This project aims to better understand how the different stages of chicken processing affect its microbial quality. Carried out in three Quebec slaughterhouses, the study tracks the microorganisms present on the carcasses and cuts during refrigerated storage. The goal is to identify the critical stages in order to improve shelf life, quality, and safety of the products.
Student presenter: Amel Guedoudj amel.guedoudj@umontreal.ca
Supervisor : Dre Marie-Lou Gaucher marie-lou.gaucher@umontreal.ca
Authors, co-authors : Amel Guedoudj1,2 , Alexandre Thibodeau1, 2, Marie-Lou Gaucher1,2
1 Chaire de recherche en salubrité des viandes (CRSV), Faculté de médecine vétérinaire, Université de Montréal 2 Centre de recherche en infectiologie porcine et avicole (CRIPA), Faculté de médecine vétérinaire, Université de Montréal
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