A group of researchers from the Georgia Tech Research Institute, University of Saskatchewan, University of Georgia, Auburn University, USDA-ARS U.S National Poultry Research Center, and Tyson Foods studied the concept of an alternative slaughtering procedure on farm and its effects on carcass...
Interpretive Summary (April 2024) Paulina Farias.pdf
With little investigations into the quality of guinea fowl meat, researchers in Poland conducted a study to evaluate the fatty acid profile and quality parameters of meat from these birds. The study yields details into the nutrition of guinea fowl meat as well as opportunities for further...
Guinea fowl meat quality quantified suggests niche market potential.pdf
Olive oil has been widely used for human consumption and pharmaceutical uses and is associated with multiple health benefits. Certain olive oil byproducts, such as olive mill wastewater, also contain significant bioactive compounds with a wide range of physiological activities. This article from...
Feeding olive co-products supports broiler performance.pdf
This infographic focuses on breast vessels and other visually unappealing problems appearing on breast meat (referred to as myopathies). #Infographic #Myopathies #WhiteStriping(WS) #WoodyBreast(WB) #SpaghettiMeat(SM) #BreastVessels #BreastMeat #MeatQuality #MeatScience
Science Behind the New Probelm in Visually Unappealing Chicken Breast.pdf
Researchers in Brazil conducted a study to determine whether there is an interaction between myopathy severity and long storage periods. The results showed that the fatty acid profile and nutritional properties of the meat may be affected. #InterpretiveSummary #PoultryScienceJournal ...
Wooden breast myopathy may affect chicken meat quality after frozen storage.pdf
By finding an alternative use for breast meat considered compromised, the industry could see a return value on meat with deep pectoral myopathy (DPM). Researchers in Brazil conducted a study to determine the influence DPM had on various parameters of fresh sausages. Learn what this study could...
Fresh chicken sausage may return value to breast meat affected by myopathies.pdf
In this study, researchers applied stepwise chilling with calcium incubation to goose meat, aiming to improve the meat’s tenderness. The results of the study have yielded promising results for processors looking to keep goose meat tender after slaughter. #InterpretiveSummary ...
More Tender Goose Meat- Stepwise Chilling with Calcium Incubation.pdf
With the rise in duck meat popularity, especially in China, how long does it take to raise ducks to a marketable age? This question of course comes without compromising on meat quality and nutritional value. Researchers at Yangzhou University have examined this topic from every angle and...
Cherry Valley ducks need 38 days to reach the ideal marketable age.pdf
Join us as we discuss the differences between red meat and white meat with Casey Owens from the University of Arkansas! Resources Referenced in this Episode: Meat Science Lexicon #Let'sSquawkAboutIt #MeatQuality #MeatScience
A recent study in Poultry Science® investigated the impact of raising ducks in a rice farming system had on duck carcass traits. Check out the full interpretive summary and what this means for producers! #InterpretiveSummary #PoultryScienceJournal #MeatQuality #Duck ...
Rice paddies may be the ideal environments for raising organic duck meat—and improving carcass qualities.pdf