In this episode of "The Poultry Podcast Show," Dr. Casey Owens, a Professor from the University of Arkansas, shares her profound insights into the evolving challenges of meat quality in poultry. Focusing on her research, Dr. Owens discusses the impact of various production and processing factors on meat tenderness and quality. Tune in on all major platforms to gain invaluable knowledge that can transform your approach to poultry production.
"The future of poultry science involves a combination of traditional techniques and innovative technologies." - Dr. Casey Owens
- 00:00) Highlight
- (01:20) Introduction
- (06:35) Research on Meat Defects
- (11:45) Mitigation Strategies in Poultry Production
- (22:30) Educational Insights and Teaching Methods
- (36:50) Future Directions in Poultry Science
- (43:10) Final Questions
- (47:50) Closing Thoughts and Farewell
Meet the guest: Dr. Casey Owens, a Professor from the University of Arkansas specializes in poultry processing and product quality. With degrees in Poultry Science and Food Science from Texas A&M, her research focuses on improving poultry meat quality through innovative processing techniques and nutritional strategies. Dr. Owens works on incorporating cutting-edge technology into her teaching to improve poultry's future.
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