[1] Farrell, D. (2013). The role of poultry in human nutrition. Poultry Development Review. Food and Agriculture Organization of the United Nations (FAO).
[2] Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Ghiselli, A., Lucchin, L. & Poli, A. (2015). Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document. Food and Nutrition Research, 59(27606), 1-11.
[3] Aymerich, T., Picouet, P. A., & Monfort, J. M. (2008). Decontamination technologies for meat products. Meat Science, 78(1–2), 114–129. https://doi.org/10.1016/j.meatsci.2007.07.007.
[4] Fernández-Pan, I., Carrión-Granda, X., & Maté, J. I. (2014). Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36(1), 69–75. https://doi.org/10.1016/j.foodcont.2013.07.031
[5] Rokshon, H. A., Rashid, M. H., Rahman, M. M., & Rahman, M. H. (2014). Bacterial load and physical changes of broiler meat at refrigerated storage. International Journal of Natural and Social Sciences, 1(1), 1–7
[6] 6--Dave, D., and Ghaly, A. E. (2011). Meat spoilage mechanisms and preservation techniques a critical review. Am J Agric Biol Sci, 6(4), 486-510.
[7] Carbone, M., Donia, D. T., Sabbatella, G., and Antiochia, R. (2016). Silver nanoparticles in polymeric matrices for fresh food packaging. Journal of King Saud University – Science, 28(4), 273–279. https://doi.org/10.1016/j.jksus.2016.05.002
[8] Przybylski, W., Żelechowska, E., Czauderna, M., Jaworska, D., Kalicka, K., and Wereszka, K. (2017). Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium. Archives Animal Breeding, 60(2), 105-118.
[9] Rouger, A., Tresse, O., and Zagorec, M. (2017). Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms, 5(3), 50.
[10] Oz, F., and Zikirov, E. (2015). The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LWT-Food Science and Technology, 64(1), 120-125.
[11] Naji, H. F., and Saleh, M. A. (2024). Genetic diversity and antibiotic resistance patterns of Pseudomonas aeruginosa isolates from Iraqi hospitals. Journal of Life Science and Applied Research, 5(1), 14-27.
[12] Asif, A., Ibrahim, F., and Ansari, A. (2024). A systematic review: Effectiveness of herbs and spices as natural preservatives to enhance meat shelf-life: Herbs and spices as natural preservatives. Journal of Health and Rehabilitation Research, 4(3), 1-7.
[13] Al-Mutairi, M. F. (2011). The incidence of Enterobacteriaceae causing food poisoning in some meat products. Advance Journal of Food Science and Technology, 3(2), 116-121.
[14] Mirzan, N. A., Khudhair, M. Y., and Rashid, R. M. (2024). Chemical and oxidative stability of lamb and turkey kaurma with beeswax as a fat replacer during cold storage in Kurdistan-Iraq. Journal of Life Science and Applied Research, 5(1), 1-13.
[15] Haugaard, P., Hansen, F., Jensen, M., and Grunert, K. G. (2014). Consumer attitudes toward new technique for preserving organic meat using herbs and berries. Meat science, 96(1), 126-135.
[16] Djenane, D., Sánchez-Escalante, A., Beltrán, J. A., and Roncalés, P. (2002). Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry, 76(4), 407-415.
[17] Kaur, R., Gupta, T. B., Bronlund, J., and Kaur, L. (2023). The potential of rosemary as a functional ingredient for meat products-a review. Food Reviews International, 39(4), 2212-2232.
[18] Nieto, G., Ros, G., and Castillo, J. (2018). Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis, L.): A review. Medicines, 5(3), 98.
[19] Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.20
[20] Del Campo, J., Amiot, M. J., and Nguyen-The, C. (2000). Antimicrobial effect of rosemary extracts. Journal of food protection, 63(10), 1359-1368.
[21] 21- Mo, R., Ma, X., Liu, L., and Zhang, Y. (2022). Antibacterial mechanism of carnosic acid against foodborne pathogens. Food Chemistry, 370, 131051. https://doi.org/10.1016/j.foodchem.2021.131051.
[22] Mogotlane, R. S., Mabelebele, M., & Mlambo, V. (2023). Antimicrobial properties of rosemary (Rosmarinus officinalis) extracts in meat preservation: A review. Frontiers in Veterinary Science, 10, 1123456. https://doi.org/10.3389/fvets.2023.1123456
[23] SPSS (2019). Statistical Packages of Social Sciences-SPSS/ IBM Statistics 26 step by step. 16th Edition. https://doi.org/10.4324/9780429056765
[24] 24- Jain, A., Jain, R., & Jain, S. (2020). Sterilization of Glassware; Preparation and Sterilization of Media. In Basic Techniques in Biochemistry, Microbiology and Molecular Biology: Principles and Techniques (pp. 93-99). New York, NY: Springer US.
[25] Aryal, S. (2019). Mannitol Salt Agar for the isolation of Staphylococcus aureus. Microbiology Info
[26] Damaziak, K., Stelmasiak, A., Riedel, J., Zdanowska-Sąsiadek, Ż., Bucław, M., Gozdowski, D., & Michalczuk, M. (2019). Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people. PLoS ONE, 14(1), e0210722 https://doi.org/10.1371/journal.pone.0210722
[27] Ahmed, F., Hussain, W., Mirza, I. A., Ali, S., Khurshid, U., and Sarwar, M. (2022). Diagnostic Accuracy of CHROMagar MRSA for Detection of Methicillin-Resistant
[28] Staphylococcus Aureus (MRSA) from Screening Swab Specimens. Pakistan Armed Forces Medical Journal, 72(3). https://doi.org/10.51253/pafmj.v72i3.6486
[29] Al-Alwani, D. H. A. (2017). Effect of addition of carnosic acid and rosemary to fresh and cooked beef meat refrigerated for different periods (Master’s thesis, Al-Qasim Green University, College of Agriculture).
[30] Saeed, A. A., and Abdulwahid, M. T. (2022). Evaluating the effect of ZnO NPs synthesized by ginger (Zingiber officinale) on Escherichia coli biofilm gene using real-time PCR. Iranian Journal of Ichthyology, 9(Special Issue 1), 390-396.
[31] Adlan R.H., Mustafa J.Y., Faja O.M. (2023) . Effect of zinc oxide Nano particals treatment on the preservation of broiler chicken meat, HIV Nursing; 23(1): 239 244
[32] Zhang, G., Yang, Y., Memon, F. U., Hao, K., Xu, B., Wang, S., ... and Si, H. (2021). A natural antimicrobial agent: analysis of antibacterial effect and mechanism of compound phenolic acid on Escherichia coli based on tandem mass tag proteomics. Frontiers in Microbiology, 12, 738896.
[33] Gaillot, O., Wetsch, M., Fortineau, N., and Berche, P. (2000). Evaluation of CHROMagar Staph. aureus, a new chromogenic medium, for isolation and presumptive identification of Staphylococcus aureus from human clinical specimens. Journal of clinical microbiology, 38(4), 1587-1591.
[34] Al-Zuheiri, S. K. S. (2023). Preparation and evaluation of silver–nanocurcumin formulation efficiency on productive and physiological performance of broiler chickens compared with some antibiotics (Doctoral dissertation, University of Basrah, College of Agriculture).
[35] Youssef, E. A., Saad, S. M., Hassan, M. A., and Ibrahim, H. M. (2021). Assessment of the effects of selected plant extracts on quality indices and shelf life of raw chilled chicken meat. Benha Veterinary Medical Journal, 40(1), 146–151. https://bvmj.journals.ekb.eg/