الفهرس 
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Abstract
Improving storage stability of fresh meat consider important
economically and nutritionally. However, the antioxidant capacity
of fresh meat depends on the activities of endogenous reducing
enzymes at early postmortem time. Lipid and protein oxidation
considered first priority issues affecting meat quality
characteristics at which color, favor, odor and other meat quality
characteristics are highly affected by the oxidation . Rosemary
extract was reported as a potential antioxidant used widely in the
food industry In addition, it was effective delaying lipid
oxidation in meat.
I - SURVAY WORK
1. Organoleptic examination:
The results revealed that 100% of the examined samples
were normal in color, odor, consistency and taste.
2. Bacteriological examinations:
1-Aerobic plate count (APC):
The results achieved in table (2) and figure (1) showed
that the counts ranged from 5.00 to 6.11 cfu/g with a mean value
of 5.33 ± 0.05 log10cfu/g.
2- Psychrotrophic count:
The results achieved in table (2) and figure (1) showed
that the counts ranged from 3.00 to 5.30 with a mean value of
3.93 ± 0.13 log10cfu/g.