Amal Taher Hassan Khalafallah <br/><br/>
Evaluation of thyme and rosemary oils as antimicrobial and antioxidant agents in beef burger /  
 تقييم زيت الزعتر وحصالبان كمضادات للميكروبات والاكسدة فى برجر اللحم 
Amal Taher Hassan Khalafallah ; Supervised Abdeirahman Mohamed Khalaf Allah , Mahmoud Ali Ahmed Bekheit 
 - Cairo :   Amal Taher Hassan Khalafallah ,   2014 
 - 107 P. : ;   25cm 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology 
<br/><br/> The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18C for 4 months. The results indicated that  addition  of  the essential oils under study,  to beef burger had no effect on the chemical composition and the pH value of the produced burger,  while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time 
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<br/><br/><label>Subjects--Index Terms: </label>Beef burger      Quality characteristics  Thyme