Surendranath P. Suman

Best Publications

• Myoglobin and lipid oxidation interactions: mechanistic bases and control

  Cameron Faustman;Qun Sun;Richard Mancini;Surendranath P. Suman

  1207
  Citations

• Myoglobin chemistry and meat color.

  Unknown

  836
  Citations

• Proteomics of muscle-specific beef color stability.

  Unknown

  265
  Citations

• American Meat Science Association Guidelines for Meat Color Measurement

  Unknown

  242
  Citations

• Improving beef color stability: practical strategies and underlying mechanisms.

  Surendranath P. Suman;Melvin C. Hunt;Mahesh N. Nair;Gregg Rentfrow

  232
  Citations

• Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins

  Surendranath P. Suman;Cameron Faustman;Sheryl L. Stamer;Daniel C. Liebler

  153
  Citations

• Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.

  Unknown

  139
  Citations

• Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review.

  Ranjith Ramanathan;Surendranath P Suman;Cameron Faustman

  138
  Citations

• Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability

  Anna C.V.C.S. Canto;Anna C.V.C.S. Canto;Surendranath P. Suman;Mahesh N. Nair;Shuting Li

  133
  Citations

• Factors influencing internal color of cooked meats.

  Surendranath P. Suman;Mahesh N. Nair;Poulson Joseph;Melvin C. Hunt

  130
  Citations

• Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days.

  Unknown

  108
  Citations

• Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

  Unknown

  107
  Citations

• Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

  Nikki E. Neethling;Surendranath P. Suman;Gunnar O. Sigge;Louwrens C. Hoffman

  106
  Citations

• Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot.

  Unknown

  95
  Citations

• Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties

  Unknown

  94
  Citations

• Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches

  Ranjith Ramanathan;Melvin C. Hunt;Richard A. Mancini;Mahesh N. Nair

  92
  Citations

• Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.

  Anna C.V.C.S. Canto;Anna C.V.C.S. Canto;Bruno R.C. Costa-Lima;Bruno R.C. Costa-Lima;Surendranath P. Suman;Maria Lucia G. Monteiro

  90
  Citations

• Redox Instability Induced by 4-Hydroxy-2-nonenal in Porcine and Bovine Myoglobins at pH 5.6 and 4 °C

  Surendranath P. Suman;Cameron Faustman;Sheryl L. Stamer;Daniel C. Liebler

  90
  Citations

• Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.

  Anna C.V.C.S. Canto;Bruno R.C. Costa Lima;Surendranath P. Suman;Cesar A. Lazaro

  87
  Citations

• The Eating Quality of Meat: I—Color

  Cameron Faustman;Surendranath P. Suman

  76
  Citations