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Meat Science|November 9, 2011
Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat pattiesS P Suman, B D SharmaJournal of Animal Science|February 6, 2014
2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stabilityS P Suman, G Rentfrow, M N Nair, et al.Meat Science|January 15, 2013
Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respirationR Ramanathan, R A Mancini, P Joseph, et al.Meat Science|April 27, 2010
Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaksS P Suman, R A Mancini, R Ramanathan, et al.Meat Science|October 28, 2011
Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reductionR Ramanathan, R A Mancini, S P Suman, et al.Meat Science|April 27, 2010
Mass spectrometric evidence for aldehyde adduction in carboxymyoglobinP Joseph, S P Suman, R A Mancini, et al.Meat Science|June 14, 2011
Effects of succinate on ground beef color and premature browningR A Mancini, R Ramanathan, S P Suman, et al.Meat Science|November 9, 2011
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 daysR A Mancini, S P Suman, M K R Konda, et al.Meat Science|November 16, 2013
Lipid oxidation-induced oxidation in emu and ostrich myoglobinsM N Nair, S P Suman, S Li, et al.Pageof 3