Abstract
The study was conducted in the Department of Food Sciences / College of Agriculture / and the central laboratories / of Tikrit University from 1/11/2021 until 26/1/2022. The study aimed to evaluate the effectiveness of nano-zinc oxide and asafoetida extract on the chemical properties of ground beef preserved in polyethylene bags by refrigeration at 4°C for 14 days. The results of the GC mass examination showed that asafoetida extract contained many active compounds, as it was distinguished by a high percentage of 10.13-octadecadienoic acid, which amounted to 12.0%, and this extract was distinguished by containing varying percentages of Methyl linoleate compounds, octadecadienyloxy 2-9,12-octadecadienyloxy. The results also showed a semi-significant decrease in moisture percentage when treatment T9 for storage periods 1, 7, and 14 days, as on day 14 of storage, it was 70.03% compared to the control treatment T1, which was 71.43%. While there were no significant differences in the percentage of protein, there was a significant decrease in the percentage of free fatty acids, which reached 0.76% on the last day of storage in treatment T9.
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