Chunghee K Kang

Title: The Innovations of Chunghee K Kang

Introduction

Chunghee K Kang is a prominent inventor based in Hinsdale, Illinois, known for her significant contributions to food science and processing. With a total of two patents to her name, Kang has made strides in enhancing the quality and tenderness of meat as well as optimizing plant protease solutions.

Latest Patents

Kang's latest patents include a method for the "Tenderization of meat by natural enzyme control." This innovative technique involves the antemortem injection of specific activators of natural enzymes and/or binding agents to control enzyme inhibitors present in meat. Following injection, the animal is slaughtered promptly, and the meat is maintained at an optimum temperature for about two days, a process designed to enhance tenderness naturally. Additionally, she has developed a "Process for preparing plant protease solutions," wherein aqueous solutions of plant proteases are maintained at a pH range of 11 to 12.5 for a duration that reversibly inactivates active proteolytic enzymes while preserving total enzymatic activity.

Career Highlights

Throughout her career, Kang has worked with notable companies including Swift & Company and Swift Independent Packing Company. Her experiences at these organizations have provided her with valuable insights and expertise in the field of food processing and enzyme applications.

Collaborations

Kang has collaborated with recognized colleagues in her field, such as William D Warner and Jack F Beuk. These partnerships have facilitated advancements in her research and innovation efforts.

Conclusion

Chunghee K Kang's work reflects her dedication to enhancing food quality through scientific innovation. With her patents focusing on natural enzyme applications, she has established herself as a key figure in the food processing industry, paving the way for future advancements in meat tenderness and enzyme solution preparations.