Avery Smith

I began my research in May 2016 under Dr. Amit Morey of Auburn University. Our lab is currently focused on strategies to recover industry losses associated with Wooden Breast (WB) in poultry breast filets. While breast meat affected by WB is safe for consumption, it has an unpleasantly tough and chewy texture and tends to lose more water when cooked than normal filets. This is due to an excessive amout of collagen and other microscopic changes associated with WB. Currently, an estimated 5%-10% of industry filets are affected, a number that is expected to increase while poultry scientists work to prevent the problem. Additionally, our lab performs microbiological assessments and other activities related to poultry products.

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Throughout my research, I have learned to safely operate and clean several pieces of laboratory and processing equipment, including texture analyzer, meat grinder, marination equipment, and colormeter.