The goal of this symposium is to help graduate students and industry personnel standardize evaluation methods. One good example that will be discussed is the problem seen in scientific/popular publications where different conditions are used to conduct “a standardized shear force test”. However, the conditions applied might be completely different, e.g., different blade size, crosshead speeds, temperature, sample configuration. This symposium will help personnel overcome such a problem/challenge and aid in using and reporting comparable results.
Standard Registration offers a discounted rate for attendees. Be sure to register early as Standard Registration is only available until June 30, 2023. Savings is in USD.
PSA has a limited number of rooms reserved with the Philadelphia Marriott Downtown at a special low rate. These room rates are only available until June 12, 2023! Book early!
1:00 PM EDT
Texture testing of raw and cooked poultry meat.
Casey M. Owens, University of Arkansas
1:30 PM EDT
Color measurements.
Amit Morey, Auburn University
2:00 PM EDT
Microbiology sampling.
Manpreet Singh, University of Georgia
2:30 PM EDT
Sensory analyses for poultry meat.
Massimiliano Petracci, University of Bologna, Italy
3:00 PM EDT
Break.
3:30 PM EDT
Genetic selection and meat quality research.
Richard Bailey, Aviagen Ltd., United Kingdom
4:00 PM EDT
Methods for measuring water and fat holding capacity in poultry meat.
