Department of Poultry Science & The Center of Excellence for Poultry Science
1260 W. Maple, POSC 0-114
University of Arkansas
Fayetteville, AR 72701
Phone: (479) 575-4952
Fax: (479) 575-3026
slandis@uark.edu
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POSC Home > Faculty & Personnel > Faculty > Casey M. Owens-Hanning

Casey M. Owens-Hanning

Casey M. Owens-Hanning

Poultry Processing and Products

Address

Center of Excellence for Poultry Science
POSC 0-114
University of Arkansas
Fayetteville, AR 72701
Phone: (479) 575-4281
Fax: (479) 575-8775
cmowens@uark.edu

Education

Ph.D., Food Science and Technology, Texas A&M University, 1999
M.S., Food Science and Technology, Texas A&M University, 1996
B.S., Poultry Science, Texas A&M University, 1994

Professional Experience

  • Joined the Center of Excellence for Poultry Science in 2000
  • Associate Professor with tenure, CEPS, 2006
  • Novus International Professor of Poultry Science, 2014
  • Adjunct Associate Professor, Department of Food Science, University of Arkansas
  • Adjunct Associate Professor, Department of Food Science, University of Arkansas

Courses Taught


  • POSC 4314 Egg & Meat Technology.  Description: Study of the science and practice of  processing poultry meat and egg products; examination of the physical, chemical, functional and microbiological characteristics of value added poultry products; factors affecting consumer acceptance and marketing of poultry products and the efficiency of production.
  • POSC 5413/4413 Value Added Muscle Foods.  Description: An intense study of muscle structure and how it relates to the development of further processed meat products.  Muscle ultrastructure, protein functionality, product development, and quality analysis will be covered.  A laboratory will also be included to allow students to obtain hands-on experience of producing processed meat products.

Research Area


• Conducts research to evaluate the effects of preslaughter environmental conditions and processing techniques on muscle metabolism and meat quality of poultry. Her research has focused on the development of pale, soft, exudative (PSE) meat in turkeys and broilers and the use of postmortem electrical stimulation in poultry.
• Strong emphasis evaluating production and processing factors affecting poultry meat tenderness and other meat quality factors such as water holding capacity, color and sensory attributes.

Publications

Selected Publications                                                                    
Full list of Publications (click to download)

·         Cavitt, L. C., G. W. Youm, J. F. Meullenet, C. M. Owens, and R. Xiong,  2004. Prediction of poultry meat tenderness using razor blade shear, Allo Kramer shear, and sarcomere length.  J. Food Sci. 69:(1) SNQ11-15.
·         Cavitt, L.C., J-F.C. Meullenet, R. Xiong, and C. M. Owens. 2005.  The  Correlation of Razor Blade Shear, Allo-Kramer Shear, Warner-Bratzler Shear, and Sensory Tests to Changes in Tenderness of Broiler Breast Fillets.  J. Muscle Foods 16:223-242.
·         Mehaffey, J.M., S.P. Pradhan, J.F. Meullenet, J.L. Emmert, S.R. McKee and C.M. Owens, 2006.  Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.  Poultry Sci. 85:902- 908.
·         Saha, A., Y. Lee, J. F. Meullenet, and C. M. Owens.  2009.  Consumer acceptance of broiler breast fillets marinated with varying levels of salt.  Poult. Sci. 88:415-423
·         Owens, C.M., C.Z. Alvarado, and A.R. Sams. 2009.  Research developments in pale, soft, exudative turkey meat in North America.  Poult. Sci. 88: 1513-1517
·         Saha, A., A. V. S. Perumalla, Y. Lee, J. F. Meullenet,  and C. M. Owens.  2009. Tenderness, Moistness, and Flavor of Pre- and Post-Rigor Marinated Broiler Breast Fillets Evaluated by Consumer Sensory Panel.  Poult. Sci. 88: 1250-1256
·         Perumalla, A.V.S., A. Saha, Y. Lee, J. F. Meullenet, and C. M. Owens.  2011. Marination properties and sensory evaluation of breast fillets from air chilled and immersion chilled broiler carcasses.  Poult. Sci. 90: 671-679.
·         Lee, Y.S., G. Youm, C.M. Owens, and J.F. Meullenet.  2011.  Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat. J. Food Sci. 76 (8):S478-S484.
·         Lee, Y.S., Z.G. Zhekov, C.M. Owens, M. Kim, and J.F. Meullenet.  2011.  Effects of partial and complete replacement of sodium chloride with potassium chloride on the texture, flavor and water-holding capacity of marinated broiler breast fillets.  J. Texture Studies 1-9
·         Brewer, V.B., V.A. Kuttappan, J.L. Emmert, J-F.C. Meullenet, and C.M. Owens. 2012.  Big bird programs: impact of strain, gender, and debone time on meat quality of broilers.  Poult. Sci. 91:248-254 
·         Brewer, V.B., J. L. Emmert, J-F. C. Meullenet, C. M. Owens.  2012. Small bird programs: impact of phase-feeding, strain, gender and debone time on meat quality of broilers.  Poult. Sci. 91:499-504 
·         Brewer, V.B., C. M. Owens, and J.L. Emmert. 2012. Phase-feeding in a big bird production scenario: impact on growth performance, yields and fillet dimensions. Poult. Sci. 91:1256-1261
·         Brewer, V.B., C. M. Owens, and J.L. Emmert. 2012. Phase-feeding in a small-bird production scenario: impact on growth performance, yield and fillet dimension. Poult. Sci. 91:1262-1268
·         Kuttappan, V.A., Y. S. Lee, G. F. Erf, J-F. C. Meullenet, S. R. McKee and C. M. Owens.  2012. Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping.  Poult. Sci. 91:1240-1247
·         Kuttappan, V.A., V. B. Brewer, P. W. Waldroup, and C. M. Owens.  2012. Influence of growth rate on the occurrence of white striping in broiler breast fillets.  Poult. Sci. 91:2677-2685
·         Kuttappan, V.A., S. D. Goodgame, C. D. Bradley, A. Mauromoustakos, B.M.Hargis, P. W. Waldroup and C. M. Owens. 2012. Effect of different levels of dietary vitamin E (DL-α-tocopherol acetate) on the occurrence of different degrees of white striping on broiler breast fillets.  Poult. Sci. 91:3230-3235
·         Kuttappan, V.A., G. R. Huff, W. E. Huff, B. M. Hargis, J. K. Apple, C. Coon and C. M. Owens. 2013. Comparison of hematologic and serologic profiles of broiler birds with normal   (NORM) and severe (SEV) degrees of white striping in breast fillets. Poult. Sci. 92:339- 345
·         Kuttappan, V.A., H. L. Shivaprasad, D. P. Shaw, B. A. Valentine, B. M. Hargis, F. D. Clark, S. R. McKee, and C. M. Owens. 2013. Pathological changes associated with white striping in broiler breast muscles.  Poult. Sci. 92:331-338                                         
·         Kuttappan, V.A., V.B. Brewer, A. Mauromoustakos, S. R. McKee, J.L. Emmert, J.F.  Meullenet, and C. M. Owens.  2013. Estimation of factors associated with the occurrence of white striping in broiler breast fillets.  Poult. Sci. 92:811-819

Poultry Meat Processing, 2nd Edition.  2010.  CRC Press, Boca Raton, FL.  Editors: C.M. Owens*, C.Z. Alvarado, and A.R. Sams