University of Basrah Organizes Training Course on Natural Additives and Their Applications in Meat Processing
The College of Agriculture at the University of Basrah organized a specialized two-day training course entitled “Natural Additives and Their Role in Improving the Quality and Extending the Shelf Life of Farm Animal Meat.”
The course aimed to highlight the importance of natural additives in improving meat quality and to equip participants with the skills needed to manufacture meat products and assess their sensory and chemical properties.
Delivered by Dr. Alia Jari Shabeeb and Dr. Zainab Ali Kadhim, the course featured theoretical lectures and practical applications in burger production, including the addition of natural substances to examine their effects on product quality and shelf life. These activities contribute to advancing meat-processing techniques and improving the quality of food products in accordance with established scientific principles.
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