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

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

doi:10.5455/ajvs.68800

2025, Vol: 86

86Current Volume Online First Archive Aims and Scope Abstracting & Indexing Most Accessed Articles Most Downloaded Articles Most Cited Articles

« Previous Article

Original Article
Online Published: 17 May 2021

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

doi: 10.5455/ajvs.68800

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

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

Abstract
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

	ARTICLE TOOLS
	Abstract
	PDF Fulltext
	How to cite this article
	Citation Tools
	Related Records
	Articles by Arafa R. Seifeldeen Articles by Hany M. Youssef Articles by Mahmoud M. Arafa Articles by Mohamed M. Mousa
	on Google
	on Google Scholar

How to Cite this Article

Pubmed Style

Seifeldeen AR, Youssef HM, Arafa MM, Mousa MM. Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. AJVS. 2021; 69(2): 59-67. doi:10.5455/ajvs.68800

Web Style

Seifeldeen AR, Youssef HM, Arafa MM, Mousa MM. Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. https://www.alexjvs.com/?mno=68800 [Access: May 04, 2025]. doi:10.5455/ajvs.68800

AMA (American Medical Association) Style

Seifeldeen AR, Youssef HM, Arafa MM, Mousa MM. Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. AJVS. 2021; 69(2): 59-67. doi:10.5455/ajvs.68800

Vancouver/ICMJE Style

Seifeldeen AR, Youssef HM, Arafa MM, Mousa MM. Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. AJVS. (2021), [cited May 04, 2025]; 69(2): 59-67. doi:10.5455/ajvs.68800

Harvard Style

Seifeldeen, A. R., Youssef, . H. M., Arafa, . M. M. & Mousa, . M. M. (2021) Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. AJVS, 69 (2), 59-67. doi:10.5455/ajvs.68800

Turabian Style

Seifeldeen, Arafa R., Hany M. Youssef, Mahmoud M. Arafa, and Mohamed M. Mousa. 2021. Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. Alexandria Journal of Veterinary Sciences, 69 (2), 59-67. doi:10.5455/ajvs.68800

Chicago Style

Seifeldeen, Arafa R., Hany M. Youssef, Mahmoud M. Arafa, and Mohamed M. Mousa. "Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products." Alexandria Journal of Veterinary Sciences 69 (2021), 59-67. doi:10.5455/ajvs.68800

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

Seifeldeen, A. R., Youssef, . H. M., Arafa, . M. M. & Mousa, . M. M. (2021) Effect of Thyme and Rosemary on Chemical Composition of Some Meat Products. Alexandria Journal of Veterinary Sciences, 69 (2), 59-67. doi:10.5455/ajvs.68800

About Alexandria Journal of Veterinary Sciences

Contact Information

How to cite this article