This study was conducted in the Graduate Studies Laboratory of the College of Agriculture, Kirkuk
University / Department of Animal Production on 10/12/2021 until 15/11/2021. In order to study
the effect of using medicinal plant oils on some microbial characteristics of thigh and breast meat
for frozen local almonds for different periods at a temperature of -18°C, the meat was minced
separately from the thigh from the breast and the meat was mixed and naturalized, then divided
into five treatments, the first treatment (T1) The control treatment as it was not treated with any
additions, while cinnamon oil (concentration 0.25 ml ̸ kg meat) was added to the second treatment
(T2), and cinnamon oil (concentration 0.5 ml ̸ kg meat) was added to the third treatment (T3), and
ginger oil was added (concentration 0.25 ml/kg meat) to the fourth treatment (T4), adding ginger
oil (concentration 0.5 ml̸ kg meat) To the fifth treatment (T5), with three replications for each
treatment from the thigh and chest for each period, and it was stored by freezing at a temperature
of (-18) ° C for periods of 1, 15 and 30 days until conducting microbial tests. The study reached
the following results
The treatments to which cinnamon oil and ginger oil were added showed a significant (P<0.05)
decrease in the logarithm of the total number of bacteria and cryptophilic bacteria in comparison
with the control treatment of thigh meat of the local minced and frozen-stored almonds. As for
the interaction between the treatments and the effect of the freezing storage period and the effect
of the treatment, significant differences (P<0.05) were noted in all the studied treatments
compared with the control treatment .
As for the effect of freezing storage periods, the results were :
The length of the storage period had an increase in the logarithm of the total count of bacteria and
cryophilic bacteria as a result of the long storage period.