Publisher's Synopsis
This study aims to use some natural materials such as spices or volatile oils instead of chemicals that have side effects on consumer health in improving the shelf life and improving the quality and safety of minced meat, as some spices such as cumin, nigella, marjoram, halasban and sage were used in concentrations of 0.50 and 1.00 %, And volatile oils for this spice in 0.25 and 0.50%, in addition to a control sample free of these additives. These samples were stored at a temperature of 4 ± 1 ° C and up to 15 days and evaluated chemically, naturally, microbiologically and sensibly at intervals of 0, 3, 6, 9, 12 and 15 days.
