The development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT), tertiary-butylhydoquinone, and propyl gallate have been added. however, because of the potential health hazards of these antioxidants in food has led to search for antioxidants naturally occurring in plants as alternative sources from safety view point.

Dr.Baker is a lecturer at the Faculty of Agriculture and Forestry, Duhok University. He has completed his PhD.D degree in Meat Technology. He has several publication in international journals.Dr.Alkass has been a professor for more than 24 years at Duhok University. He published over 140 papers in scientific journals.