DR. CASEY M. OWENS Poultry Processing and Products

Dr. Owens received her B.S. degree in Poultry Science in 1994. She received her M.S. degree in Food Science and Technology in 1996 and her Ph.D. in Food Science and Technology in 1999. All three degrees were obtained at Texas A&M University in College Station,Texas. Dr. Owens joined the University of Arkansas poultry science faculty in 2000 and was promoted to Associate Professor with tenure in 2006. Dr. Owens 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 the use of postmortem electrical stimulation in poultry. Current research focuses on the prevention, development, and improvement of PSE meat in turkeys and chickens. Dr. Owens was promoted to Associate Professor with tenure in 2006. Owens is a member of Poultry Science Association, Institute of Food Technologists, and various honor fraternities and societies including Phi Tau Sigma, Alpha Zeta, Golden Key National Honor Society, Gamma Sigma Delta. She currently teaches the undergraduate Egg and Meat Technology class and serves as an undergraduate academic advisor and as an advisor to the Poultry Science Graduate Association and the Poultry Science Club. SIGNIFICANT PAPERS Wideman, Jr., R.F., M.E. Chapman, C.M. Owens, M. K. Devabhaktuni, L.C. Cavitt, W. Wang, and G. F. Erf, 2002.  Broiler survivors of intravenous micro-particle injections: Evaluation of growth, livability, meat quality, and arterial blood gas values during cyclic heat challenge.  Poultry Sci. 82:484-495. 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.*, B. M. Hargis, and C. M. Owens, 2004.  The use of halothane and succinylcholine to identify broilers prone to developing pale, soft, exudative meat.  Poultry Sci. 83:1440-1444. 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. Cavitt, L.C.*, J.F. Meullenet, R.K. Gandhapuneni, G.W. Youm, and C.M. Owens, 2005.  Rigor development and meat quality of large and small broilers and the use of the Allo-Kramer shear, needle puncture, and razor blade shear method to measure texture.  Poultry Sci. 84:113-118 Meullenet, J-F., E. Jonville, D. Grezes, and C.M. Owens, 2004. Prediction of the texture of cooked poultry pectoralis major muscles from near-infrared reflectance analysis of raw meat.  J. Texture Studies 35,6:573-585 Fanatico, A.A.*,  P.B. Pillai, L.C. Cavitt, C.M. Owens and J.L. Emmert, 2005. Evaluation of slower-growing broiler genotypes grown with or without outdoor access:  Growth performance and carcass yield.  Poultry Sci. 84:1321-1327. Fanatico, A.A.*, L.C. Cavitt, P.B. Pillai, J.L. Emmert and C.M. Owens, 2005. Evaluation of slower-growing broiler genotypes grown with or without outdoor access:  Meat quality. Poultry Sci. 84:1785-1790. Owens, C.M., L.C. Cavitt, G.W. Youm, and J-F.C. Meullenet, 2005.              Using a novel razor blade shearing method to measure poultry meat tenderness. Zootecnica International.  World’s Poultry Journal.  1:56-59. Owens, C.M. and A.R. Sams. 1997. Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation. Poultry Sci. 76:1047-1051. Owens, C.M. and A.R. Sams. 2000. The influence of transportation on turkey meat quality Poultry Sci. 79:1204-1207. Owens, C.M., N.S. Matthews, and A.R. Sams. 2000. The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter. Poultry Sci. 79:789-795. Owens, C.M., S.R. McKee, N.S. Matthews, and A.R. Sams. 2000. The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening. Poultry Sci. 79:430-435. Owens, C.M., E.M. Hirschler, S.R. McKee, and A.R. Sams. 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Sci. 79:553:558. Owens, C.M. and A.R. Sams. 1998. Meat quality of broiler breast meat following postmortem electrical stimulation at the neck. Poultry Sci. 77:1451-1454.     CONTACT INFORMATION   cmowens@uark.edu   Dr. Casey M. Owens Center of Excellence for Poultry Science POSC 0-114 University of Arkansas Fayetteville, AR 72701 Telephone: (479) 575-4281 FAX: (479) 575-8775   BACK TO FACULTY