A group of researchers at the Poultry Science Association (PSA) at the University of Alberta, Canada, are looking for ways to develop new poultry meat products. They are investigating methods of enhancing taste and nutritional characteristics.

They are also looking into a new technology for protein recovery that would enable producers to recapture some of the nutritional and dollar value that is currently being lost in the production process.


PSA President Dr. Mike Lacy, said that the work, lead by Dr. Mirko Betti, represents some of today’s “very best” work for the benefit of the poultry industry and consumers.

Read more about this on-going research.