Consumer demand is growing for low salt, low fat poultry products, which don’t sacrifice quality and flavor.

In a video at Poultry 101 workshop, Peter M. Brown, technical director, A.C. Legg, Inc., is interviewed by Dr. Casey Owens, University of Arkansas, about formulation trends in further processed poultry.


The next Poultry 101 is scheduled for September 21-23, 2010, at the University of Arkansas, Fayetteville, Arkansas.