Casey M. OwensCasey M. Owens, Ph.D., Center of Excellence for Poultry Science, University of Arkansas; phone 1.479.575.4281; email [email protected]From the AuthorProcessing & SlaughterIdentifying quality defects in poultry processingIt is important to identify and track thetypes and causes of quality defects in processed poultry for corrective actionto be taken.Processing & SlaughterManaging broiler meat tenderness in poultry processingAchievingtender broiler breast meat can be aided by management of poultry processing factorssuch as product aging, electrical stimulation and marination.Processing & SlaughterWhite striping in broiler breast meatWhite 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.Processing & SlaughterKeeping poultry labels clean with new ingredientsTo 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.Processing & Slaughter5 processing tips from Poultry 101Poultry processing tips from the Poultry 101 workshop help maintain quality and yield of processed poultry.HomeCooking: Back to basicsThe right combination of cooking methods can maximize safety, yield and product quality.HomeTargeting tenderness in portioned breast filletsQuality, yield and customer satisfaction depend on initial quality, aging, marination and equipment used for portioning.HomeResearch Digest: June 2008Reviews of research on listeria control and dealing with heat stessHomeElectrolyzed oxidizing water reduces spoilage microfloraThis study was conducted to compare the ability of chlorinated and EO water to reduce the population of spoilage microorganisms on processed broiler carcasses.HomeResearch Digest: October 2008The current research looks at a scalder additive used to control salmonella and how KCl supplementation of heat stressed birds.Page 1 of 1