For the purpose of searching for levels of some heavy contamination in muscle, liver and kidney meat for Camel in Kirkuk governorate in spring and summer seasons, samples were collected randomly from males (aged 4-5 years) from three reigns of Kirkuk governorate (Kirkuk center, Shwan and Laylan) During the March and April (spring season) and May and July months of (summer season) in 2020. There was a significant effect (p ≤ 0.05) on the factors (meat type, location and season) in the concentration of lead, Kidney meat in the Kirkuk center in the spring season recorded the highest concentration of lead and significant difference (8.008 ppm) The lowest concentration (2.211 ppm) was found in Liver in Spring. The highest concentration level of cadmium in muscle in summer season from Kirkuk center (4.191 ppm) in muscle, and lowers Concentration of cadmium (2.961 ppm) recorded in kidney from Laylan in summer season. The concentration of zinc in the Liver at the Kirkuk center in the summer season was the highest concentration (138.221 ppm), while the Kidney in the spring season from Kirkuk center recorded the lowest concentration (28.347 ppm). For Copper the liver in the Kirkuk center in the spring season had the highest concentration (26.754 ppm), while the Liver from the Kirkuk center at summer was recorded lowest concentration (4.663 ppm). For Cobalt, in spring season in Kirkuk, the Muscle recorded the highest concentration of cobalt (8.194 ppm) in summer, while the lowest concentration was recorded in Kidney the spring season from Kirkuk center (1.913 ppm). All types of metals recorded levels higher than the internationally accepted limits.

This study was conducted on 10/12/2021 until 15/11/2021 in the Graduate Studies Laboratory of the College of Agriculture, Kirkuk University / Department of Animal Production. In order to study the effect of using medicinal plant oils on some physical characteristics of thigh and breast meat for local frozen almonds for different periods at a temperature of -18°C, the meat was minced separately from the thigh and the breast, and the meat was mixed and naturalized. Then it was divided into five treatments, the first treatment (1) was considered the control treatment, as it was not treated with any additives, while cinnamon oil was added at a concentration of (0.25 ml ̸ kg of meat) to the second treatment (T2), and cinnamon oil was added at a concentration of (0.5 ml ̸ kg of meat) ) to the third treatment (T3), adding ginger oil at a concentration (0.25 ml/kg of meat) to the fourth treatment (T4), and adding ginger oil at a concentration (0.5 ml̸ kg of meat) to the fifth treatment (T5). And three replicates for each of the thigh and chest for each period, and were stored by freezing at a temperature of (-18) ° C for periods of 1, 15 and 30 days until physical examinations were performed. The study reached the following results: The treatment of adding cinnamon oil and ginger oil recorded the lowest percentage of loss during thawing and loss during cooking, with an improvement in the ability of meat to carry water when stored in freezing . As for the interaction between treatments and the effect of storage period and treatment effect, we note that there are significant (P<0.05) differences in all study treatments compared with the control treatment. As for the effect of freezing storage periods, the results were: Increasing the storage period led to an increase in the percentage of loss during thawing and loss during cooking and a significant decrease in water carrying capacity.

With the aim of studying the effect of gamma rays on chemical and sensory properties in camel meat in Iraq, camel meat was exposed to doses: 0, 3, 5 and 7 kg of gamma radiation released by the radioactive isotope Cobalt 60. The basic ingredients of camel meat were estimated after direct irradiation. The sensory evaluation of the camel meat was carried out after it was cooked well in the pan, so that the X-treated samples were compared with the control group samples. The chemical properties of treated and untreated samples were assessed immediately after irradiation and 2, 4 and 6 weeks after the start of storage. No moral effect of irradiation was observed in the ratio of moisture, crude protein, and fat and pH value and quantity of Thiobarbituric acid (TBA) value while the moral effect of irradiation was recorded in both the rate of volatile nitrous bases VBN and peroxide values, where the amount of VBN in camel meat increased after irradiation, and the peroxide values decreased as a result of radiation treatment. The results of the sensory estimation showed no significant differences between processed or untreated camel meat.

The use of synthetic antitoxins in food has been reduced due to their suspected carcinogenic effect, as well as to the general consumer rejection of synthetic food additives. Several studies have indicated that the use of synthetic toxicants is beginning to be restricted due to their health risks and toxicity. Therefore, the importance of replacing synthetic toxicants with natural ingredients in spices and other plant materials has increased significantly. Tanning agents have been widely used in folk medicine of many cultures. Recently, tanning and even fermented materials have been shown to have a high percentage of antioxidant auctivity. Tanning materials are an important food sources of the antioxidant phenolic compounds. Tanning agents are known for their many health-promoting and visible wound-healing properties. Antimicrobial auctivity, anticancer property, antisclerotic and antioxidant.