Muhammad Sajid Arshad

Dr. Muhammad Sajid Arshad is currently working as Assistant Professor at Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan. He served as visiting research scholar at University of Illinois, Urbana Champaign, USA for a period of six months. He received his doctoral degree from University of Agriculture, Faisalabad, Pakistan in 2013. From 2016-2017, he worked as postdoctoral researcher at Kyungpook National University, South Korea for one year. Dr. Arshad is author of about 35 publications and 5 book chapters to his credit. His area of research is food science particularly meat science and halal foods.

1books edited

4chapters authored

Latest work with IntechOpen by Muhammad Sajid Arshad

Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

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