Studying the effect of adding aqueous extracts of lemongrass and bay leaf on the microbial and sensory properties of frozen camel burger

The current study aimed to the effect of adding aqueous extracts lemongrass and bay leaves at concentrations (1-0.5%) on microbial sensory characteristics camel burgers preserved in freezing a temperature (-18°C) for periods preservation (0-2-4-6) weeks. results showed significant decrease level (p<0.05) numbers total bacteria, cold-loving colonic bacteria storage week, addition that when studying tests. For burger increase was observed studied traits during period, except color trait, as with period.