Edward W. Mills Ph.D.
Associate Professor Department
of Dairy and Animal Science
Ph.D., Purdue University, 1984
324 Henning Bldg.
Penn State University
University Park, PA 16802
Phone: (814) 865-2394
Fax: (814) 865-7442
Email: ewm3@psu.edu
Research Interests
- Effects of production and processing techniques on meat palatability and composition
- Current emphasis on improving palatability of low fat meat products
- Using electronic sensors to evaluate meat composition and palatability
Publications
- Chang, V.P., E.W. Mills and C.N. Cutter. 2003. Effects of chilling methods for reducing bacteria on pork carcasses. J. of Food Protection. 66: In press:
- Chan, D.E., P.N. Walker and E.W. Mills. 2002. Prediction of pork quality characteristics using visible and near-infrared spectroscopy. Transactions of the ASAE . 45(5): 1519-1527.
- Flowers, S. L., C. N. Cutter, B. M. Jayarao, W. R. Henning, and E. W. Mills. 2002. Prevalence of Escherichia coli O157:H7 and Salmonella spp. in special-fed and bob veal in the Northeast United States. Proceedings of 55th RMC. 138.
- Kieras, S.J., A.N. Maretzki, S.J. Knabel and E.W. Mills. 2002. Safety assessment and sensory analysis of a meat-based dried snack food.
- Kieras, S.J., E.W. Mills, S.J. Knabel and A.N. Maretzki. 2002. Validation of pathogen destruction during manufacture of a meat-based potato snack (Chiparoo). J. of Food Proc. and Pres.. Vol. 26(6): 385-399.
- Lagoda, H. l., L. L. Wilson, W. R. Henning, S. L. Flowers,
and E. W. Mills. 2002. Subjective and objective evaluation
of veal lean color. J. Animal Sci. 80: 1911-1916.