Richard A. Mancini

Associate Professor, Meat Science



 Contact

   Phone: (860) 486-1775

    Email: Richard.Mancini@UConn.edu

    Office: George White Bldg., Room 113




 

Background

Education

  • Ph.D. (Food/Animal Science), Kansas State University, 2004
  • M.S. (Animal Science), Kansas State University, 2001
  • B.S. (Animal Science), University of Connecticut, 1999
 

Academics

Area of Interest

  • Factors affecting beef and pork shelf life
  • Postmortem bone marrow discoloration
  • Modified atmosphere packaging
  • Myoglobin chemistry
  • Value-added meat products
  • Premature browning in cooked beef

Classes Taught

ANSC 1645 The Science of Food
ANSC 3343 Animal Food Products
ANSC 3344W Scientific Writing in Animal Food Products
ANSC 5601 Experimental Design in Animal Science
SAAS 243 Animal Products

Awards Received

  • CANR Kinsman Award for Excellence in Teaching (2010-2011)
  • American Meat Science Association Outstanding Undergraduate Award
  • KSU Gamma Sigma Delta Award for Outstanding PhD Research
  • KSU Gamma Sigma Delta Award for Outstanding Masters Research
  • KSU Department of Animal Sciences Outstanding Masters Graduate Student Award
 

Publications

Mancini, R., & Ramanathan. Beef color development and color deviations, including effects of ante mortem stress. 2016. Book: Ensuring safety and quality in the production of beef.

Ramanathan, R, Mancini, RA, Suman, SP, and Cantino, ME. (2012). Effects of 4-hydroxy-   2-nonenal on mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction. Meat Science, 90(3), 564-571.

Ramanathan, R, Mancini, RA, and Dady, G. (2011). Effects of pyruvate, succinate, and lactate on beef longissimus color. Meat Science, 88(3), 424-428

Ramanathan, R and Mancini, RA. (2010). Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reduction. Meat Science, 86(3), 738-41.

Mancini, RA, Suman, SP, Konda, MK, Ramanathan, R, Joseph, P, and Beach, CM. (2010). Mass spectrometric investigations on lactate adduction to equine myoglobin. Meat Science, 85(2), 363-367.

Mancini, RA, Ramanathan, R, Suman, SP, Konda, MK, Joseph, P, Dady, GA, Naveena, BM, and Lopez-Lopez, I. (2010). Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.  Meat Science, 85(2), 339-346.

Ramanathan, Mancini, RA, and Naveena, MB. (2010). Effects of lactate on bovine heart mitochondria-mediated metmyoglobin reduction. Journal of Agriculture and Food Chemistry, 58(9), 5724–5729.

Ramanathan, R, Mancini, RA, Naveena, BM, and Konda, MK. (2010). Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Meat Science, 84(1), 219-226.

Ramanathan, R, Mancini, RA, and Konda, MK. (2010). Effect of lactate-enhancement on myoglobin oxygenation of beef longissimus steaks overwrapped in PVC and stored at 4°C. Journal of Muscle Foods, In Press.

Suman, SP, Mancini, RA, Joseph, P, Ramanathan, R, Konda, MK, Dady, G, Naveena, BM, and Lopez-Lopez, I. (2010). Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Science, 84(3), 329-333.

Faustman, C, Sun, Q, Mancini, R, and Suman, SP. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science, 86(1), 86-94.

Mancini, RA, and Ramanathan, R. (2010). Out-competing myoglobin for oxygen. Fleischwirtschaft International, 2, 74-75.

Suman, SP, Mancini, RA, Ramanathan, R, and Konda, MK. (2010). Modified atmosphere packaging influences premature browning in beef longissimus lumborum steaks. Fleischwirtschaft International, 3, 54-55.

Joseph, P, Suman, SP, Mancini, RA, and Beach, CM. (2009). Mass spectrometric evidence for aldehyde adduction in carboxymyoglobin. Meat Science, 83(3), 339-344.

Naveena BM, Faustman, C, Tatiyaborworntham, N, Yin, S, Ramanathan, R, and Mancini, RA. (2009). Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydes. Journal of Agriculture and Food Chemistry, 57(18), 8668-8676.

Mancini, RA, Suman, SP, Ramanathan, R, and Konda, MR. (2009). Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks. Meat Science, 81(1), 71-76.

Ramanathan, R, Mancini, RA, and Konda, MK. (2009). Effects of lactate on beef heart mitochondrial oxygen consumption and muscle darkening. Journal of Agricultural and Food Chemistry, 57 (4), 1550 – 1555.

Ramanathan, R, Konda, MK, Mancini, RA, and Faustman, C. (2009). Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro. Journal of Food Science, 74 (1), C73-C77.

Suman, SP, Mancini, RA, Ramanathan, R, and Konda, MR. (2009). Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks. Meat Science, 81(4), 664-670.

Mancini, RA and Ramanathan, R. (2008). Sodium lactate influences myoglobin stability in vitro. Meat Science, 78(4): 529-532.

Suman, SP, Mancini, RA, and Faustman, C. (2007). Lipid-oxidation-induced carboxymyoglobin oxidation. Journal of Agriculture and Food Chemistry, 54(24), 9248 – 9253.

Mancini, RA, Hunt, MC, and Seyfert, M. (2008). Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle. Meat Science, 79(2), 244-251.

Mancini, RA, Hunt, MC, Seyfert, M, Kropf, DH, Hachmeister, KA, Herald TJ, and Johnson, DE. (2007). Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour. Meat Science, 76(3), 568-573.

Mancini, RA, Hunt, MC, Seyfert, M, Kropf, DH, Hachmeister, KA, Herald TJ, and Johnson, DE. (2007). Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres. Meat Science, 75(1), 39-43.

Mancini, RA, Hunt, MC, Seyfert, M, Kropf, DH, Hachmeister, KA, Herald, TA, and Johnson, DE. (2006). Effect of antioxidant solubility and concentration on discoloration of beef vertebrae marrow during display. Journal of Food Science, 71(8), C489 – C494.

Seyfert, M, Mancini, RA, Hunt, MC, Tang, J, and Faustman, C. (2007). Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Science, 75(3), 432-442.

Seyfert, M, Mancini, RA, Hunt, MC, Tang, T, Faustman, C, and Garcia, M. (2006). Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles. Journal of Agricultural and Food Chemistry, 54(23), 8919 – 8925.

Kim, YH, Hunt, MC, Mancini, RA, Seyfert, M, Loughin, TM, Kropf, DH, and Smith, JS. (2006). Mechanism for lactate-color stabilization in injection-enhanced beef.  Journal of Agricultural and Food Chemistry, 54(20), 7856 – 7862.

Knock, RC, Seyfert, M, Hunt, MC, Dikeman, ME, Mancini, RA, Unruh, JA, Higgins, JJ, and Monderen, RA. (2006). Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Meat Science, 74(2), 312-318.

Knock, RC, Seyfert, M, Hunt, MC, Dikeman, ME, Mancini, RA, Unruh, JA, Higgins, JJ, and Monderen, RA. (2006). Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks. Meat Science, 74(2), 319-326.

Ryan, SM, Seyfert, M, Hunt, MC, and Mancini, RA. (2006). Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of ground beef. Journal of Food Science, 71(3), C216 – C221.

Tang, J, Faustman, C, Mancini, RA, Seyfert, M, and Hunt, MC. (2006).  The effects of freeze–thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation. Meat Science, 74(3), 510-515.

Lee, S, Decker, EA, Faustman, C, and Mancini, RA. (2005). Effects of antioxidant combinations on color and lipid oxidation in n-3 fortified ground beef patties. Meat Science, 70(4), 683-689.

Mancini, RA and MC Hunt. (2005). Current research in meat color: A Review. Meat Science, 71, 100-121.

Mancini, RA, Hunt, MC, Hachmeister, KA, Kropf, DH, and Johnson, DE. (2005). Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration. Meat Science, 69(3), 493 - 500.

Mancini, RA, Hunt, MC, Hachmeister, KA, Seyfert, MA, Kropf, DH, Johnson, DE, Cusick, S, and Morrow, C. (2005). The utility of lactate and rosemary in beef enhancement solutions: Effects on longissimus color changes during display. Journal of Muscle Foods, 16(1), 27-36.

Mancini, RA, Kropf, DH, Hunt, MC and Johnson, DE. (2005). Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops. Journal of Muscle Foods, 16(1), 16-26.

Seyfert, M, Hunt, MC, Mancini, RA, Hachmeister, KA, Kropf, DH, Unruh, JA, and Loughin, TA.  (2005). Beef knuckle hot boning and modified atmosphere packaging influence properties of injection-enhanced beef round muscles.  Journal of Animal Science, 83(3), 686-693.

Tang, J, Faustman, C, Hoagland, TA, Mancini, RA, Seyfert, M, and Hunt, MC.  (2005). Postmortem oxygen consumption by mitochondria and its effects on myoglobin form.  Journal of Agriculture and Food Chemistry, 53(4), 1223-1230.

Tang, J, Faustman, C, Mancini, RA, Seyfert, M, and Hunt, MC. (2005). Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain.  Journal of Agriculture and Food Chemistry, 53(13), 5449-5455.

Tang, J, Faustman, C, Hoagland, TA, Mancini, RA, Seyfert, M, and Hunt, MC. (2005). Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation. Journal of Agriculture and Food Chemistry, 53(15), 6073-6079.

Hunt, MC, Mancini, RA, Hachmeister, KA, Kropf, DH, Merriman, M, DelDuca, G, and Milliken, G. (2004). Carbon monoxide in modified atmosphere packages affects color, shelf-life, and microbiology. Journal of Food Science, 69(1), 45 - 48.

Mancini, RA, Hunt, MC, Hachmeister, KA, and Kropf, DH. (2004). Ascorbic acid minimizes lumbar vertebrae discoloration. Meat Science, 68(3), 339 – 345.

Seyfert, M, Hunt, MC, Mancini, RA, Kropf, DH, and Stroda, SL. (2004). Internal premature browning in cooked steaks from beef round muscles packaged in modified atmospheres. Journal of Food Science, 69(2), FCT142-146.

Seyfert, M, Hunt, MC, Mancini, RA, Hachmeister, KA, Kropf, DH, and Unruh, JA. (2004). Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles. Meat Science 68(2), 209.

Seyfert, M, Mancini, RA, and Hunt, MC. (2004). Internal premature browning in cooked ground beef from high oxygen modified atmosphere packaging. Journal of Food Science, 69(9), FCT721 - 725.

Mancini, RA, Hunt, MC, and Kropf, DH. (2001). Reflectance at 610nm estimates the oxymyoglobin content on the surface of ground beef. Meat Science 64(2), 157-162.

Phillips, AL, Mancini, R, Sun, Q, Lynch, MP, and Faustman, C. (2001). Effect of erythorbic acid on cooked color in ground beef. Meat Science, 57(1), 31-34.

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Department of Animal Science
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