A recent industry workshop to educate about the best practices and techniques in meat quality and hygiene was held by the Qatar Company for Meat & Livestock Trading, Widam Food (formerly Mawashi) in collaboration with a leading institute ‘Meat & Livestock Australia’ (MLA). The event saw in attendance over 50 key players, a press statement said yesterday. The event, presented by MLA, provided an opportunity to learn more about preparing and processing sheep meat to ensure optimal results. The Managing Director and CEO of Widam Food, Ahmed Nasser Sraiya Al Kaabi, said: “Australia is the world’s leading live sheep and sheep meat exporter. It is to that effect that we, at Widam Food, have partnered with MLA to bring to Qatar first-class knowledge and know-how through this seminar with an expert panel of speakers that discussed systems and new technologies used in Australia to optimise meat quality while maintaining food hygiene and safety.” Attendees also had the opportunity to select topics of interest from an exhaustive list of subjects that shed a strong light on various processes across the board. MLA showcased Australia’s success story in quality-meat production systems explaining how improving the dressing hygiene can increase product shelf life and what factors can contribute to eating quality. Speakers also looked at the pathways and approach for Australian lamb meat standards and the role of governments in quality assurance. Head of Quality and Health at Widam Food, Dr Omer Ahmed Abdel Hameed, also highlighted the company’s world-class quality assurance production systems. Additionally, attendees selected a series of topics that directly serve their various interests in the industry. Such topics covered farm and feedlot matters such as formulas needed to maximise growth, optimise meat quality and minimise dark cutting; abattoirs processes such as practical personal and operational hygiene on the slaughter floor and low stress handling and slaughter practices that helps to improve meat quality and tenderness; processing and chilling by identifying and measuring dark cutting in sheep meat and post-slaughter handling. Source : Qatar Chronicle

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