PhD Dissertation at the University of Basrah Explores Use of Natural Sources to Improve the Quality of Cured Meat Products
The College of Agriculture at the University of Basrah examined a PhD dissertation on “The Effect of Adding Selected Natural Sources of Nitrate to Improve the Quality Traits of Cured Meat Products.”
The research, presented by Haider Kadhim Habib, aimed to utilize plants rich in nitrate and nitrite in the production of basterma to reduce the concentration of harmful nitrosamine compounds formed during storage, while also enhancing the product’s qualitative characteristics over different storage periods.
The dissertation included assessments of chemical composition, antioxidant activity, identification of active compounds, and anthocyanin pigments using HPLC technology, in addition to monitoring changes in quality attributes and nitrosamine levels under various storage conditions.
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