A one-day International Seminar on Red Meat was organized on May 08, 2021 under the Umbrella of The Association of Food Laboratories and Food Auditors (GLADER). The objective of the seminar was to highlight the importance of Red Meat as an important source of animal source protein for human consumption. More than 90 researchers from different countries including Turkey, Pakistan, Iran, Egypt etc. attended the event.

The event was decorated with talks on various aspects on recent developments, production and safety of Red Meat by the experts in different fields. Prof. Dr. Gürhan Çiftçioğlu from Istanbul University-Cerrahpaşa Technopark, Turkey talked on Fermented Meat Products and Starter Cultures, Prof. Dr. Saima from University of Veterinary and Animal Sciences, Pakistan talked on Red Meat: Myths and Facts, Prof. Dr. Semra Kayaardı from Manisa Celal Bayar University, Turkey talked on The use of non-heat processing techniques in the meat industry, Dr. Faqir Muhammad from University of Agriculture, Pakistan talked on Food Safety Concerning Red Meat, Prof. Dr. Ümit Gürbüz from Selçuk University, Turkey talked on Meat Hygiene and Public Health and Dr Ali Khanjari from University of Tehran, Iran talked on Using of essential oils in fresh sausage.

Associate Prof. Dr. Ulas Acaroz from Afyon Kocatepe University, Turkey and Dr. Mian Muhammad Awais, Associate Professor, Department of Pathobiology, Bahauddin Zakariya University, Pakistan organized this event under the umbrella of GLADER. The participants acknowledged the efforts of organizers for arranging this important session. In concluding remarks, Dr. Ulas Acaroz informed that a series of seminars will be conducted on Red Meat to highlight its importance as one of the most important nutritious food from animal source.