A Master’s thesis at the College of Agriculture, University of Kirkuk, discussed “The Effect of Adding Cinnamon, Rosemary, and Thyme Oils on the Quality, Sensory, and Microbial Characteristics of Ground Local Lamb Meat During Frozen Storage” submitted by the student Imad Jassim Mohammed.
The study aimed to evaluate the effects of adding cinnamon, rosemary, and thyme oils on certain quality, sensory, and microbial characteristics of locally produced lamb meat stored under frozen conditions.
The study concluded that the use of medicinal plants such as thyme, rosemary, and cinnamon can serve as a natural alternative to synthetic preservatives in meat storage, contributing to the preservation and improvement of meat quality during frozen storage.
