The Poultry Podcast Show - Dr. Dianna Bourassa: Stress & Meat Quality | Ep. 145

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!

What will you learn: 

• Stress effects on poultry
• Temperature control methods
• Pre-slaughter meat quality
• Industry best practices
• Role of gas-stunning

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.
Connect with our guest on Social Media: LinkedIn