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Anand Mohan

Assistant Professor
  • Food Science & Technology
Mailing Address:
Athens, CAES Campus
Shipping Address:
Athens, CAES Campus

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.

Extension Bulletins

Is Your Label Gluten Free? - UGA Extension Bulletin #1438, 2014.

Basics of Sausage Making: Formulations, Processing and Safety - UGA Extension Bulletin 1437, 2014.


Selected Recent Publications and Proceedings

Anuj Purohit, Rakesh Singh, William Kerr & Anand Mohan (2015). Effects of heme and nonheme iron on meat quality characteristics during retail display and storage. Journal of Food Measurement and Characterization, doi:10.1007/s11694-015-9222-y

John Goodson, Robert B. Beckstead, Jason Payne, Rakesh Singh & Anand Mohan (2015). Amino acid sequence of Japanese Quail (Coturnix japonica) and northern bobwhite (Colinus Virginiannus) myoglobin. Journal of Food Chemistry [in press].

Ganashree Nagaraj, Anand Mohan, Rakesh Singh, & Yen-con Hung (2014). Effects of radiofrequency technology on heating profile of beef homogenate system with different
combinations of lean to fat ratios. Journal of Food Science and Technology, doi:10.1016/j.lwt.2014.08.039

Anuj Purohit, Rakesh K. Singh, William L. Kerr, & Anand Mohan (2014). Influence of Redox Reactive Iron, Lactate, and Succinate on the Myoglobin Redox Stability and Mitochondrial Respiration. Journal of Agricultural and Food Chemistry, http://pubs.acs.org/doi/pdf/10.1021/jf5037596

Nakia Lee, Vijendra Sharma, Rakesh Singh & Anand Mohan (2014). Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability. Journal of Food Processing and Technology, http://dx.doi.org/10.4172/2157-7110.1000400

Nakia Lee, Vijendra Sharma, Nettie Brown, & Anand Mohan (2014). Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality. Poultry Science , http://dx.doi.org/10.3382/ps/peu063

Anuj Purohit, Anand Mohan, Suejee Park, & Vijendra Sharma (2013). Redox stability of myoglobin influenced by iron redox forms and metabolic substrates in beef homogenate system. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

Vijendra Sharma, Nakia Lee, Anand Mohan, & Rakesh Singh (2013). Effects of injection enhancement with Sodium tripolyphosphate, Carrageenan, Potassium lactate, and Sea salt on beef retail display properties and color stability. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

Nakia Lee, Vijendra Sharma, Anand Mohan, & Rakesh Singh (2013). Injection Enhancement of Beef Strip Loins with Solutions Containing Sodium Tripolyphosphate, Carrageenan, Sea Salt, and Potassium Lactate to Improve Sensory Traits and Cooked Color. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

Suejee Park, Tracy Jaico, Anuj Purohit, Vijendra Sharma, & Anand Mohan (2013). Effects of bicarbonates on color stability and functional properties of ground beef. 66th Reciprocal Meat Conference, American Meat Science Association, Auburn University, Auburn, Al, June 16-19, 2013.

Anand Mohan, Chi-Ching Lee, Vijendra Sharma, Joseph Frank, & Raul Otalora (2012). Determination of potential microbiological shelf-life and instrumental color characteristics of fresh quail. 65th Reciprocal Meat Conference, American Meat Science Association, North Dakota State University, Fargo, ND, June 16-19, 2013.

Ganashree Nagaraj, Anand Mohan, Rakesh Singh, & Yen-con Hung (2012). Effects of radiofrequency technology on heating profile of beef homogenate system with different combinations of lean to fat ratios. 65th Reciprocal Meat Conference, American Meat Science Association, North Dakota State University, Fargo, ND, June 16-19, 2013.