الفهرس 
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Abstract
Meat is essential nutrient source, in addition it is necessary for optimal development and growth of human . One of the most important industries in the world is the meat industry because of the ferocious competition in the industry, or because of consumer demand , research into new products is continuous.
In this study, sensory evaluation and microbiological examination of different samples of minced beef meat were done. The minced meat was divided into 4 main parts, the first without any treatment ( as a control samples), and the other three with treatment. The samples that are treated, homogenized with Thyme, Rosemary oils ,and Spinach seeds powder in 1.5%, 2% , 2.5% concentrations for each of them, then using blender for mixing and to confirm uniform distribution of powder added and herbs oils. The treated samples were chilled in refrigerator at 4oc and analysed after 1,3,6,9and 12days. Also, other groups were frozen at -18 o c and analysed after 15 days ,1 month and 3 months.
The sensory evaluation revealed that samples containing1.5%, 2 % & 2.5%of Spinach seeds powder and Thyme oil (2 % & 2.5%), demonstrated the highest enhancement of sensory attributes, but , samples that treated with 1.5%, 2% of Rosemary oil demonstrated lower enhancement during chilling period ,while during freezing period samples contain 1.5% Rosemary, Thyme oils demonstrated the highest enhancement of sensory attributes, Moreover , samples treated with (1.5%, 2 % & 2.5%) Spinach seeds powder demonstrated the lowest enhancement after 1month and 3rd months freezing.
The microbiological examination during chilling period revealed that minced meat treated with spinach seed powder recorded the highest reduction percentage in
aerobic bacterial count and psychrophilic bacterial count, but Enterobacteriaceae counts as well as yeasts and molds count were recorded the highest reduction percentage in these samples treated with Thyme oil.
The Microbiological examination during freezing period revealed that the highest reduction percentage in the aerobic bacterial count after15 days were in the examined samples treated with Spinach seeds, but after 1month and 3months Thyme oil had the highest reduction percentage.
The highest reduction percentage in the Enterobacteriaceae counts and yeasts and molds were in these samples treated with Rosemary oil , while the highest reduction percentage in the psychrophilic bacterial count were in these samples treated with Spinach seed .
Spinach seed powder and Thyme oil (2.5%) as safe natural preservatives is recommended to extend shelf life of meat product and improve safety in chilling period. But, Rosemary oil and Spinach seed powder (2.5%) as safe natural preservatives is recommended after 3 months of freezing period.