Sunday, April 19, 2009
Restaurants Chicken podiatry arrives at UGA
Posted by Cliff Bostock @cliffbostock on Sun, Apr 19, 2009 at 11:03 PM
Is this cool or what? The Red and Black, the University of Georgia newspaper, reports that a student and professor there are helping keep chicken feet tasty:
"Phoenix claws" are not something most University students see on their plates at mealtimes. However, phoenix claws - the common restaurant name for chicken feet - are one of the poultry industry's leading exports."In the past, chicken feet were considered a waste product; companies had to pay to get rid of it," said Brian Fairchild, associate professor of poultry science, in a phone interview Tuesday. Nowadays, chicken feet, or paws, are a "major food item for Asian markets," Fairchild said, [whereas] before they were used in animal feed.
Eric Shepherd, a master's student from Griffin, is researching with Fairchild to determine factors that affect foot pad dermatitis, a condition in which "lesions develop [on the foot pad] due to interaction with a variety of environmental factors" in poultry. He wanted to work on his thesis "in live products," and after discussing his options with Fairchild, the "hot issue" of downgrades from the dermatitis became his focus.
Dim sum lovers everywhere thank the University of Georgia. Go, you feathery dogs!
(Photo of chicken foot courtesy of redandblack.com.)
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