A new book has been published by Assistant Professor Dr. Adnan Shakour Ahmed Al-Perkhdri from the College of Agriculture and Assistant Lecturer Najla Daniel Abdulwahab from the College of Veterinary Medicine, titled “The Comprehensive Guide to Meat Science and Health.”
The authors explained that the book aims to provide a complete scientific reference that combines both theoretical and practical aspects of meat science, with a focus on food safety, meat quality, and the prevention of foodborne diseases. It serves as an important guide for students, researchers, and professionals in the fields of agriculture, veterinary medicine, and public health.
They added that the book consists of 10 main scientific chapters covering a wide range of topics, including food animals and types of meat, slaughterhouses and slaughtering methods, the chemical composition and nutritional value of meat, pre- and post-slaughter meat inspection, meat preservation and processing, as well as diseases associated with animals and meat.
