Surendranath Suman, Ph.D.

Bio / Education: 

Education and Board Certification

  • Diplomate, American College of Animal Sciences (2010)
  • Ph.D. (2006) University of Connecticut, Storrs, CT
  • M.V.Sc. (2001) Indian Veterinary Research Institute, India
  • B.V.Sc. & A.H. (1999) Kerala Agricultural University, India


Awards and Honors

  • Early Career Achievement Award, American Society of Animal Science (2013)
  • Achievement Award, American Meat Science Association (2012)
  • Outstanding Young Animal Scientist Award – Research, American Society of Animal Science Southern Section (2012)
  • International Meat Secretariat Prize (2009)
  • Outstanding Paper Presentation Award, American Oil Chemists’ Society (2006)
PubMed Publications: 

  • Neethling, N.E.;Suman, S.P.;Sigge, G.O.;Hoffman, L.C. "Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat." Meat science 119, (2016): 69-79. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Nair, M.N.;Joseph, P.;Hunt, M.C. "Factors influencing internal color of cooked meats." Meat science 120, (2016): 133-44. [PubMed Link] | [ Full text ]
  • Desai, M.A.;Jackson, V.;Zhai, W.;Suman, S.P.;Nair, M.N.;Beach, C.M.;Schilling, M.W. "Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat." Poultry science 95, 11 (2016): 2696-2706. [PubMed Link] | [ Full text ]
  • Canto, A.C.;Costa-Lima, B.R.;Suman, S.P.;Monteiro, M.L.;Viana, F.M.;Salim, A.P.;Nair, M.N.;Silva, T.J.;Conte-Junior, C.A. "Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls." Meat science 121, (2016): 19-26. [PubMed Link] | [ Full text ]
  • Nair, M.N.;Suman, S.P.;Chatli, M.K.;Li, S.;Joseph, P.;Beach, C.M.;Rentfrow, G. "Proteome basis for intramuscular variation in color stability of beef semimembranosus." Meat science 113, (2016): 9-16. [PubMed Link] | [ Full text ]
  • Ciaramella, M.A.;Nair, M.N.;Suman, S.P.;Allen, P.J.;Schilling, M.W. "Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality." Comparative biochemistry and physiology. Part D, Genomics & proteomics 20, (2016): 10-18. [PubMed Link] | [ Full text ]
  • Costa-Lima, B.R.;Suman, S.P.;Li, S.;Beach, C.M.;Silva, T.J.;Silveira, E.T.;Bohrer, B.M.;Boler, D.D. "Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis." Meat science 103, (2015): 7-12. [PubMed Link] | [ Full text ]
  • Wen, W.;Luo, X.;Xia, B.;Guan, J.;Nie, Y.;Li, L.;Duan, J.;Suman, S.P.;Sun, Q. "Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age." Meat science 105, (2015): 121-5. [PubMed Link] | [ Full text ]
  • Canto, A.C.;Suman, S.P.;Nair, M.N.;Li, S.;Rentfrow, G.;Beach, C.M.;Silva, T.J.;Wheeler, T.L.;Shackelford, S.D.;Grayson, A.;McKeith, R.O.;King, D.A. "Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability." Meat science 102, (2015): 90-8. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Hunt, M.C.;Nair, M.N.;Rentfrow, G. "Improving beef color stability: practical strategies and underlying mechanisms." Meat science 98, 3 (2014): 490-504. [PubMed Link] | [ Full text ]
  • Ramanathan, R.;Mancini, R.A.;Suman, S.P.;Beach, C.M. "Covalent binding of 4-hydroxy-2-nonenal to lactate dehydrogenase decreases NADH formation and metmyoglobin reducing activity." Journal of agricultural and food chemistry 62, 9 (2014): 2112-7. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Rentfrow, G.;Nair, M.N.;Joseph, P. "2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability." Journal of animal science 92, 3 (2014): 875-82. [PubMed Link] | [ Full text ]
  • Canto, A.C.;Lima, B.R.;Suman, S.P.;Lazaro, C.A.;Monteiro, M.L.;Conte-Junior, C.A.;Freitas, M.Q.;Cruz, A.G.;Santos, E.B.;Silva, T.J. "Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers." Meat science 96, 1 (2014): 623-32. [PubMed Link] | [ Full text ]
  • Nair, M.N.;Suman, S.P.;Li, S.;Ramanathan, R.;Mancini, R.A. "Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins." Meat science 96, 1 (2014): 408-12. [PubMed Link] | [ Full text ]
  • Nair, M.N.;Suman, S.P.;Li, S.;Joseph, P.;Beach, C.M. "Lipid oxidation-induced oxidation in emu and ostrich myoglobins." Meat science 96, 2 Pt A (2014): 984-93. [PubMed Link] | [ Full text ]
  • Miguel, G.Z.;Faria, M.H.;Roça, R.O.;Santos, C.T.;Suman, S.P.;Faitarone, A.B.;Delbem, N.L.;Girao, L.V.;Homem, J.M.;Barbosa, E.K.;Su, L.S.;Resende, F.D.;Siqueira, G.R.;Moreira, A.D.;Savian, T.V. "Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot." Meat science 96, 2 Pt A (2014): 884-91. [PubMed Link] | [ Full text ]
  • Costa-Lima, B.R.;Canto, A.C.;Suman, S.P.;Conte-Junior, C.A.;Silveira, E.T.;Silva, T.J. "Sex-specific effect of ractopamine on quality attributes of pork frankfurters." Meat science 96, 2 Pt A (2014): 799-805. [PubMed Link] | [ Full text ]
  • Pivarnik, L.F.;Faustman, C.;Suman, S.P.;Palmer, C.;Richard, N.L.;Ellis, P.C.;Diliberti, M. "Quality assessment of commercially processed carbon monoxide-treated tilapia fillets." Journal of food science 78, 6 (2013): S902-10. [PubMed Link] | [ Full text ]
  • Ramanathan, R.;Mancini, R.A.;Joseph, P.;Suman, S.P. "Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration." Meat science 93, 4 (2013): 893-7. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Joseph, P. "Myoglobin chemistry and meat color." Annual review of food science and technology 4, (2013): 79-99. [PubMed Link] | [ Full text ]
  • Joseph, P.;Suman, S.P.;Li, S.;Fontaine, M.;Steinke, L. "Amino acid sequence of myoglobin from white-tailed deer (Odocoileus virginianus)." Meat science 92, 2 (2012): 160-3. [PubMed Link] | [ Full text ]
  • Joseph, P.;Suman, S.P.;Rentfrow, G.;Li, S.;Beach, C.M. "Proteomics of muscle-specific beef color stability." Journal of agricultural and food chemistry 60, 12 (2012): 3196-203. [PubMed Link] | [ Full text ]
  • Ramanathan, R.;Mancini, R.A.;Suman, S.P.;Cantino, M.E. "Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction." Meat science 90, 3 (2012): 564-71. [PubMed Link] | [ Full text ]
  • Tatiyaborworntham, N.;Faustman, C.;Yin, S.;Ramanathan, R.;Mancini, R.A.;Suman, S.P.;Beach, C.M.;Maheswarappa, N.B.;Grunwald, E.W.;Richards, M.P. "Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro." Journal of agricultural and food chemistry 60, 34 (2012): 8473-83. [PubMed Link] | [ Full text ]
  • Ramanathan, R.;Mancini, R.A.;Van Buiten, C.B.;Suman, S.P.;Beach, C.M. "Effects of pyruvate on lipid oxidation and ground beef color." Journal of food science 77, 8 (2012): C886-92. [PubMed Link] | [ Full text ]
  • Mancini, R.A.;Ramanathan, R.;Suman, S.P.;Dady, G.;Joseph, P. "Effects of succinate on ground beef color and premature browning." Meat science 89, 2 (2011): 189-94. [PubMed Link] | [ Full text ]
  • Yin, S.;Faustman, C.;Tatiyaborworntham, N.;Ramanathan, R.;Maheswarappa, N.B.;Mancini, R.A.;Joseph, P.;Suman, S.P.;Sun, Q. "Species-specific myoglobin oxidation." Journal of agricultural and food chemistry 59, 22 (2011): 12198-203. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Mancini, R.A.;Joseph, P.;Ramanathan, R.;Konda, M.K.;Dady, G.;Yin, S. "Chitosan inhibits premature browning in ground beef." Meat science 88, 3 (2011): 512-6. [PubMed Link] | [ Full text ]
  • Pivarnik, L.F.;Faustman, C.;Rossi, S.;Suman, S.P.;Palmer, C.;Richard, N.L.;Ellis, P.C.;Diliberti, M. "Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks." Journal of food science 76, 6 (2011): S369-79. [PubMed Link] | [ Full text ]
  • Faustman, C.;Sun, Q.;Mancini, R.;Suman, S.P. "Myoglobin and lipid oxidation interactions: mechanistic bases and control." Meat science 86, 1 (2010): 86-94. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Joseph, P.;Li, S.;Beach, C.M.;Fontaine, M.;Steinke, L. "Amino acid sequence of myoglobin from emu (Dromaius novaehollandiae) skeletal muscle." Meat science 86, 3 (2010): 623-8. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Mancini, R.A.;Joseph, P.;Ramanathan, R.;Konda, M.K.;Dady, G.;Naveena, B.M.;López-López, I. "Color-stabilizing effect of lactate on ground beef is packaging-dependent." Meat science 84, 3 (2010): 329-33. [PubMed Link] | [ Full text ]
  • Mancini, R.A.;Suman, S.P.;Konda, M.K.;Ramanathan, R.;Joseph, P.;Beach, C.M. "Mass spectrometric investigations on lactate adduction to equine myoglobin." Meat science 85, 2 (2010): 363-7. [PubMed Link] | [ Full text ]
  • Mancini, R.A.;Ramanathan, R.;Suman, S.P.;Konda, M.K.;Joseph, P.;Dady, G.A.;Naveena, B.M.;López-López, I. "Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties." Meat science 85, 2 (2010): 339-46. [PubMed Link] | [ Full text ]
  • Joseph, P.;Suman, S.P.;Li, S.;Beach, C.M.;Steinke, L.;Fontaine, M. "Characterization of bison (Bison bison) myoglobin." Meat science 84, 1 (2010): 71-8. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Mancini, R.A.;Joseph, P.;Ramanathan, R.;Konda, M.K.;Dady, G.;Yin, S. "Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef." Meat science 86, 4 (2010): 994-8. [PubMed Link] | [ Full text ]
  • Joseph, P.;Suman, S.P.;Mancini, R.A.;Beach, C.M. "Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin." Meat science 83, 3 (2009): 339-44. [PubMed Link] | [ Full text ]
  • Mancini, R.A.;Suman, S.P.;Konda, M.K.;Ramanathan, R. "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, 1 (2009): 71-6. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Joseph, P.;Li, S.;Steinke, L.;Fontaine, M. "Primary structure of goat myoglobin." Meat science 82, 4 (2009): 456-60. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Mancini, R.A.;Ramanathan, R.;Konda, M.R. "Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks." Meat science 81, 4 (2009): 664-70. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Faustman, C.;Stamer, S.L.;Liebler, D.C. "Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins." Proteomics 7, 4 (2007): 628-40. [PubMed Link] | [ Full text ]
  • Stika, J.F.;Xiong, Y.L.;Suman, S.P.;Blanchard, S.P.;Moody, W.G. "Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows." Meat science 77, 4 (2007): 562-9. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Mancini, R.A.;Faustman, C. "Lipid-oxidation-induced carboxymyoglobin oxidation." Journal of agricultural and food chemistry 54, 24 (2006): 9248-53. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Faustman, C.;Stamer, S.L.;Liebler, D.C. "Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C." Journal of agricultural and food chemistry 54, 9 (2006): 3402-8. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Faustman, C.;Lee, S.;Tang, J.;Sepe, H.A.;Vasudevan, P.;Annamalai, T.;Manojkumar, M.;Marek, P.;Venkitanarayanan, K.S. "Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef." Meat science 69, 2 (2005): 363-9. [PubMed Link] | [ Full text ]
  • 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. "Effect of muscle source on premature browning in ground beef." Meat science 68, 3 (2004): 457-61. [PubMed Link] | [ Full text ]
  • Suman, S.P.;Sharma, B.D. "Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties." Meat science 65, 3 (2003): 973-6. [PubMed Link] | [ Full text ]