Wisconsin Discovery Portal

Researcher: Mark Richards

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Areas of Expertise
  • Health
  • Nutrition
  • Genetics
  • Humane management practices
  • Animal agriculture and biology
  • Meat and muscle biology
  • Environmental impact
  • 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
  • Contribution of blood components to quality deterioration
Web Site Mark Richards' Department of Animal Sciences Website
Curriculum Vitae (CV)
Issued Patent(s)
  • 7,556,835 - High efficiency protein extraction, issued July 2009.
  • 6,919,366 - Benzimidazole derivatives as modulators of IgE, issued July 2005.
  • 6,911,462 - Benzimidazole compounds for regulating IgE, issued June 2005.
  • 6,451,829 - Coumarinic compounds having IgE affecting properties, issued September 2002.
  • 6,369,091 - Benzimidazole analogs as down-regulators of IgE, issued April 2002.
USPTO Published Applications
  • 20160174584 - Oxygen scavenging stabilizes color in meats in low oxygen, published June 2016.
  • 20140271990 - Compositions and method of preserving muscle tissue, published September 2014.
  • 20050277686 - Benzimidazole compounds for regulating IgE, published December 2005.
  • 20050175762 - Methods and compositions to inhibit lipid oxidation, published August 2005.
  • 20050075343 - Benzimidazole derivatives as modulators of IgE, published April 2005.
Recent Publication(s)
  • Role of cytochrome p450 hydroxylase in the decreased accumulation of vitamin E in muscle from turkeys compared to that from chickens. Perez DM, Richards MP, Parker RS, Berres ME, Wright AT, Sifri M, Sadler NC, Tatiyaborworntham N, Li N. J Agric Food Chem. 2016 Jan 27;64(3):671-80. doi: 10.1021/acs.jafc.5b05433. Epub 2016 Jan 12.

  • Assessing low redox stability of myoglobin relative to rapid hemin loss from hemoglobin. Cai H, Tatiyaborworntham N, Yin J, Richards MP. J Food Sci. 2016 Jan;81(1):C42-8. doi: 10.1111/1750-3841.13159. Epub 2015 Nov 25.

  • Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate. Lee SK, Tatiyaborworntham N, Grunwald EW, Richards MP. Food Chem. 2015 Jan 15;167:258-63. doi: 10.1016/j.foodchem.2014.06.098. Epub 2014 Jul 2.

  • Novel interactions of caffeic acid with different hemoglobins: effects on discoloration and lipid oxidation in different washed muscles. Park SY, Undeland I, Sannaveerappa T, Richards MP. Meat Sci. 2013 Sep;95(1):110-7. doi: 10.1016/j.meatsci.2013.04.003. Epub 2013 Apr 15.


View Mark Richards' publications at PubMed.
Recent Artistic Works
Collaboration
  • Intra-University Collatoration: Biomolecular Chemistry, Animal Sciences, Biochemistry, Cell Biology
Research Tools
Research Facilities
  • Meat and Muscle Biology Laboratory
E-mail Address [email protected]
Phone Number 608-262-1792
Current University UW–Madison
Department Animal Sciences
Title Professor
Other Appointments
Address Line 1 272 Meat Science and Muscle Biology Lab
Address Line 2 1805 Linden Drive
City Madison
State WI
Zip Code 53706
Bachelor's Degree B.S., Ohio State University, Food Science, 1992
Master's Degree M.S., University of Massachusetts, Amherst Food Science, 1997
PhD Ph.D., University of Massachusetts, Amherst Food Science, 2000
Other Degrees
Technologies Available for Licensing