M. Wes Schilling
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View article: Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection
Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection Open
The objective of this study was to determine if wet aging increases the value and demand for lower-quality USDA-grade beef steaks. USDA Select boneless beef loins (NAMP #180) were dorsally divided into 4 equal portions, which were randomiz…
View article: Changes in gene expression in the intestinal mucus of broilers with woody breast myopathy
Changes in gene expression in the intestinal mucus of broilers with woody breast myopathy Open
Previous work has shown that dietary treatments affect woody breast (WB) incidence differently, which indicates that gut conditions such as gut barrier function, inflammation, and oxidative stress are likely related to WB. In this study, d…
View article: Aerotolerance and Multi-Locus Sequence Typing of Campylobacter jejuni Isolated from Commercial Broiler Processing Plants
Aerotolerance and Multi-Locus Sequence Typing of Campylobacter jejuni Isolated from Commercial Broiler Processing Plants Open
Campylobacter jejuni is one of the leading causes of acute diarrhea in the United States. Despite being a microaerophilic pathogen, C. jejuni continues to endure within the domain of food production, especially in poultry processing. Recen…
View article: Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams
Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams Open
The ham mite Tyrophagus putrescentiae and the red-legged ham beetle Necrobia rufipes are harmful pests to several high-valued stored products. The regulatory phase-out of the fumigant methyl bromide necessitates the search for alternative …
View article: Salmonella Biofilm Formation under Fluidic Shear Stress on Different Surface Materials
Salmonella Biofilm Formation under Fluidic Shear Stress on Different Surface Materials Open
This study characterized biofilm formation of various Salmonella strains on common processing plant surface materials (stainless steel, concrete, rubber, polyethylene) under static and fluidic shear stress conditions. Surface-coupons were …
View article: The Effects of Water Temperature and Simulated Angling on the Physiological Stress Response of Largemouth Bass
The Effects of Water Temperature and Simulated Angling on the Physiological Stress Response of Largemouth Bass Open
The Largemouth Bass Micropterus salmoides , a popular sport fish, is subjected to multiple sublethal stressors during angling, including high water temperature, exercise, handling, live‐well retention, and weigh‐in procedures. Combined eff…
View article: Effects of <i>Aeromonas sobria</i> on physiology and fillet quality of market‐sized Channel Catfish <i>Ictalurus punctatus</i>
Effects of <i>Aeromonas sobria</i> on physiology and fillet quality of market‐sized Channel Catfish <i>Ictalurus punctatus</i> Open
Channel Catfish Ictalurus punctatus fillets are rejected by processing plants because of diffuse red discoloration, but the cause of the red discoloration is currently unknown. Previous studies have shown a correlation between Aeromonas so…
View article: Variations in Intramuscular Fat Content and Profile in Angus × Nellore Steers Under Different Feeding Strategies Contribute to Color and Tenderness Development in Longissimus thoracis
Variations in Intramuscular Fat Content and Profile in Angus × Nellore Steers Under Different Feeding Strategies Contribute to Color and Tenderness Development in Longissimus thoracis Open
Muscle from cattle reared under different finishing regimes (grain vs. forage) and with different growth rates may have divergent metabolic signatures that are reflective of their inherent differences in biochemical processes, which may im…
View article: Role of conventional and split feeding of various limestone particle size ratios on the performance and egg quality of Hy-Line® W-36 hens in the late production phase
Role of conventional and split feeding of various limestone particle size ratios on the performance and egg quality of Hy-Line® W-36 hens in the late production phase Open
As progress is made towards extending the production cycle of the modern laying hen beyond 60 weeks of age, it is vital to develop effective nutritional strategies to sustain egg production and maintain eggshell quality. A 20-week study wa…
View article: Effects of Chilling Duration on Marbling Score of Beef Carcasses
Effects of Chilling Duration on Marbling Score of Beef Carcasses Open
Two hundred and nine beef carcasses (body weight of 361±53 kg) from crossbred, grain-finished cattle were harvested in a commercial abattoir and subjected to continuous chilling for 96 h at 0°C to 3°C in a commercial hot box with a wind sp…
View article: Influence of Market Type and Time of Purchase on Bacterial Counts and Salmonella and Listeria Prevalence in Whole Chickens in Vietnam
Influence of Market Type and Time of Purchase on Bacterial Counts and Salmonella and Listeria Prevalence in Whole Chickens in Vietnam Open
The objective of the current study was to determine the influence of market type and sampling time on Salmonella and Listeria prevalence and bacterial counts of 180 whole chicken carcasses collected from 6 supermarkets (SM), 6 indoor marke…
View article: Delivery and evaluation of a food science professional development training for Mississippi career technical education teachers
Delivery and evaluation of a food science professional development training for Mississippi career technical education teachers Open
Professional development for Career Technical Education (CTE) is needed to effectively implement food science curricula in secondary education courses. Providing CTE teachers with professional development training supports increased awaren…
View article: Genetic Variation in Taste Receptor Genes (SCNN1B, TRPV1) and Its Correlation with the Perception of Saltiness in Normotensive and Hypertensive Adults
Genetic Variation in Taste Receptor Genes (SCNN1B, TRPV1) and Its Correlation with the Perception of Saltiness in Normotensive and Hypertensive Adults Open
Background. Different taste preferences correlated with genetic variations may lead to food consumption patterns that contribute to nutrient-related health outcomes such as hypertension. Objectives. The aim of this study was to determine w…
View article: Fatty Acid Composition of Meat Animals as Flavor Precursors
Fatty Acid Composition of Meat Animals as Flavor Precursors Open
This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, s…
View article: Broiler genetics influences proteome profiles of normal and woody breast muscle
Broiler genetics influences proteome profiles of normal and woody breast muscle Open
Wooden or woody breast (WB) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth a…
View article: Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products
Impact of Woody Breast Severity on the Sensory Properties and Acceptability of Chicken Products Open
ObjectivesThe woody breast (WB) myopathy has caused economic losses in excess of $200 million annually to the poultry industry due to undesirable textural attributes and decreased functionality. This hardened muscle is also associated with…
View article: Quantitative Proteomic Characterization Associated with Woody Breast Meat from Broilers Fed a Standard or an Amino Acid-Reduced Diet
Quantitative Proteomic Characterization Associated with Woody Breast Meat from Broilers Fed a Standard or an Amino Acid-Reduced Diet Open
ObjectivesWoody or wooden breast (WB) is an emergent myopathy of broilers and is macroscopically characterized by hardened areas of the Pectoralis major muscle. Woody broiler breast fillets can result in harder texture, higher pH, lower am…
View article: Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat
Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat Open
ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200…
View article: Characterization of Caecal Microbiota in Broilers that Differ in Genetic Strain, Nutrition, and Development of Woody Breast
Characterization of Caecal Microbiota in Broilers that Differ in Genetic Strain, Nutrition, and Development of Woody Breast Open
ObjectivesWoody breast (WB) meat from broilers has undesirable textural characteristics, including, crunchiness and stickiness. Genetic, nutritional, and environmental factors are associated with the mechanism of WB development. A diverse …
View article: Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients
Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients Open
ObjectivesWooden breast (WB) is a Pectoralis major muscle myopathy that impacts the quality of broiler breast meat, which is a current significant challenge for the poultry industry. While WB has been thoroughly researched in recent years,…
View article: Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage Open
Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R…
View article: Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef
Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef Open
The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedo…
View article: Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens , ,
Effects of in ovo injection of L-ascorbic acid on growth performance, carcass composition, plasma antioxidant capacity, and meat quality in broiler chickens , , Open
The current study was designed to investigate the effects of the in ovo injection of different dosages of L-ascorbic acid (AA) on posthatch growth performance, carcass characteristics, plasma antioxidant capacity, and meat quality in broil…
View article: Characterization of Caecal Microbiota in Broilers that Differ in Genetic Strain, Nutrition, and Development of Woody Breast
Characterization of Caecal Microbiota in Broilers that Differ in Genetic Strain, Nutrition, and Development of Woody Breast Open
ObjectivesWoody breast (WB) meat from broilers has undesirable textural characteristics, including, crunchiness and stickiness. Genetic, nutritional, and environmental factors are associated with the mechanism of WB development. A diverse …