Professors from North Carolina State University and the University of Georgia recently have developed technology that may decrease the odors from rendering poultry parts, according to reports.

The technology finds the odorous chemical compounds and uses catalytic ozonation to alleviate the smell.

"The process takes place at room temperature and results in only two byproducts: carbon dioxide and water," said Praveen Kolar, an assistant professor at NCSU.

Researchers say the technology is not yet ready for large poultry companies.