معرفی
Casey M. Owens is the Novus International Professor of Poultry Science at the Center of Excellence for Poultry Science, University of Arkansas. She joined the faculty in 2000 and was promoted to Associate Professor with Tenure in 2006. Owens also holds an Adjunct Associate Professor appointment in the Department of Food Science.
- 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
Her research focuses on preslaughter environmental conditions and processing techniques affecting poultry muscle metabolism and meat quality. Key areas include pale, soft exudative (PSE) meat, woody breast myopathy, and postmortem electrical stimulation. She has developed the Meullenet-Owens Razor Shear (MORS) method for meat tenderness evaluation.
Recent publications highlight her work on instrumental texture analysis, myopathy mitigation, and nutritional interventions for improving meat quality. Owens teaches POSC 4314 Egg & Meat Technology and POSC 5413/4413 Value Added Muscle Foods, emphasizing muscle ultrastructure, protein functionality, and processed meat development.
