Ep. 202: A woody breast breakthrough

Working with a research team at the University of Arkansas System, Division of Agriculture, Dr. Dongyi Wang will outline for our MeatingPod listeners new advances that can improve the detection rate of woody chicken breast on the processing line 95% of the time. Utilizing cutting-edge hyperspectral imaging as chicken breasts move down the line, the system can spot the meat quality defect that result in a crunchy texture or other textural issues before the product reaches consumers. The high-tech imaging is expected to help the poultry industry address an issue that costs processors millions of dollars per year and, eventually, could play a role in worker safety or even food safety, Dr. Wang adds.