A master's thesis from the Department of Animal Production at the College of Agriculture at the University of Basra discussed the effect of coating oat starch enriched with cardamom oil or bay leaf powder on the quality and shelf life of duck meat.
The thesis, submitted by student Alaa Turki Lughata and supervised by Professor Dr. Majid Hassan Al-Asadi, aimed to study the effect of coating oat starch enriched with cardamom oil or bay leaf on some chemical properties.
The thesis included the use of oat starch enriched with cardamom oil and bay leaf at concentrations of 0.5 grams each to improve the chemical, physical, microbial, and sensory properties of frozen duck breast meat.
The results concluded that using oat starch enriched with cardamom oil, bay leaf powder, or both, in coating duck breast meat is an effective, safe, and sustainable method for improving meat quality and extending its shelf life.
Department of Media and Government Communication / College of Agriculture
