Surendranath Suman

Professor
Instruction
Research

spsuma2@uky.edu
Phone (859) 257-3248
Fax (859) 257-7537

Department of Animal and Food Sciences
405 W.P. Garrigus Building
Lexington KY 40546-0215

Specialties
Foods
Meats

Professional Profile

Professor, Meat Science

Education

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

Academic Appointments

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

Research Interests

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

Professional Experience

Professor (2017 - Present)
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY

Associate Professor (2012 – 2017)
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY

Assistant Professor (2006 – 2012)
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY

Courses Taught

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

Awards

Bobby Pass Excellence in Grantsmanship Award, College of Agriculture, Food and Environment, University of Kentucky (2016)

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) 

Synergistic Activities

Invited speaker in the U.S., Canada, Argentina, Brazil, Uruguay, South Africa, Australia, South Korea, China, India, Germany, and Norway

Expert reviewer for more than 40 international journals and 9 grants programs

Editorial Services

Associate Editor, Meat and Muscle Biology (2016 – Present)

Guest Editor, Animal Frontiers (2014 October)

Section Editor, Journal of Animal Science (2013 – 2016)

Editorial Board, International Journal of Food Science and Technology (2013 – Present)

Editorial Board, Animal Frontiers (2012 – 2016)

Editorial Board, Journal of Animal Science (2011 – 2013)

Editorial Board, Fleischwirtschaft International (2011 – Present)

Editorial Board, Meat Science (2010 – 2016)

Section Editor, Journal of Muscle Foods (2008 – 2009)

Publications - Complete List

Google Scholar

Recent Publications

Schilling, M.W.; Suman, S.P.; Zhang, X.; Nair, M.N.; Desai, M.A.; Cai, K.; Ciaramella, M.A.; Allen, P.J. 2017. Proteomic approach to characterize biochemistry of meat quality defects. Meat Science, 132, 131–138.

Cooper, J.V.; Suman, S.P.; Wiegand, B.R.; Schumacher, L.; Lorenzen, C.L. 2017. Light source influences color stability and lipid oxidation in steaks from low color stability beef Triceps brachii muscle. Meat and Muscle Biology, 1:149–156.

Wu, J.; Nair, M.N.; Suman, S.P.; Li, S.; Luo, X.; Beach, C.M., Bohrer, B.M.; Boler, D.D. 2017. Ractopamine-induced changes in sarcoplasmic proteome profile of post-rigor pork semimembranosus muscle. South African Journal of Animal Science, 47: 640–647.

Nair, M.N.; Ramanathan, R.; Rentfrow, G; Suman, S.P. 2017. Intramuscular variation in mitochondrial functionality of beef semimembranosus. South African Journal of Animal Science, 47: 635–639.

Suman, S.P.; Nair, M.N.; Joseph, P.; Hunt, M.C. 2016. Factors influencing internal color of cooked meats. Meat Science, 120: 133–144.  [PubMed Link] | [ Full text ]

Desai, M.; Jackson, V.; Zhai, W.; Suman, S.P.; Nair, M.N.; Beach, C.M.; Schilling, M.W. 2016.  Proteome basis of pale, soft, and exudative broiler breast (Pectoralis major) meat. Poultry Science, 95: 2696–2706.  [PubMed Link] | [ Full text ]

Ciaramella, M.A.; Nair, M.N.; Suman, S.P.; Allen, P.J.; Schilling, M.W. 2016. 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 and Proteomics, 20: 10–18.  [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. 2016. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. Meat Science, 121: 19–26.  [PubMed Link] | [ Full text ]

Neethling, N.E.; Suman, S.P.; Sigge, G.O.; Hoffman, L.C. 2016. Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat. Meat Science, 119: 69–79.  [PubMed Link] | [ Full text ]

Nair, M.N.; Suman, S.P.; Chatli, M.K.; Li, S.; Joseph, P.; Beach, C.M.; Rentfrow, G. 2016. Proteome basis for intramuscular variation in color stability of beef semimembranosus. Meat Science, 113: 9–16.  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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. [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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.  [PubMed Link] | [ Full text ]

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.   [PubMed Link] | [ Full text ]