The Poultry Podcast Show - #19 - As tender as they come: strategies for ensuring high-quality chicken meat
Dec 26, 2022
The quality of chicken meat is an important factor for the poultry industry and its consumers. In that sense, defects are a common concern, and they include white striping, woody breast, and spaghetti meat – which can affect the texture and tenderness, key aspects, and decrease the value of the product. Such defects are caused by muscle abnormalities that may occur during the growth and development of chickens. There is a possible solution, however: breaded chicken, such as chicken nuggets, can be a tasty, convenient, and cost-effective alternative to those meat defects. That’s the main topic of today’s episode, in which Dr. Casey Owens discusses the challenges and possible opportunities when it comes to chicken meat quality.
What you’ll learn:
1. Tenderness
2. Deboning
3. Air chilling and water chilling
4. Marinating process
5. White striping, Spaghetti meat, and Woody Breast
6. Breading and Chicken nuggets
7. Chicken rib meat
8. Fresh chicken and turkey meat
Meet the guest
Dr. Casey Owens
Experience
○ Current: Professor at the University of Arkansas
Background
○ Ph.D., Food Science and Technology (Texas A&M University)
○ M.Sc., Food Science and Technology (Texas A&M University)
○ B.S., Poultry Science (Texas A&M University)
Connect with our guest on Social Media
