AnSearch A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Iowa State University

Iowa State University
Picture of Dong U.Ahn
Dong U. Ahn
Professor of Animal Science
Iowa State University
2276 Kildee Hall
Ames, IA 50011-3150
Phone: 515-294-6595
Fax:     515-294-9143
Email: duahn@iastate.edu

Education
Doctor of Philosophy, University of Wisconsin-Madison: 1988
Master of Science, Seoul National University: 1983
Bachelor of Science, Seoul National University: 1978

Awards
2004: Award for Achievement by an Organizational Team (ISU Extension)
2004: ISU Animal Industry Report Award, Iowa State University
2000: American Egg Board Research Award (Poultry Science Association)

Instruction
Dr. Ahn teaches poultry products technology.

Research
Dr. Ahn's area of research is in basic and applied research related to poultry products such as mechanisms and prevention of lipid oxidation in meat and poultry, dietary and irradiation interventions on the pathogen reduction and quality of meat, characterization of flavor and taste compounds in irradiated cooked meat products, separation and utilization of value-added components from egg, and development of functional bioactive peptides from egg proteins.

Selected Publications
Hur, S. J., M. Du, K. C. Nam, M. Williamson, and D.U. Ahn (2005). Effect of dietary fats on blood cholesterol and lipid, and the development of atherosclerosis in rabbits. Nutrition. Research. (In press).

Min B.R., K.C. Nam, E.J. Lee, G.Y. Ko, D.W. Trampel, and D.U. Ahn (2005). Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white. Poultry Sci. (In press).

Jeong, S.M., S.Y. Kim, D.R. Kim, K.C. Nam, and D.U. Ahn, and S. C. Lee (2005). Effect of Heat Treatment on the Antioxidant Activity of Peel Extracts from Citrus Peels. J. Agric. Food Chem. (In press).

Zhu, M.J., A. Mendonca, E.J. Lee, and D.U. Ahn (2005). Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls. Poultry Sci. (In press).

Lee, S.C., S.M. Jeong, S.Y. Kim, H.R. Park, K.C. Nam, and D.U. Ahn (2006).Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls. Food Chem. 94:489-493.

Bregendahl, C., D.U. Ahn, D.W. Trampel, and J.M. Campbell (2005). Dietary spray-dried bovine plasma protein improves growth performance and breast-meat yield of broilers raised in a relatively unsanitary environment. J. Applied Poultry Sci. 14:560-568.

Lee, E.J. and D.U. Ahn (2005). Quality Characteristics of Irradiated Turkey Breast Rolls Formulated with Plum Extract. Meat Sci. 71:300-305.

Romero, M.G., A.F. Mendonca, D.U. Ahn, and I.V. Wesley (2005). Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiation. J. Food Prot. 68 (6): 1159 1164.

Houser, T.A., J.G. Sebranek, W. Maisonet, J.C. Cordray, B.R. Wiegand, D.U. Ahn and E.J. Lee. (2005). The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage. J. Food Sci. 70(4): S262-266.

Houser, T.A., J.G. Sebranek, W. Maisonet, J.C. Cordray, D.U. Ahn and D.M. Dixon. (2005). Irradiation-induced cured meat color fading and regeneration. J. Food Sci. 70(4):C281-285.

Zhu, M.J., M. Du, J. Cordray, and D.U. Ahn (2005). Control of Listeria monocytogenes contamination in ready-to-eat meat products. Crit. Rev. Food Sci. Food Safety 4:34-42.

Zhu, M.J., A. Mendonca, H.A. Ismail, M. Du, E.J. Lee and D.U. Ahn (2005). Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham. Poultry Sci. 84:613-620.

Min, B.R. and D.U. Ahn (2005). Mechanism of lipid peroxidation in meat and meat products A Review. J. Food Sci. Biotechnol. 14(1): 152-163.

Lee, S.C., S.M. Jeong, S.Y. Kim, K.C. Nam, and D.U. Ahn (2005). Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts. J. Agric. Food Chem. 53:1495-1498.

Trampel, D.W., J.L. Sell, D.U. Ahn, and J.G. Sebranek (2005). Preharvest feed withdrawl affects liver color and liver lipid in broiler chicken. Poultry Sci. 84(1): 137-142.

Lee, S.C., J.H. Kim, S.M. Jeong, J.U. Ha, K.C. Nam, and D.U. Ahn (2004). Antioxidant activity of organic solvent extracts from far infrared-treated rice hulls. Food Sci. Biotechnol. 13(2): 172-175.

Lee, E.J. and D.U. Ahn (2004). Sources and mechanisms of carbon monoxide production by irradiation. J. Food Sci. 69(6):C485-90.

Ahn, D.U. and K.C. Nam (2004). Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef. Radiation Phys. Chem. 71(1/2) 151-156.

Nam, K.C., J. H. Kim, D.U. Ahn, and S.C. Lee (2004). Effect of rice hull extract on lipid oxidation and volatiles of cooked turkey meat. Food Sci. Biotechnol. 13(3): 337-341.

Zhu, M.J., A. Mendonca, B. Min, E.J. Lee, K.C. Nam, K. Park, M. Du, H.A. Ismail, and D.U. Ahn (2004). Effects of electron beam irradiation and antimicrobials on the volatiles, color and texture of ready-to-eat turkey breast roll. J. Food Sci. 69(5):C382-387.

Jeong, S.M., S.Y. Kim, D.R. Kim, K.C. Nam, and D.U. Ahn, and S.C. Lee (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. J. Food Sci. 69(5):C377-382.

Nam K.C., J. Cordray, and D.U. Ahn (2004). Automated dynamic headspace/GC-MS analysis affects the repeatability of volatiles in irradiated turkey. J. Agric. Food Chem. (52):1735-1741.

Zhu, M.J., A. Mendonca and D.U. Ahn (2004). Temperature abuse affects the quality of irradiated pork loins. Meat Sci. 67(4):643-649.

Nam, K.C., B.R. Min, S.C. Lee, J. Cordray, and D.U. Ahn (2004). Prevention of pinking, off-odor, and lipid oxidation in irradiated pork loin using double packaging. J. Food Sci. 69(3): FTC214-219.

Davis, K.J., J.G. Sebranek, E. Huff-Lonergan, D.U. Ahn, S.M. Lonergan, (2004). The effects of irradiation on quality of injected fresh pork loins. Meat Sci. 67(3):395-401.

Nam, K.C., J.H. Kim, D.U. Ahn, and S.C. Lee (2004). Far-infrared radiation increases antioxidant properties of rice hull extract in cooked turkey meat. J. Agric. Food Chem. 52(2):374-379.

Zhu, M., E.J. Lee, A. Mendonca and D.U. Ahn (2004). Effect of irradiation on the quality turkey ham during storage. Meat Sci. 66(1):63-68. ISSN 0309-1740

Zhu, M., I.V. Wesley, R. Nannapaneni, M. Cox, A. Mendonca, M.G. Johnson, and D.U. Ahn (2003). The role of dietary vitamin E in experimental Listeria monocytogenes infections in turkeys. Poultry Sci. 82(10): 1559-1564.

Nam, K.C. and D.U. Ahn (2003). Double packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. Poultry Sci. 82(8): 1468-1474.

Lee, S.C., K.C. Nam, J.H. Kim, and D.U. Ahn (2003). Antioxidant properties of far infrared-treated rice hull extract in irradiated raw and cooked turkey breast. J. Food Sci. 68(6): 1904-1909.

Lee, S.C., J.H. Kim, S M. Jeong, D.R. Kim, J.U. Ha, K.C. Nam, and D.U. Ahn (2003). Effect of far-infrared radiation on the antioxidant activity of rice hulls. J. Agric. Food Chem. 51:4400-4403.

Nam, K.C., B.R. Min, K.S. Park, S.C. Lee, and D.U. Ahn (2003). Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated beef patties. J. Food Sci. 68(5):1680-1685.

Nam, K.C. and D.U. Ahn (2003). Effects of ascorbic acid and antioxidants on the color of irradiated beef patties. J. Food Sci. 68(5):1686-1690.

Lee, E.J., J. Love, and D.U. Ahn (2003). Effect of Antioxidants on the consumer Acceptance of Irradiated Turkey Meat. J. Food Sci. 68(5):1659-1663.

Lee, E.J. and D.U. Ahn (2003). Effect of antioxidants on the production of off-odor volatiles and lipid oxidation in irradiated turkey breast meat and meat homogenates. J. Food Sci. 68(5):1631-1638.

Du, M. and D.U. Ahn (2003). Influence of dietary conjugated linoleic acid (CLA) on lipid metabolisms in broiler chicks. Lipids 38: 505-511.

Nam, K.C. and D.U. Ahn (2003). Effects of irradiation on meat color A review. Food Sci. Biotechnol. 12(2):198-205.

Nam, K.C. and D.U. Ahn, (2003). Use of double-packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties. Poultry Sci. 82(5): 850-857.

Nam, K.C., B.R. Min, H. Yan, E.J. Lee, A. Mendonca, I. Wesley, and D.U. Ahn, (2003). Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Sci. 65(1): 513-521.

Lee, E.J. and D.U. Ahn, (2003). Production of off-odor volatiles from fatty acids and oils by irradiation. J. Food Sci. 68(1):70-75.

Nam, K. C. and D. U. Ahn, (2003). Combination of aerobic and vacuum packaging to control color, lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Sci. 63(3):389-395.

Du, M., K. C. Nam, S. J. Hur, H. A. Ismail, Y. H. Kim and D. U. Ahn , (2003). Quality Characteristics of Irradiated Chicken Breast Rolls from Broilers Fed Different Levels of Conjugated Linoleic Acid. Meat Sci. 63(2):249-255.

Nam, K. C. and D. U. Ahn, (2003). Use of Antioxidants to Reduce Lipid Oxidation and Off-Odor Volatiles of Irradiated Pork homogenates and patties. Meat Sci. 63(1):1-8.

Nam, K. C. and D. U. Ahn, (2002). Effect of double-packaging and acid combination on the quality of irradiated raw turkey patties. J. Food Sci. 67(9): 3252-3257.

Ahn, D. U. and E. J. Lee (2002). Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation. J. Food Sci. 67(7):2659-2665.

Nam, K. C., K. J. Prusa, and D. U. Ahn, (2002). Addition of antioxidant to improve quality and sensory characteristics of irradiated pork patties. J. Food Sci. 67(7):2625-2630.

Ahn, D. U. (2002). Production of volatiles from amino acid homopolymers by irradiation. J. Food Sci. 67(7):2565-2570.

Cherian, G., M. P. Goeger, and D. U. Ahn (2002). Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked and irradiated eggs. Poultry Sci. 81:1571-1577.

Hontecillas, R., M. J. Wannemuelher, D. R. Zimmerman, D. L. Hutto, J. H.Wilson, D. U. Ahn, and J. Bassaganya-Riera (2002). Nutritional Regulation of Porcine Bacterial-induced Colitis by Conjugated Linoleic Acid. J. Nutrition 132:2019-2027.

Du, M., D. U. Ahn, A. F. Mendonca, and I. V. Wesley, (2002). Quality Characteristics of Irradiated Reday-to-Eat Turkey Breast Rolls from Turkeys Fed Conjugated Linoleic Acid. Poultry Sci. 81:13278-1384.

Du, M., G. Cherian, and D. U. Ahn, (2002). Effect of Dietary Sorghum Cultivars on the Storage Stability of Broiler Breast and Thigh Meats. Poultry Sci. 81:1385-1391.

Nam, K. C., S. J. Hur, H. Ismail and D. U. Ahn, (2002). Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast during Frozen Storage. J. Food Sci. 67(6):2061-2066.

Book Chapters

Ahn, D. U., E. J. Lee and A. Mendonca (2005). Meat decontamination by irradiation. In Advanced Technologies for Meat Processing. Leo Nollet and Fidel Toldra, Eds. Mercel Dekker, Inc. (in press)

Ahn, D. U. and E. J. Lee (2005). Mechanisms and prevention of quality changes in meat by irradiation. In "Food Irradiation Research and Technology" C. Sommers and X. Fan Eds. IFT Symposium Book Ser. (in press)

Ahn, D. U., K. Y. Ko, and J. C. Kim, (2004). Economical Separation of Value-added Components from Egg Yolk. In Egg Nutrition for Health Promotion CAB International (in press).

Ahn, D. U. and E. J. Lee, (2004). Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat. In Irradiation of Food and Packaging: Recent Development. American Chemical Society Symposium Book series, Volume 875, ACS, Washington, DC. p. 43-76. ISBN 0-8412-3869-3

Parrish, F. C. Jr., B. R. Wiegand, D. C. Beitz, D. U. Ahn, M. Du, and A. H. Trenkle, (2003). Advances in Conjugated Linoleic Acid Research. Vol. 2, Chapter 12. Use of Dietary CLA to Improve Composition and Quality of Animal-Derived Foods. Editors, J. L. Sebedo, W. W. Chritie, and R. Adolf. AOCS press, Champaign, IL p 189-217. ISBN 1-893997-28-6

Kim, Y. S., K. B. Park, D. U. Ahn, and S. K. Jin, (1998). Utilization of Pork Products. In Swine Science. Y. I. Park, Ed. Sun Jin Press. Seoul, Korea. p. 463-509.

Ahn, D. U. (1988). Meat Color and Color Chemistry. In Meat Science: Theory and Application. K. W. Song, Ed. Sun Jin Press. Seoul, Korea. p. 123-142.