Faculty
Iksoon (Ike) Kang, Assistant Professor
Ph.D., Texas A&M University, 1996
M.S., California State University, Fresno, 1991
B.S., Kon-Kuk University, Seoul/South Korea 1988
3385B Anthony Hall
Department of Animal Science and
Department of
Food Science & Human Nutrition
Michigan State University
Phone: (517) 355-8452, ext 203
Fax: (517) 432-0753
E-mail: kangi@msu.edu
Research Interests:
Focus on developing process that adds 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, evaluating poultry processing technology and exploring new additives/processing for under-utilized fish species.
Other responsibilities include teaching Meat Processing/Animal Products, and advising graduate and undergraduate research.
Recent Publications:
I.S. Kang and T.C. Lanier. 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.
Y. J. Choi, I.S. Kang and T.C. Lanier, 2005. “Proteolytic enzymes and control in surimi”, In Surimi and Surimi Seafood", 2nd edition. p 227-260. CRC Press, Boca Raton, FL.
I.S. Kang, J.J. Wang, J.C.H. Shih, and T.C. Lanier. 2004. Extracellular production of a functional soy cystatin by Bacillus subtilis. J. Agric. Food Chem. 52:5052-5056.
I.S. Kang and T.C. Lanier, 2000. “Heat-induced softening on surimi gels by proteinases.” In Surimi and Surimi Seafood", p 445-474. Marcel Dekker Inc., New York, NY.
I.S. Kang and T.C. Lanier, 1999. Bovine plasma protein functions in surimi gleation compared with cysteine protease inhibitors. J. of Food Sci. 64:842-846, 1999.
I.S. Kang and A.R. Sams, 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 Poultry Sci. 78:1334-1337.
I.S. Kang and A.R. Sams, 1999. Bleeding efficiency, Carcass Damage, and Rigor mortis following electrical stunning or carbon dioxide stunning on a shackle line. Poultry Sci, 78:139-143.
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