Surendranath P. Suman
Surendranath P. Suman
Professor of Meat Science
Bestätigte E-Mail-Adresse bei - Startseite
Zitiert von
Zitiert von
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
C Faustman, Q Sun, R Mancini, SP Suman
Meat science 86 (1), 86-94, 2010
Myoglobin chemistry and meat color
SP Suman, P Joseph
Annual review of food science and technology 4, 79-99, 2013
Meat color measurement guidelines
American Meat Science Association, Champaign, IL, USA, 2012
Proteomics of muscle-specific beef color stability
P Joseph, SP Suman, G Rentfrow, S Li, CM Beach
Journal of Agricultural and Food Chemistry 60 (12), 3196-3203, 2012
Improving beef color stability: Practical strategies and underlying mechanisms
SP Suman, MC Hunt, MN Nair, G Rentfrow
Meat science 98 (3), 490-504, 2014
Proteomics of lipid oxidation‐induced oxidation of porcine and bovine oxymyoglobins
SP Suman, C Faustman, SL Stamer, DC Liebler
Proteomics 7 (4), 628-640, 2007
Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat
K Cai, W Shao, X Chen, YL Campbell, MN Nair, SP Suman, CM Beach, ...
Poultry science 97 (1), 337-346, 2018
Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability
AC Canto, SP Suman, MN Nair, S Li, G Rentfrow, CM Beach, TJP Silva, ...
Meat science 102, 90-98, 2015
Factors influencing internal color of cooked meats
SP Suman, MN Nair, P Joseph, MC Hunt
Meat Science 120, 133-144, 2016
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 C for 9 days
RA Mancini, SP Suman, MKR Konda, R Ramanathan
Meat Science 81 (1), 71-76, 2009
Exogenous and endogenous factors influencing color of fresh meat from ungulates
NE Neethling, SP Suman, GO Sigge, LC Hoffman, MC Hunt
Meat and Muscle Biology 1 (1), 2017
Biomolecular interactions governing fresh meat color in post-mortem skeletal muscle: A review
R Ramanathan, SP Suman, C Faustman
Journal of Agricultural and Food Chemistry 68 (46), 12779-12787, 2020
Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef
SP Suman, RA Mancini, P Joseph, R Ramanathan, MKR Konda, G Dady, ...
Meat Science 86 (4), 994-998, 2010
Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore× Aberdeen Angus crossbred animals finished in feedlot
GZ Miguel, MH Faria, RO Roca, CT Santos, SP Suman, ABG Faitarone, ...
Meat Science 96 (2), 884-891, 2014
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
AC Canto, BRC Costa-Lima, SP Suman, MLG Monteiro, FM Viana, ...
Meat Science 121, 19-26, 2016
Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 C
SP Suman, C Faustman, SL Stamer, DC Liebler
Journal of Agricultural and Food Chemistry 54 (9), 3402-3408, 2006
Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties
SP Suman, BD Sharma
Meat Science 65 (3), 973-976, 2003
Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers
AC Canto, BRCC Lima, SP Suman, CA Lazaro, MLG Monteiro, ...
Meat science 96 (1), 623-632, 2014
The eating quality of meat: I – Color
C Faustman, SP Suman
Lawrie's Meat Science (Eighth Edition), 329-356, 2017
American meat science association guidelines for meat color measurement
DA King, MC Hunt, S Barbut, JR Claus, DP Cornforth, P Joseph, YHB Kim, ...
Meat and Muscle Biology 6 (4), 12473, 2023
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