Ali Falah Jasim from the Department of Animal Production successfully defended his master’s thesis entitled “Some Quality Traits of Meat Subjected to Hydrostatic Pressure.”
The study aimed to investigate a novel method for improving meat tenderness using hydrostatic pressure, in addition to evaluating the physical, chemical, and histological characteristics of meat subjected to hydrostatic pressure.
The researcher recommended adopting this method to address the low tenderness of meat from older animals and extending its application to officially approved slaughterhouses. He also recommended using hydrostatic pressure as a simple and cost-effective method for reducing microbial contamination in different types of meat.
