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The Poultry Food System: A Farm to Table Model


The intent of this project is to efficiently utilize the special capabilities of the cooperators at the different universities and their respective facilities to achieve the overall project objectives of 1) improving consumer acceptance and commercial profitability of poultry meat and eggs by solving critical quality problems related to color, flavor and texture; and 2) enhancing consumer safety of poultry meat and eggs by solving critical problems related to microbial colonization, contamination and subsequent pathogen growth. University of Florida's participation will be on Objective 2 with respect to poultry meat.

Williams, Sally
University of Florida
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