Master's Thesis at Basrah University Explores Manufacturing Meat Products from Plant Residues
A Master's thesis at the College of Agriculture, University of Basrah, explored the manufacturing of low-fat, fiber-enriched meat products from plant residues and assessed their qualitative attributes during frozen storage.
The research, presented by the researcher Nawar Abdul Kareem Abdul Razaq, aimed to manufacture meat products with the addition of rice bran and carrot residues in various proportions as a fiber source, while monitoring their chemical content as well as chemical, functional, and sensory properties.
The study concluded that the prepared products enriched with dietary fibers exhibited good functional properties, alongside their qualitative and sensory characteristics, reduced cholesterol content, and increased retained moisture and fat percentages. All treatments received acceptable evaluation scores.
Department of Media and Government Communication
