Our research group performs experiments in the areas of meat protein chemistry (meat processing), sensory science, and flavor chemistry. This program is diverse since the research that is performed enables us to examine the statistical relationships between sensory attributes, volatile flavor compounds, shelf-life, and consumer acceptability in a variety of food products, especially muscle foods. Our laboratory group also focuses on the effects of processing methods on meat quality and adding value to processed meat products.
- Meat processing
- Sensory testing
- Meat quality
- Dry cured ham quality
- Food grade coatings
- Muscle foods: poultry, pork, beef, seafood, etc.
Current Research Projects
Recent Grants (since 2015)
- Schilling, M.W., Phillips, T.W., Adam, B. Mikel, W.B.. 2015-2018. Optimization of Food Grade Coatings, Environmental Conditions, and Fumigation of Dry Cured Hams. Methyl bromide transitions-USDA.
- Schilling, M.W., Kim, T. 2015-2016. ($5,000 External Funds, PI) Utilization of vinegar to control Listeria monocytogenes growth in cooked, marinated chicken breast. Hawkins LLC.
- Schilling, M.W. 2015. Instrumental shear force evaluation of woody broiler breast meat. Sanderson Farms.
- Schilling, M.W., Kim, T. 2016-2017. Development of clean label pork sausage through the use of antimicrobials and antioxidants. Johnsonville Sausage LLC.
- Schilling, M.W. 2015. Sensory and Instrumental Quality of Broiler Breast Meat from Broilers with Varying Live Body Weights. Wayne Farms
- Schilling, M.W. 2015-2016. Effect of phosphate replacers on the quality of cooked marinated breast meat and chunked and formed deli ham. Hawkins
- Allen, P.J., Schilling, M.W. 2016. Enhancing product quality in catfish fillets: understanding and reducing incidence of red fillet. Food Safety Initiative. Mississippi State University. $49,826.
- Schilling, M.W. 2016.). Effect of using soda ash water in marinated chicken strip quality. Peco Foods.
- Schilling, M.W. (PI), Zhai, W., Suman, S.P., Dilger, A.C., 2017-2020. (Funded December 2016). Whole proteomic analysis to determine biochemical pathway differences between normal, pale, soft, and exudative and woody breast meat. USDA Foundation Food Quality Program.
- Freeman, C., Schilling, M.W. (CO-PI), Black, C., Kundu, S., Christ, C.A., Phillips, T.W., Adam, B. Integration of food grade coatings into ham nets as a means to control ham mite infestations. Methyl bromide transitions-USDA.