FSNHP - Associates

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Wes Schilling

Professor
Undergraduate Advisor, Food Science

Resume

Office: 106 Herzer Bldg.
Email: mws72@msstate.edu
Phone: (662) 325-9456

Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762

Education:

Ph.D., Virginia Polytechnic Institute and State University
M.S., Virginia Polytechnic Institute and State University
M.S., Virginia Polytechnic Institute and State University
B.S., Virginia Polytechnic Institute and State University

Research/Extension Areas

Protein functionality and quality of muscle foods (meat/muscle foods processing)
Sensory science (preference mapping, consumer testing, shelf-life)
Evaluating nutrition effects on meat composition and meat quality
Food chemistry (flavor chemistry)
Added aalue technologies
Novel utilization of statistical methods to add value to foods and optimize processing conditions

Courses Taught:

FNH 4114/6114: Analysis of Food Products
FNH 4241/6241: Applied Food Chemistry
FNH 4243/6243: Food Composition and Reactions
FNH 8163: Flavor and Food Acceptance

Memberships:

American Meat Scince Association
Institute of Food Technologists

Awards:

American Meat Science Association Achievement Award, 2011
MAFES Outstanding Worker Award - Mississippi State University, 2010
Institute of Food Technologists Muscle Foods Division Outstanding Volunteer, 2010
Rosalind and Rodney Foil Teamwork Award, Division of Agriculture, Forestry and Veterinary Medicine, Mississippi State, 2010
Gamma Sigma Delta Excellence in Research Award, 2009

Selected Publications

Soni, B., E. Hassan, W. Schilling, B. Mahmoud. 2016. Transparent bionanocomposite films based on chitosan and TEMPO-oxidized cellulose nanofibers with enhanced mechanical and barrier properties. Carbohydrate Polymers 151:779-789. Download
Crist, C., J.B. Williams, M.W. Schilling, A.F. Hood, B.S. Smith, and S. Campano. 2013. Impact of Sodium Lactate and Acetic Acid Derivatives on the Quality of Fresh Italian Pork Sausage Links. Meat Science, ID MEATSCI-D-12-00832. Download
Joseph, P., M.W. Schilling, J.B. Williams, V. Radhakrishnan, V. Battula, K. Christensen, Y.V. Thaxton, and T.B. Schmidt. 2013. Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World's Poultry Science Journal 69:99-112. Download
Kamadia, V.V., M.W. Schilling, and D.L. Marshall. 2013. Cooking and packaging methods affect consumer acceptability and shelf-life of ready-to-eat Gulf brownshrimp. Journal of Aquatic Food Product Technology 22:146-159. Download
Kin, S., M.W. Schilling, B.S. Smith, T. Kim, J.B. Williams, and J.L. Silva. 2013. Use of antimicrobials to extend shelf-life in fresh catfish fillets. Mississippi State University, Mississippi Agricultural and Forestry Experiment Station Research Report 24(13):1-7. Download
Oladunjoye, A., K. Soni, R. Nannapaneni, M.W. Schilling, J.L. Silva, W.B. Mikel, R.H. Bailey, B.S. Mahmoud, and C.S. Sharma. 2013. Synergistic Activity Between Lauric Arginate and Carvacrol in Reducing Salmonella species in Ground Turkey. Poultry Science, Vol. 92:1357-65. Download
Perez, S., V.L. Jackson, J.B. Williams, and M.W. Schilling. 2013. Experiments in food science laboratory manual, volume 2. Mississippi State University Extension Publication 2772. Download
Schilling, M.W., J.L. Silva, A. Pham, T. Kim, L.R. D'Abramo, and V.L. Jackson. 2013. Sensory enhancement of freshwater prawns through post-harvest salt acclimation. Journal of Aquatic Food Product Technology 22(2):129-136. Download
Sharma, C.S., A.C. Ates, P. Joseph, R. Nannapaneni, K. Soni, M.W. Schilling, and A.S. Kiess. 2013. Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken. International Journal of Food Science and Technology 48(7):1410-1415. Download
Soni, K., A. Oladunjoye, R. Nannapaneni, M.W. Schilling, J.L. Silva, W.B. Mikel, and R.H. Bailey. 2013. Inhibition and inactivation of Salmonella Typhimurium biofilms from polystyrene and stainless steel surfaces by essential oils and phenolic constituent carvacrol. Journal of Food Protection 76(2):205-212. Download
Hui, Y.H., J.L. Aalhus, L. Cocolin, I.G. Legarreta, L.M. Nollett, R.W. Purchas, M.W. Schilling, P. Stanfield, and Y.L. Xiong. 2012. In: Y.H. Hui, associate editor, Handbook of Meat and Meat Processing. CRC Press, Boca Raton, Florida, Second Edition. 982 pp.
Leick, C.M., J.M. Behrends, S. Solaiman, P.R. Broadway, B.R. Min, W.B. Mikel, J.B. Williams, M.W. Schilling. 2012. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints. Meat Science 91(3):215-222. Download
Leick, C.M., J.M. Behrends, T.B. Schmidt, M.W. Schilling. 2012. Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. Meat Science 91(1):8-13. Download
Lopez, K.P., M.W. Schilling, T.A. Armstrong, B.S. Smith, A. Corzo. 2012. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. Poultry Science 91:1186-1194. Download
Schilling, M.W., A. Pham. 2012. Sensory evaluation of muscle foods. Pages 207-224 in Y.H. Hui, editor, Handbook of Meat and Meat Processing, CRC Press, Boca Raton, Florida.
Schilling, M.W., V. Radhakrishnan, Y.V. Thaxton, K. Christensen, P. Joseph, J.B. Williams, T.B. Schmidt. 2012. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science 91:3214-3222. Download
Bradley, E.M., J.B. Williams, M.W. Schilling, P.C. Coggins, C. Crist, S.F. Yoder, S. Campano. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science 88(2011):145-150. Download
Broadway, P.R., J.M. Behrends, M.W. Schilling. 2011. Effect of alternative salt utilization on broiler breast meat yields, tenderness, flavor, and sodium level. Poultry Science 90:2869-2873. Download
Igathinathane, C., L.O. Pordesimo, M.W. Schilling, E.P. Columbus. 2011. Fast and simple measurement of cutting energy requirement of plant stalk and prediction model development. Industrial Crops and Products 33:518-523. Download
Kin, S., M.W. Schilling, B. Smith, J.L. Silva, T.J. Kim, A. Pham, S. Campano. 2011. Potassium acetate and potassium lactate to enhance the microbiological and physical properties of marinated catfish fillets. Journal of Food Science 76(4):S242-S250. Download
Leick, C.M., J.M. Behrends, T. Schmidt, M.W. Schilling. 2011. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. Meat Science 87:66-72. Download
Lilly, R.A., M.W. Schilling, J.L. Silva, J.M. Martin, A. Corzo. 2011. The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality. Journal of Applied Poultry Research 20:56-67. Download
Lopez, K.P., M.W. Schilling, A. Corzo. 2011. Broiler genetic strain and sex effects on meat characteristics. Poultry Science 90:1105-1111. Download
Collins, C.E., M.W. Schilling, L.S. Andrews, D.L. Marshall. 2010. Low dose X-ray treatment of fresh channel catfish fillets does not affect color, texture, or oxidation. Journal of Aquatic Food Product Technology 19(3-4):162-169. Download
Corzo, A., M.W. Schilling, R.E. Loar, L. Mejia, L. Barbosa, and M.T. Kidd. 2010. Responses of Cobb X Cobb 500 broilers to dietary amino acid density regimens. Journal of Applied Poultry Research 19(3):227-236. Download
Kin, S., M.W. Schilling, B.S. Smith, J.L. Silva, V.L. Jackson, T.J. Kim. 2010. Phosphate type affects the quality of injected catfish fillets. Journal of Food Science 75(1):S74-S80. Download
Loar, R.E., M.W. Schilling, C.D. McDaniel, C.D. Coufal, S. Rogers, K. Karges, A. Corzo. 2010. Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability. Journal of Applied Poultry Research 19:30-37. Download
Schilling, M.W., V. Battula, R.E. Loar, V.L. Jackson, S. Kin, A. Corzo. 2010. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality. Poultry Science 89:752-760. Download
Schmidt, T., M.W. Schilling, J.M. Behrends, V. Battula, V.L. Jackson, R. Sekhon, T. Lawrence. 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 84(1):46-53. Download
Sekhon, R., M.W. Schilling, T.W. Phillips, M.J. Aikens, M.M. Hasan, A. Corzo, W.B. Mikel. 2010. Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham. Meat Science 86(2):411-417. Download
Sekhon, R., M.W. Schilling, T.W. Phillips, M.J. Aikens, M.M. Hasan, W.B. Mikel. 2010. Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham . Meat Science 84(3):505-511. Download
Sekhon, R., M.W. Schilling, T.W. Phillips, R.M. Aikins, M.M. Hasan, R. Nannapaneni, and W.B. Mikel. 2010. Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham. Journal of Food Science 75(5):C452-C458. Download
Soni, K., R. Nannapaneni, M.W. Schilling, V.L. Jackson. 2010. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth. Journal of Dairy Science 93(10):4518-4525. Download
Thaxton, Y.V., K. Christensen, M.W. Schilling, R.J. Buhr, J.P. Thaxton. 2010. A new humane method of stunning broilers using low atmospheric pressure. Journal of Applied Poultry Research 19:341-348. Download
Collins, C.E., L.S. Andrews, P.C. Coggins, M.W. Schilling, and D.L. Marshall. 2009. Microbial quality, safety, and sensory acceptability of X-ray treated fresh channel catfish fillets. Journal of Aquatic Food Product Technology 18(4):299-311. Download
Corzo, A., M.W. Schilling, R.E. Loar, V.L. Jackson, S. Kin, V. Battula. 2009. The effects of feeding distiller dried grains with solubles on broiler meat quality. Poultry Science 88(2):432-439. Download
Jackson, V.L., M.W. Schilling, S.M. Falkenberg, T. Schmidt, P.C. Coggins, J.M. Martin. 2009. Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. Journal of Food Quality 32(6):760-774. Download
Kin, S., M.W. Schilling, B.E. Smith, T. Kim, J.B. Williams, and J.L. Silva. 2009. Ingredient optimization in fresh, marinated catfish fillets. Mississippi State University, Mississippi Agricultural and Forestry Experiment Station Research Report 24(7):1-6. Download
Kin, S., M.W. Schilling, J.L. Silva, B.S. Smith, V.L. Jackson, T.J. Kim. 2009. Effects of phosphate type on the quality of vacuum-tumbled catfish fillets. Journal of Aquatic Food Product Technology 18(4):400-415. Download
Park, S., Y. Yoon, M.W. Schilling, K.B. Chin. 2009. 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 29(5):579-589.
Schilling, M.W., Y. Yoon, O. Tokarskyy, A. Pham, R.C. Williams, D.L. Marshall. 2009. Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat Science 81:705-710. Download
Tokarskyy, O., D.L. Marshall, M.W. Schilling, K.O. Willeford. 2009. Comparison of methods to verify end point cooking temperature of channel catfish (Ictalurus punctatus) fillets. Journal of Muscle Foods 20(3):325-340. Download
Tumlin, K.I., R. Linares, M.W. Schilling. 2009. Student motivation and assessment of applied skills in an equine studies program. Journal of Applied Learning in Higher Education 1:93-108. Download
Battula, V., M.W. Schilling, Y.V. Thaxton, J.M. Behrends, J.B. Williams, and T.B. Schmidt. 2008. The effects of low-atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science 87:1202-1210. Download
Coggins, P.C., M.W. Schilling, S. Kumari, and P.D. Gerard. 2008. Development of a sensory lexicon for conventional milk yogurt in the United States. Journal of Sensory Studies 23(5):671-687. Download
Dozier, W.A., A. Corzo, M.T. Kidd, and M.W. Schilling. 2008. Dietary digestible lysine requirements of male and female broilers from forty-nine to sixty-three days of age. Poultry Science 87(7):1385-1391. Download
Gandy, A.L., M.W. Schilling, P.C. Coggins, C.H. White, Y. Yoon, and V.V. Kamadia. 2008. The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk. Journal of Dairy Science 91(5):1769-1777. Download
Pham, A., M.W. Schilling, W.B. Mikel, J.B. Williams, J.M. Martin, and P.C. Coggins. 2008. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Science 80(3):728-737. Download
Pham, A., M.W. Schilling, Y. Yoon, V.V. Kamadia, and D.L. Marshall. 2008. Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents. Journal of Food Science 73(4):C268-C274. Download
Schilling, M.W., V. Radhakrishnan, Y.V. Thaxton, K. Christensen, J.P. Thaxton, and V.L. Jackson. 2008. The effects of chicken catching on broiler breast meat quality. Meat Science 79(1):163-171. Download
Schilling, M.W., V.L. Jackson, and J.B. Williams. 2008. Experiments in food science laboratory manual. Mississippi State University Extension Service Publication 2469. Download