الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Meat is described as the flesh animals used as food. Meat and meat products are mostly identified as highly nutritious foods that provide valuable amounts of protein (of high quality, including amino acids essential to human health), fatty acids, vitamins(mainly those of B complex(B ,B ,B (folate),Being major source B )D and E, minerals (mainly iron and zinc of high bioavailability).But they are also highly perishable because the various nutrient composition of meat makes it a perfect environment for the growth and propagation of meat spoilage microorganisms and common food borne pathogen. Meat products spoil during refrigeration due to two main causes: microbial growth and oxidative rancidity. Lipid oxidation and microbial growth during cold storage can be reduced by applying antioxidant agents to the meat products leading to a retardation of spoilage, extension of the shelf life and maintenance of safety and quality.
Meat industries and consumers are concerned about the negative effect of synthetic preservation and there is growing interest in applying natural alternatives additives for their antioxidant and antimicrobial activities.Plants are a rich source of biologically active compounds with potential applications in food industries. The majority of the plant derived compound including phenols exhibit antioxidant and antimicrobial properties.