spray and Subzero Saline Chilling Improved Chilling Efficiency, Meat Quality, and Sensory Attributes. Applied Poultry Research (submitted).
  4. Soo-Jin Jung, Masters; Md. Ashrafudoulla, Iksoon Kang, and Sang Do Ha. 2024. Isolation and characterization of multidrug-resistant Salmonella-specific bacteriophages and their antibacterial efficiency in chicken breast. Poultry Science. 102:103073. DOI:10.1016/j.psj.2023.103073
  5. Sangha H., M. W. Choia,, K-H Byuna, B H Kima, M S Songa, I Kang , S D Ha. 2024. Characterization of Salmonella ser. Enteritidis-specific bacteriophages and biocontrol strategy to reduce S. Enteritidis on egg products using bacteriophages and essential oil compounds. Food Control Food Control 160: 110304.  
  6. Kawamura, K., D. M., A. Pereira, D. U. Ahn, D. M. Kim, and I. Kang. 2023. Subzero Saline Chilling with or without Prechilling in Icy Water Improved Chilling Efficiency and Meat Tenderness of Broiler Carcasses. Poultry Science 102. 103070.
  7. Pantu Kumar Roy, Angela Ji-Won Ha, Shamsun Nahar, Iqbal Hossain, Ashrafudoulla, Sazzad Hossen Toushik, Furkanur Rahaman Mizan, Iksoon Kang, Sangdo Ha. 2023. Inhibitory effects of vorinostat (SAHA) against foodborne pathogen Salmonella enterica serotype Kentucky mixed culture biofilm with virulence and quorum-sensing relative expression. The Journal of Bioadhesion and Biofilm Research
  8. Sazzad Hossen Toushik, PhD; Kyeongjun Kim, MSc; Sang-Hyeok Park; Jun-Ha Park; Md. Ashrafudoulla, PhD; Mevo Senakpon Isaie Ulrich; Md. Furkanur Rahman Mizan, PhD; Md. Iqbal Hossain, PhD; Won-Bo Shim; Iksoon Kang; Sangdo Ha. 2023. Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella ser. Typhimurium on processed meat sausage. Meat Science 197.
  9. Han, S., K. Byun, M.F.R. Mizan, I. Kang, S. Ha. 2022. Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production - A review. Food Control. 137
  10. Kang I., H.C. Lee, B. Adhikari, S. D. Ha, and Y.M. Kwon. 2022. Effects of Hot Water Spray and Sub-zero Saline Chilling on Bacterial Decontamination of Broiler Carcasses. Poultry Sci.101:101688.
  11. Pereira, A., H.C. Lee, R. Lammert Jr., C. Wolberg, D. Ma, C. Immoos, F. Casassa, and I. Kang. 2022. Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty doi:10.1111/ijfs.15559.
  12. Byun, K., K.W. Na, M. Ashrafudoulla, L.J. Ha, H.H. Sang, S.H. Park, I. Kang, and S. Ha. 2021. Combination treatment of peroxyacetic or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin. Food Microbiology.
  13. Lee, H.C., Park S. H, and Kang, I. 2021. Sub-zero Saline Chilling Improved Chilling Efficiency and Bacterial Reduction of Turkey Carcasses. Poult. Sci. 100:101458.
  14. Ashrafudoulla, Md., K. W. Na, K. Byun, J. W. Yoon, Md. F. R. Mizan, I. Kang, and S. Ha. 2021. Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory. Poultry Sci. 100:101234
  15. Duval, A., S. Jung, I. Kang, and S. Amin. 2021. Valorization of baby carrot processing waste. J. Cul Sci & Tech.
  16. Viliani, D., M. M. Metheny, H. C. Lee, D. Bennett, S. Hurley and I. Kang.  2020. Effect of sub-zero saline chilling on broiler chilling efficiency, meat quality, and microbial safety. Poultry Sci. 99:5158-5162.
  17. Lee, H. C., M. Wonderly, S. Pokharel, G. M. Strasburg, B. P. Marks, and I. Kang. 2020. Cold-batter mincing of hot-boned and crust-freeze-air-chilled ham muscle reduced fat content in pork protein gels. Int. J. Food Sci and Tech. 55:3267-3277.
  18. Metheny, M. M., H. C. Lee, S. Viliani, D. Bennett, S. Hurley, and I. Kang. 2019. Improvement of chilling efficiency and product quality of broiler carcasses using sub-zero saline solutions. Poultry Sci. 98:4190-4195. Aug.  
  19. Lee, H. C., P. Singh, G. Strasburg, B. P. Marks, and I. Kang. 2019. Comparison of meat quality and protein functionality after crust-freeze-air-chilling and cold-batter-mincing of hot-boned or chill-boned turkey fillets. Poultry Sci. 98:2299-2304.  
  20. Sansawat, T., P. Singh, H. C. Lee, S. D. Ha, I. Kang, 2019. Inhibition of Listeria monocytogenes in Deli-style Turkey Using Hop Acids, Organic Acids, and their combinations. Poultry Sci. 98:1539-1544.  Feb
  21. Seo M. K., H. L. Jeong, S. H. Han, I. Kang, S. D. Ha. 2019. Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin. Poult Sci. 98(12):6954-6963. doi: 10.3382/ps/pez486. PMID: 31504943.
  22. Sansawat, T., P. Singh, H.C. Lee, M.F. Silva, and I. Kang. 2018. Antilisterial effects of hop alpha and beta acids in turkey slurry at 7 and 37oC. Poult. Sci. 97:2207-2201.
  23. Park, S. Y., S. Jung, I. Kang, and S. Ha. 2018. Application of calcium oxide (CaO, heated scallop-shell powder) for the reduction of Listeria monocytogenes biofilms on egg shell surfaces. Poultry Sci. 97:1681-1688.
  24. Mizan, F.,  B. Ashrafudaulla, M, Sadekuzzaman, I. Kang, H. Sang. 2018. Effects of NaCl, Glucose, and their combinations on Biofilm Formation on Black Tiger Shrimp (Penaeus monodon) Surfaces by Vibrio parahaemolyticus. Food Control. 89:203-209.
  25. 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 82:1682-1687.  
  26. 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.
  27.  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   
  28. 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.
  29. Lee, H. C., M.A. Erasmus, J. C. Swanson. H. G. Hong and I. Kang. 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.
  30. Sansawat T., Lee HC, Zhang L, Ryser ET. and I. Kang. 2016. Antilisterial effects of different hop acids in combination with potassium acetate and potassium diacetate at 7 and 37oC.  Food Control. 59:256-261.
  31. Adzaly, N. Z., A. Jackson, R. Villalobos-Carvajal, I. Kang and E, Almenar. 2016. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions. Meat Sci. 113:116-123. 
  32. Erasmus, M.A., H.C. Lee, I. Kang, and J. C. Swanson. 2015. Fear response and postmortem muscle characteristics in turkeys of two genetic lines. 2015.  Poult. Sci. 94:2018-2026.
  33. Singh P., H.C. Lee, K.B. Chin, S. D. Ha and I. Kang. 2015. Quantification of loosely- and tightly-associated bacteria on broiler carcass skin using swabbing, stomaching and grinding methods. Poult. Sci. 94:3034-3039.
  34. Adzaly N.Z., Jackson A, Villalobos-Carvajal R, Kang I, and Almenar E. 2015. “Development of a novel sausage casing” J. Food Engineering. 152:24-31.
  35. Kang I. 2014. Improvement of food quality and safety using new processing and intervention techniques. Austin J. Nutri. Metab. 1:2.
  36. 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.
  37. 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.  
  38. 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. 
  39. 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.
  40. 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.
  41. 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.
  42. 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.
  43. 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.
  44. Zhang L, Jeong JY, Janardhanan K.K, Ryser ET, and Kang I. 2011. Microbiological Quality of Water-Immersion and Air-Chilled Broilers. J. Food Prot.  74:1531-1535
  45. Jeong JY, Janardhanan KK, Booren AM, Harte JB, and Kang I. 2011. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. Poult. Sci. 90:694-700.
  46. Jeong JY, Janardhanan KK, Booren AM, Karcher DM, and Kang I. 2011. Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air. Poult. Sci. 90:687-693. 
  47. Kang I. and Lanier TC. 2005. Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasma J. Agric. Food Chem. 53: 9795-9799.
  48. Kang I, Wang JJ, Shih JCH, and Lanier TC. 2004. Extracellular production of a functional soy cystatin by Bacillus subtilis. J. Agric. Food Chem. 52:5052-5056.
  49. Kang I, and Lanier TC. 1999. Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors. J. of Food Sci. 64:842-846, 1999.
  50. Kang I, and Sams AR. 1999. A Comparison of texture and quality of breast fillets from broilers stunned by electricity and carbon dioxide (CO2) on a shackle-line or killed with CO2. Poult. Sci. 78:1334-1337.
  51. Kang I, and Sams AR. 1999. Bleeding efficiency, Carcass Damage, and Rigor mortis following electrical stunning or carbon dioxide stunning on a shackle line. Poult. Sci, 78:139-143.
  52. Walker LT, Birhold SG, Kang I, Hirschler EM, and Sams AR. 1996. The effects of post-mortem electrical stimulation and muscle tensioning in two broiler muscles. Poult. Sci. 75:1118-1120.
  53. Walker LT, Birhold SG, Kang I, and Sams AR. 1994. A comparison of treatments for reducing the toughness of early-harvested broiler pectoralis. Poult. Sci. 73:464.
  54. Shin HK, Choi SS, Kang I, and Han SH. 1988. Effect of added NaCl levels on the physical, chemical and microbial properties of dry sausage during ripening period. Korean J. of Food Sci. Technol. 20:755-761.

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