Animal & Food Sciences

Surendranath P. Suman, Ph.D.
Assistant Professor
Department of Animal and Food Sciences
405 W.P. Garrigus Building
University of Kentucky
Lexington, KY 40546-0215
Phone: 859-257-3248
Fax: 859-257-7537
Email: spsuma2@email.uky.edu

Alternate Email: spsuman@gmail.com . If you email me at spsuma2@email.uky.edu and don't receive any response (or get your email bounced back), please try this address. UKY spam filters block some external email domains.

• Ph.D., 2006, Meat Science, University of Connecticut, Storrs, CT
• M.S., 2005, Meat Science, University of Connecticut, Storrs, CT
• M.V.Sc., 2001, Livestock Products Technology, Indian Veterinary Research Institute, India
• B.V.Sc. & A.H., 1999, Veterinary Medicine, Kerala Agricultural University,India

• FSC 304, Animal Derived Foods, 5 credit, spring semester
• FSC 642, Food Pigments, 3 credit, fall semester of odd years

2009 International Meat Secretariat Prize for Meat Science and Technology
2007 Meat Science Journal Committee, American Meat Science Association
2007 Visiting Scientist, Meat Laboratory, University of Connecticut
2006 Outstanding Paper, American Oil Chemists’ Society Annual Meeting, St. Louis, MO
2005 Third place, Graduate Student Research Poster Competition (PhD Division), International Congress of Meat Science and Technology, Baltimore, MD
2004 Second place, Oral Presentation, Graduate Research Forum, University of Connecticut, Storrs, CT

2005-2006 Graduate Scholarship, Institute of Food Technologists – Nutmeg Section
2002-2005 University of Connecticut Outstanding Scholarship
1999-2001 Junior Research Fellowship, Indian Veterinary Research Institute
1994-1999 Kerala Agricultural University Merit Scholarship

• American Chemical Society
• American Meat Science Association
• American Oil Chemists’ Society
• American Society of Animal Science
• Gamma Sigma Delta
• Indian Meat Science Association
• Institute of Food Technologists

Assistant Professor (08/06 - Present)
Appointment: 70% Research, 30% Teaching
Department of Animal and Food Sciences
University of Kentucky, Lexington, KY.

Visiting Graduate Student (02/05 - 05/05)
Proteomics Laboratory, Mass Spectrometry Center
School of Medicine, Vanderbilt University, Nashville, TN.

Graduate Assistant (08/02 - 07/06)
Department of Animal Science
University of Connecticut, Storrs, CT.

Veterinarian (01/02 - 07/02)
Department of Animal Husbandry
Government of Kerala, India.

Research Associate (08/01 - 01/02)
Center of Excellence in Meat Science and Technology
Kerala Agricultural University, India.

Junior Research Fellow (08/99 - 07/01)
Division of Livestock Products Technology
Indian Veterinary Research Institute, India.

Joseph, P.; Suman, S.P.; Mancini, R.A; Beach, C.M. 2009. Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Science 83: 339–344.

Stika, J.F.; Suman, S.P.; Xiong, Y.L.; Moody, W.G. 2009. Post-mortem proteolysis and tenderness in loin steaks from mature cows of various ages. Fleischwirtschaft International 5: 64–67.

Suman, S.P.; Joseph, P.; Li, S.; Steinke, L.; Fontaine, M. 2009. Primary structure of goat myoglobin. Meat Science 82: 456–460

Suman, S.P.; Mancini, R.A.; Ramanathan, R.; Konda, M.R. 2009. Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked color of beef steaks. Meat Science 81: 664-670

Joseph, P.; Suman, S.P.; Li, S.; Xiong, Y.L.; Webster, C.D.; Thompson, K.R.; Metts, L.S. 2009. Fishmeal-based diet decreases red color of sunshine bass (Morone chrysops x Morone saxatilis) fillets. LWT-Food Science and Technology 42: 730-734.

Mancini, R.A.; Suman, S.P.; Ramanathan, R.; Konda, M.R. 2009. Effect of carbon monoxide packaging and lactate-enhancement on the color stability of beef steaks stored at 1°C for 9 days. Meat Science 81: 71–76.

Stika, J.F., Suman, S.P., Xiong, Y.L. 2008. Frozen storage stability of vacuum-packaged precooked restructured steaks manufactured from mature cow beef. LWT-Food Science and Technology 41: 1535-1540.

Suman, S.P., Faustman, C., Stamer, S.L., Liebler, D.C. 2007. Proteomics of lipid oxidation-induced oxidation in porcine and bovine oxymyoglobins, Proteomics 7: 628-640

Stika, J.F., Xiong, Y.L., Suman, S.P., Blanchard, S.P., Moody, W.G. 2007. Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows. Meat Science 77: 562–569.

Garcia, M., Amalaradjou, M., Nair, M.K.M., Annamalai, T., Suman, S., Lee, S., Hoagland, T., Faustman, C., Venkitanarayanan, K.S. 2007. Inactivation of Listeria monocytogenes on frankfurters by monocaprylin alone or in combination with acetic acid, Journal of Food Protection 70: 1594-1599.

Suman, S.P., Mancini, R.A., Faustman, C. 2006. Lipid-oxidation-induced carboxymyoglobin oxidation, Journal of Agricultural and Food Chemistry 54: 9248-9253.

Suman S.P., Faustman C., Stamer S.L., Liebler D.C. 2006. Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4°C,Journal of Agricultural and Food Chemistry 54: 3402-3408

Suman S.P., Faustman C., Lee S., Tang J., Sepe H.A., Vasudevan P., Annamalai T., Manojkumar M., Marek P., Venkitanarayanan K.S. 2005.  Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef, Meat Science 69: 363-369

Sepe H.A., Faustman C., Lee S., Tang J., Suman S.P., Venkitanarayanan K.S. 2005. Effects of reducing agents on premature browning in ground beef, Food Chemistry 93: 571-576

Suman S.P., Faustman C., Lee S., Tang J., Sepe H.A., Vasudevan P., Annamalai T., Manojkumar M., Marek P.,  Decesare M., Venkitanarayanan K.S. 2004.  Effect of muscle source on premature browning in ground beef, Meat Science 68: 457-461

Suman S.P., Sharma B.D. 2003. Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties, Meat Science 65: 973-976

 

Suman, S.P., Joseph, P., McClelland, K., Li, S., Rentfrow, G., Xiong, Y.L. 2009. Effect of ginger extract on quality attributes of beef Biceps Femoris. International Congress of Meat Science and Technology, Copenhagen, Denmark.

Suman, S.P., Mancini, R.A., Ramanathan, R., Konda, M.R. 2009. Premature browning in color-stable beef muscle. International Congress of Meat Science and Technology, Copenhagen, Denmark.

Suman, S.P., Mancini, R.A., Konda, M.R., Ramanathan, R., Joseph, P. 2009. Effects of packaging and lactate on ground beef cooked color. International Congress of Meat Science and Technology, Copenhagen, Denmark.

Joseph, P., Suman, S. P., Mancini, R. A., Beach, C. M. 2009. Mass spectrometric investigations on lipid oxidation-induced carboxymyoglobin oxidation. Annual Reciprocal Meat Conference, Rogers, AR.

Joseph, P., Suman, S. P., Li, S., Steinke, L., Fontaine, M., Claus, J. R. 2009. Partial amino acid sequence of turkey myoglobin. Annual Reciprocal Meat Conference, Rogers, AR.

Joseph, P., Suman, S. P., Li, S., Beach, C. M., Steinke, L., Fontaine, M. 2009. Primary structure and oxidative stability of bison myoglobin. Annual Reciprocal Meat Conference, Rogers, AR.

Suman, S.P., Mancini, R.A., Ramanathan, R., Konda, M.K.R. 2009. Differential susceptibility of color-stable and color-labile beef muscles to premature browning. Annual Reciprocal Meat Conference, Rogers, AR.

Suman, S.P., Mancini, R.A., Joseph, P., Ramanathan, R., Konda, M.K.R., Dady, G. 2009. Lactate-modulated improvement of color stability in ground beef is packaging-specific. Annual Reciprocal Meat Conference, Rogers, AR.

Mancini, R.A., Suman, S.P., Konda, M.K.R., Ramanathan, R., Joseph, P., Beach C.M. 2009. Characterization of lactate-myoglobin interactions using mass spectrometry. Annual Reciprocal Meat Conference, Rogers, AR.

Joseph, P., Suman, S.P., Li, S., Xiong, Y.L., Webster, C.D., Thompson, K.R., Metts, L.S. 2009. Influence of fishmeal-based diet on quality attributes of hybrid striped bass fillets during frozen storage. Institute of Food Technologists Annual Meeting, Anaheim, CA.

Suman, S.P., Joseph, P., Li, S., Rentfrow, G., Xiong, Y.L. 2009. Ginger extract inhibits lipid oxidation in ground beef. Institute of Food Technologists Annual Meeting, Anaheim, CA.

Suman, S.P., Joseph, P., Li, S., Rentfrow, G., Hutchens, T., Cox, R.B., Beach, C.M., Steinke, L., Fontaine, M. 2008. Characterization of goat myoglobin. International Congress of Meat Science and Technology, Cape Town, South Africa.

Mancini, R.A., Suman, S.P., Ramanathan, R., Konda, M.R. 2008. Effect of modified atmosphere packaging and potassium lactate injection-enhancement on beef steak surface redness. International Congress of Meat Science and Technology, Cape Town, South Africa.

Joseph, P., Suman, S.P., Li, S., Beach, C.M., Claus, J.R. 2008. Mass spectrometric characterization and thermostability of turkey myoglobin. Annual Reciprocal Meat Conference, Gainesville, FL.

Stika, J.F., Suman, S.P., Xiong, Y.L., Blanchard, S.P., Moody, W.G. 2008. Myofibrillar protein degradation and tenderness improvement in Longissimus steaks from mature cows. Annual Reciprocal Meat Conference, Gainesville, FL.

Mancini, R.A., Suman, S.P., Ramanathan, R., Konda, M.R. 2008. Effect of modified atmosphere packaging and potassium lactate injection-enhancement on the color stability and darkening of beef steaks. Annual Reciprocal Meat Conference, Gainesville, FL.

Joseph, P., Suman, S.P., Li, S., Xiong, Y.L., Webster, C.D. 2008. Effect of fishmeal-based diet on color stability and lipid oxidation of aerobically packaged sunshine bass (Morone chrysops x Morone saxatilis) fillets stored in ice. Institute of Food Technologists Annual Meeting, New Orleans, LA.

Suman, S.P., Mancini, R.A., Ramanathan, R., Konda, M.R. 2008. Influence of modified atmosphere packaging systems on internal cooked color of beef Longissimus lumborum steaks. Institute of Food Technologists Annual Meeting, New Orleans, LA.

Suman S.P., Xiong, Y.L., Stika, J.F., Blanchard, S.P., Moody, W.G. 2007. Lipid oxidation and color stability of raw restructured beef steaks prepared from mature cows. Annual Reciprocal Meat Conference, Brookings, SD

Suman S.P., Mancini, R.A., Faustman, C. 2007. Carboxymyoglobin and lipid oxidation in vitro. Annual Reciprocal Meat Conference, Brookings, SD

Mancini, R.A., Suman S.P., Faustman, C. 2007. Estimation of heme oxidation in carboxymyoglobin. Annual Reciprocal Meat Conference, Brookings, SD

Faustman, C., Lee, S., Mancini, R., Suman, S., Liebler, D., Chaijan, M, Benjakul, S. 2007. Lipid oxidation and myoglobin redox instability. American Oil Chemists’ Society Annual Meeting, Quebec City, Canada

Suman S.P., Faustman C., Liebler D.C. 2006. Elucidating potential mechanisms of lipid oxidation: protein interactions in muscle foods. American Oil Chemists’ Society Annual Meeting, St. Louis, MO.

Suman S.P., Faustman C., Liebler D.C., Stamer S.L. 2006. Hydroxynonenal-induced redox instability in porcine myoglobin. American Chemical Society Annual Meeting, Atlanta, GA.

Leydon N.L., Suman S.P., Ellis P.C., Faustman C., Pivarnik L.F. 2006. Quality profiles of untreated and filtered smoked swordfish steaks produced for retail distribution. Institute of Food Technologists Annual Meeting, Orlando, FL.

Suman S.P., Faustman C., Stamer S.L., Liebler D.C. 2005. Comparison of hydroxynonenal-induced redox instability of porcine and bovine myoglob ins. International Congress of Meat Science and Technology, Baltimore, MD.

Faustman C., Lee S., Suman S.P., Mancini R., Tang J., Garcia M. 2005. Dietary approaches for improving the quality of muscle foods. Institute of Food Technologists Annual Meeting, New Orleans, LA.

Garcia M., Venkitanarayanan K.S., Amalaradjou M., Annamalai T., Nair M., Vasudevan P., Tang J., Lee S., Suman S.P., Ukpeh E., Faustman C., Dzurec D., Hoagland T., Mancini R.A. 2005. Effect of monocaprylin on killing Escherichia coli O157:H7 in undercooked ground beef patties. International Congress of Meat Science and Technology, Baltimore, MD.

Leydon N.L., Suman S.P., Ellis P.C., Palmer C., Faustman C., Pivarnik L.F. 2005. Quality and safety assessment of time/temperature storage conditions for filtered smoked tilapia fillets produced for retail distribution. Institute of Food Technologists Annual Meeting, New Orleans, LA.

Suman S.P., Faustman C., Tang J., Lee S., Vasudevan P., Annamalai T., Manojkumar M., Marek P., Venkitanarayanan K.S., Sepe H.A. 2004. Effect of muscle source on premature browning in ground beef. Institute of Food Technologists Annual Meeting, Las Vegas, NV.

Leydon N.L., Suman S.P., Ellis P.C., Rossi S., Palmer C., Faustman C., Pivarnik L.F. 2004. Quality and safety assessment of commercially produced tasteless smoked seafood products. Institute of Food Technologists Annual Meeting, Las Vegas, NV.

Suman S.P., Faustman C., Lee S., Tang J., Vasudevan P., Annamalai T., Manojkumar M., Marek P., Venkitanarayanan K.S. 2003. Effect of erythorbate, storage and packaging on premature browning in ground beef. Annual Reciprocal Meat Conference, Columbia, MO.

Sepe H.A, Faustman C., Lee S., Tang J., Suman S.P. 2003. The effects of reducing agents on premature browning in ground beef. Annual Reciprocal Meat Conference, Columbia, MO.

Suman S.P., Abraham J. 2001. HACCP approach in meat plants. National Seminar on Safe Food Production, Kerala Agricultural University, India.