Byron Williams

Byron Williams

Associate Extension Professor

Office: Central Mississippi Research and Extension Center
Mailing Address:
1320 Seven Springs Rd.
Raymond, MS 39154
Education:
  • Ph.D., Mississippi State University
  • M.S., Mississippi State University
  • B.S., Mississippi State University
  • A.A., Southwest Mississippi Junior College

Research/Extension Areas:
  • Enhancement of industry knowledge of processing technologies and product safety
  • Development of value added muscle foods to enhance commodity product value
  • Effects of new production practices on meat quality and consumer acceptability
  • Sensory evaluation and acceptability of new and value added products

Courses Taught:
  • ADS 1114: Introduction to Animal Science and Labs (Scientific Farm Animal Production)
  • FNH 4314/6314: Meats Processing and Labs

Society Memberships:
  • American Registry Professional Animal Scientists
  • American Meat Science Association
  • Institute of Food Technologists
  • Mississippi Academy of Sciences

Publications
2018
Campbell, Y. L., X. Zhang, W. Shao, J. B. Williams, T. J. Kim, J. Goddard, S. Abbar, T. W. Phillips, M. W. Schilling. 2018. 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 76: 30-36. Download

2016
Kurve, V. P., P. Joseph, J. B. Williams, T. J. Kim, H. Boland, T. Smith, M. W. Schilling. 2016. The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steers. Meat Science 112:31-38. Download

2016
Zhao, Y., S. Abbar, T. Phillips, J. B. Williams, B. S. Smith, M. Schilling. 2016. Development of food-grade coatings for dry-cured hams to protect against mite infestation. Meat Science 113:73-79. Download

2015
Kurve, V. P., P. Joseph, J. B. Williams, H. T. Boland, S. K. Riffell, T. J. Kim, M. W. Schilling. 2015. The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle. Journal of Animal Science 93(5):2576-2586. Download

2015
Schilling, M. W., V. Radhakrishnan, Y. Vizzier-Thaxton, K. Christensen, J. B. Williams, P. Joseph. 2015. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods. Poultry Science 94(6):1379-1388. Download

2013
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

2013
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

2013
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

2013
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

2013
Weerasinghe, S., J.B. Williams, D. Mukherjee, W.B. Mikel, and Z.Z. Haque. 2013. Quality and sensory characteristics of cubed beef steak dipped in edible protective solutions of thermized cheddar whey. Journal of Food Quality 36(2):77-90. Download

2012
Desai, M., K. Soni, R. Nannapaneni, M.W. Schilling, and J.L. Silva. 2012. Reduction of Listeria monocytogenes biofilms on stainless steel and polystyrene surfaces by essential oils. Journal of Food Protection 75:1332-1337. Download

2012
Desai, M., K. Soni, R. Nannapaneni, M.W. Schilling, and J.L. Silva. 2012. Reduction of Listeria monocytogenes in raw catfish fillets by essential oils and phenolic constituent carvacrol. Journal of Food Science 77(9):M516-M522. Download

2012
Kin, S., M.W. Schilling, T. Kim, B.E. Smith, J.L. Silva, S. Campano, and V.L. Jackson. 2012. Effects of potassium lactate and acetate on Listeria monocytogenes inhibition, physicochemical and sensory properties of smoked catfish fillets. Journal of Aquatic Food Product Technology 21:338-350. Download

2012
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

2012
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

2012
Williams, J.B. 2012. Marination: Processing Technology. Pages 495-503 in Y.H. Hui, editors, Handbook of Meat and Meat Processing. CRC Press, Boca Raton, FL.

2011
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

2011
Williams, J.B. 2011. Making sausage at Home. Mississippi State University Extension Service Publication 2692. Download

2010
Haque, Z.Z., G.L. Bohoua, J.B. Williams, W.B. Mikel. 2010. Influence of whey peptides on the surface activity of ?-casein and β-lactoglobulin A. International Journal of Dairy Technology 63(2):190-196. Download

2010
Williams, J.B., and C. Crist. 2010. Country of origin labeling of agricultural products: Rules, examples, requirements, recordkeeping. Mississippi State University Extension Service Publication 2594. Download

2010
Williams, J.B., and C. Crist. 2010. Curing pork products at home. Mississippi State University Extension Service Publication 2648. Download

2010
Williams, J.B., and C. Crist. 2010. Food defense and biosecurity: Elements and guidelines for a defense plan. Mississippi State University Extension Service Publication 2593. Download

2009
Haque, Z.Z., J.H. Shon, and J.B. Williams. 2009. Efficacy of sour whey as a shelf-life enhancer: Use in antioxidative edible coatings of beef steak. Journal of Food Quality 32(3):381-397. Download

2009
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

2008
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

2008
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

2008
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

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Muscle Foods & Sensory Lab

Muscle Foods & Sensory Lab

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