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About Us Events News Faculty and Staff Hot Topics Participating Colleges & Departments Research & Professional Links Academic Programs Publications Facilities	Faculty and Staff Kichang Nam, PhD Title: Postdoctoral research associate Department: Animal Science Organization: Iowa State University College of Agriculture Animal Science Address: 2373 Kildee Hall Ames, IA 50011 Phone: 515-294-9298 Fax: 515-834-9143 E-mail: kichang@iastate.edu Research interests include: effect of irradiation on physicochemical and sensory characteristics of raw and cooked liquid whole egg; effects of double packaging and antioxidant treatments on pinking, off-odor, lipid oxidation, and pathogen survival in irradiated pork products; Prevention of pinking and off-odor in irradiated pork; effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated beef patties. Publications Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef Antioxidant activity of organic solvent extracts from far infrared-treated rice hulls Automated dynamic headspace/GC-MS analyses affects the repeatability of volatiles in irradiated turkey Effect of rice hull extract on lipid oxidation and volatiles of cooked turkey meat Prevention of pinking, off-odor and lipid oxidation in irradiated pork loin using double packaging Effects of electron beam irradiation and antimicrobials on the volatiles, color and texture of ready-to-eat turkey breast roll Dietary supplementation of functional ingredients improves quality of irradiated raw turkey breast Far-infrared radiation increases antioxidant properties of rice hull extract in cooked turkey meat Effect of far-infrared radiation on the antioxidant activity of rice hulls Double packaging is effective in reducing lipid oxidation and off-color volatiles of irradiated raw turkey meat Effects of ascorbic acid and antioxidants on the color of irradiated beef patties Effects of irradiation on meat color - A review Use of double-packaging and antioxidant combinations to improve color, lipid oxidation and volatiles of irradiated raw and cooked turkey breast patties Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated beef patties Effect of dietary vitamin E and irradiation on lipid oxidation, color and volatiles of fresh and previously frozen turkey breast patties Effect of e-Beam irradiation before and after cooking on the formation of hybrocarbons and 2-alkylcyclobutanones in beef, pork and chicken Effect of irradiation before and after cooking on chemical changes in beef, pork and chicken during storage Back to Faculty and Staff
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Food Safety Consortium · Iowa State University · Ames, Iowa 50011 · USA · E-mail: foodsafety@iastate.edu