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Mark P. Richards, Professor                   


Meat and Muscle Biology Laboratory
1805 Linden Drive West
Madison, WI 53706
Telephone: 608.262-1792
Fax: 608.265.3110
email: mprichards@ansci.wisc.edu
Review my complete Curriculum Vita (pdf)

PubMed citations

photo of Dr Richards

Education Research Interests Professional Memberships Teaching tPublicationsn Patents Invited Presentations

 

 

Education:

B.S. Ohio State University, Food Science 1992
M.S. University of Massachusetts - Amherst, Food Science 1997
Ph.D. University of Massachusetts - Amherst, Food Science 2000
Postdoctoral Fellowship-Danish Institute of Agricultural Sciences--Mechanisms of hemoglobin-mediated lipid oxidation
Postdoctoral Research Associate- University of Massachusetts--Distribution of antioxidants in food emulsions

Research Interests:

· Lipid oxidation processes that affect quality in muscle foods.
· Developing novel strategies of inhibiting lipid oxidation in food systems.
· Mechanisms of lipid oxidation mediated by hemoglobins and myoglobins.
· Contributions of blood components to quality deterioration

Professional Memberships:

· American Chemical Society
· Institute of Food Technologists
· American Meat Science Association

Teaching

· Poultry Products 508
· Chemistry of Food Lipids 710
· On-site coordinator of Midwest Poultry Consortium Teaching Program (2007-present)


Patents

Invited Presentations

  1. Mark P. Richards. Investigating the mechanism of oxidative deterioration in muscle foods; Symposium on Co-oxidation of Lipids and Proteins in Complex Foods; American Oil Chemists Society (AOCS) National Meeting (May 6, 2014) San Antonio, Texas.
  2. Mark P. Richards. Vitamin E metabolism in poultry. Physiology Symposium – A lifetime of Metabolites. American Society of Animal Sciences (ASAS) Midwest Meeting (March 18, 2014) Des Moines, Iowa.
  3. Mark P. Richards. Core Considerations for Improving Shelf-life in Meat and Poultry, Lipid Oxidation. Process Expo (November 5, 2013) Chicago, Illinois.
  4. Mark P. Richards. Studies of Residual Blood & Erythrocyte-Mediated Lipid Oxidation, Maple Leaf Farms, Duck Research Workshop. (July 9, 2013) Warsaw, IN.
  5. Mark P. Richards. Vitamin E in Breeders. Maple Leaf Farms, Duck Research Workshop. (August 24, 2012) Warsaw, IN.
  6. Mark P. Richards. Tools for Assessing Mechanisms of Lipid Oxidation in Meat and Fish Department of Food Technology, Prince of Songkhla University, Pattani (October 13, 2011). Pattani, Thailand.
  7. Mark P. Richards. Tools for Assessing Mechanisms of Lipid Oxidation in Meat and Fish Department of Food Technology, Prince of Songkhla University, Hat Yai (October 11, 2011). Hat Yai, Thailand.
  8. Mark P. Richards. Some aspects of vitamin E metabolism in ducks, chickens, and turkeys. Maple Leaf Farms, Duck Research Workshop. (August 4, 2011) Warsaw, IN.
  9. Mark P. Richards. Antioxidant strategies in comminuted sausage-type products. Johnsonville Sausage (October, 7 2010). Sheboygan Falls, WI.
  10. Mark P. Richards. Invited member of brainstorming and action plan advisory group . Asian Carp Meeting Summit (September 20-21, 2010). Godfrey, IL.
  11. Mark P. Richards. Antioxidant strategies in muscle foods. Kraft-Oscar Mayer Technical Seminar Series (September 9, 2010). Madison, WI.
  12. Mark P. Richards. Opportunities to improve efficiencies and quality of products from duck. Maple Leaf Farms (August 3, 2010). Warsaw, IN.
  13. Mark P. Richards. Assessing lipid oxidation of cooked meat in stomach and vascular environments: Effects of different dietary antioxidants. Nutritional Sciences Seminar. U. Wisconsin-Madison. (November 19, 2009)., Madison, WI
  14. Mark P. Richards. Addressing oxidative rancidity in turkey muscle. Midwest Poultry Federation Convention. March 18, 2009) St. Paul Minnesota,
  15. Mark P. Richards. Choosing he proper antioxidant for your application: Isolation, identification, and partitioning. Chemistry Department, U.Wisconsin-Oshkosh (September 29, 2006), Oshkosh, WI.
  16. Mark P. Richards. Lipid oxidation processes in biological tissues. aOvaTechnologies' Scientific Board for Product Development (April 2006). Madison, WI.
  17. Mark P. Richards. What molecular variants of myoglobin tells us about how to control lipid oxidation in muscle foods. Babcock Associates (February 23, 2006), Madison, WI.
  18. Mark P. Richards. Use of cranberry components in the inhibition of lipid oxidation in mechanically separated turkey. Kraft-Oscar Mayer Seminar Series (December 13, 2005), Madison, WI.
  19. Mark P. Richards. Issues in the use of synthetic and natural antioxidants. Institute of Food Technologists symposium, Antioxidant strategies in muscle foods. (July 15-20, 2005), New Orleaans, LA.
  20. Eric Decker, Mark P. Richards, Kathleen Warner, and Fereidoon Shahidi. American Chemical Society-The 2nd International Congress on Antioxidant Methods. Invited as White Paper authors (presented at the Congress) and session moderator. (June 22-24, 2005) (Orlando, Florida).
  21. Mark P. Richards.Meat Industry Research Conference. Comparing synthetic and natural antioxidants in foods. (October 1-3, 2004), in Nashville, TN.
  22. Mark P. Richards. Institute of Food Technologist Short Course- Lipid Oxidation and Antioxidants in Foods. Presentation-Controlling Lipid Oxidation in Meat and Fish (1 hour). (July 11-12, 2004), in Las Vegas at the MGM Bally’s Hotel.
  23. Mark P. Richards. American Chemical Society-The First International Congress on Antioxidant Methods. Assesing antioxidant effectiveness in muscle foods (45 min.). (June 16-18, 2004) (Orlando, Florida).
  24. Mark P. Richards. Effects of mechanically separated turkey on quality of pre-cooked poultry products. Midwest Poultry Federation Convention. St. Paul’s Minnesota (March 19, 2003).
  25. Mark P. Richards. Investigating the mechanisms of heme-protein mediated lipid oxidation in muscle foods. Biochemistry Department weekly seminar. Rice University (Oct 3, 2002).
  26. Mark P. Richards. Contrasting roles of hemoglobins and myoglobins in lipid oxidation. Food Science 900 Seminars, U. Wisconsin-Madison (October 16, 2001).
  27. Mark P. Richards. Contributions of blood and blood components to lipid oxidation in fish muscle. Danish Institute of Agricultural Sciences. Oxidation in Foods Congress. Viborg, Denmark (October 4, 2000).

Publications:

  1. Sannaveerappa T, Cai H, Richards MP, and Undeland I. 2014. Factors affecting the binding of Trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation. Food Chem. 143: 392-397.
  2. Park, SY, Undeland, I, Sannaveerappa, T, Richards MP. 2013. Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles. Meat Science 95: 110-117.
  3. Cai H, Grunwald EW, Park SY, Lei B, Richards MP. 2013 Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin. J Agric Food Chem. 61, 4180-4187.
  4. Richards, M.P. (2013). Redox reactions of myoglobin. Antioxid. Redox. Signal. 18: 2342-51
  5. Tatiyaborworntham, N, Faustman, C, Yin, S, Ramanathan, R, Mancini, R.A, Suman, S.P, Beach, C.M, Maheswarappa, N.B, Grunwald, E.W. and Richards, M.P. 2012. Redox Instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxy-nonenal in vitro. J. Agric. Food Chem. 60: 8473-8483
  6. Cai, H. and Richards, M.P. 2012. Site E14 in hemoglobins and myoglobins: A key residue that affects hemin loss and lipid oxidation capacity J. Agric. Food Chem.60:7729-7734
  7. Kathirvel, P.; Richards, M. P. 2012. Effect of a membrane permeable metal chelator on iron and hemoglobin-mediated lipid oxidation in washed fish muscle. Food Res. Intern. 48:346-352
  8. Thiansilakul , Y., Benjakul, S., Grunwald, E.W, Richards, M.P. 2012. Retardation of myoglobin and hemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds. Food Chem.134:789-796
  9. Thiansilakul , Y., Benjakul, S., Park, S.Y., Richards, M.P. 2012. Characteristics of myoglobin and hemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypothalimichthys nobilis). Food Chem. 132, 892-900
  10. Grunwald, E.W. and Richards, M.P. 2012. Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscle. LWT-Food Science and Technology. 46, 412-418
  11. Gong, Y.; Krabbenhoft, D.P..; Ren, L.; Egelandsdal, B.; Richards, M.P. 2011. Mercury distribution and lipid oxidation in fish muscle: Effects of washing and isoelectric protein precipitation. J. Agric. Food Chem. 59, 11050-7
  12. Richards, M. P.; Kathirvel, P; Gong, YS.; Lopez-Hernandez, A; Walters, E.M. and Prather, R.S. 2011. Long chain omega-3 fatty acid levels in loin muscle from transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage. Food Biotechnol. 25, 103-114.
  13. Egelandsdal, B. Kathirvel, P.; Gong, Y.;Greaser, M.L, Richards. M.P. 2011. Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins. LWT-Food Science and Technology. 44, 1005-1011.
  14. Thiansilakul , Y; Benjakul, S., and Richards, M.P. 2011. The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle. J. Sci. Food Agric. 91, 1103-1110.
  15. Thiansilakul , Y; Benjakul, S., and Richards, M.P. 2011. The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur. Food Res. Technol. 232, 221-230.
  16. Thiansilakul , Y; Benjakul, S., and Richards, M.P. 2011. Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH. J. Food Sci. 76, C242-C249.
  17. Thiansilakul , Y; Benjakul, S., and Richards, M.P. 2011. Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Food Chem. 124, 254-261.
  18. Thiansilakul , Y; Benjakul, S., and Richards, M.P. 2010. Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus _ O. niloticus) during iced storage. Food Chem 121, 1109-1119.
  19. Egelandsdal, B. Ren, L.P.; Gong Y. Gong, Greaser, M.L, and Richards. M.P. 2010. Factors affecting solubilisation and oxidation of proteins during equine metmyoglobin-mediated lipid oxidation in extensively washed cod muscle. Food Chem. 122, 1102-1110
  20. Gong, Y; Parker R.S. and Richards, M.P. 2010. Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck. J. Food Biochem. 34, 869-885.
  21. Richards, M.P.; Cai, H. and Grunwald, E.W. 2009 Phenylalanine substitution at site B10 (L29F) inhibits metmyoglobin formation and myoglobin-mediated lipid oxidation in washed fish muscle: Mechanistic implications. J. Agric. Food Chem. 57,7997-8002.
  22. Kathirvel, P.; Richards, M. P. 2009. Mechanisms by which flavonol aglycones inhibit lipid oxidation better than glycosylated flavonols in comminuted muscle tissue. Food Chem. 117, 75-82.
  23. Richards, M. P.; Aranda IV, R.; He, C. and Phillips Jr., G. N. 2009. Effect of pH on structural changes in perch hemoglobin that can alter redox stability and heme affinity. J. Aquatic Food Product Technology 18,416-423.
  24. Kuffa, M.; Priesbe, T. J.; Krueger, C. G.; Reed, J. D. and Richards, M. P. 2009. Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal. J. Funct. Foods 1, 208-216.
  25. Kathirvel P, Gong Y, Richards MP. 2009. Identification of the compound in a potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle. Food Chemistry. 115, 924-932.
  26. Aranda IV R, He C, Worley CE, Levin E, Li R, Olson JS, Phillips Jr GN, Richards MP. 2009. Structural analysis of fish versus mammalian hemoglobins: Effects of the heme pocket environment on autooxidation
    and hemin loss rates. Proteins 75,217-230.
  27. Larrain RE, Schaefer DM, Richards MP, Reed JD. 2009. Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: color and lipid oxidation in beef. Meat Science. 79,656-665.
  28. Kathirvel P, Ermakov I V, Gellermann W, Mai J, Richards MP. 2008. Resonance raman monitoring of lipid oxidation in muscle foods. Int. J. Food Sci. Technol. 43, 2095-2099.
  29. Larraín RE, Krueger CG, Richards MP, Reed JD. 2008. Color changes and lipid oxidation in pork products made from pigs fed cranberry juice powder. J. Muscle Foods 19, 17-33.
  30. Larrain RE, Richards MP, Schaefer DM, Ji LL, Reed JD. 2007. Growth performance and muscle oxidation in rats fed increasing amounts of high tannin sorghum. J. Anim. Sci. 85, 3276-3284.
  31. Richards MP, Nelson NM, Kristinsson HG, Mony SJ, Petty HT, Oliveira ACM. 2007. Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation. J. Agric. Food
    Chem
    . 55, 3643-3654.
  32. Gong Y, Weber PF, Richards MP. 2007. Characterizing quality in rendered duck fat compared to other fats and oils. J. Food Qualit 30, 169-186
  33. Raghavan S, Richards MP. 2007. Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey. Food Chem.  102, 818-826.
  34. Sun C, Gunasekaran S, Richards MP. 2007. Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids. 21, 555-564. 
  35. Alvarado C, Richards MP, O’Keefe S, Wang H. 2007. The effect of blood removal on oxidation and shelf-life of broiler breast meat. Poultry Sci.  86, 156-161.
  36. Grunwald EW, Richards MP. 2006. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle. J. Agric. Food Chem. 54, 4452-4460.
  37. Grunwald EW, Richards MP. 2006. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. J. Agric. Food Chem. 54. 8271-8280.
  38. Raghavan S, Richards MP. 2006 Partitioning and inhibition of lipid oxidation in mechanically separated turkey by components in cranberry press cake. J. Agric. Food Chem. 54, 6403-6408.
  39. Lee C-H, Krueger CG, Reed JD, Richards MP. 2006. Inhibition of hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry components. Food Chem. 99, 591-599.
  40. Lee C-H, Reed JD, Richards MP. 2006. Ability of various polyphenolic classes from cranberry to inhibit lipid oxidation in mechanically separated turkey and cooked ground pork. J. Muscle Foods. 17, 248-266.
  41. Sammel LM, Claus JR, Greaser ML, Richards MP. 2006. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. Meat Science 72, 585-595.
  42. Richards MP, Dettmann MA, Grunwald E. 2005. Pro-oxidative characteristics of trout hemoglobin and myoglobin: A role for released Heme in ocidation of lipids. J Agric Food Chem 53:10231-10238.
  43. Decker EA, Warner K, Richards MP, Shahidi F. 2005. Measuring antioxidant effectiveness in Foods. J. Agric. Food Chem. 53, 4303-4310.
  44. Li R, Richards MP, Undeland I. 2005.  Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidation.  J. Agric. Food Chem.  53, 767-775.
  45. Richards MP, Li R. 2004. Effects of released iron, lipid peroxides and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle. J. Agric. Food Chem.  52, 4323-4329.
  46. Richards MP, Dettmann MA. 2003. Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide and lipid oxidation.  J. Agric. Food Chem51, 3886-3891.
  47. Undeland I, Hultin HO, Richards MP. 2003.  Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids. J. Agric. Food Chem.  51, 3111-3119.
  48. Kilic, B. and Richards, M.P.  2003. Lipid oxidation in poultry döner kebab: Pro-oxidative and anti-oxidative factors.  J. Food Sci. 68, 686-689.
  49. Richards MP, Hultin HO.  2003.  Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle.  Fisheries Science69, 1298-1300.
  50. Undeland I, Hultin HO, Richards MP. 2002.  Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle.  J. Agric. Food Chem. 50, 6847-6853.
  51. Richards MP, Modra AM, Li R.  2002.  Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins.  Meat Sci. 62, 157-163.
  52. Richards MP, Østdal H, Andersen, HA.  2002.  Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle.  J. Agric. Food Chem.  50, 1278-1283.
  53. Richards MP, Chaiyasit W, McClements DJ, Decker EA.  2002.  Ability of surfactant micelles to alter the partitioning of phenolics antioxidants in oil-in-water emulsions.  J. Agric. Food Chem50, 1254-1259.
  54. Richards MP, Hultin HO. 2002.  Contributions of blood and blood components in lipid oxidation of fish muscle.  J. Agric. Food Chem.  50, 555-564.
  55. Richards MP, Hultin HO. 2001.  Rancidity development in a fish model system as affected by phospholipids.  J. Food Lipids. 8, 215-230.
  56. Richards MP, Hultin HO. 2000.  Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobin.  J. Agric. Food Chem48, 3141-3147. 
  57. Richards MP, Feng Y.  2000. Choosing the proper solvent for the determination of lipid hydroperoxides by the ferric thiocyanate assay.  Anal. Biochem. 278, 232-235.
  58. Richards MP, Kelleher SD, Hultin HO.  1998.  Effect of washing with or without antioxidants on quality retention of  mackerel fillets during refrigerated and frozen storage J. Agric. Food Chem.  46, 4363-4371.

 

 

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