Kenneth Mcmillin

McMillin, Kenneth W.
Title Professor
Department School of Animal Sciences
E-mail KMcmillin@agcenter.lsu.edu
Address 1 116-C J. B. Francioni
Baton Rouge, LA 70803
Phone 225-578-3438
Fax 225-578-3279

  • 2010 Fellow, Institute of Food Technologists
  • 2009 Fellow, American Meat Science Association.
  • Signal Service Award, American Meat Science Association.
  • 2008 Outstanding Service and Support, Institute of Food Technologists Muscle Food Division.
  • 2007 Denver T. and Ferne Loupe Extension Team Award, LSU Agricultural Center Louisiana Cooperative Extension Service.
  • 2005 Educational Curriculum Package for Food Handler Food Safety program, Southern Regional Winner and Second place National Winner, National Extension Association of Family and Consumer Sciences.
  • Gamma Sigma Delta Teacher Merit Honor Roll
  • Louisiana Meat Industry Association Honorary Member and Outstanding Service
  • Outstanding Young Man in America
  • LSU Block and Bridle Club Honorary Member
  • Product Judge for American Cured Meat Championships, American Association of Meat Processors, Nashville, TN, 2000; San Antonio, TX, 1995; Orlando, FL, 1992.

 

Selected Publications:

· McMillin, K.W. 2010. Meat Production and Quality. Chap. 13 in Goat Science and Production, S. Solaiman (Ed.), Wiley-Blackwell Publishing, pp. 255-273.

· Pinkerton, F. 2010. A Compilation of the Wit and Wisdom of ‘The Goat Man.’ Hankins Enterprises Inc., Sarah, Mississippi, 351 pp.

Pinkerton, F. and K. McMillin. Chapter 1-7. Goat Meat Cookery, pp. 43-48.

Pinkerton, F., K. McMillin, B. Herr, and T. Stanton. Chapter 2-4. Target Marketing of Slaughter Goats, pp. 74-80.

Pinkerton, F., K. McMillin, and A. Peischel. Chapter 5-6. Feedlots for Meat Goats: Opportunities, Constraints, and Economics, pp. 249-256.

McMillin, K.W. Chapter 6-4. Factors Affecting Carcass Grade and Meat Yield, pp. 293-298.

McMillin, K.W. Chapter 6-5. Value-Added Goat Meat Products, pp. 299-304

McMillin, K.W. Chapter 6-6 Principles of Kid Growth and Development, pp. 305-311.

Pinkerton, F., K.W. McMillin, and L. Nuti. Chapter 6-7. Imported Goat Meat: Consumption, Channels, Characteristics and Acceptance, pp. 312-317.

· Hoffman, L.C. and K.W. McMillin. 2009. Improving the meat quality of venison and other exotic meat. Chapter 19 in Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies, J.P. Kerry and D.A. Ledward (Ed.), Woodhead Publishing Limited, Cambridge, UK.

· McMillin, K.W. 2009. Advances in modified atmosphere packaging (MAP) for meat and poultry. Food Engineering & Ingredients 34(4):31-33.

· McMillin, K. and L. Hoffman. 2009. Improving the quality of meat from ratites. Chapter 18 in Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies, J.P. Kerry and D.A. Ledward (Ed.), Woodhead Publishing Limited, Cambridge, UK.

· Pinkerton, F. and K. McMillin. 2010 Goat industry update Pt. 2. Goat Rancher, May, pp. 6-8.

· Pinkerton, F. and K. McMillin. 2010. Goat industry update: Statistics & trends. Goat Rancher, March, pp. 6-8.

· Pinkerton, F. and K. McMillin. 2009. Carcass evaluation results analyzed. Goat Rancher, June, pp. 8-9.

· Pinkerton, F. and K. McMillin. 2009. Goat Industry Update Part 2. Goat Rancher, May, pp. 13-14, 16, 18-19.

· Pinkerton, F. and K. McMillin. 2009. 2009 Goat Industry Statistics, trends and commentary. Goat Rancher, March, pp. 37-38.

· Pinkerton, F., K. McMillin and A. Peischel. 2009. Feedlots for meat goats Opportunities, constraints and economics. Goat Rancher, February, pp. 14-17.

· Gadiyaram, K. M., G. Kannan, T.D. Pringle, B. Kouakou, K.W. McMillin, and Y.W. Park. 2008. Effects of postmortem carcass electrical stimulation on goat meat quality characteristics. Small Rumin. Res. 78:106-114.

· McMillin, K.W. 2008. Where is MAP going. A review and potential future for modified atmosphere packaging of meat. Meat Sci. 80:43-65.

· Guerra, M.O., K.W. McMillin, T.D. Bidner, M.E. Janes and M.A. Persica, III. 2007. Carbonated or gaseous enhancement solutions improve injected pork properties in modified atmosphere packaging. Intl. Congress of Meat Sci. and Technol. Proc. 53:523-524.

· McMillin, K. and F. Pinkerton. 2007. Industry Update 2006. Chapter Forty In The Meat Goats of Caston Creek, Sylvia Tomlinson, Redbud Publishing Company, Victoria, Texas, pp. 219-230.

· McMillin, K.W. and F. Pinkerton. 2007. Selection, Carcass Evaluation and Fabrication. In Meat Goat Production Handbook, T.A. Gipson, R.C. Merkel, K. Williams, and T. Sahlu (Ed.), Langston University, Langston, OK, pp. 155-162.

· Kannan, G., K.M. Gadiyaram, S. Galipalli, A. Carmichael, B. Kouakou, T. D. Pringle, K. W. McMillin and S. Gelaye. 2006. Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging. Small Rumin. Res. 61:45-52.

· McMillin, K.W. 2006. Personal Hygiene. Chap. 195 in Handbook of Food Science, Technology and Engineering, Vol. 4, Y.H. Hui, E. Castell-Perez, L.M. Cunha, I. Guerrero Legarreta, H.H. Liang, Y.M. Lo, D.L. Marshall, W.K. Nip, F. Shahidi, F. Sherkat, R.J. Winger, and K.L. Yam (Ed.), CRC Press, Boca Raton, Florida, pp. 195.1-195.13.

· McMillin, K.W. and F. Pinkerton. 2006. Development of a meat goat selection, carcass evaluation and fabrication guide. Intl. Congress of Meat Sci. and Technol. Proc. 52:679-680.

· Negatu, Z., J.I. McNitt, and K.W. McMillin. 2006. Determination of small bone fragments in mechanically separated rabbit meat. J. Muscle Foods 17:185-197.

· Huang, N.-Y., C.-P. Ho, and K.W. McMillin. 2005. Retail shelf-life of pork dipped in organic acid before modified atmosphere or vacuum packaging. J. Food Sci. 70:M382-M387.

· McMillin, K.W. and A.P. Brock. 2005. Value-added processing and consumer preference of goat meat. J. Anim. Sci. 83:E57-E68.

· McMillin, K.W. 2005. Goat, carcass, and goat meat marketing, classification, and quality. Proceedings of the 2005 Goat Conference, Reference Center in Agriculture and Agri-Food of Quebec, Saint-Hyacinthe, Quebec, Canada, pp. 95-102.

· McMillin, K. 2005. Goat carcass evaluation and institutional meat purchase specifications. Proceedings of the North Carolina Goat and Sheep Roundup I. North Carolina Cooperative Extension, Raleigh, North Carolina, August.

· Rahardiyan, D., A. Brock and K. McMillin. 2005. Indonesian bakso meatball composition, texture, and structure with frozen meat and product storage. Intl. Congress Meat Sci. and Technol. Proc. 51:807-810.

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 35 years of experience working in and with the meat and poultry industries. Ken’s specific expertise is in value-added processing of red meat, poultry and seafood; case-ready and modified atmosphere packaging; Cajun meat products; HACCP and food safety; and goat meat.

Professional Certifications and Affiliations:

  • 2008-10 Advisory Editorial Board, Meat Science journal.
  • 2007-09 Associate Editor, Animal Products, Journal of Animal Science.
  • 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
  • American Meat Science Association
  • Institute of Food Technologists
  • Council for Agricultural Science and Technology
  • LSU Chapter of Gamma Sigma Delta
  • Past President, LSU Chapter of Sigma Xi, The Scientific Research Society
  • Louisiana Association of Meat Processors
  • American Association of Meat Processors
  • American Society of Animal Science
  • National Association of Colleges and Teachers of Agriculture


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

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