Wes Schilling
Roles:
Author,
Reviewer
Editorial groups:
Board Members
Affiliation:
Department of Food Science, Nutrition and Health Promotion, Mississippi State University
Country:
United States
Biography
Dr. Schilling is a Professor of meat science, sensory science, and food chemistry at Mississippi State University (MSU) in the Department of Food Science, Nutrition, and Health Promotion. Since coming to Mississippi State University, he has developed 5 courses that focus on hands-on experiences and real-world examples that he has experienced through interaction with food companies. Real-world examples are related to topics taught through food chemistry, instrumental analysis, and sensory testing principles. His research focuses on sensory science, meat processing (poultry, beef, pork, and catfish), meat quality, flavor chemistry, proteomics, and statistical methods with the goal of meeting the needs of the food industry and training students to use science to help food companies make business decisions.
Publications
Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection
Shangshang Wang, Chelsie Dahlgren, Derris Devost-Burnett, Caleb O. Lemley, K. Virellia To, Xue Zhang, Kalyn Coatney, Anuraj T. Sukumaran, M. Wes Schilling and Thu Dinh
2024-04-12 Volume 8 • Issue 1 • 2024 • Article 17644 • 1-15
Variations in Intramuscular Fat Content and Profile in Angus × Nellore Steers Under Different Feeding Strategies Contribute to Color and Tenderness Development in Longissimus thoracis
Daniel S. Antonelo, Mariane Beline, Saulo L. Silva, Juan F. M. Gómez, Christina R. Ferreira, Xue Zhang, Bruna Pavan, Larissa A. Koulicoff, Alessandra F. Rosa, Rodrigo S. Goulart, David E. Gerrard, Surendranath P. Suman, M. Wes Schilling and Júlio C. C. Balieiro
2022-03-24 Volume 6 • Issue 1 • 2022 • Article 13043 • 1-14
Influence of Market Type and Time of Purchase on Bacterial Counts and Salmonella and Listeria Prevalence in Whole Chickens in Vietnam
April K. Englishbey, Anuraj T. Sukumaran, Phuong T. T. Vu, Yen T. Thuc, Man V. V. Le, Dzung H. Nguyen, Paul R. Broadway, Lacey M. Guillen, Mindy M. Brashears, Janet R. Donaldson, M. Wes Schilling, Chelsie B. Dahlgren, Brian J. Rude, Mark A. Crenshaw and Thu T. N. Dinh
2022-03-17 Volume 6 • Issue 1 • 2022 • Article 12933 • 1-11
Effects of Chilling Duration on Marbling Score of Beef Carcasses
Caitlin Hanes, Kalyn B. Coatney, Daniel Rivera, M. Wes Schilling and Thu Dinh
2022-03-15 Volume 6 • Issue 1 • 2022 • Article 12991 • 1-14
Fatty Acid Composition of Meat Animals as Flavor Precursors
Thu T. N. Dinh, K. Virellia To and M. Wes Schilling
2021-08-10 Volume 5 • Issue 1 • 2021 • 34, 1 – 16
Quality Differences in Traditional and Clean Label Chicken Patties Formulated with Woody Breast Meat
Tessa Jarvis, Xue Zhang, Clinton Rowe, Brian Smith, Courtney Crist and M. Wes Schilling
2020-08-26 Volume 4 • Issue 1 • 2020
Metabolites and Metabolic Pathways Correlated With Beef Tenderness
Daniel Antonelo, Juan F. M. Gómez, Nara R. B. Cônsolo, Mariane Beline, Luiz A. Colnago, Wes Schilling, Xue Zhang, Surendranath P Suman, David E. Gerrard, Júlio C.C. Balieiro and Saulo L. Silva
2020-06-24 Volume 4 • Issue 1 • 2020
Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades
Tessa Jarvis, Michael Byron, Morgan Von Staden, Courtney Crist, Xue Zhang, Clint Rowe, Brian Smith and Wes Schilling
2020-05-08 Volume 4 • Issue 1 • 2020
Proteomic Characterization of Normal and Woody Breast Meat from Broilers of Five Genetic Strains
Xue Zhang, Daniel Antonelo, Jasmine Hendrix, Virell To, Yan Campbell, Morgan Von Staden, Shuting Li, Surendranath P Suman, Wei Zhai, Jing Chen, Haining Zhu and Wes Schilling
2020-05-07 Volume 4 • Issue 1 • 2020
Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality
Michael Byron, Xue Zhang, Morgan Von Staden, Tessa Jarvis, Courtney Crist, Wei Zhai and Wes Schilling
2020-02-28 Volume 4 • Issue 1 • 2020
Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham
C. S. Morris, Y. L. Campbell, B. S. Smith, Stephen G. Campano, J. B. Williams, T. Kim, Thu T. N. Dinh and Wes Schilling
2019-12-01 Volume 3 • Issue 1 • 2019 • 500–509
Characterization of Caecal Microbiota in Broilers that Differ in Genetic Strain, Nutrition, and Development of Woody Breast
X. Zhang, L. Zhang, J. D. Hendrix, W. Zhai and M. W. Schilling
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat
M. D. Byron, M. E. Von Staden, X. Zhang, C. A. Crist, W. Zhai and M. W. Schilling
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products
M. E. Von Staden, M. D. Byron, T. R. Jarvis, X. Zhang, C. A. Crist, J. B. Williams and M. W. Schilling
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients
T. R. Jarvis, M. D. Byron, M. E. Von Staden, C. A. Crist, M. W. Schilling, X. Zhang, C. W. Rowe and B. Smith
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Quantitative Proteomic Characterization Associated with Woody Breast Meat from Broilers Fed a Standard or an Amino Acid-Reduced Diet
X. Zhang, J. D. Hendrix, K. V. To, Y. L. Campbell, M. E. Von Staden, S. P. Suman, S. Li, W. Zhai and M. W. Schilling
2019-12-01 Volume 3 • Issue 2 • 2020 • 2019 Reciprocal Meat Conference Abstracts
Also a part of:
Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
M. W. Schilling, A. J. Pham-Mondala, N. Dhowlaghar, Y. L. Campbell, T. T. Dinh, A. C. Tolentino, J. B. Williams and Y. L. Xiong
2019-06-01 Volume 3 • Issue 1 • 2019
Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef
Anuraj T. Sukumaran, Kalyn Coatney, Jack Ellington, Alexander J. Holtcamp, M. Wes Schilling and Thu T. N. Dinh
2019-06-01 Volume 3 • Issue 1 • 2019
Application of Food-Grade Ingredients Infused Nets to Control Mite Infestation on Dry Cured Ham
X. Zhang, M. D. Byron, J. Goddard, T. W. Phillips, Y. L. Campbell, J. Hendrix, S. Abbar and W. Schilling
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Pre-Rigor Deboning and Vacuum Storage on Sensory Attributes of Cooked Beef Sausage
A. Theradiyil Sukumaran, A. J. Holtcamp, Y. L. Campbell, M. Wes Schilling and T. T. N. Dinh
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Impact of Relative Humidity and Net Treatments on Tyrophagus Putrescentiae (Schrank) Infestations and Mold Growth on Dry Cured Ham
J. D. Hendrix, X. Zhang, M. Byron, C. Leick Cord, J. Goddard, T. Kim, Y. Campbell, L. Siberio-Perez and W. Schilling
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast
C. A. Morris, H. A. Portillo, B. S. Smith, S. G. Campano, B. J. Williams and W. M. Schilling
2019-01-01 Volume 1 • Issue 3 • 2019 • 2017 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display
M. W. Schilling, A. J. Pham, N. Dhowlaghar, Y. L. Campbell, J. B. Williams, Y. L. Xiong, Saxon M. Perez and S. Kin
2018-12-01 Volume 2 • Issue 1 • 2018
Application of Food Grade Coatings to Prevent Mite Infestion in Dry Cured Ham Processing Facilities
Y. L. Campbell, Y. Zhao, J. Goddard, S. Abbar, T. Phillips and W. Schilling
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Effect of Pre-Rigor Deboning and Storage Time on the Growth of Salmonella and E. Coli in Various Stages of Beef Sausage Production
A. Theradiyil Sukumaran, A. K. McCain, Y. L. Campbell, T. Kim, M. W. Schilling and T. T. N. Dinh
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Proteome Basis of Pale, Soft, and Exudative Broiler Breast (Pectoralis Major) Meat
M. Desai, V. Jackson, W. Zhai, S. Suman, M. Nair, C. Beach and W. Schilling
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Quality Characteristics of Normal and Woody Breast Meat
K. Cai, M. Desai, W. Shao, X. Chen, Y. L. Campbell, M. Nair, S. P. Suman and M. W. Schilling
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Utilization of Phosphate Alternatives to Produce Chunked and Formed Deli Ham
C. S. Morris, B. Smith, Y. L. Campbell and M. W. Schilling
2018-09-01 Volume 1 • Issue 2 • 2019 • 2016 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality
Saxon M. Perez, Nitin Dhowlaghar, Taejo Kim, Lurdes Siberio, Vitor Heiti, Christine Leick Cord and M. Wes Schilling
2018-07-01 Volume 2 • Issue 1 • 2018
Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast
James L. Butler, Nitin Dhowlaghar, Taejo Kim, Brian S. Smith, Stephen G. Campano and M. Wes Schilling
2018-07-01 Volume 2 • Issue 1 • 2018
Broiler Genetic Strain and Diet on the Incidence of Woody Breast Meat
X. Zhang, J. D. Hendrix, M. D. Byron, S. Mukherjee, Y. L. Campbell, W. Zhai and W. Schilling
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Consumer Acceptability and Willingness-To-Pay of Cooked Beef Bratwurst Sausage Formulated With Pre- or Post-Rigor Beef
A. Theradiyil Sukumaran, A. Holtcamp, M. Wes Schilling, J. Ellington, K. Coatney and T. T. Dinh
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Effects of Temperature, Relative Humidity, and Protective Netting on Ham Mite Infestation and Fungal Growth on Dry Cured Hams
J. D. Hendrix, X. Zhang, Y. L. Campbell, M. D. Byron, C. L. Cord, J. L. Silva, J. Goddard, T. Kim, T. Phillips and W. Schilling
2018-04-01 Volume 2 • Issue 2 • 2019 • 2018 Reciprocal Meat Conference Abstracts
Also a part of:
Use of Lard, Food Grade Propylene Glycol, and Polysaccharides in Infused Nets to Control Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae) Infestation on Dry Cured Hams
Xue Zhang, Michael D. Byron, Jerome Goddard, Thomas W. Phillips and M. Wes Schilling
2018-02-01 Volume 2 • Issue 1 • 2018
Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings
Y. L. Campbell, Y. Zhao, X. Zhang, S. Abbar, T. W. Phillips and M. W. Schilling
2017-08-01 Volume 1 • Issue 1 • 2017
Application of Food-Grade Ingredients to Nets for Dry Cured Hams to Control Mite Infestations
Xue Zhang, Yan L. Campbell, Thomas W. Phillips, Salehe Abbar, Jerome Goddard and M. Wes Schilling
2017-07-01 Volume 1 • Issue 1 • 2017