The Faculty of Agriculture discussed the tagged master’s thesis, the effect of adding different levels of cinnamon oil and thyme oil and their mixture on some quality, physical and microbial characteristics of minced and frozen local veal meat for different periods, by student Suhair Kamel Laibi, and supervised by Assistant Professor Dr. Adnan Shakur Ahmed. The study aimed to know the effect of Addition of different levels of cinnamon oil and thyme oil and their mixture in some qualitative, physical and microbial characteristics of minced veal and stored in freezing for different periods and the possibility of prolonging the period of preservation of veal samples in freezing using different concentrations of cinnamon oil and thyme oil and their mixture. The study concluded that adding natural oils with different concentrations to meat The minced calf preserved by freezing led to a prolongation of the shelf life of meat, a decrease in the percentage of loss during thawing and the percentage of loss during cooking, with a clear improvement in the capacity of the meat to retain water compared to the control treatment.