In this episode, Dr. Casey Owens and Dongyi Wang of the University of Arkansas discuss new advances in identifying quality defects on the chicken processing line and advances in robotics that can handle repetitive line functions like chicken hanging. Our guests also outline how students at the university are benefitting from internship opportunities that can open doors to other jobs in meat production or to a wider range of meat science research opportunities. The insightful conversation also marks the first time that two former MeatingPod guests appear in the same episode.