An Auburn University researcher is developing a process to rapidly detect poor meat quality in chicken breasts, which could mean the end of biting into a fast-food chicken sandwich only to find that the meat is tough and chewy.
Amit Morey, assistant professor in the College of Agriculture’s department of poultry science, is one of seven Auburn researchers recently awarded LAUNCH Innovation Grants designed to help move their novel research from the lab to the marketplace, with a
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