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College of Agricultural Sciences Personnel Profile
Personnel Photo of Mahesh  Narayanan Nair
Mahesh Narayanan Nair
Animal Sciences
College of Agricultural Sciences

Animal Sciences Building, Room
  • Ph D, University of Kentucky;
  • MS, University of Kentucky;
Personal Website:

Dr. Mahesh Narayanan Nair is an Assistant Professor (Meat Science) in the Department of Animal Sciences at Colorado State University. He was born and raised in the southern part of India and received his bachelor's in veterinary medicine (DVM) from Kerala Agricultural University, India. Mahesh then moved to the United States and completed his training earning M.S. and Ph.D. in meat science from the Department of Animal and Food Sciences at University of Kentucky.
Mahesh’s research focuses primarily on the fundamental aspects of fresh meat quality, employing proteomic and mass spectrometric tools. Furthermore, his research interests include postmortem muscle biochemistry, the role of mitochondria in meat quality, as well as the interactions between myoglobin redox stability and lipid oxidation. He has authored more than 90 publications, including 40 peer-reviewed research papers, 5 book chapters, and 48 abstracts. In his current role as a faculty member at CSU, Dr. Nair plans to continue his research in fresh meat quality and develop new courses in the area of meat science. He also enjoys interacting with students and educating them in the area of meat safety and quality and its application in the meat industry.

Zhang, M, Zhai, Chaoyu, Luo, X, Lin, H, (2021) ) The increase of short-term heat exposure temperature at extreme range decreased phosphofructokinase-1 activity and AMPK phosphorylation in postmortem chicken breast muscle. Journal of Food Science and Technology

Ramanathan, R, Narayanan Nair, Mahesh, Wang, Y, Li, S, Beach, C M, Mancini, R, K, Belskie, Suman, S P, (2021) Differential abundance of mitochondrial proteome influences the color stability of beef longissimus lumborum and psoas major muscles Meat and Muscle Biology

Fanelli, N S, Bailey, H M, Thompson, Tyler W, Delmore, Bob J, Narayanan Nair, Mahesh, Stein, H H, (2021) Digestible indispensable amino acid score (DIAAS) is greater in animal-based burgers than in plant-based burgers if determined in pigs. European Journal of Nutrition.

Arp, T S, Woerner, Dale Ray, Kathoh, K, Smith, G C, Belk, Keith, Narayanan Nair, Mahesh, (2021) Electrical stimulator voltage settings minimally influences beef longissimus muscle tenderness. Meat and Muscle Biology

Gonzalez Sanchez, Sara Victoria, Geornaras, Gina, Narayanan Nair, Mahesh, Belk, Keith, (2021) Evaluation of immersion and spray applications of antimicrobial treatments for reduction of Campylobacter jejuni on chicken wings Foods

Schelkopf, C, Rice, E, Swenson, J, Hess, A, Belk, Keith, Narayanan Nair, Mahesh, (2021) Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef Journal of Food Science and Technology

Swing, Caleb John, Thompson, Tyler W, de Almeida Guimaraes Bisneto, Octavio, Geornaras, Gina, Engle, Terry E, Belk, Keith, Gifford, Cody Lynn, Narayanan Nair, Mahesh, (2021) Nutritional composition of novel plant-based meat alternatives and traditional animal-based meats. Journal of Food Sciences & Nutrition

Kim, H M, Suman, S P, Wang, y, Li, S, Beach, C M, Narayanan Nair, Mahesh, Zhai, C, Harsh, B N, Boler, D D, Dilger, A C, Shike, D W, (2021) Vitamin E supplementation influences proteome profile of postmortem beef longissimus lumborum muscle Fleischwirtschaft International

Zhai, Chaoyu, Li Puma, Lance Christopher, Chicco, Adam Joseph, Amini, Omar, Delmore, Bob J, Geornaras, Gina, Speidel, Scott E, Holt, Timothy N, Thomas, Milt, Enns, Mark Mark, Narayanan Nair, Mahesh, (2021) "High pulmonary arterial pressure in steers at moderate altitude affects early postmortem mitochondria functionality" Reciprocal Meat Conference Proceedings Abstract #123

Schelkopf, Conrad S, Rice, Emily A, Swenson, Joanna Kristine, Hess, Ann Marie, Geornaras, Gina, Belk, Keith, Narayanan Nair, Mahesh, (2021) Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef Journal of Food Science and Technology

Thompson, Tyler W, Geornaras, Ifigenia, Delmore, Robert J, McFarlane, Brian J, Belk, Keith E, Narayanan Nair, Mahesh, (2020) Investigating the etiology of sour knuckles in postchilled beef carcasses Meat and Muscle Biology 4 1 35, 1-9

Davis, Haley Elizabeth, Geornaras, Ifigenia, Lindstrom, Valerie Alissa, Chaparro, Jacqueline Michelle, Narayanan Nair, Mahesh, Delmore, Robert J, Engle, Terry E, Belk, Keith E, Prenni, Jessica E, (2020) Effects of differing withdrawal times from ractopamine hydrochloride on residue concentrations of beef muscle, adipose tissue, rendered tallow, and large intestine PLoS ONE 15 12 e0242673

Zhai, Chaoyu, Delmore, Bob J, Geornaras, Ifigenia, Speidel, Scott E, Holt, Timothy N, Thomas, Milt, Enns, Mark Mark, Narayanan Nair, Mahesh, (2020) "Pulmonary arterial pressure in cattle influences beef color during retail display" Journal of Animal Science 98 Supplement 4 363

Zhai, Chaoyu, Djimsa, Blanchefort A., Brown, Kitty, Prenni, Jessica E, Woerner, Dale Ray, Belk, Keith, Narayanan Nair, Mahesh, (2020) Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period Data in Brief 32 106064

Narayanan Nair, Mahesh, Hess, Ann Marie, Belk, Keith, Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef LWT - Food Science and Technology

Ramanathan, R., Narayanan Nair, Mahesh, Hunt, M. C., Suman, S. P., (2019) Mitochondrial functionality and beef color: A review of recent research South African Journal of Animal Science

Zhai, Chaoyu, Peckham, Kiefer, Belk, Keith, Ramanathan, Ranjith, Nair, Mahesh N., (2019) Carbon Chain Length of Lipid Oxidation Products Influence Lactate Dehydrogenase and NADH-Dependent Metmyoglobin Reductase Activity Journal of Agricultural and Food Chemistry 67 48 13327-13332

Nair, MN, Li, S, Beach, CM, Rentfrow, G, Suman, SP, (2018) Changes in the sarcoplasmic proteome of beef muscles with differential color stability during postmortem aging Meat and Muscle Biology 2 1–17

Cai, K, Shao, W, Chen, X, Campbell, YL, Nair, MN, Suman, SP, Beach, CM, Guyton, MC, Schilling, MW, (2018) Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat Poultry science 97 1 337-346

Nair, MN, Li, S, Beach, CM, Rentfrow, G, Suman, SP, (2018) "Proteomic changes in the sarcoplasmic fraction of three differentially color stable beef muscles during aging" American Society of Animal Science Southern Section Meeting 22448

Zhai, Chaoyu, Suman, SP, Narayanan Nair, Mahesh, Li, S, Luo, X, Beach, CM, Harsh, BN, Boler, DD, Dilger, AC, Shike, DW, (2018) Supranutritional supplementation of vitamin E influences mitochondrial proteome profile of postmortem longissimus lumborum from feedlot heifers South African Journal of Animal Science 48 6 1140-1147

Suman, SP, Nair, MN, (2017) "Current Developments in Fundamental and Applied Aspects of Meat Color" Elsevier, New Aspects of Meat Quality: From Genes to Ethics 115–127

Nair, MN, Ramanathan, R, Rentfrow, G, Suman, SP, (2017) Intramuscular variation in mitochondrial functionality of beef semimembranosus South African Journal of Animal Science 47 5 635-639

Schilling, MW, Suman, SP, Zhang, X, Nair, MN, Desai, MA, Cai, K, Ciaramella, MA, Allen, PJ, (2017) Proteomic approach to characterize biochemistry of meat quality defects Meat Science 132 131-138

Nair, MN, Costa-Lima, BRC, Schilling, MW, Suman, SP, (2017) "Proteomics of Color in Fresh Muscle Foods" Elsevier, Proteomics in Food Science: From Farm to Fork 163-175

Wu, J, Nair, MN, Suman, SP, Li, S, Luo, X, Beach, CM, Bohrer, BM, Boler, DD, (2017) Ractopamine-induced changes in sarcoplasmic proteome profile of post-rigor pork semimembranosus muscle South African Journal of Animal Science 47 5 640-647

Canto, ACVCS, Costa-Lima, BRC, Suman, SP, Monteiro, MLG, Viana, FM, Salim, APAA, Nair, MN, Silva, TJP, Conte-Junior, CA, (2016) Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls Meat science 121 19-26

Ciaramella, MA, Nair, MN, Suman, SP, Allen, PJ, Schilling, MW, (2016) Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality Comparative Biochemistry and Physiology Part D: Genomics and Proteomics 20 10-18

Suman, SP, Nair, MN, Joseph, P, Hunt, MC, (2016) Factors influencing internal color of cooked meats Meat science 120 133-144

Nair, MN, Suman, SP, Chatli, MK, Li, S, Joseph, P, Beach, CM, Rentfrow, G, (2016) Proteome basis for intramuscular variation in color stability of beef semimembranosus Meat science 113 9-16

Desai, MA, Jackson, V, Zhai, W, Suman, SP, Nair, MN, Beach, CM, Schilling, MW`, (2016) Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat Poultry science 95 11 2696-2706

Joseph, P, Nair, MN, Suman, SP, (2015) Application of proteomics to characterize and improve color and oxidative stability of muscle foods Food Research International 76 938-945

Canto, ACVCS, Suman, SP, Nair, MN, Li, S, Rentfrow, G, Beach, CM, Silva, TJP, Wheeler, TL, Shackelford, SD, Grayson, A, McKeith, RO, King, DA, (2015) Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability Meat science 102 90-98

Suman, SP, Rentfrow, G, Nair, MN, Joseph, P, (2014) 2013 EARLY CAREER ACHIEVEMENT AWARD—Proteomics of muscle-and species-specificity in meat color stability Journal of animal science 92 3 875-882

Suman, SP, Hunt, MC, Nair, MN, Rentfrow, G, (2014) Improving beef color stability: Practical strategies and underlying mechanisms Meat science 98 3 490-504

Nair, MN, Suman, SP, Li, S, Joseph, P, Beach, CM, (2014) Lipid oxidation–induced oxidation in emu and ostrich myoglobins Meat science 96 2 984-993

Nair, MN, Suman, SP, Li, S, Ramanathan, R, Mancini, RA, (2014) Temperature-and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins Meat science 96 1 408-412

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