Ken McMillin was raised on a livestock and grain farm in Indiana and worked in the
family meat processing plant and on the farm during high school and college. He has over 30
years of experience working in the meat industry, with special expertise in value-added
processing of red meat, poultry and seafood, case-ready and modified atmosphere packaging,
and Cajun meat products.
- B.S. in Agriculture (Food Science) 1974 Purdue University
- M.S. in Animal science (Meats) 1976 Purdue University
- Ph.D. in Meat Science 1980 Iowa State University
Honors:
Gamma Sigma Delta Teacher Merit Honor Roll, Louisiana Meat Industry Association Honorary
Member and Outstanding Service, Outstanding Young Man in America, and LSU Block and Bridle
Club Honorary Member
Activities:
Diplomate, American College of Animal Food Sciences; member of Examining Board
Professional Animal Scientist, American Registry of Professional Animal Scientists
Certified HACCP Trainer, International HACCP Alliance
Sanitation Control Procedures Trainer, Seafood HACCP Alliance and Association of Food and Drug Officials.
Food Safety Certificate Trainer, Louisiana Department of Health and Hospitals and National Restaurant Association.
Past Board Member, American Meat Science Association
Past Chair, Muscle Food Division of Institute of Food Technologists
Life member, Council for Agricultural Science and Technology
Past-President, LSU Chapter of Gamma Sigma Delta.
Past-President, LSU Chapter of Sigma Xi, The Scientific Research Society
Past Executive Director, Louisiana Meat Industry Association
Member: American Association of Meat Processors, American Society of Animal Science, Institute of Food Technologists, National Association of Colleges and Teachers of Agriculture
Teaching:
- ANSC 3053 Meats- fall semester
- ANSC 4060 Contemporary Issues in the Animal Sciences- spring semester
- ANSC 4094 Meat Technology- spring semester
Research Interests:
Dr. McMillin conducts research and activities in:
- Case-ready, modified atmosphere packaging, and in-package bacteriostatic techniques
Goal: To decrease pathogenic microorganisms and increase shelf-life of color, oxidative stability, and palatability
Approach: Use gas exchange and high oxygen techniques with modified atmosphere packaging and gaseous ozone with vacuum and MAP.
Results: Gas exchange provides for extended distribution in nitrogen:carbon dioxide atmospheres with exchange for oxygen:carbon dioxided before retail display. Retail display time before discoloration is extended beyond that for air atmosphere blooming of deoxymyoglobin to oxymyoglobin
Ozonation at the time of packaging or time of gas exchange inhibits pathogenic and spoilage microorganisms if the proper package environmental conditions are present
- Processing influences on lipid and protein functionality in red meat, poultry, and seafood
Goal: To determine the protein and lipid functional characteristics in processed meat and poultry products due to ingredients, processing, and storage.
Approach: Incorporate different ingredients such as blood proteins, sodium lactate, or recovered mince and evaluate different processing techniques on the protein and lipid characteristics and overall product quality.
Results: The influences of heating on the types and amounts of heme and iron forms in beef and chicken, functional properties of washed recovered mince from chicken hindquarters and from mechanically separated beef, incorporation of blood proteins into ground beef, and use of lactates in restructured precooked pork roasts have been determined.
- Recovery of mince and protein for value-added processing
Goal: To evaluate the properties of mince from mechanical separation or deboning of under-utilized sources of lean or from sources that cause inefficient hand-deboning.
Approach: recover mince with mechanical separation or mechanical deboning from carcass frames of alligators, rabbits, and goats, and from cuts such as chicken leg quarters, red meat cuts, and seafood.
Results: Chemical composition of mince was dependent upon the amount of adhering lean, size of separator drum openings, and age of the carcass.
Washing in water and bicarbonate solutions removed pigments from the mince and temperature control allowed removal of separated fat from the mince to lighten the color and decrease the lipid content.
- Goat meat classification and palatability
Goal: To develop a live goat classification system, determine appropriate goat carcass evaluation characteristics, develop Institutional Meat Purchase Specifications (IMPS) for goat primal and institutional cuts, and evaluate meat from different types, breeds, and ages of goats.
Approach: Obtain goats of different ages (kid, yearling, adult) from different breeds (Angora, Boer-cross, dairy, Spanish, Tennessee) and measure linear body traits, carcass characteristics, IMPS cuts and their weights, and goat meat palatability.
Results: Important carcass traits were determined to be lean color, amount of internal kidney and pelvic fat, degree of external fat covering over the ribs and shoulder, carcass weight, and selection/conformation.
IMPS cuts for carcasses were developed to correspond to incremental weight ranges. This gave five main fabrication styles for primal cuts weighing 2 to 5 pounds.
Meat from younger goats was more palatable than meat from older goats, with minimal influence of sex class tenderness, juiciness, and flavor.
Meat goats with similar body conformation and lean:fat have similar lean meat yields.
- International activities
Goal: To assist developing nations in improving the amounts, quality, and safety of their meat and poultry supply.
Approach: Partner with meat, animal, and food scientists at universities in the developing countries. Present seminars, workshops, and training meetings for US AID projects in Indonesia, Ukraine, Moldova, and Honduras.
Results: Pilot cooperative is being developed for production of improved Zebu cattle in Indonesia. Production and marketing opportunities are being developed with stakeholder input for Partners in Food Industry Development projects in Ukraine and Moldova.
Representative Publications from the past five years:
- McNitt, J.I., N. Dawkins, and K.W. McMillin. 2001. Mechanical Deboning of Rabbits. Domestic Rabbits 29(1):18.
- Morrison, D. and K. McMillin. 2001. Keeping beef safe. Louisiana Farmer 11(4), April, SB16, 18, 22.
- Payne, R.L., T.D. Bidner, L.L. Southern and K.W. McMillin. 2001. Dietary effects of soy isoflavones on growth and carcass traits of commercial broilers. Poultry Sci. 80:1201-1207.
- Pinkerton, F., L. Nuti, and K. McMillin. 2001. Feedlot performance and carcass characteristics of Tennessee meat goats and Boer cross wethers. Ranch and Rural Living, March, pp. 23-25.
- Antie, D.J., K.W. McMillin, J.S. Godber, D.L. Marshall. 2000. Safety and properties of precooked pork roasts with sodium lactate and sodium tripolyphosphate. Louisiana Agriculture 43(2): 19.
- Dawkins, N.L., K.W. McMillin, O. Phelps, S. Gebrelul, A.J. Beyer, and A. Howard. 2000. Palatability studies as influenced by consumer demographics and chevon characteristics. J. Muscle Foods 11: 45-59.
- Ho, C.P., K.W. McMillin, and N.Y. Huang. 2000. Two studies look at packaging of ground beef. Pathogenic microorganism hazards with reduced oxygen packaging of ground beef. Influence of display gas mixture on shelf life of ground beef in modified atmosphere packaging. Louisiana Agriculture 43(2): 16-17.
- McMillin, K.W. and J.S. Godber. 2000. Beef Processing, Products and Packaging. Louisiana Agriculture 43(3): 34.
- McMillin, K.W. and M.E. Michel. 2000. Reduction of E. coli in Ground Beef with Gaseous Ozone. Louisiana Agriculture 43(3): 35.
- McNitt, J.I., N. Dawkins, and K.W. McMillin. 2000. Mechanical Deboning of Rabbits. Domestic Rabbits 28(4):22.
- Nuti, L., F. Pinkerton, and K.W. McMillin. 2000. Slaughter goat market. Goat Rancher, October, p. 11-14.
- Nuti, L., F. Pinkerton, and K.W. McMillin. 2000. Experts study benefit of corn supplement on pastured wethers. Goat Rancher, September, p. 20-21.
- Pinkerton, F. and K. McMillin. 2000. Evaluation of slaughter goat selection and goat meat classification systems. Goat Rancher, Feb., p. 7-10.
- Smith, B.S., K.W. McMillin, T.D. Bidner, and A.M. Spanier. 2000. Inhibition of E. coli in ground beef patties with ozone. Louisiana Agriculture 43(2): 18-19.
- Dawkins, N.L., O. Phelps, K.W. McMillin and I.T. Forrester. 1999. Composition and physicochemical properties of chevon patties containing oat bran. J. Food Sci. 64: 597-600.
- McMillin, K.W., E.M. Brouillette, M.E. Michel, and A.J. Beyer. 1999. Properties of mince recovered by mechanical separation of goat carcasses and frames. Intl. Congress Meat Sci. and Technol. Proc. 45: 468-469.
- McMillin, K.W., N.Y. Huang, C.P. Ho, and B.S. Smith. 1999. Quality and shelf-life of meat in case-ready modified atmosphere packaging. In Quality Attributes in Muscle Foods, Y.L. Xiong, F. Shahidi, and C.T. Ho (Ed.), ACS Symposium Series, Plenum Publishing Corporation, New York. pp. 73-93.
- McMillin, K.W. and M.E. Michel. 1999. Grade standards and their effects on meat quality. USDA and Southern University Agricultural Marketing Training Manual, pp. 38-40.
- McMillin, K.W., S. Olson, O. Phelps, F. Pinkerton and M. Michel. 1999. Goat meat carcass evaluation and IMPS cuts. Recip. Meat Conf. Proc. 52: 79.
- Shroyer, R.A., F.E. Sistler, S.M. Waly, and K.W. McMillin. 1999. The analysis and re-design of a meat cutting workstation using computer animation. Intl. Conf. On Computers & Industrial Engineering Proc. 25:
- Dawkins, N.L., K.W. McMillin, A. Howard, S. Gebrelul, and G. Simon. 1998. Nutritional and sensory properties of goat meat patties with oat bran and soybean fiber. Proc. Intnl. Congress Meat Sci. and Technol. 44: 446-447.
- McMillin, K.W., O. Phelps, N.L. Dawkins, J.M. Fernandez, A. Howard, S. Gebrelul, G. Simon, and K.E. Mellad. 1998. Carcass and meat traits from meat goats of different live conformations, ages, sexes and weights. Proc. Intnl. Congress Meat Sci. and Technol. 44: 268-269.
- McMillin, K.W. 1997. Initiation of oxidative processes in muscle foods. Recip. Meat Conf. Proc. 49: 53-64.
- Ozer, E., J.H. Wells, K.W. McMillin, C.P. Ho and N.Y. Huang. 1997. Dynamic gain matrix approach to modeling of dynamic modified atmosphere packaging systems. J. Food Proc. Engineering 20: 231-248.
- Smith, Brian S., Kenneth W. McMillin, John H. Wells, A. James Farr, and Jerry L. Mitchell. 1997. Method for Processing a Perishable Product. U.S. Patent No. 5,597,599, January 28.
- Spanier, A.M., M. Flores, K.W. McMillin, and T.D. Bidner. 1997. The effect of postmortem aging on meat flavour quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chem. 59: 531-538.
- Pothuri, P., D.L. Marshall, and K.W. McMillin. 1996. Combined effects of packaging atmosphere and lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat at 4°C. J. Food Protect. 59: 253-256.
- Boleman, S.J., S.L. Boleman, T.D. Bidner, K.W. McMillin, and C.J. Monlezun. 1995. Effects of postmortem time of calcium chloride injection on beef tenderness and drip, cooking and total loss. Meat Sci. 39: 35-41.
- Guzmán, J.C., K.W. McMillin, T.D. Bidner, S.D. Sims, and J.S. Godber. 1995. Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins. J. Food Sci. 60: 657-660.
- Han, D., K.W. McMillin, J.S. Godber, T.D. Bidner, M.T. Younathan, and L.T. Hart. 1995. Lipid stability of beef model systems with heating and iron fractions. J. Food Sci. 60: 599-603.
- Ho, C.-P., K.W. McMillin, and N.-Y. Huang. 1995. Effects of distribution and display gas mixtures on shelf-life of ground beef in dynamic gas exchange modified packaging systems. Proc. Intnl. Congress Meat Sci. and Technol. 41: 319-320.
- McMillin, K.W. 1995. Palatability and nutritive characteristics of goat meat. In Goat Production and Marketing Opportunities in the South Conference Proceedings, J.M. Fernandez, J.E. Miller, L.R. Gentry, eds. Louisiana Cooperative Extension Service, LSU Agricultural Center, Baton Rouge, LA. pp. 131-151.
- Schmeider, H., W.J. Stadelman, W.J., R.L. Adams, R.F. Ghiselli, K.W. McMillin, and J. Berry. 1995. Ratite meat. In The Ratite Encyclopedia, C. Drenowatz (Ed.), pp. 251-255. Ratite Records, Inc., San Antonio, TX.
- Smith, B.S., H.K. Salman, A.J. Farr, and K.W. McMillin. 1995. Processing yield, pH, and tenderness changes in broilers with feed withdrawal and postmortem deboning times. Proc. Intnl. Congress Meat Sci. and Technol. 41: 616-617.
- Zhao, Y., J.H. Wells, and K.W. McMillin. 1995. Dynamic behavior of headspace gases in CO2 and N2 packaged fresh beef. J. Food Sci. 60: 571-575, 591.
