The defense of the master’s thesis titled “The Role of Resveratrol as an Antioxidant in Improving the Quality of Chilled Minced Beef Meat” by the student Inas Yahya Radi from the Department of Animal Production was held at the College of Agricultural Engineering Sciences, University of Baghdad.
The thesis aimed to study the effect of different concentrations of the antioxidant (resveratrol) on the physical, chemical, and sensory properties of chilled minced beef meat stored at a temperature of 2°C for 12 days. It also evaluated the addition of various concentrations of the antioxidant resveratrol to beef to extend the storage life of the meat during refrigeration for different periods.
The researcher recommended the effective use of resveratrol as a natural antioxidant to extend the storage life and to use other concentrations of resveratrol for different or longer periods to improve or maintain the quality and sensory properties of stored meats.
Congratulations to the student on her success and scientific effort.
