Work with Dr. Wes Schilling, Ph.D. | NotedSource
Dr. Wes Schilling is a William L. Giles Distinguished
Professor and the Director of the Food Science Innovation
Hub at Mississippi State University (MSU). Wes received 2
M.S. degrees (Food Science and Applied Statistics) and a
PhD in Food Science at Virginia Tech. His expertise
includes meat processing (poultry, beef, pork, and
catfish), sensory science, flavor chemistry, proteomics
and statistical methods. He has published greater than 210
peer reviewed journal papers and is a coauthor of the 6th
edition of Principles of Food Sanitation. He has written
more than 70 invited articles for trade magazines such as
Food Technology, Meatingplace and Carnetec. He has also
worked with the industry to address challenges related to
product quality, yields, shelf-life, sensory testing, and
innovation.
https://cv.notedsource.io/me/1PJKMX8R
Dr. Wes Schilling, Ph.D.
Professor of Food Science, Mississippi State University
Starkville, Mississippi, United States of
America
Research Expertise
Food Science, Meat Science, Sensory Testing, Food
Shelf-Life Testing, Experimental Design, Statistical
Analysis
About
Dr. Wes Schilling is a William L. Giles
Distinguished Professor and the Director of
the Food Science Innovation Hub at Mississippi
State University (MSU). Wes received 2 M.S.
degrees (Food Science and Applied Statistics)
and a PhD in Food Science at Virginia Tech.
His expertise includes meat processing
(poultry, beef, pork, and catfish), sensory
science, flavor chemistry, proteomics and
statistical methods. He has published greater
than 210 peer reviewed journal papers and is a
coauthor of the 6th edition of Principles of
Food Sanitation. He has written more than 70
invited articles for trade magazines such as
Food Technology, Meatingplace and Carnetec. He
has also worked with the industry to address
challenges related to product quality, yields,
shelf-life, sensory testing, and innovation.
Publications
Review of Principles of Food Sanitation,
5th edition
Journal of Food Science Education
2006
Transparent bionanocomposite films based
on chitosan and TEMPO-oxidized cellulose
nanofibers with enhanced mechanical and
barrier properties
Carbohydrate Polymers
2016
Relationships between sensory descriptors,
consumer acceptability and volatile flavor
compounds of American dry-cured ham
Meat Science
2008
Fatty Acid Composition of Meat Animals as
Flavor Precursors
Meat and Muscle Biology
2021
Broiler genetic strain and sex effects on
meat characteristics
Poultry Science
2011
Meat quality traits and proteome profile
of woody broiler breast (pectoralis major)
meat
Poultry Science
2018
The effects of feeding distillers dried
grains with solubles on broiler meat
quality
Poultry Science
2009
Inhibition and Inactivation of Salmonella
Typhimurium Biofilms from Polystyrene and
Stainless Steel Surfaces by Essential Oils
and Phenolic Constituent Carvacrol
Journal of Food Protection
2013
Parallel comparison of functional and
physicochemical properties of common pulse
proteins
LWT
2021
Dietary inclusion level effects of
distillers dried grains with solubles on
broiler meat quality
Poultry Science
2010
Utilization of pork collagen for
functionality improvement of boneless
cured ham manufactured from pale, soft,
and exudative pork
Meat Science
2003
Dietary Digestible Lysine Requirements of
Male and Female Broilers from Forty-Nine
to Sixty-Three Days of Age
Poultry Science
2008
Reduction of Listeria monocytogenes
Biofilms on Stainless Steel and
Polystyrene Surfaces by Essential Oils
Journal of Food Protection
2012
The Effect of Pasteurization Temperature
on Consumer Acceptability, Sensory
Characteristics, Volatile Compound
Composition, and Shelf-Life of Fluid Milk
Journal of Dairy Science
2008
Effects of sodium lactate and acetic acid
derivatives on the quality and sensory
characteristics of hot-boned pork sausage
patties
Meat Science
2011
Combined effect of packaging atmosphere
and storage temperature on growth of
Listeria monocytogenes on ready-to-eat
shrimp
Food Microbiology
2007
Proteomic approach to characterize
biochemistry of meat quality defects
Meat Science
2017
The effects of broiler catching method on
breast meat quality
Meat Science
2008
THE RELATIONSHIP BETWEEN CONSUMER
ACCEPTABILITY AND DESCRIPTIVE SENSORY
ATTRIBUTES IN CHEDDAR CHEESE*
Journal of Sensory Studies
2006
Application of natural antioxidant extract
from guava leaves (Psidium guajava L.) in
fresh pork sausage
Meat Science
2020
Bactericidal activity of lauric arginate
in milk and Queso Fresco cheese against
Listeria monocytogenes cold growth
Journal of Dairy Science
2010
The Effects of Low-Atmosphere Stunning and
Deboning Time on Broiler Breast Meat
Quality
Poultry Science
2008
Responses of Cobb × Cobb 500 broilers to
dietary amino acid density regimens
Journal of Applied Poultry
Research
2010
Changes in the physiochemical, microbial,
and sensory characteristics of fresh pork
sausage containing rosemary and green tea
extracts during retail display
Meat Science
2018
Proteome basis of pale, soft, and
exudative-like (PSE-like) broiler breast
(Pectoralis major) meat
Poultry Science
2016
INSTRUMENTAL TEXTURE ASSESSMENT AND
CONSUMER ACCEPTABILITY OF COOKED BROILER
BREASTS EVALUATED USING A GEOMETRICALLY
UNIFORM‐SHAPED SAMPLE
Journal of Muscle Foods
2003
Characterization of Fish Sauce
Aroma‐Impact Compounds Using GC‐MS,
SPME‐Osme‐GCO, and Stevens' Power Law
Exponents
Journal of Food Science
2008
Effects of in ovo injection of L-ascorbic
acid on growth performance, carcass
composition, plasma antioxidant capacity,
and meat quality in broiler chickens , ,
Poultry Science
2019
Effects of dietary lysine and methionine
supplementation on Ross 708 male broilers
from 21 to 42 d of age (I): growth
performance, meat yield, and cost
effectiveness
Journal of Applied Poultry
Research
2016
Food Contamination Sources
Food Science Text Series
2018
Developing food-grade coatings for
dry-cured hams to protect against ham mite
infestation
Meat Science
2016
Efficacy of selected food‐safe compounds
to prevent infestation of the ham mite,
Tyrophagus putrescentiae (Schrank)
(Acarina: Acaridae), on southern dry‐cured
hams
Pest Management Science
2016
DEVELOPMENT OF A SENSORY LEXICON FOR
CONVENTIONAL MILK YOGURT IN THE UNITED
STATES
Journal of Sensory Studies
2008
Relationships between Odorant
Concentration and Aroma Intensity
Journal of Food Science
2006
PSE-like turkey breast enhancement through
adjunct incorporation in a chunked and
formed deli roll
Meat Science
2005
A new humane method of stunning broilers
using low atmospheric pressure
Journal of Applied Poultry
Research
2010
Effects of phosphine and methyl bromide
fumigation on the volatile flavor profile
and sensory quality of dry cured ham
Meat Science
2010
Utilization of response surface modeling
to evaluate the effects of non-meat
adjuncts and combinations of PSE and RFN
pork on water holding capacity and cooked
color in the production of boneless cured
pork
Meat Science
2004
Controlling pests in dry-cured ham: A
review
Meat Science
2016
Synergistic activity between lauric
arginate and carvacrol in reducing
Salmonella in ground turkey
Poultry Science
2013
Broiler stunning methods and their effects
on welfare, rigor mortis, and meat quality
World's Poultry Science Journal
2013
Effect of dietary inclusion level of
distillers dried grains with solubles on
layer performance, egg characteristics,
and consumer acceptability
Journal of Applied Poultry
Research
2010
Effects of ionizing irradiation and
hydrostatic pressure on Escherichia coli
O157:H7 inactivation, chemical
composition, and sensory acceptability of
ground beef patties
Meat Science
2009
Cook Together, Eat Together
Unknown Venue
2021
Phosphine fumigation and residues in
dry-cured ham in commercial applications
Meat Science
2015
Proteome basis of red color defect in
channel catfish (Ictalurus punctatus)
fillets
LWT - Food Science and Technology
2014
The effects of dietary amino acid density
in broiler feed on carcass characteristics
and meat quality
Journal of Applied Poultry
Research
2011
Sodium chloride concentration affects
yield, quality, and sensory acceptability
of vacuum-tumbled marinated broiler breast
fillets
Poultry Science
2012
Metabolite profile and consumer sensory
acceptability of meat from lean Nellore
and Angus × Nellore crossbreed
cattle fed soybean oil
Food Research International
2020
Meat: the edible flesh from mammals only
or does it include poultry, fish, and
seafood?
Animal Frontiers
2017
Fast and simple measurement of cutting
energy requirement of plant stalk and
prediction model development
Industrial Crops and Products
2011
Effects of Carbon Dioxide and Ozone
Treatments on the Volatile Composition and
Sensory Quality of Dry‐Cured Ham
Journal of Food Science
2010
Phosphate Type Affects the Quality of
Injected Catfish Fillets
Journal of Food Science
2010
Use of cluster analysis and preference
mapping to evaluate consumer acceptability
of choice and select bovine M. Longissimus
Lumborum steaks cooked to various
end-point temperatures
Meat Science
2010
Scanning electron microscopy of Salmonella
biofilms on various food-contact surfaces
in catfish mucus
Food Microbiology
2018
Effect of X-Ray Irradiation on Reducing
the Risk of Listeriosis in Ready-to-Eat
Vacuum-Packaged Smoked Mullet
Journal of Food Protection
2006
Sulfuryl fluoride fumigation effects on
the safety, volatile composition, and
sensory quality of dry cured ham
Meat Science
2010
Proteome basis for the biological
variations in color and tenderness of
longissimus thoracis muscle from beef
cattle differing in growth rate and
feeding regime
Food Research International
2022
Metabolites and Metabolic Pathways
Correlated With Beef Tenderness
Meat and Muscle Biology
2020
Effects of broiler genetic strain and
dietary amino acid reduction on (part I)
growth performance and internal organ
development
Poultry Science
2020
Increased physical activity may be more
protective for metabolic syndrome than
reduced caloric intake. An analysis of
estimated energy balance in U.S. adults:
2007–2010 NHANES
Nutrition, Metabolism and
Cardiovascular Diseases
2015
Reduction of
Listeria monocytogenes
in Raw Catfish Fillets by Essential Oils
and Phenolic Constituent Carvacrol
Journal of Food Science
2012
Utilization of Rice Starch in the
Formulation of Low-Fat, Wheat-Free Chicken
Nuggets
Journal of Applied Poultry
Research
2006
No Effect of Hydrodynamic Shock Wave on
Protein Functionality of Beef Muscle
Journal of Food Science
2002
Effect of deboning time on the growth of
Salmonella, E. coli, aerobic, and lactic
acid bacteria during beef sausage
processing and storage
Meat Science
2018
Growth and Biofilm Formation by Listeria
monocytogenes in Catfish Mucus Extract on
Four Food Contact Surfaces at 22 and 10°C
and Their Reduction by Commercial
Disinfectants
Journal of Food Protection
2018
Comparison of Methyl Bromide and Phosphine
for Fumigation of Necrobia rufipes
(Coleoptera: Cleridae) and Tyrophagus
putrescentiae (Sarcoptiformes: Acaridae),
Pests of High-Value Stored Products
Journal of Economic Entomology
2019
Salmonella enterica growth and biofilm
formation in flesh and peel cantaloupe
extracts on four food-contact surfaces
International Journal of Food
Microbiology
2018
Effects of Phosphate Type on the Quality
of Vacuum-Tumbled Catfish Fillets
Journal of Aquatic Food Product
Technology
2009
Sulfuryl fluoride as a methyl bromide
alternative for fumigation of Necrobia
rufipes (Coleoptera: Cleridae) and
Tyrophagus putrescentiae (Sarcoptiformes:
Acaridae), major pests of animal-based
stored products
Journal of Stored Products
Research
2021
Emulsifier Applications in Meat Products
Food Emulsifiers and Their
Applications
2019
Sanitizers
Food Science Text Series
2018
Impact of sodium lactate and vinegar
derivatives on the quality of fresh
Italian pork sausage links
Meat Science
2014
Broiler genetics influences proteome
profiles of normal and woody breast muscle
Poultry Science
2021
Technological characteristics of pre- and
post-rigor deboned beef mixtures from
Holstein steers and quality attributes of
cooked beef sausage
Meat Science
2018
Mite Control and Sensory Evaluations of
Dry-Cured Hams with Food-Grade Coatings
Meat and Muscle Biology
2017
Biology and management of the red-legged
ham beetle, Necrobia rufipes DeGeer
(Coleoptera: Cleridae)
Journal of Stored Products
Research
2020
Growth and biofilm formation by Listeria
monocytogenes in cantaloupe flesh and peel
extracts on four food-contact surfaces at
22 °C and 10 °C
Food Control
2017
Utilization of buffered vinegar to
increase the shelf life of chicken retail
cuts packaged in carbon dioxide
Poultry Science
2014
Potassium Acetate and Potassium Lactate
Enhance the Microbiological and Physical
Properties of Marinated Catfish Fillets
Journal of Food Science
2011
Exogenous Carbohydrate Reduces Cortisol
Response from Combined Mental and Physical
Stress
International Journal of Sports
Medicine
2016
Time–Mortality Relationships to ControlTyrophagus putrescentiae(Sarcoptiformes: Acaridae) Exposed to
High and Low Temperatures
Journal of Economic Entomology
2016
CHARACTERISTICS OF USDA UTILITY COW BEEF
SUBJECTED TO BLADE TENDERIZATION AND
HYDRODYNAMIC SHOCK WAVES
Journal of Muscle Foods
2003
Use of nets treated with food-grade
coatings on dry-cured ham to control
Tyrophagus putrescentiae infestations
without impacting sensory properties
Journal of Stored Products
Research
2018
Manufacturing of Dry‐Cured Ham
Dry‐Cured Meat Products
2004
Effects of dietary lysine and methionine
supplementation on Ross 708 male broilers
from 21 to 42 days of age (II): breast
meat quality
Journal of Applied Poultry
Research
2016
QUALITY CHARACTERISTICS AND STORAGE
STABILITY OF BAKED AND FRIED CHICKEN
NUGGETS FORMULATED WITH WHEAT AND RICE
FLOUR
Journal of Food Quality
2009
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
2016
The effects of low atmosphere stunning and
deboning time on broiler breast meat
quality
Poultry Science
2012
Salmonella Biofilm Formation under Fluidic
Shear Stress on Different Surface
Materials
Foods
2023
Biofilm formation by Salmonella spp. in
catfish mucus extract under industrial
conditions
Food Microbiology
2018
Efficacy of combining sulfuryl fluoride
fumigation with heat to control the ham
mite, Tyrophagus putrescentiae (Schrank)
(Sarcoptiformes: Acaridae)
Journal of Stored Products
Research
2018
Proteomics of Color in Fresh Muscle Foods
Proteomics in Food Science
2017
Application of Food-Grade Ingredients to
Nets for Dry Cured Hams to Control Mite
Infestations
Meat and Muscle Biology
2017
Impact of price and thickness on consumer
selection of ribeye, sirloin, and top loin
steaks
Meat Science
2012
Evaluation of Volatile Compounds Isolated
from Pork Loin (Longissimus dorsi) as
Affected by Fiber Type of Solid-phase
Microextraction (SPME), Preheating and
Storage Time
Korean Journal for Food Science of
Animal Resources
2009
Proteomic Characterization of Normal and
Woody Breast Meat from Broilers of Five
Genetic Strains
Meat and Muscle Biology
2020
Biology and integrated pest management of
Tyrophagus putrescentiae (Schrank)
infesting dry cured hams
Journal of Stored Products
Research
2018
UTILIZATION OF AGGLOMERATIVE HIERARCHICAL
CLUSTERING IN THE ANALYSIS OF HEDONIC
SCALED CONSUMER ACCEPTABILITY DATA
Journal of Sensory Studies
2007
Education
Virginia Tech
Food Science/Meat Science / August, 2002
Blacksburg, Virginia, United States
of America
Virginia Tech
M.S., Statistics / May, 2002
Blacksburg, Virginia, United States
of America
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