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Food safety / Technology / Business / Health / Meat / Chicken / Poultry farming


STEPHEN AUSMUS (D1023-1) After chicken carcasses have been immersion chilled or air chilled, food technologist Doug Smith removes broiler breast fillets while
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Document Date: 2008-04-17 07:30:54

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City

Athens / Durham / /

Continent

Europe / /

Country

United States / /

Currency

ARS / USD / /

/

Facility

University of Georgia / College Station Rd. / Plant Proddeveloped / /

IndustryTerm

food technologists / hicken processing / water management / energy cost / food safety / poultry processing / immersion-chilling systems / food scientists / poultry products / poultry-processing plants / air-chilling equipment / food / /

Organization

University of Georgia / Research Center / Quality and Safety Assessment Research Unit / Agricultural Research Service / Poultry Processing and Swine Physiology Research Unit / Food Safety / ARS’s Richard B. Russell Research Center / /

Person

STEPHEN AUSMUS / Julie Northcutt / Roger Huezo / Doug Smith / Sharon / Richard B. Russell / William Merka / /

/

Position

Governor / professor / poultry extension scientist / food technologist / /

ProvinceOrState

Georgia / /

URL

www.nps.ars.usda.gov / /

SocialTag