In this episode of The Poultry Podcast Show, Dr. Dianna Bourassa from Auburn University shares her insights into poultry processing and food safety. She discusses how pre-slaughter handling affects meat quality, highlighting the importance of managing stress and maintaining proper temperatures to ensure bird welfare and better product results. Don’t miss this opportunity to gain practical tips and explore innovative solutions to some of the industry's biggest challenges. Listen now on all major platforms!

"Allowing birds to rest for at least two hours after transport reduces stress and stabilizes hormones, improving overall meat quality."

Meet the guest: Dr. Dianna Bourassa is an Associate Professor and Extension Specialist in Poultry Processing at Auburn University. With a Ph.D. in Biochemistry and Molecular Biology from the University of Georgia, she specializes in poultry microbiology, food safety, and animal welfare. Dr. Bourassa’s research focuses on optimizing pre-slaughter processes to enhance meat quality and bird welfare.

What you will learn:

(00:00) Highlight
(01:20) Introduction
(02:04) Stress management
(04:43) Temperature control
(07:08) Meat quality
(09:51) Processing innovations
(18:19) Key research findings
(20:10) Final Questions

The Poultry Podcast Show is trusted and supported by innovative companies like:

* Evonik

- PSA

- dsm-firmenich

- Adisseo

- Probiotech

- Boehringer Ingelheim

- Natural Biologics

- AB Vista

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Website: The Poultry Podcast Show

Instagram: The Poultry Podcast Show

LinkedIn: The Poultry Podcast Show

Dr. Dianna Bourassa: Stress & Meat Quality | Ep. 145