Faculty & Staff

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Mike Martin

J. Mike Martin, Ph.D.

Assistant Professor

Office: 4022 Wise Center
Email: jmartin@ads.msstate.edu
Phone: 662-325-7554

Education

  • Ph.D. Mississippi State University
  • M.S. Mississippi State University
  • B.S. Mississippi State University

Courses Taught

  • Food Plant Management (FNH 4153/6153)
  • Food Packaging (FNH 4173/6173)
  • Food Law (FNH 4333/6333)
  • Meat's Processing (ADS/FNH 4314/6314)
  • Meat's Judging (ADS/FNH 3142)
  • Meat Science (ADS/FNH 8423)
  • Performance Analysis of Meat Animals (Live and Carcass) (ADS 3213)
  • New Food Product Development (FNH 4593)

Teaching and Research Interests

  • Carcass and cut quality and yield evaluation as influenced by selection, management and feeding practices
  • Value added muscle foods processing
  • New muscle food product development
  • Enhancement of food product safety

Memberships

  • American Meat Science Association
  • Institute of Food Technologists
  • American Registry of Professional Animal Scientists
  • American Society of Animal Science
  • American College of Animal Food Science
  • Gamma Sigma Delta
  • Phi Tau Sigma

Selected Publications

  • Martin, J.M., 2012. “Meat-Curing Technology.” Chapter 30, 531-546. Handbook of Meat and Meat Processing. 2nd edition, CRC Press, Boca Raton, FL. Hui, Y.H., Editor.
  • Lilly, R.A, M.W. Schilling, J.L. Silva, J.M. Martin and A. Corzo. 2011. The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality. J. Appl. Poult. Res. 20:56-67.
  • Sykes, D.J., J.S. Couvillion, J.M. Martin, T.G. Althen, B.J. Rude, M. Crenshaw, P. Gerard and P.L. Ryan 2010. Comparison of ground raw soybean and soybean meal diets on carcass traits of gilts. J. Muscle Foods. 21: 509-518.
  • Jackson, V., M.W.Schilling, S. Behrends, T.B. Schmidt, P.C. Coggins and J.M. Martin, 2009. Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. J. Food Quality. 32(6):760-774.
  • Pham, A.J., M.W. Schilling, W.B. Mikel, J.B. Williams, J.M. Martin and P.C. Coggins, 2008. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry-cured ham. Meat Science. 80:728-737.
  • Parish, J.A., J.D. Rhinehart and J.M. Martin 2008. Beef Quality and Yield Grades. Publication 2522 of Extension Service, Mississippi State University.
  • Martin, J. M., 2007. “Beef Quality and Tainting”. Chapter 24, 327-331. Handbook of Meat, Poultry and Seafood Quality. Blackwell Publishing Ames, IA. Nollet, M. L. L., Editor.
  • Wilbourn, J.A., M.W. Schilling, Martin, J.M. P.C. Coggins and T.A. Armstrong, 2007. Utilization of deionized water and non-meat adjuncts to improve the quality of chunked and formed boneless cured ham formulated with pale, soft, and exudative raw material. J. Muscle Foods. 18: 294-312.
  • Herring, J.L., J.M. Martin, D. Hudson, L. Nalley and R.W. Rogers. 2007. Consumer acceptance of “farm-raised” pre-cooked roast beef. J. Food Quality. 30:403-412.
  • Jackson, V., M.W. Schilling, P.C. Coggins and J.M. Martin. 2006. Utilization of rice starch in the formulation of low-fat, wheat-free, chicken nuggets. J. Appl. Poult. Res. 15(3):417-422.