Effect of thyme and rosemary on chemical composition of some meat products

Joint Authors

Musa, Muhammad M.
Sayf al-Din, Arafah R.
Yusuf, Hani M.
Arafah, Mahmud M.

Source

Alexandria Journal of Veterinary Sciences

Issue

Vol. 69, Issue 2 (30 Apr. 2021), pp.59-67, 9 p.

Publisher

Alexandria University Faculty of Veterinary Medicine

Publication Date

2021-04-30

Country of Publication

Egypt

No. of Pages

9

Main Topic

Veterinary Medicine

Abstract EN

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.

The obtained results revealed that the overall mean value of protein were not significantly improved with adding Thyme and Rosemary in all examined meat products.

for fat content were significantly improved in ready to eat sausage with adding both plant extract, in minced meat also were significantly improved with adding Thyme only, while were not significantly improved in other meat products.

the overall mean value of moisture were significantly improved with adding Thyme and Rosemary in all examined meat products.

Ash content were significantly improved in minced meat and fresh sausage with adding thyme only, while in other examined meat products were not significantly improved.

the overall mean value of fiber were significantly improved with adding Thyme and Rosemary in luncheon, burger and ready to eat sausage, while were not significantly improved in kofta, fresh sausage and minced meat.

Carbohydrate content were significantly improved with adding Thyme and Rosemary in fresh sausage, in kofta were significantly improved with adding Thyme only, while were not significantly improved in other meat products.

Finally, net energy content were significantly improved with adding Thyme and Rosemary in all examined meat products.

These findings show that this plant extract effectively improve some parameters of the chemical composition of these meat products and did not affect others.

American Psychological Association (APA)

Sayf al-Din, Arafah R.& Yusuf, Hani M.& Arafah, Mahmud M.& Musa, Muhammad M.. 2021. Effect of thyme and rosemary on chemical composition of some meat products. Alexandria Journal of Veterinary Sciences،Vol. 69, no. 2, pp.59-67.
https://search.emarefa.net/detail/BIM-1253393

Modern Language Association (MLA)

Musa, Muhammad M.…[et al.]. Effect of thyme and rosemary on chemical composition of some meat products. Alexandria Journal of Veterinary Sciences Vol. 69, no. 2 (Apr. 2021), pp.59-67.
https://search.emarefa.net/detail/BIM-1253393

American Medical Association (AMA)

Sayf al-Din, Arafah R.& Yusuf, Hani M.& Arafah, Mahmud M.& Musa, Muhammad M.. Effect of thyme and rosemary on chemical composition of some meat products. Alexandria Journal of Veterinary Sciences. 2021. Vol. 69, no. 2, pp.59-67.
https://search.emarefa.net/detail/BIM-1253393

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 66-67

Record ID

BIM-1253393