Best Food Facts gives you the opportunity to connect with food experts from around the country who have done the research, checked their work and want to share the results. Through blog posts, experts provide answers to your questions about food. Best Food Facts encourages open discussion - please send us your questions.
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Meet Our Featured Expert!
Dr. Casey M. Owens, PhD, is an associate professor in the Department of Food Science and member of the Center of Excellence for Poultry Science at the University of Arkansas. She currently teaches Egg & Meat Technology and Value Added Muscle Foods.
Dr. Owens conducts research to evaluate the effects of pre-slaughter environmental conditions and processing techniques on muscle metabolism and meat quality of poultry. Her research emphasis is on evaluating production and processing factors affecting poultry meat tenderness as well as other meat quality factors such as water holding capacity, color and sensory attributes.
Dr. Owens has contributed to the following Best Food Facts posts: