Broiler and the woody breast dilemma MeatingPod

In this episode, Dr. Casey Owens, a professor at the University of Arkansas and a poultry processing specialist at the Dale Bumpers College of Agriculture, Food and Life Sciences, discusses how the trend toward larger birds because of improvement in growth performance and longer growth cycles have led to some meat quality issues. She also outlines the use of automation and artificial intelligence in poultry processing, and some of the eventual quality defects that can occur based on the treatment of broilers.