الفهرس 
Neem (Azadirachta indica)Only 14 pages are availabe for public view
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Abstract
This study was conducted to determine the chemical
composition and minerals contents of some plants such as neem
(Azadirecta indica, moringa (Moringa oleifera), and empelica
(Phyllanthus emblica), and some active compounds such as (phenolic
compounds, total phenol and flavonoides) using High Performance
Liquid chromatography (HPLC). Determinate of antimicrobial activity
of these plants using powder and extract form in some pathogenic
microorganism (Staph. aureus, Bacillus. cereus, Salmonella sp, E. coli
and Mold &Yeast). Using of different concentrations of these herbs to
produce meat product such as beef burger . Sensory evaluation of these
products will do to select the best accepted concentration without
effect of sensory evaluations. Determination the stability of these herbs
during frozen storage at -18 °C for 6 months by determined the fat
rancidity as indicator for fat analysis and rancidity. Microbiological
quality of beef burger during frozen storage will also determine.