Dr. Aswan Hamad Allah Al-Biyar, a lecturer at the College of Agricultural Engineering Sciences, Department of Food Sciences, participated as the chair of the master’s thesis defense committee titled “Synergistic Effect of Peppermint Oil and Germinated Soybean Seeds on the Quality and Sensory Properties of Processed Meat Products” by student Wassan Faiq Hiyal from the Department of Home Economics, College of Education for Girls.
The study aimed to investigate the impact of peppermint oil extract on the qualitative, chemical, and microbial characteristics of processed meat products (camel beef burgers), determine the optimal ratio of peppermint oil extract and germinated soybean powder, and study their combined effect on the qualitative, chemical, and microbial properties of processed meat products (camel beef burgers).
The thesis emphasized the importance of plant extracts as natural preservatives, advocating for their use over synthetic (chemical) preservatives due to their potential long-term negative health effects. It highlighted plant extracts as natural antioxidants with high efficiency, suggesting a focus on them instead of synthetic antioxidants.
Dr. Al-Biyar contributed significantly to the discussion with rigorous scientific information and observations. Best wishes to Dr. Aswan Al-Biyar for continued scientific excellence.