The College of Agriculture and Forestry at the University of Mosul discussed a doctoral thesis titled
(Evaluating the use of ohmic heating in meat preservation and cooking)
On Thursday, February 6, 2025, part of which was attended by Prof. Dr. Wahid Mahmoud Al-Ibrahimi, President of the University of Mosul.

The study presented by researcher Noor Ali Hassan Agha dealt with the electrical properties and the effect of ohmic heating on the chemical, physical and microbiological characteristics of beef, comparing it with traditional methods and knowing the efficiency of the process on the quality of cold storage of meat.

The study reached the conclusion that the effect of ohmic heating of beef cuts and minced meatballs compared to cooking meat samples by traditional methods after reaching the temperature of the center of the meat cut to 85 °C for 15 minutes and reaching electrical conductivity to maintain the quality of the meat preserved in the refrigerator.

The discussion committee was headed by
Prof. Dr. Sumaya Khalaf Badawi and the membership of Associate Professor Dr. Abdulaziz Abdo Yahya Abbas from Dhamar University in Yemen, Assistant Professor Dr. Taha Muhammad Taqi Muhammad, Assistant Professor Dr. Uday Hassan Ali, Assistant Professor Dr. Tariq Zaid Ibrahim, and under the supervision and membership of Dr. Thamer Abdul Qader Khalil
Prof. Dr. Mowaffaq Mahmoud Ahmed.