Widam Food, MLA Address Industry Experts on Best Practice Techniques in Meat Quality and Hygiene

Doha, May 27 (QNA) -Widam Food, Qatars foremost meat provider, recently organized an industry workshop on best practices and techniques in meat quality and hygiene in collaboration with leading institute Meat & Livestock Australia (MLA) at the Marriott hotel in Doha. The event saw in attendance over 50 key players The seminar, presented by MLA, provided an opportunity to learn more about preparing and processing sheep meat to ensure optimal meat results. Ahmed Nasser Sraiya Al Kaabi, Managing Director and Chief Executive Officer of Widam Food said: "Australia is the worlds 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 optimize meat quality whilst maintaining food hygiene and safety. Attendees also had the opportunity to select topics of interest from an exhaustive list of elective subjects that shed a strong light on various processes across the board. MLA showcased Australias success story in meat quality 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. Dr. Omer Ahmed Abdel Hameed, Head of Quality and Health at Widam Food also highlighted the companys 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 maximize growth, optimize meat quality and minimize 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. Widam Food and MLA also touched on the retail side of the business with key tips on the management of a companys cold chain which comprises calibration, monitoring and recording. "This workshop is a strong testament to Widam Foods steadfast commitment to grow the local industry with the essential global experience and expertise of its best players from across the world." Al Kaabi added.(QNA)