Marwan Alhijazeen

Marwan Alhijazeen
Mu’tah University · Animal production

Doctor of Philosophy
Meat science and technology research area. Focus on meat quality and safety issues. Publish my recent research data.

About

22
Publications
7,123
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
174
Citations
Introduction
Marwan Alhijazeen currently works at Mutah University. Marwan does research in meat quality and safety area. His research focus more on using natural food preservatives to be replaced by the synthetic one. Currently, in his project : 'Effect of adding dietary oregano and Germander leaves on chicken meat quality, their immunity and growth performance. In addition, investigate the effect of adding these natural additives on the total volatile profile detected by GC-MS.
Additional affiliations
September 2014 - present
Mu’tah University
Position
  • Professor (Assistant)
September 2014 - present
Mu’tah University
Position
  • Professor (Assistant)
September 2014 - May 2018
Mu’tah University
Position
  • Professor (Assistant)
Education
September 2010 - May 2014
Iowa State University
Field of study
  • Meat Science

Publications

Publications (22)
Article
Full-text available
The effect of oregano oil and tannic acid (TA) on the aerobic plate count, Staphylococcus aureus growth, and staphylococcal enterotoxin A (SEA) production in cooked chicken breast meat held at abusive temperatures were evaluated. Five treatments, namely, control, 200 ppm oregano essential oil, 10 ppm TA, 200 ppm oregano oil + 10 ppm TA, and 5 ppm b...
Article
The antibacterial effect of oregano oil and tannic acid (TA) on the aerobic plate count (APC), Enterobacteriaceae (ENT), Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken breast meat (RGCBM) held at 4 °C and 10 °C was studied. Five treatments including i) control (no antimicrobial), ii) 200 ppm oregano...
Article
Full-text available
Objective: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination : 1) on cooked chicken meat quality and storage stability, 2) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) an...
Article
Full-text available
Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: T1) Control (No additives); T2) Combination (CM1) of 100 ppm OE and 300 ppm RE; T3) CM2: 100 ppm OE + 350 ppm RE; T4) CM3: 150 ppm OE + 300 ppm RE; T5) CM4: 150 p...
Article
Full-text available
The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm...
Article
Full-text available
The current investigation was conducted to study the effect of periodically use of garlic powder on some productive performance (mortality, feed intake, live body weight gain, feed consumption, and feed conversion ratio). Two hundred and ten Ross broilers (1 day old) were raised during the experimental period for six weeks. Broilers were divided in...
Article
Full-text available
The aim of this study was to examine the correlation between heavy metals (cadmium, lead, nickel, and chromium) presence in milk and dairy cattle feed in Homs Governorate in Syria. One hundred milk and feed samples were randomly obtained from dairy cows that were offered different diets and were examined for heavy metals concentrations using atomic...
Article
Full-text available
The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no additio...
Article
Full-text available
This study aimed to investigate the effect of replacing fat in broiler grower diet with sucrose combined with supplementation of the synthetic amino acid lysine on growth performance, gastrointestinal morphology, and blood biochemical parameters in broiler chickens. Broilers were raised for 21 days and then divided into two treatment groups (n = 24...
Article
Full-text available
p>Milk fever is an important disease that affect lactating cow due to the shortage of calcium circulation after parturition. Incidence of milk fever can be minimized by changing diet acidity/alkalinity before parturition to enhance Ca release of bone, and minimizing it excretion through several regulatory mechanisms. However, cow’s regulatory mecha...
Article
Full-text available
The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Enterobacteriaceae (ENT), and the aerobic plate count (APC) in raw ground chicken meat stored at different temperatures. Five different treatments including i) control (no additives)...
Article
Full-text available
The antioxidant effects of oregano essential oil and tannic acid combinations on ground chicken breast and thigh meats were studied. Six treatments, including: 1) control (none added), 2) 100 ppm oregano essential oil + 5 ppm tannic acid, 3) 100 ppm oregano essential oil + 10 ppm tannic acid, 4) 200 ppm oregano essential oil + 5 ppm tannic acid, 5)...
Article
Full-text available
Abstract The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrit...
Article
A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment, and four broilers per replicate. All birds were coded for...
Article
Full-text available
Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5...
Article
Full-text available
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisole (BHA) were added to boneless, skinless ground ch...
Article
Full-text available
A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm oregano essential oil; (4) 400 ppm oregano essential oil; and (5) 5 ppm butylated hydroxyanisole (BH...

Network

Cited By

Projects

Projects (5)
Project
Effect on birds microflora. Effect on meat quality. Effect on growth performance. Effect on immune system.