| Faculty Member ProfileRichard ManciniAssistant Professor |
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| Faculty Member ProfileRichard ManciniAssistant Professor |
| Background | ~ | Honors, Awards, and Fellowships | ~ | Courses Taught | ~ | Research Interests | ~ | Recent Publications | ~ | Hobbies or Non-Academic Interests | ~ | Favorite Links |
Phone number 860-486-1775
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| University of Connecticut | B.S. | 1999 | Animal Science |
| Kansas State University | M.S. | 2001 | Animal Science |
| Kansas State University | Ph.D. | 2004 | Food/Animal Science |
| 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 |
| ANSC 3343 | Animal Food Products |
| ANSC 3344W | Scientific Writing in Animal Food Products |
| SAAS 243 | Animal Food Products |
Seyfert, M, Mancini RA, Hunt MC, Tang J, 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, MAR 2007.
Mancini RA, Hunt MC, Seyfert M, Kropf DH, Hachmeister KA, Herald TJ, 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, JAN 2007.
Suman SP, Mancini RA, Faustman C. (2007). Lipid-oxidation-induced carboxymyoglobin oxidation. Journal of Agricultural and Food Chemistry, 54(24): 9248-9253, NOV 29 2006.
Seyfert M, Mancini RA, Hunt MC, Tang JL, Faustman C , 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, NOV 15 2006
Mancini RA, Hunt MC, Seyfert M, Kropf DH, Hachmeister KA, Herald TJ, 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, OCT 2006.
Kim YH, Hunt MC, Mancini RA, Seyfert M, Loughin TM, Kropf DH, Smith S. (2006). Mechanism for lactate-color stabilization in injection-enhanced beef. Journal of Agricultural and Food Chemistry, 54 (20): 7856-7862, OCT 4 2006.
Tang JL, Faustman C, Mancini RA, Seyfert M, 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, NOV 2006.
Knock RC, Seyfert M, Hunt MC, Dikeman ME, Mancini RA, Unruh JA, Higgins JJ, 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, OCT 2006.
Knock RC, Seyfert M, Hunt MC, Dikeman ME, Mancini RA, Unruh JA, Higgins JJ, 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, OCT 2006.
Ryan SM, Seyfert M, Hunt MC, Mancini RA.Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties. JOURNAL OF FOOD SCIENCE, 71(3): C216-C221 APR 2006.
Mancini RA, Hunt MC. Current research in meat color. Meat Science, 71(1): 100-121 SEP 2005.
Lee S, Decker EA, Faustman C, Mancini RA.The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties. Meat Science, 70(4): 683-689 AUG 2005.
Tang JL, Faustman C, Hoagland TA, Mancini RA, Seyfert M, Hunt MC. Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(15): 6073-6079 JUL 2005.
Tang JL, Faustman C, Mancini RA, Seyfert M, Hunt MC. Mitochondrial reduction of metmyoglobin: Dependence on the electron transport chain. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53 (13): 5449-5455 JUN 2005.
Mancini, R. A., Hunt, M. C., Hachmeister, K. A., Kropf, D. H., and Johnson, D. E. (2005). Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage. Meat Science, 69(3), 493 - 500.
Mancini, R. A., Hunt, M. C., Hachmeister, K. A., Seyfert, M. A., Kropf, D. H., Johnson, D. E., 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, R. A., Kropf, D. H., Hunt, M. C., and Johnson, D. E. (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, M. C., Mancini, R. A., Hachmeister, K. A., Kropf, D. H., Unruh, J. A., and Loughin, T. A. (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, T. A., Mancini, R. A., Seyfert, M., and Hunt, M. C. (2005). Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. Journal of Agriculture and Food Chemistry, 53(4), 1223-1230.
Hunt, M. C., Mancini, R. A., Hachmeister, K. A., Kropf, D. H., Merriman, M., DelDuca, G., and Milliken, G. (2004). Carbon monoxide in modified atmosphere packages affects color, shelf-life, and microbiology of beef steaks and ground beef. Journal of Food Science 69(1), FCT45-52.
Mancini, R. A., Hunt, M. C., Hachmeister, K. A., and Kropf, D. H. (2004). Ascorbic acid minimizes lumbar vertebrae discoloration. Meat Science, 68(3), 339 – 345.
Lawrence, T. L. and Mancini, R. A. (2004). Hot Dogs and Bologna. In G. L. Christen & J. S. Smith (Eds.), Food Chemistry: Principles and Application. Blackwell Publishing.
Seyfert, M., Hunt, M. C., Mancini R. A., Kropf, D. H., and Stroda, S. L. (2004). Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres. Journal of Food Science, 69, FCT142-146.
Seyfert, M., Hunt, M. C., Mancini R. A., Hachmeister, K. A., Kropf, D. H., and Unruh, J. A. (2004). Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round muscles. Meat Science 68(2), 209-219.
Seyfert, M., Mancini, R. A., and Hunt, M. C. (2004). Internal premature browning in cooked ground beef from high oxygen modified atmosphere packaging. Journal of Food Science, 69(9), FCT721 - 725.
Phillips, A.L., Mancini, R., Sun, Q., Lynch, M.P. and Faustman, C. 2001. Effect of erythorbic acid on cooked color in ground beef. Meat Sci. 57: 31-34.
Mancini, R. A., Hunt, M. C., and Kropf, D. H. (2001). Reflectance at 610nm estimates the oxymyoglobin content on the surface of ground beef. Meat Science 64(2), 157-162.
Phillips, A. L., Mancini, R., Sun, Q., Lynch, M. P., and Faustman, C. (2001). Effect of erythorbic acid on cooked color in ground beef. Meat Science, 57(1), 31-34.