الفهرس 
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Abstract
The present work studied the chemical composition of examined meat products (luncheon, Kofta, burger, fresh sausage, ready to eat sausage, minced meat) including (protein, fat, moisture, ash, fiber and carbohydrate). A total 216 samples of these meat products, 36 of each product including four brands for each product and each brand has three batches. In addition to, Determining the level of biomarkers of oxidation as Malondialdehyde (MDA) and nitric oxide (NO) and antioxidant enzymes as reduced glutathione (GSH), superoxide dismutase (SOD), catalase (CAT) and total antioxidant capacity (TAC). It also studied the effect of adding Thyme and Rosemary on the level of the biomarkers and the antioxidant enzymes.
The obtained results summarized in the following items
7.1. proximate chemical composition of examined meat products
Overall mean values of protein content in control luncheon samples, luncheon samples treated with Thyme and luncheon samples treated with Rosemary were 15.58±1.33, 15.58±1.33 and 15.72±1.33, respectively. With no significant difference between luncheon samples with different treatment.
In control Kofta samples, kofta samples with addition of Thyme and Kofta samples with addition of Rosemary are 17.05±1.85 ,17.09±1.82 and 17.16±1.84, respectively, with no significant difference between kofta samples with different treatments.
In control burger samples, burger samples treated with Thyme and burger samples treated with Rosemary are 15.43±2.33 ,15.54±2.19 and 15.66±2.39, respectively, with no significant difference between burger samples with different treatment.
In control fresh sausage samples, fresh sausage samples treated with Thyme and fresh sausage samples treated with Rosemary are 13.78±0.77 ,13.78±1.77 and 13.86±1.82, respectively, with no significant difference between fresh sausage samples with different treatments.
In control ready to eat sausage samples, ready to eat sausage samples treated with Thyme and ready to eat sausage samples treated with Rosemary are 15.18±3.46 15.18±3.46 and 15.31±3.52, respectively, with no significant difference between ready to eat sausage samples with different treatments.
In control minced meat samples, minced meat samples with Thyme treatment and minced meat samples with Rosemary treatment are 17.72±1.35, 17.73±1.35 and 17.82±1.35 with no significant difference between minced meat samples with different treatments.
Overall mean value of fat content in control luncheon sample, luncheon samples treated with Thyme and luncheon samples treated with Rosemary were 8.68±0.45, 8.68±0.45, 8.78±0.48, respectively, with no significant difference between luncheon samples with different treatments.
In control kofta samples, kofta samples with addition of thyme and Kofta samples with addition of rosemary, the results were 8.66±0.65 ,8.67±0.64 and 8.76±0.65 with no significant difference between kofta samples with different treatment.
In control burger samples, burger samples treated with Thyme and burger samples treated with Rosemary, were 8.01±0.61 ,8.01±0.61 and 8.20±0.59 respectively with no significant difference between burger samples with different treatments.
In control fresh sausage samples, fresh sausage samples treated with Thyme and fresh sausage samples treated with Rosemary were 9.34±1.63 ,9.54±1.52 and 9.29±1.71 respectively with no significant difference between fresh sausage samples with different treatments.
In control ready to eat sausage samples, ready to eat sausage samples treated with Thyme and ready to eat sausage samples treated with Rosemary were 14.96±3.84, 15.14±3.85 and 15.44±3.79, respectively, with significant difference between ready to eat sausage samples with different treatments.
In control minced meat samples, minced meat samples with Thyme treatment and minced meat samples with Rosemary were 11.77±1.48, 12.07±1.61 and 11.89±1.61, respectively, with significant difference between minced meat samples with different treatments.
Overall mean value of moisture content in Control luncheon sample, luncheon samples treated with Thyme and luncheon samples treated with Rosemary were 57.15±3.44, 56.89±3.55 and 56.68±3.59, respectively, with significant difference between luncheon samples with different treatments.
In control Kofta samples, kofta samples with addition of Thyme and Kofta samples with addition of Rosemary were 43.00±2.05 ,42.41±2.19 and 42.55±2.00 respectively with significant difference between kofta samples with different treatments.
In control burger samples, burger samples treated with Thyme and burger samples treated with Rosemary were 52.04±3.25 ,51.38±2.96 and 51.23±3.10 respectively with significant difference between burger samples with different treatments.
In control fresh sausage samples, fresh sausage samples treated with Thyme and fresh sausage samples treated with Rosemary were 47.22±3.64, 46.21±3.55 and 46.72±3.47, respectively, with significant difference between fresh sausage samples with different treatments.
In control ready to eat sausage samples, ready to eat sausage samples treated with Thyme and ready to eat sausage samples treated with Rosemary were 53.79±8.56, 52.89±8.39 and 52.71±8.32, respectively, with significant difference between the ready to eat sausage samples with different treatments.
In control minced meat samples, minced meat samples with Thyme treatment and minced meat samples with Rosemary were 61.31±1.62, 60.42±1.73 and 60.68±1.60 with significant difference between minced meat samples with different treatments.
Overall mean value of ash content in Control luncheon sample, luncheon samples treated with Thyme and luncheon samples treated with Rosemary were 3.10±1.14, 3.10±0.53, 3.13±0.53, respectively, with no significant difference between luncheon samples with different treatments.
In control Kofta samples, kofta samples with addition of Thyme and Kofta samples with addition of Rosemary were 4.43±0.32 ,4.41±0.33 and 4.53±0.37 respectively with no significant difference between kofta samples with different treatment.
In control burger samples, burger samples treated with Thyme and burger samples treated with Rosemary were 3.38±0.52 ,3.44±0.51 and 3.45±0.50, respectively, with no significant difference between burger samples with different treatments.
In control fresh sausage samples, fresh sausage samples treated with Thyme and fresh sausage samples treated with Rosemary were 3.70±0.67 ,4.00±0.56 and 3.78±0.66, respectively, with significant difference between fresh sausage samples with different treatments.
In control ready to eat sausage samples, ready to eat sausage samples treated with Thyme and ready to eat sausage samples treated with Rosemary were 5.09±0.88, 5.36±0.89 and 5.22±0.87, respectively, with no significant difference between the ready to eat sausage samples with different treatments.
In control minced meat samples, minced meat samples with Thyme treatment and minced meat samples with Rosemary were 1.08±0.22, 1.87±0.65 and 1.20±0.16, respectively, with significant difference between minced meat samples with different treatments.
Overall mean value of fiber content in Control luncheon sample, luncheon samples treated with Thyme and luncheon samples treated with Rosemary were 4.75±1.14, 4.89±1.21 and 4.98±0.98, respectively, with significant difference between luncheon samples with different treatments.
In control kofta samples, kofta samples with addition of Thyme and Kofta samples with addition of Rosemary were 8.10±0.87 ,8.42±1.16 and 8.24±0.84 with no significant difference between kofta samples with different treatments.
In control burger samples, burger samples treated with Thyme and burger samples treated with Rosemary were 10.78±2.47 ,11.12±2.60 and 11.04±2.55, respectively, with significant difference between burger samples with different treatments.
In control fresh sausage samples, fresh sausage samples treated with Thyme and fresh sausage samples treated with Rosemary were 12.04±1.57, 12.35±1.70 and 12.29±1.70, respectively, with no significant difference between fresh sausage samples with different treatments.
In control ready to eat sausage samples, ready to eat sausage samples treated with Thyme and ready to eat sausage samples treated with Rosemary were 6.88±0.75, 7.05±0.71 and 7.02±0.71, respectively, with significant difference between the ready to eat sausage samples with different treatments.
In control minced meat samples, minced meat samples with Thyme treatment and minced meat samples with Rosemary were 5.61±0.51, 5.83±0.53 and 5.80±0.61, respectively, with no significant difference between minced meat samples with different treatments.
Overall mean value of carbohydrate content in Control luncheon sample, luncheon samples treated with Thyme and luncheon samples treated with Rosemary were 10.74±3.65, 10.86±3.78, 10.74±3.65, respectively, with no significant difference between luncheon samples with different treatments.
In control kofta samples, kofta samples with addition of Thyme and Kofta samples with addition of Rosemary were 18.77±0.49 ,19.00±0.49 and 18.77±0.50, respectively, with significant difference between the kofta samples with different treatments.
In control burger samples, burger samples treated with Thyme and burger samples treated with Rosemary were 10.35±0.49 ,10.48±0.45 and 10.42±0.44 respectively with no significant difference between burger samples with different treatments.
In control fresh sausage samples, fresh sausage samples treated with Thyme and fresh sausage samples treated with Rosemary were 13.92±1.84, 14.12±1.94 and 14.01±1.86, respectively, with significant difference between fresh sausage samples with different treatments.
In control ready to eat sausage samples, ready to eat sausage samples treated with Thyme and ready to eat sausage samples treated with Rosemary were 4.09±0.44, 4.38±0.43 and 4.29±0.57, respectively, with no significant difference between the ready to eat sausage samples with different treatments.
In control minced meat samples, minced meat samples with Thyme treatment and minced meat samples with Rosemary were 2.50±0.43, 2.61±0.43 and 2.61±0.41, respectively, with no significant difference between minced meat samples with different treatments.
7.2. Determination of biomarkers and antioxidant enzymes:
The overall mean value of MDA in control luncheon samples stored at 4°C in zero day, 24hr, 48hr and 72hr are 10.23±0.68,10.84±0.71, 13.07±0.79 and 15.08±58, respectively, in luncheon samples treated with Thyme increased from 6.97±0.07 to 8.42±0.10 and that treated with Rosemary increased from 8.84±0.18 to 10.90±0.12.
In control kofta samples stored at 4°C for 72hr increased from 10.78±0.16 to 15.33±0.32, in kofta samples treated with Thyme increased from 7.15±0.10 to 8.56±0.06 while in Rosemary treated samples increased from 8.13±0.08 to10.97±0.19.
In control burger samples stored at 4°C for 72hr increased from 9.81±0.24 to 15.08±0.08, in burger samples with Thyme treatment increased from 6.92±0.07 to 8.38±0.13 and in Rosemary treated samples increased from 8.03±0.05 to 11.09±0.13.
In control fresh sausage samples stored at 4°C for 72hr increased from 11.57±1.00 to 15.83±1.03, in Thyme treated fresh treated samples increased from 7.46±0.22 to 9.25±0.15 and that treated with Rosemary increased from 9.30±0.30 to 10.89±0.02.
In control ready to eat sausage samples stored at 4°C for 72hr increased from 11.53±0.60 to 15.78±0.41, In ready to eat sausage samples treated with Thyme, the overall mean value of MDA increased from 6.75±0.14 to 9.22±0.19 and in Rosemary treated samples increased from 9.38±0.22 to 11.31±0.28.
In control minced meat samples stored at 4°C for 72hr increased from 11.33±0.36 to 15.73±0.44, In minced meat samples treated with Thyme, the overall mean value of MDA increased from 5.62±0.04to 7.16±0.05 and in Rosemary treated samples increased from 9.48±0.09 to 11.34±0.04.
The overall mean value of NO in control luncheon samples stored at 4°c in zero day, 24hr, 48hr and 72hr are 3.13±0.09, 4.17±0.11, 5.23±0.20 and 6.30±0.13 respectively, in luncheon samples treated with Thyme increased from 2.08±0.03 to 3.27±0.08 and that treated with Rosemary increased from 2.59±0.11 to 4.96±0.05.
In control kofta samples increased from 3.31±0.10 to 6.30±0.06, in kofta samples treated with Thyme increased from 2.10±011 to 3.39±0.07 while in Rosemary treated samples increased from 2.68±0.10 to 5.18±0.06.
In control burger samples stored at 4°C for 72hr increased from 3.60±0.07 to 6.05±0.06, in burger samples with Thyme treatment increased from 2.13±0.11 to 3.42±0.04 and in Rosemary treated samples increased from 2.68±0.07 to 5.24±0.09.
In control fresh sausage samples stored at 4°C for 72hr increased from 3.08±0.15 to 5.93±0.06, in Thyme treated fresh treated samples increased from 2.30±0.18 to 3.18±0.15 and that treated with Rosemary increased from 2.48±0.30 to 3.68±0.09.
In control ready to eat sausage samples stored at 4°C for 72hr increased from 3.28±0.08 to 6.03±0.46, in Thyme treated ready to eat sausage samples increased from 2.19±0.12 to 3.42±0.09 and in Rosemary treated samples increased from 2.35±0.40 to 4.49±0.20.
In control minced meat samples increased from stored at 4°C for 72hr increased from 3.97±0.02 to 5.48±0.18, in Thyme treated samples increased from 2.29±0.13 to 3.49±0.15 and in Rosemary treated samples increased from 2.53±0.20 to 4.90±0.12.
The overall mean value of GSH in control luncheon samples stored at 4°C from zero day to 72hr decreased from 28.75±0.32 to 11.75±0.42, in Thyme treated samples decreased from 45.08±1.91 to 32.42±2.38 while in Rosemary treated samples decreased from 38.83±2.69 to 28.67±0.94.
In control kofta samples stored at 4°C for 72hr decreased from 28.92±0.74 to14.08±0.50, in Thyme treated samples decreased from 46.75±2.01 to 28.50±0.58 and samples with Rosemary from 39.08±0.83 to29.50±0.23.
In control burger samples reduced from 29.17±1.04 to14.75±0.50, in Thyme treated samples decreased from53.58±0.83 to 34.58±2.79 and in Rosemary treated samples reduced from 41.92±0.96 to 30.67±0.72.
In control fresh Sausage samples stored at 4°C for 72hr reduced from 32.67±1.56 to 13.58±1.37, in Thyme treated samples decreased from 52.58±1.60 to25.67±2.96 and in fresh sausage samples treated with Rosemary it decreased from 41.50±0.96 to 21.08±0.74.
In control ready to eat sausage samples stored at 4°C for 72hr reduced from 33.67±3.43 to 12.50±2.53, In Thyme treated ready to eat sausage samples, decreased from 56.25±1.04 to 27.08±1.66 and in Rosemary treated samples decreased from 41.42±1.37 to 20.42±0.50.
In control minced meat samples stored at 4°C for 72hr reduced from 37.58±0.83 to 12.00±1.17, in Thyme treated samples decreased from 60.25±1.93 to 29.00±1.29 and in Rosemary treated samples reduced from 41.75±0.32 to 19.92±1.07.
The overall mean value of SOD in control luncheon samples stored at 4°C from zero day to 72hr decreased from 3.73±0.13 to1.38±0.12, in Thyme treated samples decreased from 5.29±0.08 to 3.87±0.18 and in Rosemary treated samples reduced from 4.86±0.13 to 2.93±0.13.
In control Kofta samples stored at 4°C for 72hrs decreased from 4.03±0.05 to 1.38±0.12, in Thyme treated samples decreased from 5.48±0.04 to 3.62±0.23 and samples with Rosemary from 4.83±0.12 to 3.0±0.07.
In control burger samples stored at 4°C for 72hr decreased from 3.85±0.08 to 1.68±0.08, in Thyme treated samples decreased from 6.01±0.11 to 4.20±0.15 and addition of Rosemary reduced it from 5.15±0.06 to 3.04±0.04.
In control fresh Sausage samples stored at 4°C for 72hr reduced from 3.03±0.03 to 1.35±0.04, in Thyme treated samples reduced from 4.99±0.10 to 4.03±0.04 and in fresh sausage samples treated with rosemary it decreased from 4.31±0.14 to 2.05±0.10.
In control ready to eat sausage samples stored at 4°C for 72hr reduced from 3.28±0.08 to 1.15±0.19, in Thyme treated samples decreased from 4.68±0.09 to 3.76±0.11 and in Rosemary treated samples decreased from 4.18±0.31 to 2.45±0.07.
In control minced meat samples stored at 4°C for 72hr decreased from 2.98±0.07 to 1.68±0.14, in Thyme treated samples decreased from 5.27±0.11 to 3.97±0.17 and in Rosemary treated samples reduced from 4.66±0.10 to 2.47±0.16.
The overall mean value of CAT in control luncheon samples stored at 4°C in zero day to 72hr decreased from 5.27±0.17 to 3.58±0.13, in Luncheon samples treated with Thyme decreased from 7.05±0.15 to 5.03±0.27 and adding rosemary reduced it from 6.15±0.21 to4.11±0.02.
In control Kofta samples stored at 4°C for 72hr decreased from 5.25±0.11 to3.96±0.09, in kofta samples treated with Thyme decreased from 7.23±0.09 to 5.42±0.38 and samples with Rosemary from 6.14±0.13 to 4.11±0.05.
In control burger samples stored at 4°C for 72hr decreased from 4.93±0.11 to 3.93±0.15, in burger samples treated with Thyme decreased from7.68±0.28 to5.52±0.23 and in Rosemary treated samples reduced from 6.43±0.02 to 3.98±0.06.
In control fresh Sausage samples stored at 4°C for 72hr decreased from 5.02±0.38 to 2.94±0.11, in fresh Sausage samples treated with Thyme decreased from 7.42±0.03 to 6.50±0.10 and in fresh sausage samples treated with Rosemary it decreased from 6.12±0.03 to 4.78±0.30.
In control ready to eat sausage samples stored at 4°C for 72hr decreased from 5.23±0.02 to 2.85±0.06, in ready to eat sausage samples treated with Thyme decreased from 6.82±0.08 to 5.78±0.23 and in Rosemary treated samples it decreased from 5.92±0.25 to 4.69±0.10.
In control minced meat samples stored at 4°C for 72hr decreased from 5.02±0.16 to 2.72±0.13, in minced meat samples treated with Thyme decreased from 7.77±0.11 to 6.53±0.12 and treating with Rosemary reduced it from 6.43±0.25 to 4.41±0.05.
The overall mean value of TAC in control luncheon samples stored at 4°C from zero day to 72hr decreased from 731.67±25.87 to 586.42±7.75, in Luncheon samples treated with Thyme decreased from 929.33±35.87 to 739.58±27.31 and adding Rosemary reduced it from 833.00±19.25 to 710.33±2.42.
In control Kofta samples stored at 4°C for 72hr decreased from 754.25±15.27 to 602.08±0.74, in Kofta samples treated with Thyme decreased from 941.42±18.44 to772.58±21.62 and samples with Rosemary from 844.50±7.41 to 689.67±19.79.
In control burger samples stored at 4°C for 72hr decreased from 801.25±5.04 to 605.58±2.22, in burger samples treated with Thyme decreased from 1061.33±72.88 to862.67±20.83 and addition of Rosemary reduced it from 884.83±5.53 to 707.50±3.32.
In control fresh Sausage samples stored at 4°C for 72hr reduced from 631.58±20.06 to 485.75±2.60, in fresh sausage samples treated with Thyme decreased from 853.67±28.40 to713.83±15.62 and in samples treated with Rosemary it decreased from 805.17±32.52 to 690.17±7.58.
In control ready to eat sausage samples stored at 4°C for 72hr decreased from 601.00±17.24 to 430.08±30.08, in samples treated with Thyme decreased from 850.58±17.12 to 690.00±28.97 and in Rosemary treated samples it decreased from 739.75±33.07 to 625.58±4.98.
In control minced meat samples stored at 4°C for 72hr decreased from 599.42±15.63 to 358.33±0.53, in minced meat samples treated with Thyme decreased from 910.83±12.31 to 770.58±16.95 and in Rosemary treated samples reduced from 827.75±4.76 to 710.33±9.54.