University of Basrah Organizes Training Course on Manufacturing Healthy Meat Products
The College of Agriculture at the University of Basrah organized a training course entitled "Manufacturing Low-Fat Meat Products."
The course aimed to introduce participants to the mechanisms for manufacturing beef products with low fat content without compromising quality, as well as methods of refrigeration and freezing, and sensory evaluation of the products.
The course, presented by instructors Ghaydaa Ali Makki and Zainab Ali Ahmed, included practical applications for producing products with varying fat percentages while maintaining their quality.
It recommended adopting optimal fat percentages to ensure a high-quality, healthy food product.
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