University of Kentucky College of Agriculture

Surendranath P. Suman

Associate Professor – Meat Science
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

Alternate E-mail:
(If you contact me at and don't receive any response or get your e-mail bounced, please try the alternate e-mail address. University of Kentucky spam filters block some external e-mail domains.)


Primary:     Animal and Food Sciences, College of Agriculture, Food and Environment
Secondary: Center for Muscle Biology; Division of Nutritional Sciences


  • 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


  • Special Visiting Researcher Fellowship, Government of Brazil (2014-2017)
  • 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) 


  • Proteomics of meat quality
  • Myoglobin chemistry and meat color
  • Novel strategies to improve meat quality 


  • FSC 304, Animal Food Products
  • FSC 430, Sensory Evaluation of Foods
  • FSC 642, Food Pigments


  • Guest Editor, Animal Frontiers (2014 October)
  • Section Editor, Journal of Animal Science (2013 – Present)
  • Editorial Board, International Journal of Food Science and Technology (2013 – Present)
  • Management Board, Animal Frontiers (2012 – Present)
  • Editorial Board, Journal of Animal Science (2011 – Present)
  • Editorial Board, Fleischwirtschaft International (2011 – Present)
  • Editorial Board, Meat Science (2010 – Present)
  • Section Editor, Journal of Muscle Foods (2008 – 2009)


  • Invited speaker in the U.S., Argentina, Brazil, Uruguay, South Africa, Australia, South Korea, China, India, Germany, and Norway
  • Expert reviewer for more than 30 international journals


  • Associate Professor (07/2012 – Present)
    85% Research + 15% Teaching
    Department of Animal and Food Sciences, University of Kentucky, Lexington, KY      
  • Assistant Professor (08/2006 – 06/2012)
    80% Research + 20% Teaching
    Department of Animal and Food Sciences, University of Kentucky, Lexington, KY


Joseph, P.; Nair, M.N.; Suman, S.P. 2015. Application of proteomics to characterize and improve color and oxidative stability of muscle foods. Food Research International, 76: 938–945.

Canto, A.C.V.C.S.; Costa Lima, B.R.C.; Suman, S.P.; Monteiro, M.L.G.; Marsico, E.T.; Conte-Junior, C.A.; Franco, R.M.; Salim, A.P.A.A.; Torrezan, R; Silva, T.J.P. 2015. Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure. LWT–Food Science and Technology, 63: 872–877.

Wen, W; Luo, X; Xia, B; Guan, J; Nie, Y; Li, L; Duan. J; Suman, S.P.; Sun, Q. 2015. Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age. Meat Science, 105: 121–125.

Costa-Lima, B.R.C.; Suman, S.P.; Li, S.; Beach, C.M., Silva, T.J.P. Silveira, E.T.F.; Bohrer, B.M., Boler, D.D. 2015. Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis. Meat Science, 103: 7–12

Canto, A.C.V.C.S.; Suman S.P.; Nair, M.N.; Li, S.; Rentfrow, G.; Beach, C.M.; Silva, T.J.P.; Wheeler, T.L.; Shackelford, S.D.; Grayson, A.; McKeith, R.O.; King, D.A. 2015. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability. Meat Science, 102: 90–98.

Suman, S.P.; Hunt, M.C.; Nair, M.N.; Rentfrow, G. 2014. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Science, 98: 490–504.

Suman, S.P.; Rentfrow, G.; Nair, M.N.; Joseph, P. 2014. Proteomics of muscle- and species-specificity in meat color stability. Journal of Animal Science, 92: 875–882. 

Desai, M.A.; Joseph, P.; Suman, S.P.; Silva, J.L.; Kim, T.; Schilling, M.W. 2014. Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets. LWT–Food Science and Technology, 57: 141–148.

Ramanathan, R.; Mancini, R.A.; Suman, S.P.; Beach, C.M. 2014. Covalent binding of 4-hydroxy-2-nonenal to lactate dehydrogenase decreases NADH formation and metmyoglobin reducing activity. Journal of Agricultural and Food Chemistry, 62: 2112–2117.

Nair, M.N.; Suman, S.P.; Li, S.; Joseph, P.; Beach, C.M. 2014. Lipid oxidation-induced oxidation in emu and ostrich myoglobins. Meat Science, 96: 984–993.

Miguel, G.Z.; Faria, M.H.; Roca, R.O.; Santos, C.T.; Suman, S.P.; Faitarone, A.B.G.; Delbem, N.L.C.; Girao, L.V.C.; Homem, J.M.; Barbosa, E.K.; Su, L.S.; Resende, F.D.; Siqueira, G.R.; Moreira, A.D.; Savian, T.V. 2014. Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore x Aberdeen Angus crossbred animals finished in feedlot. Meat Science, 96: 884–891.

Costa-Lima, B.R.C.; Canto, A.C.V.C.S.; Suman, S.P.; Conte-Junior, C.A.; Silveira, E.T.F.; Silva, T.J.P. 2014. Sex-specific effect of ractopamine on quality attributes of pork frankfurters. Meat Science, 96: 799–805.

Canto, A.C.V.C.S.; Costa Lima, B.R.C.; Suman, S.P.; Lazaro, C.A.; Monteiro, M.L.G.; Conte-Junior, C.A.; Freitas, M.Q.; Cruz, A.G.; Santos, E.B.; Silva, T.J.P. 2014. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Science, 96: 623–632.

Nair, M.N.; Suman, S.P.; Li, S.; Ramanathan, R.; Mancini, R.A. 2014. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins. Meat Science, 96: 408–412.

Suman, S.P.; Joseph, P. 2013. Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4: 79–99.

Pivarnik, L.F.; Faustman, C.; Suman, S.P.; Palmer, C.; Richard, N.L.; Ellis, P.C.; DiLiberti, M. 2013. Quality assessment of commercially processed carbon monoxide-treated tilapia fillets. Journal of Food Science, 78: S902–S910.

Ramanathan, R.; Mancini, R.A.; Joseph, P.; Suman, S.P. 2013. Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration. Meat Science, 93: 893–897.

Rentfrow, G.; Chaplin, R.; Suman, S.P. 2012. Technology of dry-cured ham production: Science enhancing art. Animal Frontiers, 2: 26–31.

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. 2012. Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxy-nonenal in vitro. Journal of Agricultural and Food Chemistry, 60: 8473–8483.

Ramanathan, R.; Mancini, R.A.; Van Buiten, C.B.; Suman, S.P.; Beach, C.M. 2012. Effects of pyruvate on lipid oxidation and ground beef color. Journal of Food Science, 77: C886–C892.

Joseph, P.; Suman, S.P.; Rentfrow, G.; Li, S.; Beach, C.M. 2012. Proteomics of muscle-specific beef color stability. Journal of Agricultural and Food Chemistry, 60: 3196–3203.

Joseph, P.; Suman, S.P.; Li, S.; Fontaine, M.; Steinke, L. 2012. Amino acid sequence of myoglobin from white-tailed deer (Odocoileus virginianus). Meat Science, 92: 160–163.

Suman, S.P.; Joseph, P.; McClelland, K.; Li, S.; Rentfrow, G.; Xiong, Y.L. 2012. Ginger extract improves tenderness of beef whole-muscle Biceps femoris. Fleischwirtschaft International, 2: 57–61.

Ramanathan, R.; Mancini, R.A.; Suman, S.P. 2012. Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction. Meat Science, 90: 564–571.