The College of Agriculture at the University of Maysan organized a workshop on the most important methods of preserving meat and its products, attended by the lecturer from the Department of Animal Production, Ms. Nour Falah Mahdi.
The workshop included an introduction to the importance of meat and a statement of its high nutritional value and its content of essential nutrients for the body. The workshop also included a statement of the most important methods used in preserving meat and meat products, including the well-known old methods such as drying, curing, smoking, fermentation, and others, in addition to modern methods such as irradiation and canning.
The workshop also addressed the possibility of using aromatic oils in preserving meat and its products due to the important compounds they contain. The workshop aims to introduce researchers and specialists in food sciences and producers of processed meat to the importance of knowing the methods of preserving meat and its products. The workshop reviewed many processed and preserved meat products in different ways and with different names according to countries and cultures.
The workshop concluded with the need to pay attention to knowing these methods, their details and conditions according to the type of manufactured product in order to obtain meat suitable for human consumption and extend its storage life.
