Meat and its products provide the majority of the nutrients needed for human health. Meat is an important surorce of proteins and micronutrients of high biological value (vitamins A, B6, B12, D, E and iron) and some minerals essential for human growth and health. Also, they now have more interest because they are prepared quickly and easily, so there is little effort in cooking or wasting time in this very fast-paced life [1]. Sheep meat has been shown to be an excellent surorce of protein of high biological value, B-complex vitamins and minerals such as iron, copper, zinc and phosphorous and it is also a surorce of long-term omega-3 polyunsaturated fatty acids, which are essential for good health for life. Many studies have been found that confirm that these Plants are not used for collateral damage and their security field makes them used more widely in the place of life [2]. Many food products require protection in microbial spoilage during their shelf life. The increasing consumer demand for safe and natural products has led to extensive investigations by food authorities and researchers to assess the feasibility of moderate keeping techniques and to improve the quality and safety of microbial products, while maintaining their good nutritional and sensory properties [3].

Chemical Composition of Tanning Material (Pomegranate)

Tanning material like (pomegranate) is a small tree or shrub native to Asia. Pomegranate peels and pulp are not consumed by humans because they are unpalatable, but they contain more antioxidants than many surorces such as green tea and red wine and are rich surorces of bioactive compounds such as polyphenols, anthocyanidins and flavonoids. The minerals are mainly potassium, calcium and sodium [4]. Pomegranate fruits contain various amounts of chemical compounds including vitamins, sugars which are the most abundant [5].

Pomegranate as an Antioxidant and Antimicrobial

Pomegranate extracts, especially in pomegranate peel, may inhibit lipid oxidation by blocking the radical chain reaction in the oxidation process because it has been shown to have notable radical scavenging and energy-reducing auctivity [6]. These results indicated that pomegranate is a good surorce of natural antioxidants and can be used as an alternative material to protictmeat in fat oxidation. Despite this, pomegranate peel can be used as a natural antioxidant as it is almost invaluable, safe and a powerful antioxidant, according to [7]. Some plant extracts have been known to be antimicrobial as well as toxic to food systems. Pomegranate extract has shown good antimicrobial efficacy against many bacteria. [8]. Pomegranate extract was most effective in inhibiting protict-resistant strains of several bacteria, on meat surfaces and improving sensory evaluations of quality. The antioxidant and antimicrobial potential of pomegranate peel and seed extract has been studied [9]. Pomegranate extract discovered the significant inhibitory effect of both lactic acid bacteria. Pomegranate extract has an inhibitory effect against all types of bacteria. The inhibitory effects were increased with increasing concentrations of pomegranate extract. The reason for the high content of phytochemical and phenolic compounds in the hot water extract of pomegranate, many researches investigations protict that plant act as anti-inflammatory in the bodies [10].

Meat Keeping

Red meat plays an essential role in diet these days. Tis an important surorce of micro and macro material nutrients [11]. Meat and meat product form are an important part of human diet as well as an important of a wide range of nutrient [12]. The principles of meat keeping are mainly related to preventing or delaying microbial spoilage and chemical effect, avoiding weight loss as much as possible and any change in taste or texture [13]. Adding canola olive oil, rice bran and nut extract to processed meats added more vitamin E, vitamin B and polyphenols, which ultimately benefit consumer health. They are used alone or in combination with other new keeping techniques to facilitate the replacement of traditional methods, Natural compounds, such as essential oils, phytochemical extracts, lactic acid, chitosan, nisin and lysozyme, to name a few, can be used in meat keeping and can extend its shelf life [14]. When nutrients of plant origin are used in meat keeping, they greatly increase the nutritional value of the product due to their well-established therapeutic value in many physiological disorders and their contributions to human health, there are a number of traditional intervention systems used to counteract the destructive roles played by microorganisms, such as refrigeration, freezing, drying, salting, curing, smoking, use of chemical preservatives, radiation, etc. [15].

Approximate Chemical Composition of Meat

Meat is composed of moisture, protein, fat, water, minerals and a little glycogen, the percentages of these compounds can vary due to many factors affecting it such as: animal species, breed, sex, age and type of forage, fattening and location of cut of meat [16].

Moisture Percentage

The moisture content of meat and fish is in 50% - 70%. While some organs may contain up to 80% water, Addition of natural antitoxins (rosemary and ginger) with sodium lactate to lamb shows the effect of preserving pre-cooked meat patties stored under frozen conditions (-18 °C) for 150 days [17]. Nevertheless [18], observed a clear increase in moisture in meat sample treated with olive leaf extract (3% and 5%) during frozen storage for 150 days. A rise in moisture 9 for pies after 150 days of storage at -18°C with a decrease in ginger extract of 0.50% [19].

Protein

A protein is a complex structure consisting of one or more chains of amino acids, which are linked by peptide bonds and proteins are the main component of the body that makes up the structural material of muscles, tissues, organs, etc. They are just as important as the regulator of action and enzymes and hormones. Animal meat is the main and suitable source of protein for humans due to its palatability and high contents of protein and essential amino acids required for the growth and maintenance of human health [20]. Meat proteins can be divided into three types according to nutritional values, Sarcoplasmic (rapid metabolism) protein, myofibril protein (slow metabolism) and stroma protein. Protein makes up on average 18.5% of the weight of meat, although that can be anywhere between 16 and 22% [21]. Despite that, I noticed the result. Sarcoplasmic protein decreased during frozen storage, due to increased solubility loss with extension of frozen storage.

Fat

Fat is an essential component of meat and meat products responsible for quality characteristics such as juiciness, texture, meat flavor, culinary yield and characteristic aroma aroma [22]. The amount of fat varies with the type of animal, the degree of growth, the distribution of fat within each muscle, the anatomical of the muscle and the type of meat [23]. Fatty acids containing one or more hydrogen atoms are prone to oxidation and their composition affect the rate of oxidation also when high concentrations of fatty acids appear. Fats make up about 12-20% of the total composition Meat.

Ash

Ash is the inorganic residue of the product after the organic matter has been removed by burning it away. Ash can contain a variety of inorganic compounds including oxides, sulfates, silicates and chlorides. Meat and poultry contain 0.7-1.3% ash Determination of ash the proximate analysis of nutritional assessment. Ash is the first step in preparing a food sample for analysis of a specific ingredient (food analysis). (NaCl) is a major component of ash in such products and the ash content has also been reported to range in 1.47-1.55% for cooked meat and 0.95-0.98% for fresh meat. Arvanitoyannis et al . confirmed that the significant increase in ash obtained with increasing storage period due to loss of moisture which in turn increased the total solid content. Ash content change in steaks was observed between treatments during storage at -18°C for 60 days Ash content decreased with increased olive leaf extraction and ash content increased with high in frozen store per day.

PH

The pH value of 6.10 or higher was needed to attain maximum inhibition of oxidation [24]. At a low pH, the heme protein is exposed to the external environment due to the opening of the globing tertiary structure, The significant increase in pH with prolonged freezer storage may be attributed to the fact that meat undergoes autolysis resulting in a decrease in extract release factor and water holding capacity [25]. Jayesh and Venkataramanujam observed that pH value increased with progress in storage period. Meat treated with lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, tenderness, juiciness, texture or product flavor [26]. In spite of that, kheder R. H. protict that pH value declined (p <0.05) at the end of the frozen storage for 60 days, while, pH value in meat samples treated with 3% and 5% Olive leave extraction had significantly (p <0.05) higher at 60 days of frozen storage.

Physical Composition of Meat

Water Holding Capacity: It is possible due to the role of olive leaves extract with concentration 2% and 4% as natural antioxidant may enough to bind water and increasing water holding capacity which led to increase meat tissues to retain water and decreasing moisture loss during storage and cooking [27]. With increasing pomegranate peel extract concentration, water holding capacity Decreased after 6 days. in spite of that indicated that significantly (p <0.05) increased in water holding capacity in all leave extract treatments at 60 days frozen storage at -18°C observed gradually. Hama A. A. and et al [28], protict that water holding capacity of rum meat treated with pomegranate peel extraction was decreased significantly (p<0.01) as storage period was increased for all treatments (with exception of control) this result may be due to the decrease of pH value, which may have led to decrease meat susceptibility to water retention and increase cooking loss.

Cooking Loss

The cooking process brings about thermally induced changes in the structure and composition of the meat. Most of heat induced changes can be associated with the physical and /or chemical changes that occur within two major components of muscle tissue; collagen myofibrillar proteins [29]. Cooking losses are reported to occur in two phases. At 45°C to 60°C shrinkage is primarily parallel to the fiber axis [30]. The determination of cooking loss allows conclusions to be drawn about the degree of denaturation of the proteins and therefore quality of the meat [31]. Wang [16], observed that the cooking loss increased with extending storage period, Verma [15], who recorded the increase in cooking loss associated with advancing in storage period.

Thaw Loss

Meat samples were treated with 3%, 5% olive leaves extraction protict reduce of thaw loss percentage with improvement of water holding capacity after 60 days in frozen storage. But no significant differences in thaw loss observed between meat samples treated with 3% and 5% olive leave extraction on 0 and 30 day of frozen storage [18].

Sensory Evaluation

The major quality and sensory attribute which influences the consumer acceptance of meat and meat products is color, the change in color show the rate of oxidation of myoglobin, which is influenced by lipid oxidation [32]. Lipid oxidation affects the texture, color, flavor, nutritive value and safety of muscle foods [33]. Pomegranate rind powder and pomegranate juice powder have little effect on sensory or quality attributes when used at concentrations in 5 to 20 mg tannic acid equivalent phenolics/100 g meat, while Pomegranate rind powder and pomegranate juice powder have a little effect on sensory or quality attributes when used at concentrations in 5 to 20 mg tannic acid equivalent phenolics/100 g meat [34]. An (8-10) member trained sensory panel found no differences (p>0.05) for off-odor, sweet flavor and chicken flavor between the pomegranate samples at any of the concentrations compared with the control [34]. The only attribute that protict differences (p <0.05) between treatments but not between storage days were aroma off odor, which suggests that it was mainly due to the type of extract added and not to the deterioration of meatballs during storage. Therefore, it can be observed that this off odor perception may not to have any influence upon the overall acceptability of the products [35]. Significant differences (p<0.01) were found in sensory characteristics scores (Color, flavor, tenderness and juiciness) among the means of ram meat sample treated by different concentration of pomegranate peel extraction, Results included the fact of juiciness protict that pomegranate peel extracts treatment led to significant (p<0.05) decrease in juiciness [28]. These results may be due to that pomegranate peel extracts contain flavonoid compounds and, which play effective role in myoglobin reduction and maintaining the longest storage period, thus providing meat color protection through delay the met – myoglobin formation [34]. with that found for TBA which may be due to the fact that meat samples treated with pomegranate peel extracts protict a keeping effect on meat by inhibiting lipid oxidation related to its anitoxents contents which prevent peroxide compounds evolution like ketones, aldehydes and carboxylates.

Lipid Oxidation

The process of meat processing is a very important process whose purpose is to maintain the stability of fat in meat. The manufacturing process has reached good results, but the problem that remains is the process of fat oxidation. And that compounds resulting in fat oxidation, as well as the abundance of unsaturated fatty acids will encourage the loss of hydrogen atom in the fatty acid and the beginning of the oxidation process [35]. The process of oxidation of fats is the main problem that reduces the quality of meat and it is a phenomenon present everywhere that leads to a rancid flavor and loss of taste in meat and its products and undesirable changes in color and nutritional value and its reflection in the sensory characteristics [37]. The oxidation process was defined as: the reaction process between unsaturated fatty acids and free radicals [38].

Factors Affecting the Oxidation of Fats

The composition of fatty acids in meat is one of the factors affecting the oxidation process, especially unsaturated fatty acids, which are found on the outer membranes, which are very sensitive to the oxidation process [35]. Another major factor in lipid oxidation is highly effective compounds known as free radicals. Free radicals are defined as oxygen molecules in which, during chemical reactions, a single electron was removed in one of the orbit with a single electron, forming free oxygen radicals [39]. One of the most important types of free radicals are oxygen derivatives, such as nonoxynous peroxide (O₂º), hydrogen peroxide (H₂O₂), hydroxyl radicals (HOº), single or incomplete oxygen (O2º) and reactive nitrogen types such as nitrogen oxide (NOº) and peroxynitrite. Peroxy nitrite (ONOO-). In addition, there are other factors that affect the oxidation process, such as exposure to light, temperature conditions and microbial growth. Compounds cytochromes and metal ions such as iron and copper that are released during meat ripening also contribute to the process of lipid oxidation. Muscle membranes rupture during osteoporosis, mining, processing and cooking, which accelerates the oxidation of fats.

Antioxidant

Antioxidants are defined as those substances that delay the oxidation process by preventing the initial formation of radicals or preventing the production of free radicals that can perpetuate the reaction [40]. Antioxidants can bind minerals and inhibit the initiation and end types of oxidation, lower the high-energy oxygen species to stop the formation of peroxides or the decomposition of peroxide and they can improve both color stability and flavor in meat [41]. Where the inhibition of fat oxidation was discovered by some phenolic compounds in the late forties, which contributed to the use of industrial antioxidants in the food industry [42]. One of the most important industrial antioxidants in common use, such as BHA butylated hydroxyanisole and BHT butylated hydroxytoluene, which were used as food additives to stop the process of fat oxidation [43]. Antioxidants have also been used to improve color stability and extend shelf life [44], however, the use of synthetic antioxidants is restricted by legislative laws due to doubts about their high toxicity and carcinogenic effects. Therefore, interest has increased recently in using natural antioxidants in food keeping and improving its specific properties [25].

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