Food Science & Technology: Personnel

Dr. Anand Mohan

Dr. Anand Mohan
Assistant Professor and
Extension Meats Specialist

 

 

 

 

 

 

 

Description of Research Interests

Muscle biochemistry, pigment chemistry, packaging, value enhancement, enzyme catalyzed functions associated with postmortem biochemical changes in skeletal muscles, muscle pigment chemistry, lipid oxidation, protein oxidation and safety of meat and meat products.

Selected Recent Publications

Anand Mohan, F. W. Pohlman, J. A. McDaniel, M. C. Hunt. 2012. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate treatment of beef trimmings on microbial and instrumental color characteristics of ground beef. Journal of Food Science, 77, doi: 10.1111/j.1750-3841.2011.02600.

J. A. McDaniel, F.W. Pohlman, A.H. Brown Jr., Steven C. Ricke, P.N. Dias Morse, L.N. Mehall, S. R. Milillo, Anand Mohan. 2012. Evaluation of product safety enhancement through antimicrobial electrostatic spray applications on Longissimus lumborum at the sub-primal level and its impact on meat color characteristics. Arkansas Animal Science Department Report, Feb. 2012, 86-89.

P. N. Dias-Morse, F. W. Pohlman, L. N. Mehall, J. A. McDaniel, R. D. Guidry, T. L. Devine, K. L. Beers and A. Mohan. 2012. Instrumental color properties of ground beef processed from beef trims pre-treated with hydrochloric/citric acid based decontamination interventions. Arkansas Animal Science Department Report, Feb. 2012, 97-101.

L. N. Mehall, F. W. Pohlman, A. H. Brown Jr., P. N. Dias-Morse, L. M. McKenzie, and Anand Mohan. 2012. The impact of cetylpyridinium chloride, trisodium phosphate, potassium lactate, sodium metasilicate, or water as antimicrobial interventions on microbiological characteristics of beef biceps femoris muscles. Arkansas Animal Science Department Report, Feb. 2012, 101-104.

Anand Mohan, F. W. Pohlman, S.C. Ricke, S. R. Milillo, J. A. McDaniel, C. A. O`Bryan, P. G. Crandall. 2012. The antimicrobial efficacies of novel organic acids as single antimicrobial intervention for the control of Escherichia coli O157:H7 in inoculated beef trimmings. Arkansas Animal Science Department Report, Feb. 2012, 108-112.

Anand Mohan, F. W. Pohlman, J. A. McDaniel. 2012. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate in reducing E. coli, Salmonella, Coliform, and aerobic plate counts in inoculated beef trimmings. Arkansas Animal Science Department Report, Feb. 2012, 112-116.

Anand Mohan, F. W. Pohlman, J. A. McDaniel. 2012. The impact of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate as antimicrobial interventions on instrumental color characteristics of beef trimmings. Arkansas Animal Science Department Report, Feb. 2012, 116-120.

Anand Mohan, F. W. Pohlman, M. C. Hunt. 2012. Inactivation of E. coli cells at low dose rates of gamma radiation. Arkansas Animal Science Department Report, Feb. 2012, 120-124.

Anand Mohan, Melvin C. Hunt, Thomas J. Barstow, Terry A. Houser. 2010. Near-infrared tissue oximtery of skeletal muscle for following myoglobin redox forms. Food Chemistry, 123, 456-464.

Anand Mohan, S. Muthukrishnan, Melvin C. Hunt, Thomas J. Barstow, Terry A. Houser. 2010. Kinetics of myoglobin redox form stabilization by malate dehydrogenase. Journal of Agricultural and Food Chemistry, 58, 6994–7000.

Anand Mohan, Melvin C. Hunt, S. Muthukrishnan, Thomas J. Barstow, Terry A. Houser. 2010. Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenases. Journal of Agricultural and Food Chemistry, 58, 7021–7029.

Anand Mohan, M. C. Hunt, T. J. Barstow, T. A. Houser, S. Muthukrishnan. 2010. Effects of malate, lactate, and pyruvate on myoglobin redox stability of three bovine muscles. Meat Science, 86, 304-310.

Anand Mohan, M. C. Hunt, T. J. Barstow, T. A. Houser. 2010. Effects of atmosphere packaging, fiber orientation, and storage on myoglobin oxygen status in beef longissimus dorsi muscle. Meat Science, 84, 79-85.

Anand Mohan, Charles E. Sizer, Joseph Dunn, Melvin Hunt. 2009. Inactivation of Bacillus subtilis spores with surface active peracids and characterization of formed free radicals using electron spin resonance spectroscopy. Journal of Food Science, 74, M411-M417.

Behere A., Anand Mohan. 1998. Thermo-luminescence detection of irradiated
foods. Luminescence Dosimetry, 1, 57-63.

 

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