Department of Animal Production at  College of Agriculture at Basrah University organized a workshop entitled Raw materials used in the manufacture of meat products and their role in improving quality and nutritional value. The workshop aimed to pay attention to the manufacture of meat products from the beginning of slaughter to the consumer product of high quality in the market using a variety of manufacturing methods through which some preservatives are added. The workshop, which was attended by Prof. Ashraf Mahdi Shrouba from the Department of Food Industries, Faculty of Agriculture, Benha University, Arab Republic of Egypt, included working to maintain the quality and value of meat products using modern methods with additives during manufacturing. The workshop recommended increasing research and studies using materials of vegetable origin, including spices, herbs and healthy plants, to preserve meat and extend its storage life.