Dr. Mark P. Richards
My current research is focused on examining the mechanism of solvent access to both hemoglobin and myoglobin. When the heme iron in hemoglobin and myoglobin oxidizes from a +2 to a +3 charge, it is accompanied by a color shift from cherry red to brown in meat. This is undesirable to consumers, and there are a number of strategies to stop or delay the oxidation of the heme iron. However, there are a few unknowns regarding how the structure of hemoglobin and myoglobin is modified in order to allow the oxidation of the heme iron, which is where my research plays a role.
B.S. Meat Science, Ohio State University, 2017
M.S. Animal Science, University of Wisconsin-Madison, 2019