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.

“I think meat quality has been gathering a lot more attention these days” -  Dr. Casey Owens

What you’ll learn:

• Highlight (00:00)
• Introduction (1:20)
• Tenderness (5:40)
• Deboning (8:10)
• Air chilling and water chilling (10:00)
• Marinating process (13:12)
• White striping, Spaghetti meat, and Woody Breast (17:18)
• Breading and Chicken nuggets (30:35)
• Chicken rib meat (35:31)
• Fresh chicken and turkey meat (37:39)
• 3 final questions (41:44)

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 the guest on Social Media: LinkedIn

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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