THE EFFECT OF ADDING DIFFERENT LEVELS OF CINNAMON OIL AND THYME OIL AND THEIR MIXTURE ON SOME OF THE PHYSICAL, CHARACTERISTICS OF FROZEN MINCED CALF MEAT FOR DIFFERENT PERIODS

Abstract

This study was conducted in the Graduate Studies Laboratory that associated with animal production department, college of agriculture, University of Kirkuk 16 October 2021 until 24 November 2021. The study aim was to use medical plant oils in preserving minced beef to prolong the freezing period at a temperature of -18°C, as one-year-old calf was used, purchased from the local markets in Kirkuk city, directly after slaughter 18 kg of meat was taken from the thigh area after removing the outer fat. The meat was mixed, homogenized, and then divided into six treatments. The first treatment was considered a control treatment, as it was not treated with any additives, while cinnamon oil was added at a concentration of 0.25% and 0.05% to the second and the third treatment respectively. Thyme oil was added at a concentration of 0.25% and 0.05% to the fourth and fifth treatment respectively. Mix cinnamon and thyme at a concentration of 0.075% added to the treatment six. Each treatment has 3 replications, and all treatments were kept in refrigeration (4) °C for 72 hours and were frozen at a temperature of (-18) °C for periods of 1, 20, 40 days until, physical tests were performed The study reached the following results The addition of cinnamon oil and thyme oil and their mixture recorded the lowest percentage the drip loss and loss during thawing and the loss during cooking with an improvement in the ability of the meat to carry water when stored by freezing. Increasing the storage period led to a significant increase in the percentage of loss during thawing and loss during cooking, and a significant decrease in water carrying capacity.