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 E-mail: spsuma2@uky.edu Alternate E-mail: spsuman@gmail.com (If you contact me at spsuma2@uky.edu 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.)

ACADEMIC APPOINTMENTS

EDUCATION AND BOARD CERTIFICATION

• Diplomate, American College of Animal Food Science (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

• 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) 
  

RESEARCH INTERESTS

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

COURSES TAUGHT

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

EDITORIAL SERVICES

• 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)

SYNERGISTIC ACTIVITIES

• Invited speaker at conferences and institutions in the U.S., Argentina, Brazil, China, India, Germany, and Norway
• Expert reviewer for more than 20 international journals

PROFESSIONAL EXPERIENCE

• Associate Professor (07/2012 – Present)
  80% Research + 20% 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

RECENT PUBLICATIONS  

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.

Yin, S.; Faustman, C.; Tatiyaborworntham, N.; Naveena, B.M.; Mancini, R.A.; Ramanathan, R.; Joseph, P.; Suman, S.P.; Sun, Q. 2011. Species-specific myoglobin oxidation. Journal of Agricultural and Food Chemistry, 59: 12198–12203.

Pivarnik, L.F.; Faustman, C.; Rossi, S.; Suman, S.P.; Palmer, C.; Richard, N.L.; Ellis, P.C.; DiLiberti, M. 2011. Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks. Journal of Food Science, 76: S369–S379.

Joseph, P.; Suman, S.P.; Li, S.; Claus, J.R.; Fontaine, M.; Steinke, L. 2011. Primary structure of turkey myoglobin. Food Chemistry, 129: 175–178.

Mancini, R.A.; Ramanathan, R.; Suman, S.P.; Dady, G.; Joseph, P. 2011. Effects of succinate on raw and cooked ground beef color. Meat Science, 89: 189–194.

Suman, S.P.; Mancini, R.A.; Joseph, P.; Ramanathan, R.; Konda, M.K.R.; Dady, G; Yin, S. 2011. Chitosan inhibits premature browning in ground beef patties. Meat Science, 88: 512–516.

Suman, S.P.; Mancini, R.A.; Joseph, P.; Ramanathan, R.; Konda, M.K.R.; Dady, G; Yin, S. 2010. Packaging-specific influence of chitosan on color stability and lipid oxidation in ground beef. Meat Science, 86: 994–998.

Suman, S.P.; Joseph, P.; Li, S.; Beach, C.M.; Steinke, L.; Fontaine, M. 2010. Amino acid sequence of myoglobin from emu (Dromaius novaehollandiae) skeletal muscle. Meat Science, 86: 623–628.

Faustman, C.; Sun, Q.; Mancini, R.A.; Suman, S.P. 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science, 86: 86–94.

Suman, S.P.; Mancini, R.A.; Ramanathan, R.; Konda, M.R. 2010. Modified atmosphere packaging influences premature browning in beef Longissimus lumborum steaks. Fleischwirtschaft International, 3: 54–55.

Mancini, R.A.; Suman, S.P.; Konda, M.K.R.; Ramanathan, R.; Joseph, P.; Beach C.M. 2010. Mass spectrometric investigations on lactate adduction to equine myoglobin. Meat Science, 85: 363–367.

Mancini, R.A.; Ramanathan, R.; Suman, S.P.; Konda, M.K.R.; Joseph, P.; Dady, G.; Naveena, B.M.; Lopez-Lopez, I. 2010. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties. Meat Science, 85: 339–346.

Suman, S.P.; Mancini, R.A.; Joseph, P.; Ramanathan, R.; Konda, M.K.R.; Dady, G.; Naveena, B.M.; Lopez-Lopez, I. 2010. Color stabilizing effect of lactate on ground beef patties is packaging-dependent. Meat Science, 84: 329–333.

Joseph, P.; Suman, S.P.; Li, S.; Beach, C.M.; Steinke, L.; Fontaine, M. 2010. Characterization of bison (Bison bison) myoglobin. Meat Science, 84: 71–78.

Joseph, P.; Suman, S.P.; Li, S.; Beach, C.M.; Claus, J.R. 2010. Mass spectrometric characterization and thermostability of turkey myoglobin. LWT–Food Science and Technology, 43: 273–278.

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.

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.; Moody, W.G. 2009. Post-mortem proteolysis and tenderness in loin steaks from mature cows of various ages. Fleischwirtschaft International, 5: 64–67.