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Original Article

AJVS. 2021; 69(2): 59-67

Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products

Arafa R. Seifeldeen, Hany M. Youssef, Mahmoud M. Arafa, Mohamed M. Mousa.


In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects. Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants. Therefore, the aim of this study was to conduct an investigate on the biochemical composition of some meat products in Egyptian markets. Besides, study the effect of adding Rosemary and Thyme at concentration of 100ppm on chemical composition of different meat products in the Egyptian markets. These findings show that this plant extract effectively improve some parameters of the chemical composition of these meat products and did not affect others.

Key words: Rosemary, Thyme, Meat products

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