Zaid Emad Hameed Zaini

Abstract The study aimed to find out the effect of raisins pomace powder additives on the drip and cooking loss, sensory qualities. Broilers were fed on diets containing 0, 10, 20, and 30 grams of raisins pomace powder per kilogram of diet for 5 weeks. There have been significant changes, as the percentage of cooking loss in the breast muscles has decreased, and there has been an increase in relative weight of heart. Raisins pomace powder additives did not affect the percentage of drip loss, nor the percentage of edible giblets (liver, spleen, and gizzard). These levels of raisins pomace powder which studied for the first time have changed the loss of cooking making meat available in a great way by manufacturing, especially the breast muscles used in the manufacture of various products, as well as improving flavor, tender, and completely concealing the unacceptable flavor which is very common in meat chicken in Iraq. © 2025, University of Kufa. All rights reserved.

Abstract Basturma (Iraqi fermented meat sausage) is one of the most important and oldest food industries used to preserve meat by salting with drying, and left for fermentation in the storage room. This study aimed to evaluate the effect of adding starter bacteria plus dextrose, vinegar, acetic acid, and sour orange on the chemical attributes and microbiological analysis of basturma. Beef meat mixtures were fermented traditionally for 28 days in a well-ventilated room. The treatments were: fermented meat without any addition (T1) served as control, adding 0.5% starter bacteria plus 0.75% dextrose (T2), adding 8% sour orange (T3), adding 0.5% vinegar (T4), and adding of 0.1% citric acid (T5) then minced to prepare Basturma. Results showed that the pH values at the end of the maturity period decreased when 8% sour orange was added (T3). Higher peroxide values were obtained in T1 as compared with other treatments, indicating that adding citric acids gave the best results, followed by the addition of starter bacteria plus dextrose. Furthermore, the addition of citric acid resulted in a decrease in the total bacterial and Escherichia coli counts. The sensory evaluation of the degree of popular approval revealed significant variations in the scores in T2 and T3. The best value for the general format, color, flavor, juiciness, texture, and general acceptability of the taste was obtained in these two treatments. © 2025 The Authors.

Evaluation sausage prepared with beetroot and camel thistle as a Nitrite substitute. Zaid Imad Hameed Zainy1 , 2Alrubeii, A.. 1Dept.Animal Production-Faculty of Agriculture- University of Kufa, Iraq 2Dept.Animal Production- College of Agricultural Engineering Sciences University of Baghdad, Iraq. Abstract - Background and Objective: The objective of this study was to determine the oxidation of processed sausages made with beetroot and camel thistle as a Nitrite alternative. Materials and Methods: added for both beetroot and camel thistle for manufactured sausages treatment was divided into 10 treatments control treatment without adding, T1 Control. T2 (150 PPM Nitrite). T3 (1%) Beetroot powder, T4 (2% Beetroot powder), T5 (0.25%) Beetroot Water Extract, T6 (0.50%) Beetroot Water Extract,T7 (1% camel thistle), T8 (2% camel thistle), T9 (0.25%), Camel Thistle Water Extract T10 (0.50%) and Camel Thistle Water Extract. Results: Results showed after 21 days of storage, there was a significant decrease (P<0.01) in the pH value in treatment T8 and T6 in the 14-day storage period as compared to other treatments, FFA percentage a significant decrease (P<0.01) in the in T7, T3. the treatment T6 (0.50 percent) beetroot water extract had the lowest TBA (Thiobarbituric acid) value and peroxide value and the best sensory evaluation of processed sausages. Conclusion: The results of the laboratory investigation suggested that using the addition of water extract for beetroot and camel thistle powder has had the greatest effect in greatly reducing oxidation. The result is consistent with the measurements pH, FFA, Palatability, Freshness, Juiciness, Flavor, Appearance, texture and color.

ABSTRACT This study was aimed to decreasing the use of nitrite in Pasterma (sausage in Iraq) in traditional condition, beetroot and milk thistle was used with (75% veal meat and 25% pelvic and kidney fat),the treatment were divide (T1): (0.075 ppm milk thistle with 0.075 ppm beetroot), (T2): (0.075 ppm nitrite with 0.075 ppm milk thistle powder),(T3): (0.075 ppm nitrite with 0.075ppm beetroot powder), (T4):Addition of the synthetic antioxidant Betalyted Hydroxy Anisole (0.01%) BHA. The physical properties resulted in cooking loos, WHC, T3the treatment excelled (8.17)%and 39.12% respectively, Fat oxidation measurements (TBA 3.02 Malone Didehyde/kg, and peroxide value 0.56 mEq/kg fat) inT3 sample show significant differences the best value ,the result are consistent with the measurements reducing power assay and DPPH – assay it was better in T3. Key words: sausage. Nitrite, beetroot, milk thistle, Reducing power, TBA, DPPH.

The Study was aimed to determine and fixed the fat source (beef or sheep) and percentages use for production of Iraqi pasterma and to determine the best treatment from them by use measurements of the physical and chemical characteristics and sensory evaluation of the pastrama where stored at a temperature of 4 C0 for a period of 21 days. four treatments were used ,the first treatment was used 800 gm of meat with 200 g pelvic and kidney fat, the second treatment used 750 g of meat with 250 g of tail fat , the third treatment used 800 g of meat with 200 grams of tail fat, the fourth treatment used 750 grams of meat with 250 grams of pelvic and kidney fat. with the addition to salt, sugar, spices, then packaged in natural casings (from cleaned cow small intestine sterilized in 15% NaCl with 1% Acetic Acid). Treatments were stored for a storage period of 1,7 14,21 days. to study the effect of treatments and storage periods on properties (pH, WHC, Drip loss ,coking loss TBA, moisture protein, fat and ash percentage and sensory evaluation). The Results was found to be superior to the fourth treatment in the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH. Results obtaining the best characteristics of fermented pastrami.

The study was conducted in poultry farm belong to the Department of Animal Production, College of Agriculture, University of Kufa through the period 1-10-2016 to 5-11-2016. The objective was to investigate the effect of using the Agaricusbisporus agricultural by-products with enzymes mixtures (LABAZYME) on some of reproduction and economical traits in broiler. A total of 150 one day age, unsexed chicks (Ross-308) with average body weight about 47.7g and closed house system was used through the rearing period divided in pens with 3m2 of area for each pen. Chicks were distributed randomly in five treatments (30 chicks for each treatment, 10 chicks for each replicate). Treatments were distributed randomly on pens until 5th week of age. T1: (control) standard diet with 0% of Agaricusbisporus, T2: 3% of Agaricusbisporus without enzymes, T3: 3% of Agaricusbisporus with enzymes, T4: 9% of Agaricusbisporus without enzymes and T5: 3% of Agaricusbisporus with enzymes. Results indicated a significant enhancement (P<0.05) in antigens against Newcastle and Gumboro diseases, hemoglobin rate, PCV, red blood cells and white blood cells in the chicks that fed on diets contained 9% of Agaricusbisporus with enzymes.

Faculty Member from the College of Agriculture, University of Kufa, Participates in Comprehensive Examination Committee Prof. Dr. Zaid Imad Hameed, a faculty member at the University of Kufa – College of Agriculture, Department of Animal Production, served on the comprehensive examination committee for PhD student Basim Fuad Shaker. The exam was held at the College of Agriculture, University of Al-Muthanna, for his dissertation titled "Influence of Different Diet Systems on Meat Production and Quality in Iraqi Sheep," as part of ongoing efforts to foster scientific and academic cooperation among Iraqi universities

Participation in the establishment of the University Letter Writing and Dissertation Course

Dr. Zaid Imad Hamid participated in 16-3-2023 in the Master's Student Discussion Committee: "Hiba Hamza Abais". Her message was entitled "The correlation of amino acid concentrations and certain mineral elements in blood and milk qualities for passive ewe"

Assignment of Dr. Zaid Imad Hamid as Technical Officer to the Department of Animal Nutrition Laboratory in the Department of Livestock Production Faculty of agriculture

Dr. Zaid Imad Hamid was selected as a scientific reviewer of (Food Production, Processing and Nutrition). International, and has conducted research specializing in meat science and technology

Dr. Zaid Imad Zaini received an invitation to participate in the Fifth International Conference on Materials Science and Engineering, which will be held in attendance on August 22, 2022 in Istanbul - Turkey