Identification of the active compounds in alcoholic extracts of chard and watercress and their use in improving the physical properties of freeze-stored beef birch

In this study, alcoholic extracts of swiss chard and watercress were prepared the percentage yield was calculated, then quantitative qualitative detection its active compounds using Chromatography Mass Spectrometry-GC/MS technology, introduced into preparation bovine birch, study effect on physical properties represented in water carrying capacity, which amounted to (18.47, 18.33)%and loss during defrost, (2.33, 2.21)%, cooking, (22.63,22.49)% cooking yield, (82.70, 82.50)%, as addition these improved compared control sample for all storage periods up 30 day.