The College of Agriculture at the University of Basra organized a training course on "Producing Low-Fat Meat Products."

The course, presented by Dr. Ghaydaa Ali Makki and Dr. Zainab Ali Ahmed, aimed to introduce participants to the production of beef products with low fat content without compromising product quality, as well as methods for preserving these products through refrigeration and freezing, and to conduct sensory evaluations of the finished product.

The course also included the production of meat products containing varying fat percentages without affecting product quality.

The course recommended that participating undergraduate and graduate students adhere to the optimal fat content requirements for high-quality products during processing.

Media and Government Communication Division / College of Agriculture