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Casey M. Owens

Casey M. Owens, Ph.D., Center of Excellence for Poultry Science, University of Arkansas; phone 1.479.575.4281; email cmowens@uark.edu
Articles

ARTICLES

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POULTRY PROCESSING

Identifying quality defects in poultry processing

Quality defects in processed poultry cost millions of dollars annually. For corrective action, it is important to identify and track the types and causes of quality defects in processed poultry.
December 2, 2014
Casey M. Owens
 It is important to identify and track thetypes and causes of quality defects in processed poultry for corrective actionto be taken. 
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POULTRY PROCESSING

Managing broiler meat tenderness in poultry processing

Achieving tender broiler breast meat can be aided by management of poultry processing factors such as product aging, electrical stimulation and marination.
September 4, 2014
Casey M. Owens
Achievingtender broiler breast meat can be aided by management of poultry processing factorssuch as product aging, electrical stimulation and marination.
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PRODUCT RESEARCH & PROCESSING

White striping in broiler breast meat

White striations, or white striping, in the breast muscle is an emerging problem in the US and other major global poultry markets including Brazil and Europe.
April 28, 2014
Casey M. Owens
White striations, or white striping, in the breast muscle isan emerging problem in the U.S. and other major global poultry markets, including Brazil and Europe.  
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PROCESSED POULTRY PRODUCTS

Keeping poultry labels clean with new ingredients

Consumer preferences for clean labels and natural ingredients in poultry can be addressed through the use of phosphate replacers and antioxidants.
November 24, 2011
Casey M. Owens
To address natural and clean label trends, poultry processors are interested in phosphate replacers that are natural and easy to understand for consumers. The challenge is to find ingredients that have equivalent functionality as phosphates for helping with the yield and eating quality of products.
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Cooking: Back to basics

The right combination of cooking methods can maximize safety, yield and product quality.
November 11, 2009
Casey M. Owens
The right combination of cooking methods can maximize safety, yield and product quality.
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Science into practice

Electrolyzed oxidizing water reduces spoilage microflora

This study was conducted to compare the ability of chlorinated and EO water to reduce the population of spoilage microorganisms on processed broiler carcasses.
June 23, 2009
Casey M. Owens
This study was conducted to compare the ability of chlorinated and EO water to reduce the population of spoilage microorganisms on processed broiler carcasses.
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Research Digest: October 2008

The current research looks at a scalder additive used to control salmonella and how KCl supplementation of heat stressed birds.
June 22, 2009
Casey M. Owens
The current research looks at a scalder additive used to control salmonella and how KCl supplementation of heat stressed birds.
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