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Broiler production, woody breast and other challenges
Manage episode 378514803 series 2839887
University of Arkansas professor and a poultry processing specialist Dr. Casey M. Owens discusses how larger birds resulting from growth performance improvements and longer growth cycles have led to some very specific meat quality issues like woody breasts. She also outlines the use of automation and artificial intelligence in poultry processing and some of the eventual quality defects and texture issues that can occur based on the treatment of broilers.
176 episodes
Manage episode 378514803 series 2839887
University of Arkansas professor and a poultry processing specialist Dr. Casey M. Owens discusses how larger birds resulting from growth performance improvements and longer growth cycles have led to some very specific meat quality issues like woody breasts. She also outlines the use of automation and artificial intelligence in poultry processing and some of the eventual quality defects and texture issues that can occur based on the treatment of broilers.
176 episodes
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