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. Ike Kang’s research focuses on developing processes that add value to fresh and processed meat products: red meat, poultry and fish. Current research areas include developing hot boning process, improving protein functionality, ensuring microbial safety, and evaluating poultry chilling technology using water immersion chill, air chilling and crust-freeze chilling. Other responsibilities include teaching meat science and processing courses and advising graduate and undergraduate students. 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.



  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Kang I. 2014. Improvement of food quality and safety using new processing and intervention techniques. Austin J. Nutri. Metab. 1:2.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

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