Master’s Thesis at the University of Basrah Explores the Effect of Oat Starch Coating on the Quality and Shelf Life of Duck Meat
The College of Agriculture at the University of Basrah examined a master’s thesis that studied the effect of oat starch coating, enriched with cardamom oil or bay leaf powder, on the quality and shelf life of duck meat.
The thesis, submitted by student Alaa Turki Lafta, aimed to investigate the impact of these natural additives on various chemical, physical, microbial, and sensory properties of frozen duck meat.
The findings revealed that using enriched oat starch as a coating is an effective and safe method to enhance the quality of duck meat and extend its shelf life—thereby supporting food sustainability and safety.
Department of Media and Governmental Communication
