Broiler production, woody breast and other challenges

MeatingPod

University of Arkansas professor and a poultry processing specialist Dr. Casey M. Owens discusses how larger birds resulting from growth performance improvements and longer growth cycles have led to some very specific meat quality issues like woody breasts. She also outlines the use of automation and artificial intelligence in poultry processing and some of the eventual quality defects and texture issues that can occur based on the treatment of broilers.