Byron Williams
Associate Extension Professor
Office: Central Mississippi Research and Extension Center
Email: b.williams@msstate.edu
Phone: 601-857-2284
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
2020
Canales Medina, D., C. Crist, J. B. Williams, C. Morrison. 2020. Financial and risk management considerations for food businesses. Mississippi State University Extension Service Publication P3546. Download
2020
Crist, C., J. B. Williams, D. Canales Medina, C. Morrison, E. McCormick. 2020. Disaster preparedness for food businesses: An overview. Mississippi State University Extension Service Publication P3497. Download
2020
Crist, C., J. B. Williams, D. Canales Medina, C. Morrison. 2020. Emergency action plans for food businesses. Mississippi State University Extension Service Publication P3544. Download
2020
Morrison, C., C. Crist, D. Canales Medina, J. B. Williams. 2020. Preparing to respond: Four steps to developing a crisis communication plan. Mississippi State University Extension Service Publication P3498. Download
2020
Williams, J. B., C. Crist, D. Canales Medina, C. Morrison. 2020. Developing a food recall plan. Mississippi State University Extension Service Publication P3542. Download
2020
Williams, J. B., C. Crist, D. Canales Medina, C. Morrison. 2020. Traceability plans for food products. Mississippi State University Extension Service Publication P3552. Download
2019
Schilling, M. W., A. J. Pham-Mondala, N. Dhowlaghar, Y. L. Campbell, T. T. Dinh, A.C. Tolentino, J. B. Williams, Y. L. Xiong. 2019. Changes in the volatile composition of fresh pork sausage with natural antioxidants during long-term frozen storage. Meat and Muscle Biology 3(1):194-209. Download
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
2018
Schilling, M. W., A. J. Pham, J. B. Williams, Y. Xiong, N. Dhowlaghar, A. C. Tolentino. 2018. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat Science 143:199-209. Download
2018
Williams, J. B., C. Crist, B. K. Strickland. 2018. Deer processing to minimize CWD Risks (without removing internal organs). Mississippi State University Extension Service Publication P3305. 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 Agricultural and Forestry Experiment Station Research Report 24(13), Mississippi State University. 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 P2772. 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 Agricultural and Forestry Experiment Station Research Report 24(7), Mississippi State University. 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 P2469. Download
