Widam Food recently organised an industry workshop on best practices in meat quality and hygiene, in collaboration with Meat & Livestock Australia (MLA), in Doha. The event was attended by 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 CEO of Widam Food, 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 knowhow through this seminar. An expert panel of speakers discussed systems and new technologies used in Australia to optimise meat quality while maintaining food hygiene and safety. The attendees also had the opportunity to select topics of interest from an exhaustive list of subjects that shed light on various processes across the board.”
MLA showcased Australia’s success story in meat quality production systems, explaining how improving dressing hygiene can increase shelf life and the factors that can contribute to eating quality. The 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, highlighted the company’s world-class quality assurance production systems.
Additionally, the attendees selected a series of topics that directly serve their various interests in the industry. The topics covered farm and feedlot matters such as formulas needed to maximise growth, optimise meat quality and minimise dark cutting; abattoir processes such as practical personal and operational hygiene on the slaughter floor and low-stress handling and slaughter practices that help 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 upon the retail aspect of the business with key tips on the management of a company’s cold chain, which comprises calibration, monitoring and recording.
“The workshop is a strong testament to Widam Food’s steadfast commitment to helping the local industry grow with the global experience and expertise of its best players from across the world,” al-Kaabi said.