Edward W. Mills

Edward W. Mills

  • Associate Professor of Meat Science
  • Undergraduate Adviser
304 Agricultural Sciences and Industries Building
or 16 Meats Lab

University Park, PA 16802


  • Ph.D., Meat Science, Purdue University, 1984
  • M.S., Meat Science, Ohio State University, 1979
  • B.S., with Distinction in Animal Science, Ohio State University, 1977


  • Muscle Foods
  • Meat Processing

Teaching Experience

Fall Semester

Animal Products Technology ANSC 207 and ANSC 208 -Lectures and labs deal with physical and biochemical processes which affect palatability and wholesomeness of meat, milk and eggs. In addition, students learn about government and food industry practices and issues related to animal products.

Spring Semester

Science and Technology of Muscle Foods FDSC 415 -Deals with manufacture of muscle food products, (meat, poultry and seafood). Physical and biochemical changes which determine the performance meat in manufactured products. Includes regulatory and process control issues.


Pulsed Ultraviolet Light Decontamination of Meat Conveyor Surfaces1
Food Science and Technology International, Cassar, Joshua R., Mills, Edward W., Demirci, Ali, 2022

Characterization of pulsed light for microbial inactivation
Journal of Food Engineering, Cassar, Joshua R., Mills, Edward William, Demirci, Ali, 2022

Effect of Parsley Powder as a Source of Nitrate on Quality Characteristics of Uncured Fermented Sausage
Proceedings of Reciprocal Meat Conference 75:79 (abstract number 74)., Almutire, Faris, 2022

Pulsed Ultraviolet Light Treatment of Chicken Parts
Meat and Muscle Biology, Cassar, Joshua, Mills, Edward W., Campbell, Jonathan, Demirci, Ali, 2021

The efficacy of pulsed ultraviolet light processing for table and hatching eggs
Poultry Science, Cassar, Joshua, Bright, Lindsey, Patterson, P. H., Mills, E. W., Demirci, A., 2020

Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
Meat and Muscle Biology, Cassar, Joshua, Mills, Edward W., Campbell, Jonathan A., Demirci, Ali, 2019

Muscle characteristics only partially explain color variations in fresh hams
Meat Science, Stufft, K., Elgin, J., Patterson, B., Matarneh, S. K., Preisser, R., Shi, H., England, E. M., Scheffler, T. L., Mills, E. W., Gerrard, D. E., 2017

Relationships between DNAJA1 expression and beef tenderness: Effects of electrical stimulation and Post-mortem aging in two muscles
International Journal of Agriculture and Biology, Sami, Ahmed, Mills, Edward, Hocquette, Jean François, 2015

Deactivation of Porcine Reproductive and Respiratory Syndrome Virus during Microwave Heating of Bacon
J Veterinar Sci Technol, Mills, E., Barry, R., Myers, S., Mills, E., 2015

Modified atmosphere packaging affects ground beef patty cohesiveness
Meat Science, Harvison, K., Mills, E., 2015

Oxygen scavengers affect meat properties and carbon dioxide and carbon monoxide gas concentrations in low-oxygen master packed ground beef
Proceedings of Reciprocal Meat Conference, Arteaga, I., Cutter, C., Campbell, J., Mills, E., 2015

Compte-rendu des journees scientifiques des viands aux Etats-Unis
Viandes & Produits Carnes, Mills, E., 2014

Modified atmosphere packaging affects ground beef patty cohesiveness
Proceedings of Reciprocal Meat Conference, Harvison, K., Mills, E., 2014

Functional, Mills, E., 2014

Extenders, Mills, E., 2014