The objectives of this study were (a) to obtain the essential oils (by hydrodistillation [HD] and microwave‐assisted extraction [MAE] methods) to determine the effect of the oil extraction method on the chemical composition, oil yield (%), free radical scavenging activity (IC 50 ), ferric reducing antioxidant power (FRAP) value, and antimicrobial properties of Thymus vulgaris (thyme) and Thymbra spicata (zahter); and (b) to determine the effect of different solvents (methanol [80%] and ethanol [80%]) on extraction by means of the phenolic acid composition, total phenolic content, total flavonoid content, IC 50 , and FRAP value of thyme and zahter. Gas chromatography–mass spectrometry analysis showed that the amount of thymol (55.35%; 50.53%) and p‐cymene (11.2%; 11.79%) was found to be highest in thyme, when using HD and MAE, respectively. However, the highest amounts of carvacrol (68.20%; 66.91%) and γ‐terpinene (13.25%; 13.94%) were found in zahter, when using HD and MAE, respectively. Thyme essential oil had higher antioxidant capacity for both HD and MAE in comparison with zahter essential oil. Methanol extracts of both thyme and zahter had higher phenolic composition in comparison with their ethanol extracts. Extracts of both plants did not show any antimicrobial properties. However, essential oils of both thyme and zahter showed antimicrobial activity against chosen bacteria. Highest inhibition zone (radius) was shown against Staphylococcus aureus ATCC 9144 by the essential oils.

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The objectives of this study were (I) to determine the addition of different citrus fiber (CF) levels (0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II) to determine consumer preferences for ground beef meatballs made with different CF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield of samples significantly (p<0.05) increased with addition of citrus fiber. There is no significant (p>0.05) difference found between the control CF 0% and the CF 1% for hardness and springiness values. Hunter color L, a, b values were significantly (p<0.05) impacted by the addition of citrus fiber. Results of the consumer panel showed that CF 1% got the highest flavor score with 6.61 followed by CF 0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Over all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF 3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used in comminuted meat products at 1% level.

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In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated with these health problems and consumption of processed meat products have been linked to these diseases. Research in developing healthy meat products is becoming more crucial. Therefore, the objective of this study was to determine the use of citrus fiber in ground beef meatballs as a functional ingredient. The study was conducted in four phases. In the first phase, presence of flavonoid compounds in a citrus fiber was measured by reverse-phase high-pressure liquid chromatography along with total polyphenol content, total carotenoid content and oxygen radical absorbance capacity. Results showed that citrus fiber used in this study had a trace amount of quercetin and kaempferol, and low concentrations of nobiletin, sinensetin, heptamethoxyflavone and tangeretin. For the second phase of the study, the impact of adding citrus fiber on quality attributes of ground beef meatballs were investigated. While addition of citrus fiber increased cooking yield and water holding capacity,did not change the pH of both raw and cooked meatballs. The third phase of the study determined the oxidative stability of ground beef meatballs made with different citrus fiber levels. The stability was evaluated using Fourier transform infrared spectroscopy. Results showed that addition of citrus fiber caused oxidation in ground beef meatballs comparison to control treatments. In the final phase of the study, consumer preferences for citrus fiber added meatballs were tested.Results showed that consumers moderately liked the flavor, texture and over likeness of the meatballs made with citrus fiber. Also, addition of citrus fiber caused tenderness in the meatballs that use of citrus fiber in very lean meatball recipes can help with replacing fat and making tender meatballs.