Poultry | 189
Poultry is one of the most widely consumed proteins in the world, but there is a lot happening behind the scenes to maintain quality, efficiency, and consistency across the industry.
In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today.
Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and value added poultry products. The conversation also covers why chicken has become such a versatile…
The skinny
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